Easy Tzatziki Sauce

Tzatziki sauce in a small bowl, surrounded by pita bread and topped with olive oil and dill.

5 from 2 votes

Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.

Course Appetizer, dip

Cuisine greek

Prep Time 10

Total Time 10

Servings cups

Calories 181kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 Cup English Cucumber peeled and shredded (about 1 large cucumber)
1 ½ cups Greek Yogurt
½ tsp Kosher Salt
2 tsp Garlic minced
1 tbsp Lemon Juice
2 tbsp Olive Oil
1 tbsp Fresh Dill minced

Instructions

Peel the English cucumber, then grate 1 cup of it on the largest setting of a cheese grater. Lay out a piece of paper towel and fold the grated cucumber into the paper towel. Squeeze the paper towel until all excess water comes out of the cucumber
Place the grated cucumber in a bowl with the rest of the ingredients (1 ½ cups Greek yogurt, ½ tsp kosher salt, 2 tsp garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp fresh dill). Stir to combine.
Serve with pita bread, pita chips, and veggies. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Yogurt: Use plain, unflavored Greek yogurt (NOT vanilla).

Cucumber: I used an English cucumber and peeled it before grating. If you like the peel, you can leave it on.
Dill: I always prefer fresh, chopped dill. If you don’t have fresh dill, you can use dried dill instead.
If necessary, you can use sour cream instead of yogurt for a similar taste, though I would recommend yogurt if possible.
If you don’t like the taste of dill, you can instead add oregano, thyme, or even mint to the dip!
If you don’t want to use/don’t have lemon juice, you can also use white vinegar.

Nutrition