Homemade Tzatziki
This homemade Greek tzatziki sauce is the perfect dip for your next mezze spread or to accompany any dish. It's creamy, tangy, garlicky, and fresh-tasting. Ready in just 15 minutes!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Dressings and Sauces
Cuisine: Greek, Mediterranean
Servings: 6 people
Calories: 84kcal
- ¾ of a medium English cucumber
- 2 cups plain Greek yogurt see note
- 3 cloves fresh garlic, finely minced or more to taste
- 2 tablespoons finely chopped fresh dill plus more for garnish
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 to 2 tablespoons fresh lemon juice or to taste
- Kosher salt to taste
Partially peel the English cucumber and grate it using a box grater. Add about ¼ teaspoon salt and combine. Let it sit for 5 minutes. Squeeze out the extra moisture with cheesecloth (preferred) or a few sheets of paper towel. Note 1: If using a regular cucumber, peel it completely (too thick) and scoop out all the seeds (too watery). Note 2: You may also use a food processor, but make sure it’s not too finely grated.
In a bowl, combine the prepared grated cucumber, Greek yogurt, garlic, dill, 1 tablespoon olive oil, lemon juice, and salt to taste. Adjust to taste as needed.
Garnish with a few drizzles of olive oil and chopped dill. You may serve immediately or chill in the fridge for 20 minutes for more intense flavors.
- Use plain Greek yogurt, which is thicker than regular yogurt. Regular yogurt is too runny for this recipe.
- Grating cucumbers: I use a box grater, but a food processor works too (don’t pulse too finely though).
- The best way to squeeze out all the excess liquid from the grated cucumbers is with cheesecloth, but you may also use a few layers of paper towel.
- Make ahead 1-2 days in advance. Refrigerate in airtight container.
- I would NOT recommend freezing.
Substitutions and variations:
- English cucumber: Regular cucumber - peel completely and scoop out the seeds before grating.
- Lemon juice: White distilled vinegar may work.
- Fresh dill: A little bit of mint, or leave out the herbs. Don’t use dried herbs.
Disclaimer: Nutritional values (per serving) are approximates only.
Serving: 0.25cup | Calories: 84kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 0.1mg