Greek Tzatziki Sauce

This creamy, tangy, and refreshing Greek Tzatziki sauce is perfect for adding a burst of flavor to any meal.

Course Appetizer, Condiment

Cuisine American

Keyword Greek Tzatziki Sauce

Prep Time 15

Total Time 15

Servings serving

Calories 76kcal

Author Dana DeVolk

Peel the cucumbers and cut them in half to remove the seeds.
1 medium English cucumber
Grate the cucumber and place it in a colander to drain the excess liquid.
In a bowl, combine the plain Greek yogurt, grated cucumber, chopped dill, salt, olive oil, chopped mint, minced garlic, and lemon juice.
1 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, 1 tablespoon olive oil, 1 tablespoon chopped fresh mint, 1 clove garlic, 1 tablespoon lemon juice
Mix well to combine all the ingredients.
Serve with vegetables and pita crackers for dipping.

Drain the Cucumber Well: Use a cheese cloth or paper towels to squeeze out as much liquid as possible from the grated cucumber to avoid a watery sauce.
Use Full-Fat Yogurt: Full-fat Greek yogurt gives the sauce a richer and creamier texture.
Fresh Herbs: Fresh dill and mint provide the best flavor, but dried can be used in a pinch.
Adjust Seasoning: Taste the sauce before serving and adjust the salt, garlic, and lemon juice to your preference.
Chill Before Serving: Let the sauce chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Use a Box Grater: A box grater works well for grating the cucumber quickly and easily.