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Taziki Sauce Recipe

A creamy, refreshing Greek yogurt and cucumber dip perfect for gyros, salads, or as a veggie dip. This easy tzatziki sauce is packed with garlic, dill, and lemon for a bright, tangy flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Condiment, Dip, Side Dish
Cuisine: Greek, Mediterranean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups (360g) Greek yogurt (full-fat)
  • 1 medium  English cucumber
  • 2-3 Garlic cloves
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Fresh dill (chopped)
  • ½ tsp (or to taste) Salt
  • ¼ tsp Black pepper

Equipment

  • Box grater or food processor
  • Fine-mesh strainer or cheesecloth
  • Mixing bowl
  • Whisk or spoon

Method
 

  1. Grate the cucumber (peeled or unpeeled, based on preference) using a box grater.
  2. Place grated cucumber in a strainer, sprinkle with a pinch of salt, and let drain for 10 minutes. Squeeze out excess liquid using cheesecloth or your hands.
  3. In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Stir well.
  4. Cover and refrigerate for at least 1 hour to let flavors meld.
  5. Drizzle with extra olive oil and garnish with dill before serving.

Notes

  • For thicker sauce, strain the yogurt overnight.
  • Variations: Add mint or parsley for extra freshness.
  • Storage: Keeps in the fridge for up to 4 days.