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Dorothy Thomas

Tzatziki Sauce Recipe

A creamy, refreshing Greek yogurt and cucumber dip, perfect for pairing with grilled meats, pita bread, or fresh veggies.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Appetizer, Condiment, Dip, Side Dish
Cuisine: Greek, Mediterranean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • cup 1 Greek yogurt Full-fat for best texture
  • cup 1 Cucumber (grated) Peeled, seeds removed, and drained
  • tbsp 1 Olive oil Extra virgin preferred
  • tbsp 1 Lemon juice Freshly squeezed
  • clove 1 Garlic (minced) Adjust to taste
  • tbsp 1 Fresh dill (chopped) Or substitute with mint
  • tsp ½ Salt Adjust to taste
  • tsp ¼ Black pepper Freshly ground

Equipment

  • Grater
  • Mixing bowl
  • Cheesecloth or Strainer
  •  knife
  •  Cutting Board

Method
 

  1. Peel and grate the cucumber. Place it in a cheesecloth or strainer, squeeze out excess liquid (this prevents a watery sauce).
  2. In a bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, dill, salt, and pepper.
  3. Cover and refrigerate for at least 1 hour to let flavors meld.
  4. Drizzle with extra olive oil and garnish with dill or mint. Serve with pita, veggies, or grilled meats.

Notes

  • Storage: Keeps well in the fridge for 3-4 days.
  • Variations:
    • Add a pinch of cumin for extra flavor.
    • Use mint instead of dill for a different twist.
  • For Thicker Sauce: Strain yogurt in a cheesecloth for 30 minutes before mixing.