Easy Greek Tzatziki Sauce

tzatziki sauce in a white bowl with a sprig of mint and carrots, cucumbers and celery on a white plate.

5 from 28 votes

Easy Greek Tzatziki Sauce

Tangy, rich, and creamy with a hint of mint, Tzatziki sauce is a perfect sauce for roasted and grilled meats and as a dipping sauce for vegetables and pita bread.

Prep Time10

Cook Time0

Total Time10

Course: condiment, Sauce

Cuisine: Greek

Servings:

Calories: 34kcal

Author: Chef Dennis Littley

Ingredients

1 cup Greek yogurt full-fat or low-fat
½ cup grated peeled cucumber squeezed dry
1 teaspoon garlic finely minced
1 teaspoon fresh lemon juice
1 teaspoon fresh mint finely chopped
¼ teaspoon salt to taste

Instructions

Finely mince the garlic.
Use a box grater to shred the peeled cucumber. Squeeze out the excess water and use paper towels to finish drying the shredded cucumber.
Add all of the ingredients to a bowl and whisk together to combine.
Refrigerate the sauce until ready to serve. Keep any unused sauce in an airtight container, refrigerated for up to a week.

Notes

For the best flavor, I suggest using full-fat Greek yogurt. You can use low-fat Greek yogurt, but the Tzatziki sauce just won't be as thick and creamy. If your grocery store doesn't stock Greek yogurt, you can use regular plain yogurt, just make sure to strain the regular yogurt to remove the excess water. I don't advise using sour cream, but it can be used if you'd rather not use yogurt to make the cucumber sauce.

I used regular cucumbers to make my tzatziki dip, but you can use English cucumbers if you prefer. Use a box grater to shred the cucumbers and squeeze out as much moisture as possible, using paper towels to dry out the cucumber.

Only use fresh lemon juice to make this sauce.

Nutrition