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Easy Tzatziki Sauce Recipe

Easy Tzatziki Sauce Recipe

This Easy Tzatziki Sauce Recipe is the perfect creamy dip that’s refreshing and full of flavor. Made with Greek yogurt, fresh cucumbers, and aromatic herbs, it’s a must-try for any meal. Serve it with grilled meats, veggies, or as a spread for wraps. You’ll want to make it tonight!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • ½ tbsp garlic, minced
  • 32 oz Greek yogurt, plain
  • 1 medium cucumber (English cucumber preferred), seeds removed, diced into ½"
  • ½ lemon juiced
  • 1 tbsp dill, fresh, chopped
  • ¼ tsp salt
  • ⅛ tsp pepper

Equipment

  • Skillet
  • Frying Pan
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Begin by heating a small or medium pan on the stove over medium heat. Add the olive oil and garlic together. Sauté for a couple of minutes, stirring occasionally until the garlic becomes translucent. Avoid letting it brown as that can cause bitterness.
  2. Once the garlic is done, pull the pan from the heat and set it aside to cool for a couple of minutes, allowing the flavors to meld while cooling.
  3. In a large bowl, add the Greek yogurt. It's the base of your tzatziki, providing that creamy texture and tangy flavor that is so characteristic of this sauce.
  4. Next, add the diced cucumber to the bowl. Be sure to remove the seeds first; this helps to keep the sauce from becoming watery.
  5. Stir the cucumber and yogurt together until they are well mixed. You want the cucumber pieces to be evenly distributed throughout the yogurt.
  6. Now it’s time to add the lemon juice, the sautéed garlic and olive oil, dill, salt, and pepper. Stir everything together, ensuring that all ingredients are combined well.
  7. At this stage, take a moment to taste your tzatziki. If you feel it needs more seasoning, don’t hesitate to add a pinch more salt or pepper to your liking.
  8. Once satisfied, cover the bowl and refrigerate the tzatziki for at least an hour before serving. This allows the flavors to blend beautifully. You can keep it in the fridge for up to 3 days, but it’s best enjoyed fresh.

Notes

Tip 1: You don’t have to drain the cucumbers if you don’t want to. There are plenty of times I just hollow out the seeds with a spoon (and discard them), then dice cucumbers and throw them directly in this yogurt sauce.
Tip 2: But if I have the time, I go the extra step and get out the food processor or box grater to make grated cucumbers. Then, I smoosh the cucumbers between paper towels, sprinkle on a little salt and let the cucumbers dry out the excess water for about 15 minutes.