Easy Tzatziki Sauce

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Easy Tzatziki Sauce – creamy sauce or dip made with cucumber, garlic, dill and Greek yogurt or sour cream. Perfect served with Greek chicken or with crispy pita chips.

This sauce is quick and easy to make, just like my Creamy Cucumber Tomato Salad or Greek Salmon Salad.

TZATZIKI SAUCE

Tzatziki sauce and my love for Greek food go way back. My Hubby and I were obsessed with Greek food when we were dating, over a decade ago. All we craved was Greek chicken smothered with this sauce and topped with fresh tomatoes, olives and packed into pita bread. So good!

Now, we make this cucumber, dill and garlic deliciousness at home. If we don’t use it as a sauce with chicken, we simply use it as a dip, served with crispy pita chips. It’s absolutely delicious! You can also make it ahead of time and store in the fridge for up to 2 days.

How to make Tzatziki Sauce?

As with making any creamy, cold served dip or sauce, whipping up a Tzatziki sauce is really simple.

• Start by preparing the cucumber: grate and squeeze the water out.
• Measure out all ingredients and place in a bowl.
• Mix everything together, cover and refrigerate for at least 30 minutes.

Tzatziki Sauce Ingredients:

• cucumber
• garlic
• Greek yogurt
• lemon juice
• dill
• salt and pepper

How to store leftover Tzatziki sauce?

You can keep any leftovers in a covered container, in your fridge, for up to 2 days.

Tips for making the best Tzatziki Sauce:

• cucumber: I recommend using English cucumbers as they have less water, they are mostly seedless and their skin is thinner so no need to peel it. If you are using plain cucumbers, I recommend peeling the waxy thick skin off.
• garlic: fresh, grated will be the strongest so go small and add to taste. Minced, stored in olive oil will be fairly mellow (and that’s what I used here) so you can use easily 2 teaspoons and add more to taste. The strength of garlic powder sometimes depends on the brand so start with 1 teaspoon and add more to taste.
• Greek yogurt substitution: If you don’t have Greek yogurt on hand, use sour cream. I recommend full fat.
• dill:

How to prevent cucumber dip from being watery?

When making dips and sauces with cucumbers, there is one thing to remember: squeeze the cucumber of any excess moisture. It will make the sauce watery, especially after it sits in the fridge to chill. Place shredded cucumber on a double layer of paper towels or in a colander with small holes, and squeeze or press the juice out. You can use it in smoothies or cocktails or just simply drink it up.

MORE RECIPES LIKE THIS:

Greek Salmon Salad

Easy Hummus without Tahini

Greek Salad with Barley

Cucumber Spiralized Salad 

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 1 vote

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Easy Tzatziki Sauce

Prep Time

10 mins

Total Time

10 mins

 

Creamy sauce or dip made with cucumber, garlic, dill and Greek yogurt or sour cream. Perfect served with Greek chicken or with crispy pita chips.

Course: Appetizer

Cuisine: Mediterranean

Keyword: tzatziki sauce

Servings: 5 people

Calories: 61 kcal

Author: Anna

Ingredients

• 1 English cucumber
• 1 and 1/2 cup Greek yogurt
• 3 tsp minced garlic see note
• 1 Tablespoon lemon juice
• 1 and 1/2 Tablespoon dried dill
• 2 Tablespoons extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

US Customary - Metric

Instructions

1. Grate cucumber and squeeze of any excess juice.
2. Place grated cucumber, Greek yogurt, garlic, lemon juice, dried dill, olive oil, salt and pepper in a medium mixing bowl. Stir together well.
3. Cover bowl and place in fridge for at least 30 minutes.
4. Serve with Greek chicken or fish, tomatoes, olives and pita bread OR as a dip with baked pita chips.

Recipe Notes

You need to squeeze the cucumber of any excess moisture or the sauce will be watery, especially after it sits in the fridge to chill. I recommend using English cucumbers as they have less water, they are mostly seedless and their skin is thinner so no need to peel it. If you are using plain cucumbers, I recommend peeling the waxy thick skin off. Place shredded cucumber on a double layer of paper towels or in a colander with small holes, and squeeze or press the juice out. You can use it in smoothies or cocktails or just simply drink it up. 

Garlic: fresh, grated will be the strongest so go small and add to taste. Minced, stored in olive oil will be fairly mellow (and that's what I used here) so you can use easily 2 teaspoons and add more to taste. The strength of garlic powder sometimes depends on the brand so start with 1 teaspoon and add more to taste. 

If you don't have Greek yogurt on hand, use sour cream. I recommend full fat. 

Nutrition Facts

Easy Tzatziki Sauce

Amount Per Serving

Calories 61 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 234mg10%

Potassium 88mg3%

Carbohydrates 3g1%

Sugar 1g1%

Vitamin A 65IU1%

Vitamin C 3.4mg4%

Calcium 13mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.