Easy Tzatziki Sauce

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 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.

Ingredients:

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

Instructions:

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.

Storing:

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

Best tips:

• 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 Greek recipes:

• Greek Salmon Salad
• Easy Hummus without Tahini
• Greek Salad with Barley
• Greek Meatballs

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! 😀

Easy Tzatziki Sauce

Author: Anna

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.

5 from 3 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 5 people

Calories 61 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 English cucumber
• ▢ 1 and ½ cup Greek yogurt
• ▢ 3 teaspoon minced garlic see note
• ▢ 1 Tablespoon lemon juice
• ▢ 1 and ½ Tablespoon dried dill
• ▢ 2 Tablespoons extra virgin olive oil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

Instructions

 

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

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

Calories: 61kcal | Carbohydrates: 3g | Fat: 5g | Sodium: 234mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 3.4mg | Calcium: 13mg | Iron: 0.2mg

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