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Olivia Farnsworth

Tzatziki Sauce Recipe Easy Fresh and Irresistible

This easy and refreshing Tzatziki Sauce is a creamy Greek dip made with fresh cucumber, yogurt, and garlic. Perfect as a versatile sauce or dip, it can be enhanced with fresh dill or mint for extra flavor. Make sure to thoroughly drain the cucumbers to avoid a watery sauce. Refrigerate before serving to develop the best texture and taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Calories: 16.3
Ingredients Method Notes

Ingredients
  

  • 3/4 English cucumber, partially peeled (striped)
  • 1 tsp kosher salt, divided
  • 4 to 5 garlic cloves, peeled, finely grated or minced (start with 1 to 2 if you prefer less strong garlic)
  • 1 tsp white vinegar
  • 1 tbsp Early Harvest Greek Extra Virgin Olive Oil
  • 2 cups plain Greek yogurt
  • Handful of chopped fresh dill or mint (optional)
  • 1/4 tsp ground white pepper
  • Warm pita bread for serving
  • Sliced vegetables for serving

Method
 

  1. Grate the cucumber using a box grater or finely chop it in a small food processor.
  2. Toss the grated cucumber with half of the kosher salt and place it into a cheesecloth or double napkin to squeeze out excess liquid.
  3. In a large bowl, combine the garlic, remaining salt, white vinegar, and olive oil, mixing well.
  4. Add the drained cucumber to the bowl along with the Greek yogurt, a pinch of ground white pepper, and fresh herbs if using; mix everything thoroughly.
  5. Cover the bowl and place it in the refrigerator for at least 30 minutes up to 2 hours to thicken the sauce and develop flavors.
  6. Before serving, stir the sauce gently to refresh it, transfer to a serving dish, and optionally drizzle a bit more olive oil on top.
  7. Serve chilled with warm pita bread or sliced vegetables for dipping.

Notes

  • This recipe yields about 2 cups of tzatziki sauce, approximately 32 tablespoons. The serving size is based on 1 tablespoon.
  • Adapted from Yogurt Culture, this quick and smaller-batch version is perfect for families.
  • If you prefer milder garlic flavor, begin with fewer cloves and add more to taste.
  • Store the sauce in a tightly sealed glass container in the refrigerator and consume within 4 days.