Tzatziki Sauce Recipe
Make creamy homemade Greek tzatziki with cucumber, garlic, dill, and lemon. This easy recipe is fresh, flavorful, and ready in minutes!
Servings 8
Calories 37kcal
Ingredients
- 1 cup of Greek Yogurt I use Fage 2% plain or full fat
- 1/2 cup of grated cucumber drained
- 1 small garlic clove grated
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh dill chopped
- 1/2 tablespoon of extra virgin olive oil
- 1/4 -1/2 teaspoon of salt
Instructions
- Wash the cucumber, cut off both ends, and grate it by using the large holes of a box grater. Then transfer the grated cucumber to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture over the sink. Set it aside in a bowl to allow more water to drain. Give it one more good squeeze before adding it to the yogurt.
- Meanwhile, add the Greek yogurt to a mixing bowl. Using a microplane, grate the garlic directly into the yogurt and stir.1 cup of Greek Yogurt, 1 small garlic clove
- Squeeze in the fresh lemon juice and stir again.1 tablespoon of fresh lemon juice
- Add the drained cucumber, oil, dill, and salt. Stir until everything is evenly incorporated. Give it a taste and adjust the salt to your liking. I like it salty!1/2 cup of grated cucumber, 1 tablespoon of fresh dill, 1/2 tablespoon of extra virgin olive oil, 1/4 -1/2 teaspoon of salt
- Cover and refrigerate for at least 30 minutes to an hour before serving. This gives the flavors time to mingle. If the tzatziki thickens a bit more in the refrigerator, just give it a quick stir before serving.
- When you're ready to serve, transfer to a serving bowl, drizzle with a little extra virgin olive oil, and garnish with fresh dill.
I wear cut-resistant gloves when using my microplane to protect my fingers.
Notes
Can I make tzatziki ahead of time? Yes! Tzatziki tastes even better after chilling for a few hours. This gives the garlic, dill, and lemon time to mingle with the yogurt. You can make it a day ahead.
How do I keep tzatziki from becoming watery? Cucumbers contain a lot of water, so squeeze out as much moisture as possible after grating. Cheesecloth works well. Thick Greek yogurt also helps keep the sauce creamy. Regular yogurt is too thin and would make your dip runny.
Can I change up the flavor of tzatziki? Tzatziki is easy to customize. Try adding a splash of red wine vinegar for extra tang, finely chopped fresh mint for a refreshing twist, or a little freshly ground black pepper for gentle warmth. Feel free to play around and make it your own!
How long does homemade tzatziki last in the refrigerator? Store it in an airtight container for 3–4 days. If a little liquid collects on top, just give it a good stir before serving.
Can I freeze homemade tzatziki? I don't recommend it. The yogurt can separate and the cucumber can release extra moisture when thawed, leaving you with a watery sauce.
Nutrition
Serving: 2tablespoons | Calories: 37kcal | Carbohydrates: 3.9g | Protein: 2.3g
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