Creamy Greek Tzatziki Sauce
Cool, tangy, and creamy — this authentic Greek tzatziki is what your summer table’s been missing. Grated cucumber, thick yogurt, garlic, lemon, and herbs come together in one unforgettable sauce.
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Servings: 7
Calories: 60kcal
Cost: 5
Equipment
- Grater
- Small strainer or cheesecloth
- Spoon or spatula
- Garlic press (optional)
Ingredients
- 1 ½ cups Greek yogurt full-fat
- 1 medium cucumber peeled and grated
- 2 garlic cloves minced or grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, chopped
- ½ tsp salt
- Optional: 1 tsp white vinegar
- Optional: 1 tbsp tahini or labneh for creaminess
Instructions
- Drain the cucumber:
- Grate your cucumber and toss it with a small pinch of salt. Let it sit in a strainer or cheesecloth for 10–15 minutes. Then squeeze out as much liquid as you can.
- Make the base:
- In a bowl, mix yogurt, lemon juice, olive oil, garlic, and salt until smooth.
- Add the cucumber and herbs:
- Fold in the strained cucumber and your chosen herb. Taste and adjust salt or lemon if needed.
- Let it chill:
- Cover the bowl and refrigerate for at least an hour. Overnight is even better.
- Serve it cold:
- Drizzle with a little olive oil and top with extra herbs if you’re feeling fancy.
Notes
Too garlicky? Use roasted garlic or just rub a raw clove around the bowl.
Want it richer? Add a tablespoon of labneh or sour cream.
Don’t like dill? Fresh mint works beautifully. Or do half and half.
No Greek yogurt? Strain regular yogurt overnight through a towel.
Vegan option: Use thick coconut yogurt and lemon for brightness.
Nutrition
Calories: 60kcal
