I will admit that for far too long I bought pre-made tzatziki sauce. It was relatively inexpensive and I found a brand that we loved. In reality, I just didn’t know how easy tzatziki sauce was to make and that brand I thought was delicious is nothing in comparison to our own homemade tzatziki sauce.
Tzatziki sauce is light, refreshing and is the perfect sauce for so many things. This recipe is easy, only requires 7 ingredients, and takes less than 15 minutes to prepare. It is the perfect addition to your recipe box.
Let’s Talk Ingredients for Tzatziki Sauce
There are 7 ingredients for making tzatziki sauce. This is what you will need:
- English (or Seedless) Cucumber: They have smaller seeds and thinner skin. Since their skins are thinner, I don’t take the extra step of peeling the cucumbers but that is a personal preference.
- Plain Greek Yogurt: I prefer to use full-fat yogurt. The extra fat adds to the creaminess and richness but you can substitute for a lower-fat yogurt.
- Dill: Fresh is always better but can be replaced with dried dill if that is all you have available. Also, if you are not a fan of dill you can replace with it mint.
- Garlic: One clove is all you need. Since this recipe uses raw garlic you will want to make sure that it is finely minced.
- Lemon Juice: There is only a small amount of lemon juice but it adds brightness so don’t skip it.
- Salt and Pepper: There is a small amount of salt and pepper but add more to suit your takste.
Let’s Discuss Options
There are countless ways to enjoy tzatziki sauce.
- Fresh or Roasted Veggies
- Pita Chips
- Grilled Meat and Fish
- Sauce for Sandwiches and Gyros
Let’s Get Cooking
Are you ready to make Tzatziki Sauce? This simple recipe is fresh, bright, and flavorful. It makes the perfect companion to so many dishes and recipes.
Pro-tip: This is a quick and easy recipe so making it fresh is the best way to enjoy it. Tzatziki sauce will last about two days in the refrigerator but will be a little runnier on the second day.
Easy Tzatziki Sauce Recipe
- 1 cup plain Greek yogurt, full fat
- 1 English cucumber
- 1 clove garlic
- 1 tbsp lemon juice, freshly squeezed
- ¼ cup fresh dill, chopped
- ½ tsp salt
- ⅛ tsp black pepper
- Peel cucumber, if desired. Using a box shredder or grater, shred the cucumber. Place the shredded cucumber on a paper towel and squeeze out excess water.
- In a medium bowl, combine shredded cucumber and Greek yogurt.
- Add minced garlic, lemon juice, freshly chopped dill, salt, and pepper.
- Tzatziki sauce is best served chilled. Cover and place in the refrigerator for 30 minutes to 1 hour.
- place the shredded cucumber in a strainer placed over a bowl.
- sprinkle a pinch of salt as you place cucumbers in the strainer
- cover and refrigerate overnight to remove water.
- adjust the amount of salt in tzatziki sauce to account for any additional salt absorbed by the shredded cucumbers.
Did you make this recipe?
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