Best Tzatziki Recipe

Tzatziki sauce, topped with olive oil and chopped dill, in a white bowl and vegetables and pita bread around it.

4 from 1 vote

Tzatziki sauce is a refreshing Summer recipe that can be served as a dip for lunch or a sauce with dinner entrees. Made with thick creamy Greek yogurt, refreshing cucumbers, dill, mint, and zesty lemon juice, it will brighten up any meal!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, lunch, Side Dish

Cuisine: Mediterranean

Servings: people

Calories: 43kcal

Author: Veronika Grove

Ingredients

1 large English cucumber or 3-4 small Turkish cucumbers
2 cups Greek Yogurt
2 tablespoons dill finely chopped
1 tablespoon mint finely chopped
1 teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 tablespoons lemon juice freshly squeezed

Instructions

Using a grater, grate a cucumber. Then squeeze out the juices by using a cloth, towel, or a mesh sieve.
In a mixing bowl, add together 2 cups Greek yogurt, grated cucumber with the juices squeezed out, 2 tbsp finely chopped dill, 1 tbsp chopped mint,1 tsp garlic powder, ½ tsp salt, 1 tbsp olive oil, 2 tbsp lemon juice.
Mix everything together, tightly cover the bowl, and refrigerate it for a couple of hours before serving.

Video

Notes

Cucumber. Make sure that after you grate the cucumber, you drain as much liquid as you can. To do that, you can use a cotton cloth, cheesecloth, or a fine mesh sieve.
Yogurt. You can use a plain yogurt, although I think that Greek yogurt will work better in this recipe and will provide richer and creamier texture.
Garlic. I prefer to use garlic powder in this recipe, as it adds more delicate touch to the dish. You can also fresh minced garlic.
Chill. This recipe will taste better if you refrigerate it for a couple f hours before serving, so it will be more refreshing and all the flavors will blend together.

Nutrition