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Overhead close-up of tzatziki sauce in a bowl with creamy texture, garnished with fresh dill and olive oil
Jonas Mitchell

Tzatziki Sauce

A cool, tangy Greek cucumber-yogurt sauce made with grated cucumber, garlic, lemon, and fresh dill — thick enough to hold its shape, never watery.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 24 (2 tablespoons each)
Course: lunch
Cuisine: Greek
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cucumber or 2 Persian cucumbers
  • 1 teaspoon kosher salt, divided
  • 2 cups full-fat Greek yogurt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 2-3 garlic cloves finely grated or minced
  • 2 tablespoon chopped fresh dill
  • Freshly ground black pepper, to taste

Equipment

  • 1 Box grater
  • 1 Clean kitchen towel or cheesecloth
  • 1 Mixing bowl
  • 1 Garlic press or fine grater

Method
 

  1. Grate the cucumber on the large holes of a box grater. Toss with 1/2 teaspoon salt and let sit for 10 minutes.
  2. Squeeze the grated cucumber in a clean kitchen towel until no more liquid comes out.
  3. In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, dill, remaining salt, and pepper. Stir until smooth.
  4. Fold in the drained cucumber. Taste and adjust seasoning.
  5. Cover and refrigerate for at least 30 minutes, up to 2 hours, before serving.

Notes

  • Squeezing the cucumber thoroughly is the most important step — don't skip it or the sauce will turn watery.
  • Letting the garlic chill with the rest of the ingredients mellows its sharpness.
Nutrition (per serving) Calories 35 | Protein 3g | Carbohydrates 2g | Fat 2g | Fiber 0g | Sodium 115mg