When I whipped up this Greek Tzatziki Sauce, I discovered a delightful blend of tangy full fat Greek yogurt, freshly grated cucumber, and minced garlic enhanced with lemon juice, extra virgin olive oil and fresh dill. I invite you to explore this refreshed twist on a timeless Mediterranean classic.

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I remember the first time I made this Authentic Greek Tzatziki Sauce and how stunned I was by its fresh zing. I use 2 cups of plain full fat Greek yogurt, a medium cucumber that’s peeled, seeded and grated, and not to forget 2-3 garlic cloves minced just right.

The extra virgin olive oil and fresh lemon juice add a tang that makes it simply irresistible. I mix in a handful of chopped fresh dill, and then season it with salt and fresh ground black pepper.

The trick really lies in handling that cucumber properly so it doesn’t water down the yogurt. I’ve tried many variations before, but this super easy Tzatziki recipe has quickly become my go-to for when I’m craving a great Greek chicken sauce for my gyro.

It’s a straightforward yet vibrant choice that turns any meal into a memorable Greek dinner idea with a punch of flavor. Enjoy the process and make it your own!

Why I Like this Recipe

1. I really enjoy the refreshing tanginess that comes from mixing the full fat Greek yogurt with lemon juice, it makes the tzatziki feel light and perfect for a hot day.
2. I love how using the grated cucumber, once drained, gives it that cool, crisp texture while keeping it nicely thick, you know its not too watery.
3. The garlic and dill combo is my favorite part of the recipe because it adds this awesome punch of flavor that reminds me of home cooking.
4. I like that its super simple to put together with just a few ingredients and by letting it chill in the fridge, all the flavors blend really well together.

Ingredients

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Greek yogurt is rich in protein and probiotics making it creamy and super nutritious.
Cucumber is cool and full of fiber, helping with hydration and crunchiness.
Garlic gives a deep, pungent flavor and its warmth supports your immune system.
Extra virgin olive oil provides healthy fats and a smooth, rich taste overall.
Lemon juice adds a tangy kick that brightens up the sauce with its zesty flavor.
Fresh dill offers an herby, aromatic touch that ties all the flavors together.

Ingredient Quantities

2 cups plain full fat Greek yogurt

1 medium cucumber, peeled seeded and grated

2-3 garlic cloves, minced or pressed

1 to 2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

Salt to taste

Fresh ground black pepper to taste

How to Make this

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1. First, peel, seed and grate 1 medium cucumber. Once it’s grated, use a paper towel or cheese cloth to squeeze out as much extra moisture as you can.

2. In a big bowl, add 2 cups of plain full fat Greek yogurt.

3. Mince or press 2-3 garlic cloves and toss them into the bowl.

4. Pour in 1 to 2 tablespoons of extra virgin olive oil and add 1 tablespoon of fresh lemon juice.

5. Mix in 2 tablespoons of chopped fresh dill.

6. Sprinkle salt and fresh ground black pepper to taste.

7. Now, add the drained grated cucumber into the mix.

8. Stir all the ingredients together real good until well combined.

9. Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour so all the flavors can blend.

10. Give it a quick stir before serving, and enjoy your homemade Tzatziki Sauce typically alongside a Greek Chicken Gyro or your favorite dish.

Equipment Needed

1. A peeler for peeling the cucumber
2. A grater to grate the cucumber
3. A paper towel or cheese cloth to squeeze out the juice from the cucumber
4. A large bowl to mix the ingredients
5. A knife or garlic press to mince or press the garlic
6. Measuring cups and spoons to measure the yogurt, olive oil, lemon juice, and dill
7. A spoon to stir and combine the ingredients
8. Plastic wrap to cover the bowl before chilling in the fridge
9. A fridge to chill the sauce and let the flavors blend

FAQ

What is tzatziki?
It's a creamy greek dip made from yogurt, cucumber, garlic and herbs thats perfect for dipping or even as a sauce on meats.

Can I make it ahead of time?
Yeah, you can. Just mix all the ingredients and let it chill in the fridge for at least an hour so the flavors have time to mesh.

What type of cucumber works best?
I prefer using a medium english cucumber cause its seeds are minimal and it grates up nice. Peeled and seeded works best.

Can I use low fat yogurt instead of full fat?
You sure can, but full fat gives you that creamier, richer taste that’s true to an authentic tzatziki.

How much garlic should I use?
Go with 2 to 3 cloves, depending on how garlicky you like it, and feel free to adjust to your taste.

Authentic Greek Tzatziki Sauce (Super Easy) Recipe Substitutions and Variations

If you can’t find full fat Greek yogurt, you can try using sour cream or even labneh as a substitute. They each give a slightly different tang, but overall they work fine.
Don’t have a cucumber? You could use a finely grated zucchini. Just be sure to squeeze out any extra water to keep the sauce from getting too runny.
If you’re out of fresh garlic, a small pinch of garlic powder can be used instead. Just be careful cause it’s more concentrated in flavor.
Extra virgin olive oil can be swapped for another mild flavor oil like grapeseed oil, if that’s all you have handy.

Pro Tips

1. Make sure you squeeze out every bit of water from that grated cucumber; if you don’t, it can water down your sauce and mess up its texture. Sometimes using a cheese cloth or even a clean kitchen towel works better than just paper towels.

2. Let the tzatziki chill in the fridge for more than an hour if you can – even leaving it overnight really helps the flavors blend together nicely. It might seem like a long wait but trust me, it makes a big difference.

3. When you prepare the garlic, try crushing it a little before mincing; this helps release more flavor without turning it bitter from overprocessing. Just be careful not to overdo it or you might lose that fresh garlic punch.

4. Taste and adjust your seasonings as you go – adding the salt and lemon juice bit by bit will give you better control over the final flavor, since every cucumber varies a bit in moisture and taste.

Authentic Greek Tzatziki Sauce (Super Easy) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

115

kcal

Equipment: 1. A peeler for peeling the cucumber
2. A grater to grate the cucumber
3. A paper towel or cheese cloth to squeeze out the juice from the cucumber
4. A large bowl to mix the ingredients
5. A knife or garlic press to mince or press the garlic
6. Measuring cups and spoons to measure the yogurt, olive oil, lemon juice, and dill
7. A spoon to stir and combine the ingredients
8. Plastic wrap to cover the bowl before chilling in the fridge
9. A fridge to chill the sauce and let the flavors blend

Ingredients

2 cups plain full fat Greek yogurt
1 medium cucumber, peeled seeded and grated
2-3 garlic cloves, minced or pressed
1 to 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Salt to taste
Fresh ground black pepper to taste

Directions

First, peel, seed and grate 1 medium cucumber. Once it's grated, use a paper towel or cheese cloth to squeeze out as much extra moisture as you can.
In a big bowl, add 2 cups of plain full fat Greek yogurt.
Mince or press 2-3 garlic cloves and toss them into the bowl.
Pour in 1 to 2 tablespoons of extra virgin olive oil and add 1 tablespoon of fresh lemon juice.
Mix in 2 tablespoons of chopped fresh dill.
Sprinkle salt and fresh ground black pepper to taste.
Now, add the drained grated cucumber into the mix.
Stir all the ingredients together real good until well combined.
Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour so all the flavors can blend.
Give it a quick stir before serving, and enjoy your homemade Tzatziki Sauce typically alongside a Greek Chicken Gyro or your favorite dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.