Creamy Tzatziki Sauce

Bowl of creamy tzatziki dip with sliced cucumbers on parchment paper.

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Homemade Greek cucumber dip is a cool, creamy mix of Greek yogurt, cucumber and fresh herbs. Serve it as a dip or spread and add a touch of Mediterranean flavor to any dish.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, dipping sauce

Cuisine: Greek, Mediterranean

Servings:

Calories: 64kcal

Author: Lori

Equipment

Ingredients

1 cup plain Greek yogurt
½ cup cucumber diced
juice of half a lemon
1 tablespoon olive oil
½ tablespoon fresh dill (or 1 teaspoon dried dill)
¼ teaspoon sea salt + extra for cucumbers
¼ teaspoon fresh ground black pepper

Instructions

Dice the cucumber, sprinkle with a little salt and set aside for 5 minutes.
Spoon the yogurt into a mixing bowl.
Drain the excess liquid from the cucumbers before adding them to the yogurt.
Add the lemon juice, olive oil, dill, salt, and pepper. Stir to combine.

Notes

For best results, use whole milk Greek yogurt. You can use plain non-Greek yogurt if preferred but note that the consistency will be less thick with this substitution.
For a more authentic-style tzatziki, shred the cucumber. Squeeze as much moisture as possible out of the cucumber before adding it to the yogurt. Cheesecloth works great for this step.
If using fresh dill, chop as finely as possible.
Store in an airtight container in the refrigerator for up to 2-3 days. Stir to reincorporate the liquid before serving.
Serve with pita wedges, sliced fresh veggies such as cucumbers, grape tomatoes, or sweet peppers, roasted veggies such as peppers, eggplant, or squash, or add to salads, burgers, shawarma, gyros, and more.

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