Greek Tzatziki Sauce

This Greek Tzatziki Sauce is SO EASY! A creamy, tangy dip with fresh cucumber, herbs, and garlic—perfect for pita, grilled meats, or veggies.

Prep Time 15

Cook Time 0

Total Time 15

Course Condiment

Cuisine Greek, Mediterranean

Servings 4 servings

2 cups Greek yogurt or regular yogurt drained overnight in a colander lined with cheesecloth over a bowl
1 cup cucumber coarsely grated, seedless
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2-3 cloves garlic split, germ removed and minced
2 tablespoons fresh dill minced
2 tablespoons fresh mint minced
salt and pepper to taste

Place the yogurt in a colander lined with cheesecloth over a bowl and drain overnight in the refrigerator to achieve a thick, creamy texture.
Coarsely grate the cucumber. If using regular cucumbers, squeeze out excess water to prevent watery sauce.
In a large mixing bowl, combine the drained yogurt and grated cucumber. Add fresh lemon juice, extra virgin olive oil, minced garlic, dill, and mint. Stir until well combined.
Season the mixture with salt and pepper to taste. Adjust flavors with more lemon juice or herbs if desired.
Cover and refrigerate the tzatziki for at least 30 minutes to allow flavors to meld. Serve chilled with pita bread, grilled meats, or fresh vegetables.

Drain yogurt overnight for the best thick and creamy consistency.
Use seedless cucumber or remove seeds and excess water to avoid watery sauce.
Store in an airtight container in the refrigerator for up to 3 days; stir before serving.
For a spicy kick, add cayenne pepper or minced jalapeños.
Substitute dairy-free yogurt for a vegan or dairy-free version.

Keyword Dairy, Dip, Easy, Herbs, Quick