This Tzatziki Sauce is both healthy and simple to prepare, and it tastes just like you’d find in a wonderful Greek restaurant.
There is nothing better than making things homemade. Especially if they are easy enough to make! Tzatziki sauce made homemade makes a world of difference. You can control the flavor profile… more garlic or more lemon or more dill or more salt, according to your preference. And it’s good with so many things.
🛒 Ingredients Needed:
- nonfat plain yogurt
- cucumber
- garlic cloves
- extra virgin olive oil
- fresh dill
- freshly squeezed lemon juice
- salt
✏️ How to make Tzatziki Sauce:
*The complete, printable recipe is in the recipe card at the end of this post.
- Spoon the yogurt into a large coffee filter or a cheesecloth-lined strainer; set over a bowl and let stand in the refrigerator for 2 hours or overnight. Discard the liquid. The solids that remain are the “yogurt cheese.”
- Combine the yogurt cheese, cucumber, garlic, oil, dill, lemon juice and salt in a bowl. Mix well and enjoy!
➡️ Tips and Substitutions:
- You can start a day ahead to make the yogurt cheese. The longer it can drain, the richer the flavor.
- The flavor in Tzatziki sauce improves with time. Try refrigerating it a day or two before serving so that the ingredients have a chance to blend.
- You can use full fat yogurt, if you’d like. And you can use Greek nonfat yogurt too.
✔️ How to serve Tzatziki Sauce:
Serve tzatziki sauce with chicken kebabs, grilled pork, lamb and other meats, or as an appetizer dip with fresh vegetables or pita chips for dunking.
❤️ What I Love About This Recipe:
- Homemade tzatziki sauce is so much better than store-bought.
- This recipe is restaurant-quality!
- It’s a great choice for a light and flavorful dip to have with veggies, if you’re eating healthy!
The Best Greek Recipes:
Tzatziki Sauce
This Tzatziki is both healthy and simple to prepare and it tastes just like you'd find in a wonderful Greek restaurant.
Servings 10 servings (¼ cup per serving))
Calories 69kcal
Ingredients
- 32 ounces nonfat plain yogurt (to make yogurt cheese)
- 1 medium cucumber, peeled, seeded, grated, and squeezed dry
- 2 medium garlic cloves, minced
- 4 teaspoons extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
Instructions
- Spoon the yogurt into a large coffee filter or a cheesecloth-lined strainer; set over a bowl and let stand in the refrigerator for 2 hours or overnight. Discard the liquid. The solids that remain are the "yogurt cheese."
- Combine the yogurt cheese, cucumber, garlic, oil, dill, lemon juice and salt in a bowl. Mix well and enjoy!
Notes
- You can start a day ahead to make the yogurt cheese. The longer it can drain, the richer the flavor.
- The flavor in Tzatziki sauce improves with time. Try refrigerating it a day or two before serving so that the ingredients have a chance to blend.
- Serve with grilled pork, lamb or other meats, or as an appetizer dip with fresh vegetables for dunking.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 8g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 187mg | Potassium: 263mg | Fiber: 1g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
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