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Tzatziki Sauce

Tzatziki sauce

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4.7 from 3 reviews

This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.

Ingredients

Scale
  • 1 cup finely grated English cucumber (10 ounces or 3/4 large cucumber)
  • 2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes)
  • 2 medium garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped fresh dill
  • Fresh ground black pepper

Instructions

  1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with 1/2 teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
  2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining 1/2 teaspoon kosher salt, fresh dill, and freshly ground black pepper. Stir in the grated cucumber.
  3. Serve immediately, or refrigerate for up to 1 week.
  4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
    To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

Vegan tzatziki sauce variation: This recipe works well with vegan coconut yogurt. I used Cocojune coconut yogurt, which is thick and tangy. Brands do vary, so try to find one that is plain, thick, and tangy.