Tzatziki Sauce Recipe

Tzatziki sauce is creamy and flavorful, a breeze to make, and pairs beautifully with veggies, meat, and seafood.

Course Sauce

Cuisine Greek

Prep Time 15

Rest time 1

Total Time 1 15

Servings servings

Calories 102kcal

2 cups Greek yogurt plain, full-fat
1 tablespoon olive oil extra-virgin
1 teaspoon fresh lemon juice or vinegar
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon white pepper black is OK but will be visible on the white sauce
2 teaspoons fresh garlic minced
1 large cucumber peeled, coarsely grated
¼ cup fresh dill chopped

In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, kosher salt, and white pepper.
2 cups Greek yogurt, 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon white pepper
Mix in the garlic, cucumber, and dill.
2 teaspoons fresh garlic, 1 large cucumber, ¼ cup fresh dill
Cover and chill for one hour to allow the flavors to meld and develop. Mix the sauce one more time before serving.

Seasonings, especially salt, are guidelines. Adjust to taste.
To make a chilled soup, add as much water as needed to slightly thin out the sauce, starting with ¼ cup. Don't add too much water - you want the soup to be thick and creamy.
Plain whole milk yogurt is best. I don't recommend using a reduced-fat yogurt in this recipe, and certainly not nonfat yogurt.
This is one recipe where I insist on using the best, highest-quality, extra-virgin olive oil. It's delicious, and it will make a big difference.
English cucumber works best because it's seedless and has a lower water content. However, a regular cucumber is fine if that's what you have on hand.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Remix the sauce before serving. I don't recommend freezing this sauce.