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    Home » Soup Recipes » Tzatziki Sauce

    Tzatziki Sauce

    Last updated: Sep 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    An easy recipe for tzatziki sauce made with Greek yogurt. It takes just 15 minutes to make, and then you chill it for one hour.

    In the summer, I add enough water to turn this thick sauce into a deliciously refreshing chilled soup.

    Tzatziki sauce served with cucumber slices.

    It's difficult to believe that such simple ingredients - yogurt, olive oil, grated cucumbers, garlic, and dill - combine to create such a wonderful sauce.

    But indeed, sometimes the simplest flavor combinations are the best. Tzatziki sauce is so creamy and flavorful, truly a breeze to make, and it pairs beautifully with meats and seafood.

    You can make a big batch and refrigerate it. It keeps well in the fridge for several days.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variation
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this creamy tzatziki sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Greek yogurt: Plain whole milk yogurt is best. I don't recommend using a reduced-fat yogurt in this recipe and certainly not nonfat yogurt.

    Extra virgin olive oil: 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.

    Fresh lemon juice: When I don't have fresh lemon juice, I sometimes use half the amount of mild vinegar such as white wine vinegar. But don't use distilled white vinegar - it's too acidic.

    Kosher salt and white pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. And if you don't have white pepper, it's fine to use black - just realize that the black dots will be visible on the white sauce.

    Minced garlic: It's better to mince it by yourself rather than use jarred minced garlic.

    Grated cucumber: I grate it by hand - it's easy! You can leave it unpeeled.

    Chopped fresh dill: If you don't like dill, you can simply omit it. But if you do like it, please use it - it adds great flavor.

    Instructions

    Making tzatziki sauce is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by whisking together the yogurt, olive oil, lemon juice, salt, and pepper.

    Next, stir in the garlic, grated cucumber, and dill.

    Refrigerate to allow the flavors to meld. That's it!

    A six-photo collage showing the steps for making tzatziki sauce.

    Expert tip

    This simple recipe relies on the quality of the ingredients used to make it. So make sure you use full-fat yogurt and high-quality extra-virgin olive oil. This is NOT the recipe where you'd want to use nonfat yogurt and cheap olive oil.

    Frequently asked questions

    Can I use black pepper instead of white?

    Yes. I use white pepper to avoid the appearance of black dots in the white sauce. But if you don't have white pepper, it's OK to use a small amount of black pepper.

    Can I use nonfat yogurt?

    Please don't. It's true that low-fat or nonfat Greek yogurt can taste pretty good. But it does not taste as good as whole milk yogurt.

    And in this recipe, where the yogurt is the star of the show, the quality of the yogurt is very important.

    Can I serve this sauce right after making it?

    You can, but it's best to let it sit in the fridge for 1-2 hours. This allows the flavors to meld and develop.

    Variation

    I've been making this wonderful sauce for several years now. While it's often served as a sauce that accompanies meats (such as these lamb meatballs), it can also serve as a chilled soup.

    That's how I like it the most - wonderfully tasty and refreshing chilled soup for summertime.

    To achieve a soup-like consistency, simply add a little water, starting with ¼ cup. Add just as much as it takes to turn it from a thick sauce into a delightful, super-refreshing chilled soup.

    Serving suggestions

    This creamy sauce is excellent as a dip for fresh-cut veggies or as a topping to lamb burgers or lamb meatballs. It's also good with poached salmon and with grilled eggplant.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Give the sauce another stir before serving.

    Tzatziki sauce served in a white bowl with cucumber slices.

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Tzatziki Sauce
    4.97 from 26 votes
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    Easy Tzatziki Sauce Recipe

    An easy recipe for creamy tzatziki sauce made with Greek yogurt. It goes well with meat, fish, grilled veggies and fresh veggies.
    Prep Time15 mins
    Rest time1 hr
    Total Time1 hr 15 mins
    Course: Sauce
    Cuisine: Greek
    Servings: 4 servings
    Calories: 102kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 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
    • ¼ teaspoon white pepper (black is OK but will be visible on the white sauce)
    • 2 teaspoons minced fresh garlic
    • 1 large cucumber peeled, coarsely grated
    • ¼ cup fresh dill chopped

    INSTRUCTIONS

    • In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, kosher salt, and white pepper.
    • Mix in the garlic, cucumber and dill.
    • Cover and chill for one hour to allow the flavors to meld and develop. Mix the sauce one more time before serving.

    WATCH THE VIDEO:

    NOTES

    If you'd like 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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25cup | Calories: 102kcal | Carbohydrates: 6g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 320mg | Fiber: 1g | Sugar: 4g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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