Tzatziki Sauce

Cool yogurt-cucumber sauce—great with lamb and chicken, or as a dip for raw vegetables.

Base: Greek yogurt + cucumber Yield: ~1 cup Active: ~15 min + chill Serve: Meats or crudités
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Overview

What You're Making

A bright, garlicky yogurt sauce with cucumber and herbs. It comes together fast; chilling lets the flavors meld.

  • Prep cucumber, garlic, and herbs
  • Whisk yogurt with lemon, oil, and salt
  • Fold in cucumber and herbs, then chill
Pairing: Spoon alongside grilled lamb or chicken, or serve in a bowl with cut vegetables for dipping.

Step 1

Prep Cucumber, Garlic & Herbs

  • Grate the cucumber finely until you have about ½ cup.
  • Grate the garlic on a microplane or fine holes of a box grater.
  • Chop the dill. If using mint, chop it too.
Optional: Toss grated cucumber with a pinch of salt, rest a few minutes, then squeeze out excess liquid for a thicker tzatziki.

Measurements

Cucumber½ cup grated Garlic1 clove DillAlternatives: Dried dill1 tbsp MintAlternatives: More dill1 tbsp (optional)

Step 2

Mix the Yogurt Base

  • In a medium bowl, add Greek yogurt, lemon juice, olive oil, sea salt, and grated garlic.
  • Whisk until smooth and evenly combined.

Measurements

Greek yogurtAlternatives: Strained regular yogurt1 cup Lemon juice1 tbsp Olive oil½ tbsp Sea salt¼ tsp

Step 3

Fold In, Chill & Serve

  • Fold in the grated cucumber, dill, and mint (if using).
  • Taste and adjust salt or lemon if needed.
  • Cover and chill before serving so flavors meld.
  • Stir before serving with meat or raw vegetables.

Use thick whole-milk Greek yogurt so the sauce stays spoonable, not watery.

  • ½ cup finely grated cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon extra-virgin olive oil
  • 1 garlic clove, grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint (optional)
Texture: If the sauce weeps after mixing, next time salt the grated cucumber, let it sit a few minutes, then squeeze out the liquid before combining.

Overview

What You're Making

A bright, garlicky yogurt sauce with cucumber and herbs. It comes together fast; chilling lets the flavors meld.

  • Prep cucumber, garlic, and herbs
  • Whisk yogurt with lemon, oil, and salt
  • Fold in cucumber and herbs, then chill
Pairing: Spoon alongside grilled lamb or chicken, or serve in a bowl with cut vegetables for dipping.

Step 1

Prep Cucumber, Garlic & Herbs

  • Grate the cucumber finely until you have about ½ cup.
  • Grate the garlic on a microplane or fine holes of a box grater.
  • Chop the dill. If using mint, chop it too.
Optional: Toss grated cucumber with a pinch of salt, rest a few minutes, then squeeze out excess liquid for a thicker tzatziki.

Measurements

Cucumber½ cup grated Garlic1 clove DillAlternatives: Dried dill1 tbsp MintAlternatives: More dill1 tbsp (optional)

Step 2

Mix the Yogurt Base

  • In a medium bowl, add Greek yogurt, lemon juice, olive oil, sea salt, and grated garlic.
  • Whisk until smooth and evenly combined.

Measurements

Greek yogurtAlternatives: Strained regular yogurt1 cup Lemon juice1 tbsp Olive oil½ tbsp Sea salt¼ tsp

Step 3

Fold In, Chill & Serve

  • Fold in the grated cucumber, dill, and mint (if using).
  • Taste and adjust salt or lemon if needed.
  • Cover and chill before serving so flavors meld.
  • Stir before serving with meat or raw vegetables.

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