If you have never had tzatziki sauce before, it’s like a savory, fresh tasting dip or spread made mostly of Greek yogurt. It’s flavorful, easy to make and packed with protein and probiotics as a big bonus to the delicious flavor it adds to a meal or appetizer. I love it!

Tzatziki (pronounced tuh zee kee) is the Greek word for this dip or sauce, but it also goes by the Turkish cacik. This dish is wonderful as a dip with warm pita and sliced vegetables like bell peppers, carrots or cucumbers. I also love it as a sauce or spread on things like a falafel wrap.

Related: Looking for more great dip recipes? Next up, try whipped feta, smoked salmon dip or spicy mayo.

Ingredients

• Plain Greek Yogurt – Choose your favorite unflavored variety.
• Cucumber – You’ll use fresh grated cucumber.
• Garlic – Fresh minced garlic.
• Vinegar
• Olive oil – Extra-virgin olive oil.
• Dill – Fresh dill is best.
• Salt and pepper

Sometimes, I will add a little fresh mint as well, but it’s optional.

Directions

Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels. Mince the garlic. Finely chop the dill.

In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.

Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.

Tips for Making

• I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki.
• You can add the cucumber juice to a big glass of water for a refreshing treat—no need to waste it, it’s delicious!
• If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation.
• If you don’t have vinegar on hand, fresh squeezed lemon juice works great.

Serving Suggestions

Tzatziki can be used as a dip, sauce or spread—similar to hummus.

• Use a dip with fresh cut vegetables or warm pita bread or flatbread.
• It pairs nicely with a Greek salad, tabbouleh and a spread of olives.
• Spread on a bagel with lox or avocado on top.
• Spread on a sandwich, wrap or hamburger—especially if it features other Mediterranean or Middle Eastern flavors.

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#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }5 from 5 votes Print Get the Recipe Yield 6Prep 5 minutes minsCook 3 minutes minsTotal 8 minutes mins Ingredients1x2x3x

• ▢ 1 cucumber
• ▢ 3 cloves garlic
• ▢ 1 teaspoon vinegar
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon dill
• ▢ 2 cups plain Greek yogurt
• ▢ salt and pepper

Instructions

• Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels.
• Mince the garlic.
• Finely chop the dill.
• In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.
• Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.

NotesThis recipe makes about 2 1/2 cups of tzatziki dip, which I am listing as 6 servings in the recipe card for nutrition facts purposes. But it may be more or less servings depending what you are using it for.  I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki. If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation. Sometimes, I will add a little fresh mint as well, but it’s optional. © Author Emma ChapmanCourse Appetizer, condimentCuisine Greek, MediterraneanKeywords dip, tzatziki, tzatziki sauce Nutrition .wprm-nutrition-label-layout .wprmp-nutrition-label-block-line {background-color: #333333;} .wprm-nutrition-label-layout .wprmp-nutrition-label-block-nutrient {border-top-color: #333333;} Nutrition FactsTzatzikiAmount per ServingCalories90% Daily Value*Fat 5g8%Saturated Fat 1g6%Trans Fat 0.003gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 3mg1%Sodium 25mg1%Potassium 169mg5%Carbohydrates 4g1%Fiber 0.4g2%Sugar 3g3%Protein 7g14%Vitamin A 44IU1%Vitamin C 2mg2%Calcium 84mg8%Iron 0.2mg1%* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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