Greek Tzatziki Sauce is a refreshing cucumber yogurt sauce that is good on so many things! It is also super simple to make. Tzatziki is great as a dip for warm pita bread, chips and veggies or as a topping for grilled meats, fish, and gyros. This healthy, cool and creamy sauce is so tasty and quite addictive. One of my favorite meals are turkey meatballs drowned in this sauce, I usually have it for lunch twice a week! It’s so good!
I use a food processor to make my Tzatziki sauce because I prefer a smooth texture rather than chunky. It also makes this recipe so quick and easy. If you would prefer a chunkier sauce or dip, feel free to just finely chop your cucumber and mix everything in a bowl. The most important thing is the flavor… This sauce is best after it has been refrigerated for a couple hours allowing the flavors to develop and meld together. The sauce will keep for up to 48 hours if refrigerated in an airtight container. It’s a great make-ahead appetizer for a party.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Ingredients needed to make Greek Tzatziki Sauce:
- 1 medium cucumber – peeled and seeds removed, chopped or sliced
- 2 1/2 cups plain Greek Yogurt
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon dried dill
- 1 1/2 teaspoons minced garlic – 3 cloves minced
- Optional: additional salt and pepper to taste if needed
How to make Greek Tzatziki Sauce:
First, you must prep your cucumber. This step is important since it has a big impact on the texture of your sauce. Wash and dry the cucumber. Then, peel off the skin with a sharp knife. Quarter the cucumber lengthwise, then slice off the seeded area of the cucumber lengthwise. You will end up with just the “meat” of the cucumber. Place the 4 strips of cucumber in a paper towel and pat them dry, try to remove the excess moisture. Finally, chop up the cucumber and place it into the food processor, (or bowl if you are going to be mixing by hand).
Next, add the rest of the ingredients to the food processor and pulse in 5-second intervals until you reach your desired consistency. I blended mine for a total of 25 seconds.
Transfer the Tzatziki to an airtight container and refrigerate for at least 2 hours so that the flavors can develop. This sauce will keep for up to 48 hours if refrigerated in an airtight container.
| Prep Time | 10 minutes |
| Servings |
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- 1 medium Cucumber peeled and seeds removed, chopped or sliced
- 2 1/2 cups Plain Greek Yogurt
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon dried dill
- 1 1/2 teaspoons minced garlic 3 cloves minced
Ingredients
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- Prep the cucumber: This step is important since it has a big impact on the texture of your sauce. Wash and dry the cucumber. Then, peel off the skin with a sharp knife. Quarter the cucumber lengthwise, then slice off the seeded area of the cucumber lengthwise. You will end up with just the "meat" of the cucumber. Place the 4 strips of cucumber in a paper towel and pat them dry, try to remove the excess moisture. Finally, chop up the cucumber and place it into the food processor, (or bowl if you are going to be mixing by hand).
- Next, add the rest of the ingredients to the food processor and pulse in 5-second intervals until you reach your desired consistency. I blended mine for a total of 25 seconds. Transfer the Tzatziki to an airtight container and refrigerate for at least 2 hours so that the flavors can develop.
This sauce will keep for up to 48 hours if refrigerated in an airtight container.