Small Batch Greek Tzatziki Sauce Recipe

I keep Tzatziki sauce in the refrigerator almost always during the summer, it’s great for dipping sliced vegetables and as a topping for fish. Made with fresh cucumbers and Greek yogurt this dip is so easy to make and perfect to make ahead.

If you have leftover cucumbers, try this refreshing polish cucumber salad.

Main Ingredients

Cucumber: This is the most time-consuming part of making the sauce, it should be peeled, grated, and then press out any excess water
Yogurt: Greek yogurt is the go-to for the Tzatziki sauce, you want the thickness of greek yogurt,
Garlic: Garlic paste or fresh pressed garlic can be used. If using a paste I like the Gourmet Garden brand.
Fresh Herbs: Do not use any dried herbs. Use fresh dill and fresh mint leaves.
Lemon juice: Use freshly squeezed lemon juice. In my opinion, bottled lemon juice or concentrate imparts a weird flavor.

How to Prepare the Tzatziki Sauce

• The most time-consuming part of preparing a Tzatziki sauce is grating the cucumber.  Use a box grater to peel the cucumber.
• In a medium bowl mix all the ingredients together and stir.
• Chill until ready to serve

Helpful Tip

First, peel the cucumber then slice in half lengthwise. To easily remove the seeds simply run a knife down the row of seeds. 

Another favorite dip is classic easy Bruschetta or my baked spinach artichoke dip recipes.

Serving Suggestions

There are so many great ways to serve Tzatziki sauce.

• A smear on a cheese sandwich
• Vegetable dip
• Green salad dressing
• Dollop on fish

Other easy homemade condiment recipes

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.

TZATZIKI Sauce

Wonderful topped on salmon or as a dipping sauce with grape tomatoes, celery, cucumbers or your favorite crudites.

4 from 1 vote

Print Pin Rate

Course: Condiments

Cuisine: Greek

Prep Time: 10 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 38kcal

1x2x3x

Author:Sydney Dawes

Ingredients

• ▢ ½ hothouse cucumber peeled and grated
• ▢ 1 7 ounce container of Fage Greek yogurt
• ▢ 1 tablespoon garlic paste
• ▢ 1 teaspoon olive oil
• ▢ ½ teaspoon fresh dill minced
• ▢ ½ tablespoon fresh mint minced
• ▢ 2 teaspoons lemon juice
• ▢ dash of sea salt
• ▢ ¼ teaspoon black pepper

Instructions

• Carefully drain the excess water from the cucumber and pat with a towel to remove any extra moisture.
  ½ hothouse cucumber peeled and grated
• Add cucumber into a medium-sized bowl and the seas salt and pepper.
  dash of sea salt, ¼ teaspoon black pepper
• Mix in yogurt, garlic, dill, mint, lemon juice, salt, and pepper and stand for ten minutes and stir in the olive oil.
  1 7 ounce container of Fage Greek yogurt, 1 tablespoon garlic paste, ½ teaspoon fresh dill, ½ tablespoon fresh mint, 2 teaspoons lemon juice, 1 teaspoon olive oil
• Stir the mixture and transfer to a serving dish. Sprinkle any leftover mint and dill on top.

Notes

The grated cucumber should be well-drained.  Place the grated cucumber in a fine mesh sieve and place it over a bowl to catch the liquids.

Serve as a dip with fresh vegetables or a topping on grilled meats.

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 36mg | Sugar: 2g

Tried this Recipe? Pin it for Later!Mention @AWeekendCook or tag #aweekendcook!

.