Bright & Fresh Greek Tzatziki Sauce Recipe

If you’ve never heard of tzatziki, get ready to have your mind blown. This Bright & Fresh Tzatziki Dip is cool, vibrant, and extremely versatile. Tzatziki is a sauce with Mediterranean origins that is low in calories and packed with flavor. It’s one of those dips you can eat year-round, which we definitely take advantage of. I add it to everything; pitas, salads, kabobs, gyros. You name it, I’ve tried it and loved it.

An easy double-dip Tzatziki Sauce

Tzatziki was first born in the Ottoman Empire and is a staple in Middle Eastern and Greek cuisine. The main components are Greek yogurt, cucumbers, and fresh herbs. It’s super important to use fresh herbs (not dried) because the freshness of this dish is what makes it so tasty. We make our Garden Fresh Tzatziki Sauce with a Japanese cucumber that has very few seeds and is free of bitterness. If you can’t find Japanese cucumbers, I recommend using an English cucumber. These are similar and you can simply scrape out some of the seeds or find a seedless variety. 

This sauce is the perfect dish to add to the table at dinner parties, brunches, bridal showers, etc. It’s a simple way to impress your friends and family, and pairs well with just about anything. You can serve it as a dip with pita bread and raw vegetables, serve it as a sauce to put in gyros or on top of kabobs, or serve it as a salad dressing. Regardless of how you choose to serve it, this Garden Fresh Tzatziki Sauce is a must-try! 

Bright & Fresh Greek Tzatziki Sauce

A classic Greek condiment with tangy yogurt, cool and crisp cucumber, garlic, lemon juice, and fresh mint & dill. Delicious as a dip, on sandwiches, pitas, kabobs, spreads, and salads.

Makes 4 cups. The recipe can easily be halved.

5 from 3 votes

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Prep Time 30mins

Total Time 30mins

Course Appetizer, Condiment, Sauce, Spread

Cuisine American, Greek

Servings 12

Calories 39kcal

Ingredients

  

1x2x3x

• 2 cups finely chopped cucumbers about 1 large, see notes
• 1 tsp kosher salt
• 1 tbsp fresh dill, minced
• 1 tbsp fresh mint, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh garlic, minced
• 1/2 tsp white pepper
• 2 cups Greek yogurt, plain

Instructions

 

• Finely dice cucumbers. (see notes)

  Place in a bowl lined with cheesecloth or a clean kitchen towel.

  Sprinkle with the salt and mix.

  Set aside 15 to 20 minutes to allow macerate.
• Mince the dill, mint, and garlic.
• Squeeze the remaining juice out of the cucumber, discard the juice and transfer the cucumber back into the bowl. Discard the cheesecloth.
• To the cucumbers, add the remaining ingredients (olive oil, lemon juice, garlic, herbs, yogurt)

  Mix thoroughly.

  Refrigerate until needed.

Notes

Selecting English or Japanese cucumbers are nice because they have smaller seeds. If you have a large pithy cucumber with large seeds, scoop out some of the seeds and discard those.

For 2 cups of finely chopped cucumbers, I use about 3 small Japanese cucumbers. Cucumbers come in so many varying sizes, you may need only 1 large one.

Nutrition

Calories: 39kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 213mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 74IUVitamin C: 2mgCalcium: 54mgIron: 1mg

Keyword condiement, cucumber, dip, sauce, spread, vegetarian, yogurt

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