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tzatziki sauce in bowl
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Tzatziki Sauce

Discover the secrets to the perfect tzatziki recipe! Creamy Greek yogurt, crisp cucumber, and zesty garlic combine in this flavor-packed delight.
Prep Time 15 minutes
Drain & Chill 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 41kcal
Author David & Debbie Spivey

Useful Equipment:

Ingredients

  • 1 cup English cucumber peeled, seeded and grated
  • ½ Kosher salt plus more to season
  • 4 garlic cloves peeled, finely grated
  • 1 teaspoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil plus more for serving
  • 2 cups plain Greek yogurt full-fat
  • Kosher salt and freshly ground black pepper to taste
  • Fresh herbs such as dill, parsley, and/or fresh mint

Instructions

Prep The Cucumber:

  • Slice the ends off of the cucumber; discard. Peel and remove the seeds with a spoon. Use a box grater to grate the cucumber. Transfer the shredded cucumber to a sieve. Toss the grated cucumber with ½ teaspoon kosher salt and allow it to drain for 30 minutes. Spoon the grated cucumber into cheesecloth or a kitchen towel and squeeze dry. (There will be a lot of liquid, and that is what you want to see.)

Soak the Garlic:

  • Soak the minced garlic in white vinegar and lemon juice for 10 minutes while the cucumber drains. The acid from the vinegar and lemon juice will temper (cook) the harsh flavor that fresh garlic can have raw. You get the garlic flavor, and it doesn’t bite you back.

Mix:

  • Whisk the garlic mixture and extra virgin olive oil in a medium bowl. Stir in the grated cucumber and yogurt, stirring to combine well. Add fresh herbs if desired. Give the tzatziki a taste and add salt and fresh cracked black pepper as needed.

Chill:

  • Cover and refrigerate for at least 30 minutes to a couple of hours before serving. This will help thicken the sauce and give it the best texture while allowing the flavors to meld.

Serve:

  • When ready to serve, give the tzatziki sauce a final stir. Transfer to a serving dish and drizzle with a little more extra virgin olive oil. Serve with your favorite vegetables, pita bread, and Greek dishes.

Notes

  • Use thick full-fat Greek yogurt for the creamiest texture.
  • Don't skip draining the cucumber – it helps prevent your tzatziki from becoming too watery.
  • For an extra flavor boost, let your tzatziki sit in the fridge for a few hours or overnight before serving – the flavors will intensify over time.
  • Feel free to experiment and make the recipe to your own taste.
  • Store Tzatziki in the fridge inside an airtight container for 3-4 days.
  • Do not freeze! The yogurt becomes weird and separates after freezing. Tzatzki is the best fresh!

Nutrition

Calories: 41kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 78mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.1mg
Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!