Name: 5-Minute Greek Yogurt Tzatziki Sauce (or Dip!) Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Greek
Ingredients: 1 1/2 cups plain full-fat Greek yogurt (3% milk fat or greater); 1 cup grated cucumber; 1 1/2 tbsp chopped fresh dill; 2 cloves garlic, minced; 1/2 medium lemon, juiced; 1/2 tsp salt; 1/2 tsp pepper; 1 drizzle extra virgin olive oil, for garnish

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Introduction

This 5-minute Greek Yogurt Tzatziki Sauce is a fresh and tangy dip perfect for snacking or as a complement to grilled dishes. Made with creamy yogurt, crisp cucumber, and bright herbs, it’s quick to prepare and delightfully refreshing.

A white bowl filled with thick, creamy white yogurt mixed with small bits of cucumber giving a textured look, topped with bright green chopped dill scattered on the surface, a drizzle of golden olive oil pooling slightly, and a light sprinkling of cracked black pepper adding tiny dark specks; a bronze spoon is placed partially inside the yogurt on the right side of the bowl, all set on a white marbled texture with lemon halves and small green herb pieces around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups plain full-fat Greek yogurt, 3% MF or greater
1 cup grated cucumber
1 1/2 tbsp chopped fresh dill
2 cloves garlic, minced
1/2 medium lemon, juiced
1/2 tsp salt
1/2 tsp black pepper
Extra virgin olive oil, for garnish

Instructions

Step 1: In a medium bowl, combine the Greek yogurt, grated cucumber, and chopped fresh dill. Mix well until the ingredients are evenly incorporated.
Step 2: Stir in the minced garlic, lemon juice, salt, and pepper. Mix thoroughly to blend all the flavors together.
Step 3: Garnish the tzatziki with additional chopped dill and a light drizzle of extra virgin olive oil before serving.

Tips & Variations

For a thicker dip, strain the grated cucumber using a fine mesh sieve or cheesecloth to remove excess water before mixing.
Add finely chopped fresh mint for an extra layer of freshness.
Use low-fat Greek yogurt for a lighter version, but full-fat yields a creamier texture.

Storage

Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This dip can lose some freshness over time, so it’s best enjoyed within the first day or two. Avoid freezing as it can alter the texture.

How to Serve

A white bowl filled with thick white tzatziki sauce speckled with green dill and black pepper sits in the center of a wooden board. The top of the sauce is drizzled with small spots of golden olive oil. Around the bowl, there are three groups of food arranged in semicircles: a stack of four round slices of cucumber with green skin and pale green centers, a pile of rectangular wheat crackers with a light brown texture, and bright red tomato wedges with juicy interior details. A metal spoon rests inside the bowl on the right side. The whole scene is set on a white marbled surface with a halved lemon visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt can be used, but Greek yogurt’s thickness and creaminess make tzatziki richer and less watery. Straining regular yogurt before use can help mimic Greek yogurt’s texture.

How do I keep the cucumber from making the dip watery?

Grate the cucumber and then squeeze out excess moisture using a clean towel or cheesecloth. This helps prevent the sauce from becoming too watery and keeps it creamy.