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tzatziki yogurt sauce dip

Tzatziki Yogurt Sauce

  • Author: Katya
  • Prep Time: 20 min
  • Total Time: 20 min
  • Category: Main
  • Method: Mixed
  • Cuisine: Greek


Sharing the best tips and tricks on how to master tzatziki yogurt sauce. It’s the best sauce to spoon over gyros or to serve as a dip with veggies and pita bread.



  • 1 (12 oz.) English cucumber
  • 1 cup plain whole milk Greek yogurt
  • 12 cloves garlic, pressed or grated with a microplane
  • 3 tsp. finely chopped fresh dill
  • 2 Tbsp. fresh lemon juice
  • 3 tsp. olive oil
  • 1/2 tsp. kosher salt
  • Fresh black pepper, to taste


  1. Trim the ends of the cucumber and peel the skin with a vegetable peeler. Grate the cucumber over a bowl, using the larger holes of a box grater.
  2. Lightly squeeze the grated cucumber between the palm of your hands over the sink or a bowl. Place the squeezed cucumber into a clean bowl.
  3. Wrap a handful of squeezed cucumber in a clean kitchen towel or few sheets of paper towel and squeeze to remove excess moisture. You can do this over a sink or the same bowl previously used. Place the squeezed cucumber into a clean mixing bowl.
  4.  To the cucumber, add the yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir to combine.
  5. Cover and chill the tzatziki for at least 1 hour to allow flavors to meld. Taste for salt and acidity before serving.


  • For best results, use plain whole milk Greek yogurt and fresh dill.
  • Storing: Tzatziki sauce can be stored in an airtight container in the refrigerator for up to 4 days. Stir before serving to blend in any moisture from the cucumbers.

Keywords: yogurt dip, cucumber yogurt sauce, gyros, sauce