Creamy 10-minute tzatziki sauce blends drained cucumber, full-fat Greek yogurt, fresh mint, garlic, and lemon into a cool, tangy dip. There is no cooking involved, just a quick stir and a rest so the flavors can meld. Serve it chilled with grilled meats, crisp vegetables, or spooned onto gyros.
Transport your taste buds straight to a sun-drenched Greek island with this incredibly fresh and creamy Tzatziki sauce! This classic dip is the ultimate warm-weather companion, bursting with cool cucumber, zesty lemon, and a hint of garlic and mint. Forget the store-bought stuff; in just 10 minutes, you can create a vibrant, authentic dip that will elevate everything from grilled souvlaki to a simple plate of fresh veggies. Let’s get dipping!
Ingredients
• ½ cup / 120g (4.2 oz) shredded cucumber, drained
• 1 teaspoon / 6g (0.21 oz) salt
• 1 tablespoon / 15mL extra virgin olive oil
• 1 tablespoon / 4g (0.14 oz) fresh mint, finely chopped
• 2 cloves garlic, minced or grated
• 1 cup / 240g (8.5 oz) full-fat Greek yogurt
• 1 teaspoon / 5mL (0.2 fl oz) fresh lemon juice
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. The key to thick Tzatziki is removing excess water from the cucumber. Place the shredded cucumber in a fine-mesh sieve over a bowl, sprinkle with the salt, and let it drain for at least 30 minutes. For a quicker method, wrap the shredded cucumber in a cheesecloth or a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
3. In a medium bowl, combine the drained cucumber, full-fat Greek yogurt, extra virgin olive oil, chopped mint, minced garlic, and fresh lemon juice. Stir until everything is well incorporated.
4. For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the garlic and mint to meld beautifully with the creamy yogurt.
5. Serve chilled as a refreshing dip with pita bread and fresh vegetables, or as a classic sauce for grilled lamb, chicken, or beef. It’s also a fantastic topping for gyros or a side for fried summer squash.
Nutritional Information
• Nutrition
• Calories: 79
• Carbohydrates: 3g
• Protein: 1g
• Fat: 7g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• Always use full-fat, plain Greek yogurt. Its thick, strained consistency is essential for a creamy, non-watery sauce.
• For a milder garlic flavor, grate the garlic cloves on a microplane. For a more potent kick, let the minced garlic sit in the lemon juice for 5 minutes before mixing it into the yogurt.
• While mint is classic, feel free to substitute or add fresh dill for a different, equally authentic flavor profile. A combination of both is also delicious.
• Tzatziki tastes even better the next day! Prepare it a day in advance to let the flavors fully develop. It will keep well in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: How do I make my tzatziki thick and not watery
A: The key to thick tzatziki is removing as much liquid as possible from the shredded cucumber. You can do this by salting it and letting it drain in a sieve, or by squeezing it firmly in a cheesecloth or clean kitchen towel. Using full-fat Greek yogurt is also essential for a creamy texture.
Q: What is the best yogurt for tzatziki
A: Full-fat, plain Greek yogurt is the best choice for this recipe. Its thick, strained consistency is crucial for creating a rich, creamy, and non-watery sauce.
Q: Can I make tzatziki ahead of time
A: Yes, making tzatziki in advance is recommended as it tastes even better the next day. Storing it in an airtight container in the refrigerator allows the garlic, mint, and lemon flavors to fully meld with the yogurt. It will keep well for up to 3 days.
Q: Can I use dill instead of mint in this recipe
A: Absolutely. While this recipe calls for mint, fresh dill is an equally authentic and delicious alternative. You can substitute it completely or use a combination of both fresh mint and dill.
Pro Tips
- Salt the shredded cucumber and let it drain in a fine-mesh sieve for at least 30 minutes, or squeeze it firmly in a cheesecloth. Removing that liquid is the whole secret to thick, non-watery tzatziki.
- Always use full-fat, plain Greek yogurt. Its thick, strained consistency is what gives the sauce its rich body without any watery separation.
- Grate the garlic on a microplane for a milder flavor, or let minced garlic sit in the lemon juice for 5 minutes first if you want a more potent kick.
- Fresh dill works just as well as mint, or use a combination of both. It is equally authentic and keeps the dip keto-friendly either way.
- Make the tzatziki a day ahead: the garlic, mint, and lemon only get better as they sit. It keeps in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
How do I keep my tzatziki thick instead of watery?
Remove as much liquid as possible from the shredded cucumber by salting and draining it, or squeezing it in a cheesecloth. Full-fat Greek yogurt keeps the sauce thick and creamy as well.
What is the best yogurt for tzatziki?
Full-fat, plain Greek yogurt is the best choice. Its thick, strained consistency creates a rich, creamy sauce that never turns watery.
Can I make tzatziki sauce ahead of time?
Yes, and it actually tastes better the next day as the garlic, mint, and lemon meld into the yogurt. Keep it in an airtight container in the refrigerator for up to 3 days.
Can I use dill instead of mint?
Absolutely, fresh dill is an equally authentic alternative. Substitute it completely or combine it with the mint for a fuller herbal flavor.
Recipe card below.
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Creamy 10-Minute Tzatziki Sauce
Ingredients
Method
- Directions
- The key to thick Tzatziki is removing excess water from the cucumber.
- Place the shredded cucumber in a fine-mesh sieve over a bowl, sprinkle with the salt, and let it drain for at least 30 minutes. For a quicker method, wrap the shredded cucumber in a cheesecloth or a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- In a medium bowl, combine the drained cucumber, full-fat Greek yogurt, extra virgin olive oil, chopped mint, minced garlic, and fresh lemon juice.
- Stir until everything is well incorporated.
- For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the garlic and mint to meld beautifully with the creamy yogurt.
- Serve chilled as a refreshing dip with pita bread and fresh vegetables, or as a classic sauce for grilled lamb, chicken, or beef. It's also a fantastic topping for gyros or a side for fried summer squash.
- While mint is classic, feel free to substitute or add fresh dill for a different, equally authentic flavor profile. A combination of both is also delicious.
