Tzatziki is one of those sauces where the difference between okay and great is just five minutes of effort. Most store-bought tubs taste like yogurt with cucumber chunks. Homemade tastes like an actual sauce — bright, balanced, garlicky, and creamy.
The 35-calorie price tag is almost too good. A couple tablespoons turn grilled chicken, baked salmon, or roasted vegetables into something that feels intentional. It’s also a great mayo-replacement on wraps and sandwiches.
Why this works
Greek yogurt is naturally thick and tangy — the perfect base. Squeezing the cucumber is non-negotiable; if you skip it, you’ll have soup by morning. Grating the garlic instead of mincing distributes it more evenly so you don’t get a lonely chunk of raw garlic in one bite. Olive oil rounds out the texture and lemon juice keeps the whole thing from feeling heavy.
The 30-minute rest matters more than you’d think. The herbs and garlic need time to bloom into the yogurt; serving it immediately tastes flatter than serving it 30 minutes later.
Variations to try
- Spicy: add 1/4 tsp red pepper flakes or 1 tsp grated fresh ginger.
- Heavy on the herb: double the dill, add 2 tbsp fresh parsley.
- Skinnier: use nonfat Greek yogurt and cut olive oil to 1 tsp. Drops to about 22 calories per 2 tbsp.
Storage and meal prep
Best eaten in 3-4 days but technically lasts up to a week if you really squeezed the cucumber dry. Stir before serving — some separation is normal. If it gets watery, drain off the liquid that pools on top and stir what’s left.
This is great for weekly prep — make a batch on Sunday, use it as a sauce, dip, dressing, and sandwich spread all week.
Ingredients
Makes 8 servings.
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 medium English cucumber, grated and squeezed dry
- 1 small clove garlic, finely grated or minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh mint, finely chopped (optional)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- Grate cucumber on the large holes of a box grater.
- Place grated cucumber in a clean kitchen towel or paper towels and squeeze hard. You want it as dry as possible — this is the difference between sauce and soup.
- In a bowl, combine Greek yogurt, drained cucumber, garlic, dill, mint, olive oil, lemon juice, salt, and pepper.
- Stir until combined. Taste and adjust salt or lemon.
- Cover and refrigerate at least 30 minutes for flavors to meld (you can use it immediately, but the rest improves it).
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 35 kcal |
| Protein | 2 g |
| Carbs | 1 g |
| Fat | 2 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 80 mg |
Estimates calculated from typical USDA values for the listed ingredients. Your numbers will vary slightly based on brand and exact portion.
Frequently Asked Questions
Why does my tzatziki get watery?
Cucumber. Cucumbers are 96% water and even after grating they keep releasing it. Squeeze the grated cucumber really hard in a towel — you should be removing 1/4 to 1/3 cup of liquid. If you skip this, your tzatziki will turn into cucumber-yogurt soup overnight.
How long does it keep?
About 4 days refrigerated in an airtight container. The flavors actually deepen on day 2. After day 4 the cucumber starts to break down and release more water, and the texture turns thin.
Can I make it dairy-free?
Yes — use unsweetened, thick-style coconut yogurt or cashew yogurt. The flavor will be slightly different but still bright and herby. Calorie count varies by brand but generally lands close to the original.
What can I use this for?
Almost anything Mediterranean — gyros, grilled chicken, grilled vegetables, lamb meatballs, falafel, pita chips, raw veggies as a snack dip, even spread on a wrap as a mayo replacement.
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