Whip up a speedy tzatziki sauce with 6 basic ingredients in under 5 minutes. This creamy Greek yogurt sauce, is full of fresh herbs, and will liven up any dish. Drizzle it over pita, grilled veggies, sandwiches, or use it to complement gyros, kebabs, meatballs and Mediterranean bowls.
Love Mediterranean diet recipes? Try chickpea pasta salad, Mediterranean chicken, red pepper hummus or Mediterranean salmon salad.
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Ingredients
- Greek yogurt - use full fat plain Greek yogurt, for that signature ultra-creamy texture. Packed with protein and gut-friendly active cultures, it's a wholesome choice.
- English cucumbers or small persian cucumbers - both are perfect for grating into the sauce, with minimal seeds. You don’t have to peel them entirely, just partially, for smoother texture (peel cucumber in stripes).
- Garlic - a must for authentic flavor! However, how much I love garlic I wouldn’t say I like it when tzatziki has too much of it! For this reason, I have only used 2 teaspoons of minced garlic in the recipe. Authentic tzatziki often has a more overpowering garlicky flavor. If this is what you like, double up the garlic (add 4 teaspoons)!
- Lemon - brightens the yogurt sauce with acidity, Vitamin C, and antioxidants. You can also use apple cider vinegar instead. Both are great, but fresh lemon juice is my preferred option!
- Fresh dill - tzatziki is not the same without dill. Adjust to taste, whether you prefer a subtle or robust flavor. I also love to add some fresh mint to the mix.
- Olive oil - use good quality virgin olive oil (that is not too bitter, it will ruin the flavor!) for that velvety smooth texture.
Step by step photos can be found below the recipe card.
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What To Eat With Tzatziki Sauce?
- Fresh veggies like carrots, celery and bell peppers, parmesan zucchini slices or breaded zucchini chips.
- Kid friendly fritters: sweet potato fritters, chicken zucchini fritters or corn fritters.
- It pairs perfectly with gyros, ''baked'' air fryer salmon, lamb rack, kebabs (including veggie or chicken skewers), or even as a topping for baked potatoes.
- Meatballs: turkey stuffing meatballs or Greek meatball rice bowls.
Julia's Tip
This greek yogurt sauce requires enough salt for the best flavor. Make sure to taste it after mixing, and adjust salt + pepper accordingly.
Freezing And Storing Instructions
Keep your sauce fresh by storing it in an airtight container in the fridge right after making it. After each use, promptly return it to the refrigerator. This sauce will stay fresh and for up to 4 days refrigerated.
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Recipe Card
5 Minute Greek Yogurt Dip (Tzatziki)
Prepare a quick greek yogurt dip using just 6 basic ingredients in under 5 minutes. This creamy Greek yogurt sauce, brimming with fresh herbs, adds vibrancy to any dish. Enjoy it drizzled over pita, grilled veggies, sandwiches, or as a complement to gyros, kebabs, meatballs, and Mediterranean bowls.
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Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 cups plain greek yogurt
- 1 cup English cucumber or Persian, roughly chopped and peeled in stripes
- 2 teaspoon quality virgin olive oil, make sure it doesn’t taste too bitter
- 2 teaspoon garlic, minced or more if desired
- ¼ cup fresh dill, or more
- freshly squeezed juice from 1 medium lemon
- ½ teaspoon salt for the sauce, + ½ teaspoon for salting cucumbers
- ¼ teaspoon black pepper
INSTRUCTIONS
- To prep cucumbers, you have to options: grate them or finely chop them in a small food processor. Once ready, sprinkle them with ½ teaspoon of kosher salt, let sit for 2-5 minutes(optional). Then transfer them to a cheese cloth or double-thickness napkin over a colander and squeeze out excess liquid (there will be a lot).1 cup English cucumber or Persian, ½ teaspoon salt for the sauce
- In a mixing bowl combine the garlic with the remaining ½ teaspoon of salt, black pepper, lemon juice, and olive oil. Add the grated cucumber, yogurt, dill to the bowl and mix well.2 cups plain greek yogurt, 2 teaspoon quality virgin olive oil, ¼ cup fresh dill, freshly squeezed juice from 1 medium lemon, ½ teaspoon salt for the sauce, ¼ teaspoon black pepper, 2 teaspoon garlic
- Optional: Cover and refrigerate the tzatziki sauce for at least 30 minutes or up to a couple of hours before serving. This allows the sauce to thicken and the flavors to meld.
- Before serving, give the tzatziki sauce a quick stir, then transfer it to a serving bowl. Optionally, drizzle with more extra virgin olive oil. Serve with your favorite veggies, pita chips, or wedges.
NOTES
To Store. Keep your sauce fresh by storing it in an airtight container in the fridge right after making it. After each use, promptly return it to the refrigerator. This sauce will stay fresh and for up to 4 days refrigerated.
For Serving
- Fresh veggies like carrots, celery and bell peppers, parmesan zucchini slices or breaded zucchini chips.
- Kid friendly fritters: sweet potato fritters, chicken zucchini fritters or corn fritters.
- It pairs perfectly with gyros, pan-seared salmon, lamb rack, kebabs (including veggie or chicken skewers), or even as a topping for baked potatoes.
- Meatballs: turkey stuffing meatballs or meatball rice bowls.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 86kcalCarbohydrates: 5gProtein: 11gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 329mgPotassium: 216mgFiber: 0.4gSugar: 4gVitamin A: 255IUVitamin C: 4mgCalcium: 125mgIron: 0.4mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step-by-Step Photos
- To prep cucumbers, you have to options: grate them or finely chop them in a small food processor. Once ready, sprinkle them with ½ teaspoon of kosher salt, let sit for 2-5 minutes(optional). Then transfer them to a cheese cloth or double-thickness napkin over a colander and squeeze out excess liquid (there will be a lot).
- In a mixing bowl combine the garlic with the remaining ½ teaspoon of salt, black pepper, lemon juice, and olive oil. Add the grated cucumber, yogurt, dill to the bowl and mix well.
- Optional: Cover and refrigerate the tzatziki sauce for at least 30 minutes or up to a couple of hours before serving. This allows the sauce to thicken and the flavors to meld.
- Before serving, give the tzatziki sauce a quick stir, then transfer it to a serving bowl. Optionally, drizzle with more extra virgin olive oil.
- Serve with your favorite veggies, Mediterranean salad, Greek meatballs, pita chips, or wedges.
Katie H
Just made some tzatziki for a BBQ side and it was a hit! I doubled the recipe and didn't have a single drop left. Goes to show how great Julia's recipes are!
Robbie J.
This article on tzatziki is spot on! I appreciate the step-by-step photos, makes it foolproof. Julia, you’ve outdone yourself with this one. I’m always looking for more dip recipes; keep them coming!
Sara L.
I've found tzatziki to be a lifesaver for quick meals. Great with veggies or as a sandwich spread. Makes eating healthy easier for the whole family.
Emily Parker
Just whipped up some tzatziki following the recipe, and it's delicious! Julia, your tip about the salt made all the difference. It's perfect with some grilled chicken. Thanks for sharing!
Emily Parker
Absolutely, Mark! I've tried it with salmon before, and it was a hit. Give it a try!
Julia
my favorite way to enjoy tzatziki is with meatballs and fritters, yum! Hope you love it too, if you make it, let me know what you think!