Tzatziki Sauce

Top gyros, salads, chicken and more with this homemade Tzatziki Sauce recipe. Studded with chunky cucumbers, this creamy sauce is tangy without being overpowering or bitter.

Prep Time 10

Total Time 10

Servings servings

Calories 124kcal

Ingredients

1 large English cucumber finely diced (1 lb., ~3 cups diced)
1 cup Greek yogurt 260g
1 cup sour cream 240g
3 tablespoons extra virgin olive oil
2 tablespoons white vinegar
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons fresh dill or 1 teaspoon dried dill

Instructions

Finely dice the cucumber using a sharp knife. There should be about 3 cups when diced. Set aside.
Measure the yogurt and sour cream into a large mixing bowl. Stir until combined.
Measure in the olive oil, vinegar, garlic, salt, pepper and dill. Stir until combined.
Add cucumbers to the base mixture, stirring until just mixed.
Serve immediately, or chill in refrigerator before enjoying with various dishes!

Notes

If using regular cucumbers, you will need to peel them and remove the seeds before finely dicing them to add to the tzatziki sauce.

How to store: Store in the refrigerator in an airtight food storage container for 4-5 days.

Editor's note: Previously, this recipe suggested blending everything together in a food processor to make the sauce. While you can still do this, please note that the sauce will be significantly thinner than the sauce shown in these images.

Nutrition