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tzatziki sauce with herbed naan

Tzatziki Sauce

This cool yogurt-based sauce is great for dipping or as a sandwich spread.
Prep Time 15 mins
Course condiment, Snack
Cuisine Greek, Mediterranean


  • 1/2 English cucumber grated
  • 2 cups low-fat plain Greek yogurt
  • 2 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 1 tbsp white wine vinegar
  • 1 tbsp dill
  • 1/2 tsp salt divided in half


  • Grate the cucumber, put into a colander, sprinkle on 1/4 teaspoon salt and allow excess water to drain.
  • In the meantime, stir together the yogurt, garlic, olive oil, vinegar, and remaining 1/4 teaspoon of salt in a mixing bowl. It looks like it won’t combine, but keep stirring, the olive oil will eventually disappear into the yogurt.
  • Place the cucumber in several paper towels or a tea towel and squeeze out any excess water. You’ll be surprised at how much water comes out.
  • Add the cucumber, dill, and remaining salt to the yogurt mixture and stir to combine.
  • Refrigerate for an hour before serving.


Traditionally the herb used in tzatziki is dill, but you can replace that with whatever you like. I’ve made tzatziki sauce with basil, oregano, mint, parsley. Try different flavors to see which one you like best.
Tzatziki will keep in the refrigerator for 3-5 days.
Keyword cucumber, dill, yogurt