Tzatziki Sauce

Tzatziki sauce is creamy and slightly tangy, built on Greek yogurt, cucumber, garlic, dill, mint and mayonnaise.

Homemade tzatziki is not only delicious, it is also remarkably easy to make!

It is perfect as an appetiser, a dip or a condiment to serve alongside your favourite dishes, barbecue included. Say goodbye to the overpriced shop-bought versions, and hello to your new favourite recipe!

The cucumber is diced very small rather than grated: the sauce keeps its bite and does not go watery.

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What you need to make this tzatziki sauce:

Cucumber — diced very small rather than grated, it keeps its bite and does not water down the sauce.
Plain Greek yogurt — it's the thick, tangy base of the sauce, denser than a regular yogurt.
Mayonnaise — it softens the yogurt's tang and gives the sauce its creaminess.
Garlic — it flavours the whole sauce; it's worth resting an hour in the fridge to let it fully infuse the yogurt.
Fresh mint and dill — the classic tzatziki herbs, the ones that give it that taste of summer.
Lemon juice — it lifts the acidity and balances the richness of the mayonnaise and yogurt.
Paprika — a pinch dusted on top, for colour and a hint of smokiness.
Salt and pepper — adjust to taste, keeping in mind the salt already present in the yogurt and mayonnaise.

Why this tzatziki sauce must be on your menu!

Quick: fifteen minutes is all it takes, with no cooking at all.
Dice the cucumber, stir in the rest, and it's ready.
Budget-friendly: it easily beats the shop-bought versions, which are often pricey for what they actually contain.
Make-ahead: it's even better after resting at least an hour in the fridge, so the garlic and herbs can perfume the yogurt — and it keeps for 3 to 4 days.
Versatile: as an appetiser, a dip for vegetables, a barbecue condiment, or alongside meatballs and pitas.

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Tzatziki Sauce

A Greek yogurt and cucumber dip, lifted with garlic, dill, mint and a squeeze of lemon.

Prep 15 min

Cook aucune

Total time 15 min

Course: Sides Cuisine: Greek Keyword: Tzatziki sauce Calories:

Ingredients

Servings: 6 servings

Instructions

Peel the cucumber and cut it into very small dice.
Chop the garlic. Finely slice the mint and dill. Set aside.
In a bowl, mix the Greek yogurt and the mayonnaise until you have a smooth base.
Stir in the cucumber, garlic, mint and dill.
Add the lemon juice, then season with salt and pepper to taste.
Dust with a pinch of paprika and keep refrigerated until serving.

Nutrition (per serving)

Tips

Dice the cucumber small rather than grating it: the sauce stays firm and does not go watery.
It is better for resting at least an hour in the fridge, so the garlic and herbs perfume the yogurt.
Serve as a dip, as a barbecue condiment, or with meatballs and pitas.
Keeps for 3 to 4 days in an airtight container in the fridge.

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