Greek Yogurt Dip (Tzatziki Sauce)

Quick, easy and refreshingly cool, Greek Yogurt Dip, also known as "Tzatziki Sauce," is perfect for hot summer days and is ready in 10-minutes!

I make this Greek inspired dip every summer...there's just something about the cooling effect of crisp cucumbers, combined with cool, creamy yogurt, fresh dill, lemon and a hint of garlic!

Why you'll love this recipe!

• Quick and Easy - it takes about 10-minutes to make
• No fancy ingredients - plain yogurt, dill, garlic, lemon and cucumber
• Low-calorie and all-natural - no dried dip mixes or ingredients you can't pronounce

Serve this creamy, tangy low-calorie Mediterranean Dip with pita bread, Naan, or fresh veggies! It's also fabulous as a sauce for fish or chicken!

Here's what you'll need:

Cucumber, garlic, olive oil, greek yogurt, fresh dill, lemon

How to make Greek Yogurt Dip:

Expert tips:

• This recipe yields about 1 cup of dip and uses 1/2 of an English cucumber; if you can't find a seedless English cucumber, use a whole regular one...
• I've found the best way to peel a cucumber is with a potato peeler
• Dried herbs are stronger than fresh. If you use dried dill weed, use about 1 tablespoon instead of 3 tablespoons of fresh dill weed
• Make this cucumber-dill dip as creamy or chunky as you like
• Greek yogurt is thicker than traditional yogurt; if you use traditional, start with 3/4 cup of yogurt; add more until you get the consistency you like

Storage:

Greek Yogurt Dip will hold up well in the fridge for about up to a week, provided it's covered well.

Related recipes:

• Dill Shrimp Salad
• Vermicelli Summer Salad
• How to Create the Ultimate Hot Dog Bar

Greek Yogurt Dip

Creamy and tangy yogurt sauce with hints of cucumber, garlic, dill and lemon.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Dip

Cuisine: Greek, International

Prep Time: 10 minutes

Cook Time: 0 minutes

Refrigerate and Allow to Rest: 30 minutes

Total Time: 40 minutes

Servings: 1 cup

Calories: 259kcal

Author: Anecia Hero

Ingredients 

1x2x3x

• 1½ cups Greek yogurt plain
• 1 large cucumber peeled and shredded (or pulsed in food processor); or 1/2 an English cucumber
• 3 tablespoons dill fresh; see recipe notes
• 1 tablespoon garlic minced
• 1 teaspoon lemon juice
• 1 teaspoon olive oil high quality
• salt to taste

Instructions 

• Peel cucumber; slice and place slices in food processor; pulse 5-6 times
• Remove cucumber from processor and place in paper towel; squeeze out excess water
• Add cucumber and remaining ingredients to medium bowl; combine well
• Return cucumber mixture to food processor; drizzle in 1 teaspoon olive oil; taste for salt
• Pulse to desired consistency; cover and refrigerate until ready to serve

Notes

• This recipe uses fresh dill; however, if you use dried dill, use only 1 tablespoon of dried
• No lemon? Substitute with white vinegar
• English cucumbers are larger than regular (slicing) cucumbers and they're also seedless; if you don't have an English cucumber, use a regular slicing cucumber
• This recipe uses 1/2 of an English cucumber; if you don't have an English cucumber, use a whole "regular" cucumber
• Use this dip as a sauce for fish, chicken, or beef
• Want to thin the sauce? Use plain non-Greek yogurt or add a little water to the Greek-yogurt version

Nutrition

Serving: 1cup | Calories: 259kcal | Carbohydrates: 20g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 804mg | Fiber: 2g | Sugar: 14g | Vitamin A: 294IU | Vitamin C: 12mg | Calcium: 384mg | Iron: 1mg

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