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!
This Greek dip is perfect with Naan bread, veggies or crackers and you can also use it as a sauce for fish, chicken or beef!
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 bread, 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:
This recipe yields about 1 cup of dip and uses ½ 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 ¾ cup of yogurt; add more until you get the consistency you like
Greek Yogurt Dip will hold up well in the fridge for about up to a week, provided it's covered well. Freezing is not recommended.
I like to serve this with naan or pita bread, raw veggies, dolmas or or as a sauce with fish. It also pairs beautifully with lamb.
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If you make this recipe, please scroll down and leave a comment and rating. I love to hear from you!
Greek Yogurt Dip (Tzatziki Sauce)
- 1½ cups Greek yogurt plain flavor
- 1 large cucumber peeled and shredded (or pulsed in food processor); or ½ an English cucumber
- 3 tablespoons dill fresh; see recipe notes
- 1 tablespoon garlic , minced
- 1 teaspoon lemon juice , fresh
- 1 teaspoon olive oil high quality
- salt to taste
- Peel cucumber; slice and place slices in food processor; pulse 5-6 times1 large cucumber
- Remove cucumber from processor and place in paper towel; squeeze out excess water
- Add cucumber and remaining ingredients to medium bowl; combine well1½ cups Greek yogurt, 3 tablespoons dill, 1 tablespoon garlic, 1 teaspoon lemon juice
- Return cucumber mixture to food processor; drizzle in 1 teaspoon olive oil; taste for salt1 teaspoon olive oil, salt to taste
- Pulse to desired consistency; give it 2-3 quick pulses, if you want it thinner, pulse it a few more times; cover and refrigerate until ready to serve
- 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 ½ 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? Add a little water to it