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, Pita bread or chips, crisp veggies or crackers, and you can also use it as a sauce for fish, chicken or beef!
You'll typically find this yogurt-based dip served in Greek or Mediterranean restaurants - usually served with dolmas, hummus and Naan bread or pita chips.
I make this low fat Greek 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 Dip- it takes about 10-minutes to make and is a perfect "no cook" party food!
- Simple ingredients - made with real ingredients - no fillers, preservatives or additives - just plain yogurt, dill, garlic, fresh herbs, lemon and cucumber
- Low-fat 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 (use 1 regular cucumber or ½ of a long English cucumber), minced garlic, olive oil, plain Greek yogurt, fresh dill, fresh lemon juice and a little lemon zest for garnish.
You can substitute fresh garlic for minced. Start with about 3 garlic cloves; if you want more, add more. I prefer using fresh herbs (fresh dill weed), but if you can't find it, you can use dried dill weed. See "Recipe Tips" below for the amount of dried dill.
I recommend getting a full fat Greek yogurt for this dip. Season to taste with a little salt and/or ground black pepper.
How to make Greek Yogurt Dip
Peel and slice cucumber and place into food processor. Pulse 5-6 times; remove and strain in a paper towel to remove excess water.
In a medium bowl, combine chopped/drained cucumber, Greek yogurt, fresh dill week, garlic powder and lemon juice; combine well and place mixture in food processor.
While pulsing the mixture, drizzle in a teaspoon of olive oil; add more or less to get the desired consistency; place in serving bowl, taste for salt; Garnish with a few sprigs of fresh dill weed and lemon zest. Serve with pita chips, pita bread, Naan bread or tortilla chips.
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
Want a spicy Greek yogurt sauce? Add a splash of Louisiana hot sauce, sriracha sauce or a hint of cayenne pepper or chili powder
Want a tangy yogurt sauce? Add more lemon juice, a hint of lime juice or white vinegar
Greek Yogurt Dip will hold up well in the fridge for about up to a week, provided it's covered well and in an airtight container. Freezing is not recommended.
I like to serve this easy recipe 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