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Tzatziki Sauce with a pita wedge being dipped title image

Tzatziki Sauce

Cool and refreshing, this tangy yogurt dip or sauce is perfect for dipping vegetables, on grilled meats or on a sandwich.
Course Sauce
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 7 1/4 cup servings (total yield: 1 3/4 cups)
Calories 28kcal
Author Toni Dash


  • 1 English cucumber partially or unpeeled, grated with the large holes of a cheese grater
  • 7 ounce container plain Greek yogurt
  • 1 tablespoon Sour cream
  • 1 large Garlic cloves minced
  • 1 tablespoon Lemon juice
  • 1 teaspoon White wine vinegar
  • 1 tablespoon fresh chopped Dill
  • Salt and pepper to taste
  • Drizzle of olive oil


  • In a clean kitchen towel, squeeze the excess moisture out of the grated cucumber. There should be about ¾ cup or so.
  • In a bowl, combine yogurt, sour cream, cucumber, garlic, lemon juice, vinegar, salt, and pepper. Stir until well mixed.
    When ready to serve drizzle a bit of olive oil over top.



This is best made ahead a couple of hours. It gets better with time. Chill before serving.
If you can’t find an English cucumber, use 1 regular peeled cucumber but remove the seeds with a spoon first.
Be sure to drain the cucumber after grating by wrapping and squeezing it in cheesecloth or paper towel. This removed excess moisture for the best dip/sauce results. 
How to Store
Store in an airtight container in the refrigerator for up to 4 days.


Calories: 28kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg