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–+ servings
Greek tzatziki sauce in a bowl.
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4.34 from 6 votes

Tzatziki Sauce Without Dill

A tangy, delicious yogurt dip with cucumber, lemon, garlic, and oil. Perfect with a pita, in a gyro, a burger, or on the side of Greek fries.
Prep Time15 minutes
Total Time15 minutes
Course: Dip
Cuisine: Greek
Servings: 16
Calories: 21kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 1 ½ cups plain Greek yogurt
  • ½ large cucumber I use an English cucumber
  • 1-2 large cloves garlic microplaned
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Finely grate the cucumber into a mesh sieve. Place the sieve over a bowl and sprinkle the cucumber with salt. Let sit for 10 minutes or so until a lot of water drains out. Squeeze any remaining water out by hand.
  • In a small bowl, add the cucumber and the remaining ingredients and mix with a spoon. Refrigerate until needed.
    This dip is best if you let sit in the fridge for a few hours before serving.

Video

Notes

Use thick Greek yogurt for the best results.
Microplane the garlic or mince it very finely so you don't eat a large bite of raw garlic. Use more or less garlic, to your preference.
Don't skip draining the cucumber or your sauce will turn thin and watery.
This recipe makes about 2 cups of sauce. (Equal to 32 tablespoons. Nutrition information is for 2 tablespoons.)
Store this recipe in the fridge for up to about 3 days. 
If you can, make this recipe a few hours before you need it so the flavors have a chance to mingle together.

Nutrition

Serving: 2tablespoons | Calories: 21kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Fiber: 0.1g | Sugar: 1g | Calcium: 23mg | Iron: 0.05mg