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Greek Tzatziki Sauce

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Dorie Greenspan’s classic Greek Tzatziki Sauce is a versatile condiment that’s super simple to prepare. Use as a dip, sauce or even a salad dressing!

Greek Tzatziki in a white square bowl

Greek Tzatziki Sauce

This Friday, the French Fridays with Dorie crew and I packed our bags and took a journey out of France and into Greece to nibble on veggies with a light and summery cucumber and yogurt dip. Tzatziki is a simple recipe composed of Greek yogurt, minced cucumber, lemon, garlic, dill, and mint. Refreshing and healthy, this tzatziki or Greek Yogurt Sauce is perfect for casual noshing on the patio before dinner yet gourmet enough to serve to company.

Tzatziki on a stack of white plates with fresh vegetables

How to Make a Greek Yogurt Sauce

  • Using Greek yogurt eliminated the step of draining the regular stuff, but both work well.
  • A cup of minced, salted then squeezed dry English cucumber was mixed with 2 cups of yogurt, 2 tablespoons of lemon juice, 1 tablespoon of extra virgin olive oil, minced garlic, dill and mint.
  • Dorie suggested using tzatziki to top sandwiches, burgers or even as the dressing for a tomato salad. I stocked up on lovely summer veggies and served it with crudites.
  • I found this rather bland at first try, so decided to give it some time in the fridge to allow the garlic, et al., to infuse into the dip. It was much improved hours later.

I’d use this Greek tzatziki sauce as a taming influence on a boldly flavored sandwich or as a dip for a spicy chip. I have never been a huge fan of tzatziki, so even though this certainly was an excellent recipe (my fellow Doristas will attest to that), I doubt I’ll be making it again any time soon…

PS…I left out the mint due to you know who’s food proclivities! But totally forgot that the cukes would also be a deal-breaker!

Tzatziki recipe image

Dorie Greenspan's Tzatziki

A classic Greek yogurt sauce with garlic, herbs and yogurt

Prep Time 10 minutes
Total Time 10 minutes
Yield 2 cups


  • 2 cups greek yogurt or regular yogurt, drained overnight in a colander lined with cheesecloth over a bowl
  • 1 cup coarsely grated cucumber (seedless)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2–3 garlic cloves (split, germ removed and minced)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh mint
  • Salt and pepper to taste


  1. Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. Drain well and add it to a bowl together with the yogurt.
  2. Add the rest of the ingredients, mix well, check for seasonings and serve cold.


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