10-Minute Tzatziki Sauce with Creamy Greek Yogurt and Fresh Dill
By Olivia Hayes
Salting the diced cucumber first draws off excess moisture, so it folds into Greek yogurt without thinning the sauce. This 10-minute tzatziki is a cold, creamy dip with tangy lemon, garlic, fresh dill, and small cucumber pieces for bright crunch.
Plain Greek yogurt forms the thick base, while English cucumber contributes fresh texture with fewer seeds. Fresh lemon juice and zest sharpen the yogurt, minced garlic adds bite, and chopped dill gives the sauce its classic herbal character. Olive oil is mixed in for a fruity note, while kosher salt and black pepper round out the flavor. Nonfat yogurt makes a lighter sauce; full-fat yogurt makes it thicker and creamier.
The cucumber should sit in a strainer with salt for a few minutes, then be lightly patted dry before mixing. Once the ingredients are stirred together, the sauce should look creamy and evenly dotted with cucumber and dill. The usual problem is skipping the draining step, which leaves excess cucumber water in the bowl and creates a thinner, wetter dip.
Finish with additional dill, black pepper, and a drizzle of olive oil if desired. Serve it cold with pita chips, naan, or chopped fresh vegetables, or spoon it over salads, chicken, Greek meatballs, wraps, or falafel. The recipe notes that it can be made ahead for meal prep.
Why you'll love this recipe
- Salting and draining the cucumber limits excess water, helping the Greek yogurt stay thick and creamy instead of turning into a loose dip.
- Fresh lemon juice and zest brighten the yogurt base because both add citrus character without changing the sauce’s smooth, spoonable consistency.
- Small diced English cucumber adds crisp texture throughout, while its lower seed content makes it easier to prepare with less moisture.
- Mixing everything in one bowl keeps the no-cook method direct, and the sauce comes together after the cucumber has been briefly drained.
- Greek yogurt can be chosen by fat level, so nonfat creates a lighter result while full-fat yogurt produces a thicker, richer sauce.
- Serving the sauce cold preserves its cool, refreshing character, especially alongside pita chips, naan, chopped vegetables, chicken, or Greek meatballs.
Ingredients
- •1 cup plain Greek yogurt (nonfat plain Greek yogurt used)
- •0.5 English cucumber (about 2/3 cup, seeds removed and diced into small pieces)
- •2 tsp olive oil
- •3 tbsp fresh lemon juice
- •1 tbsp fresh lemon zest
- •1 tbsp minced garlic (about 1 clove)
- •0.25 cup fresh chopped dill
- •0.5 tsp kosher salt
- •0.25 tsp ground black pepper
Instructions
- 1
Place the diced cucumber in a strainer over a bowl and sprinkle it with some salt.
- 2
Let the cucumber sit for a few minutes to extract excess moisture, then lightly pat it dry with a clean paper towel.
- 3
Add the Greek yogurt, cucumber, and remaining ingredients to a medium-sized bowl and mix until combined into a creamy sauce.
- 4
Top with more fresh dill, ground black pepper, and a drizzle of olive oil.
- 5
Serve cold with pita chips, naan, or fresh chopped vegetables.
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