Go Back
+ servings
Bowl of tzatziki topped with fresh dill. The bowl is on a striped cloth and surrounded by cucumber, lemon, and dill.
Print Recipe
4 from 4 votes

Easy Tzatziki (Greek Yogurt Cucumber Sauce)

An easy and delicious tzatziki sauce recipe that is perfect for enjoying with fresh veggies, pita chips or in a Mediterranean bowl. 
Prep Time10 mins
Course: Sauce
Cuisine: Greek
Keyword: Tzatziki
Servings: 1 1/2 cups
Calories: 26kcal


  • 1 cup plain Greek yogurt
  • 1 cup peeled and diced cucumber*
  • 2 cloves garlic minced
  • 1 Tablespoon lemon juice + 1 teaspoon lemon zest
  • 2 Tablespoons fresh dill chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Stir together Greek yogurt, diced cucumber, garlic, lemon juice, zest and dill in a small bowl.
  • Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference.
  • Serve immediately. Can be stored in an air-tight container in the fridge for up to 3 days.


  • I used mini cucumbers that are essentially seedless so I didn't need to remove the seeds, but if you're using a regular cucumber you will want to deseed the cucumber.
  • I diced the cucumber, but you can also grate it for a finer, more authentic texture. Grating cucumber does cause the cucumber to release more liquid so you'll want to place the grated cucumber in a mesh strainer and squeeze as much liquid out as possible before adding it with the other ingredients.


Serving: 1/4 cup | Calories: 26kcal | Carbohydrates: 3g | Protein: 4g | Fiber: 1g | Sugar: 2g