How to Make Tzatziki Sauce! This healthy and easy tzatziki sauce will become a staple in your house. Only 6 ingredients and you can make using Greek yogurt or dairy free yogurt so it’s paleo, vegan, gluten free, and Whole30 approved. Great for meal prep too!
Last updated on March 10, 2020.
The sauce of all sauces!! Just kidding, but not really. Y’all know I love sauces. I usually make my sauce creations up on the spot, but there are a few well known ones that are some of my favorites. And tzatziki sauce is one of them!
It’s thick and creamy, has a nice tang from the yogurt, and goes with so many things – veggies, breads/pita, grilled meats, meatballs, and just by the spoonful if you love it as much as me.
What is Tzatziki Sauce?
Tzatziki, pronounced tsah-see-key, is a sauce found in the cuisines of the Middle East and Southeast Europe. It is traditionally made of yogurt mixed with cucumbers, garlic, olive oil, lemon juice or vinegar, and herbs. Tzatziki is usually served at Greek restaurants with grilled meats, on a gyro, or as a dip with pita or veggies.
Each country has a different way of making it, but today we are focusing on Greek tzatziki sauce.
How to make tzatziki sauce (2 ways!)
As much as I love getting it at restaurants, tzatziki is really simple to make at home. And you know exactly what is going into it. Some of the brands at the store have added preservatives or fillers which aren’t necessary. You only need a few household staple ingredients to make it at home.
Here is what you need:
- Greek yogurt – I like full fat Greek yogurt
- olive oil
- lemon juice
- fresh dill
- salt and pepper
First start off by finely deseeding your cucumber. Do this by cutting it lengthwise and scooping out the seeds. This will help remove some of the excess water and keep your tzatziki thick and creamy. Then finely dice it. You can choose to peel or leave the skin on (I keep it on to make it easier).
Next, add all you ingredients to a bowl and mix well to combine. Try it and adjust according your taste. That is it!
Like I said earlier, this homemade tzatziki sauce can pretty much go on anything. I love it on grilled chicken, as a dip for meatballs (like these lamb meatballs), as a dip for raw veggies, and as a dressing for power bowls. Michael likes it all those ways and sometimes uses it as a spread on a sandwiches.
It makes a great sauce to make in the beginning of the week and keep for meal prep as well – it saves for a week in the fridge and is usually better after it sits for a day! I store it in these weck jars to keep it fresh.
Greek yogurt vs. Coconut yogurt
Traditional tzatziki is made with yogurt and it gives it that signature tangy taste. Greek yogurt is my preferred way of making it, but if you can’t have dairy, you can substitute coconut yogurt (my favorite is Culina) or a non-dairy greek yogurt. Since coconut yogurt can be sweeter, I would suggest adding more lemon or even a splash of vinegar to help balance it out.
If you are dairy free and can’t find a yogurt you like, the cream from the top of canned full fat coconut milk works as well. Make sure to add some more acid as well. Coconut milk will harden in the fridge, so if using it, you will need to let it come to room temperature before enjoying.
I interchange the dairy and non dairy yogurt depending on how I feel and what I have on hand – both of them work great.
Is tzatziki sauce healthy?
Tzatziki sauce is a great choice when looking to be healthy. Two tablespoons is just 40 calories while also having 3 grams of protein and only 2 grams of fat. It make a great condiment to use.
Recipes using this sauce
Greek Chicken Kabobs – can sub the avocado tzatziki for this one!
How to Make Tzatziki Sauce
- 1 cup plain Greek yogurt - I like to use full fat (greek or dairy free)
- 1/2 heaping cup cucumber, deseeded and diced (80 grams)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, roughed chopped
- salt and pepper, to taste
- Add all ingredients into a small mixing bowl. Mix until well combined. Store in the fridge in a glass sealed container for up to a week.
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