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Tzatziki Sauce

Course Appetizer
Servings 2 cups
Author Liz Bissell


  • cups plain non-fat Greek yogurt
  • 1 large cucumber, peeled, seeded, and chopped
  • juice of 1 lemon
  • cup fresh dill, chopped
  • 4 cloves garlic, minced
  • ¼ tsp sea salt, coarse More as needed to salt the cucumber.
  • ¼ tsp ground black pepper


  1. Peel cucumber and slice lengthwise. Using a spoon, scrape the all the seeds of the cucumbers out. Then chop the cucumber.

  2. Cover a baking sheet with paper towel. Spread the cucumber over the paper towel. Sprinkle the cucumber with sea salt and set aside. Allow this to rest for 1-2 hours.

  3. While the cucumber is resting, combine the Greek yogurt, dill, lemon juice, garlic, salt and pepper in a medium size bowl. Cover and refrigerate until cucumbers are ready.

  4. Once the cucumbers are ready, add into the yogurt mixture and stir to combine. Serve immediately or refrigerate. Best if refrigerated for at least an hour before serving.