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Greek Tzatziki Sauce Recipe (Creamy & Authentic) - Fresh, Bright, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 large English cucumber or 2 Persian cucumbers, grated
  • 2 cups full-fat Greek yogurt (plain, unsweetened)
  • 2–3 cloves garlic, finely grated or minced
  • 2 tablespoons extra-virgin olive oil
  • 1–2 tablespoons fresh lemon juice, to taste
  • 2 tablespoons fresh dill, finely chopped (plus more for garnish)
  • 1 tablespoon fresh mint, finely chopped (optional but lovely)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Prep the cucumber. Grate the cucumber on the large holes of a box grater. Place it in a clean kitchen towel or layered paper towels and squeeze out as much liquid as possible. The drier, the better.
  2. Combine the base. In a medium bowl, add the Greek yogurt, olive oil, lemon juice, garlic, salt, and a few grinds of pepper. Stir until smooth and glossy.
  3. Fold in the cucumber and herbs. Add the squeezed cucumber, dill, and mint (if using). Mix gently until evenly distributed.
  4. Taste and adjust. Add more salt, lemon, or dill if needed. The flavor should be bright, cool, and balanced, with a gentle garlic kick.
  5. Chill. Cover and refrigerate for at least 30 minutes and up to 24 hours. This rest time helps the flavors meld and the garlic mellow.
  6. Serve. Swirl into a shallow bowl, drizzle with a little olive oil, and garnish with a pinch of dill. Serve with warm pita, veggies, grilled meats, or as a spread for wraps.