This tzatziki recipe is creamy, delicious, and versatile – it can be used in all sorts of ways as a topping or a dip.
Tzatziki is a yogurt cucumber sauce found in several Mediterranean and Middle Eastern countries. Versions of it existed as early as the Ottoman Empire – their yogurt sauce included walnuts (which would be a delicious addition!)
We like to use it for topping chicken and rice, stuffed zucchini, and steak kabobs. It’s also a great addition to a mezze plate and is sublime with toasted pita.
Why You’ll Love this Recipe
This creamy yogurt sauce is a refreshing topping for meat, rice, and lentil dishes, and it also pairs well with salad, fresh vegetables, and hummus on a mezze plate.
You can make a large batch of it and store it in the fridge for the week and add it to multiple dishes.
Ingredients for Tzatziki
Traditional tzatziki includes a combination of yogurt, cucumbers, garlic, olive oil, citrus juice, and salt.
The type of yogurt used varies by region – some cuisines call for goat or sheep’s milk yogurt, others use labneh or kefir. For this recipe, we’re using Greek yogurt because it provides a nice, thick base. If you’d like a looser sauce, you can add a little water or use a plain yogurt.
I’ve also opted for a little kick of spice in my recipe and have added a quarter teaspoon of Aleppo pepper. You can omit this if you don’t have it or substitute it for crushed red pepper flakes or urfa biber.
What to Serve with Tzatziki
Want to use tzatziki as a topping or a dip? Here are some recipes that would pair well with it.
Tips for Making this Recipe
- If you can’t find small Persian cucumbers, you can use half an English cucumber or a hothouse cucumber. Make sure to peel the skin and scrape out the seeds before using though, the skin is too bitter and the seeds have less flavor.
I hope you enjoy this cucumber yogurt sauce recipe – let us know if you make it. You can tag us on Instagram @thishealthytable.
If you’re looking for a non-traditional tzatziki, check out our radish and walnut tzatziki.
- 2 cups Greek yogurt
- 2 small Persian cucumbers, diced
- 1 garlic clove, finely minced or grated
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Aleppo pepper
- 1/4 teaspoon ground black pepper
- Combine the yogurt, cucumber, garlic, mint, lemon juice, salt, Aleppo pepper, and black pepper in a mixing bowl. Stir to combine.
- Serve immediately or store in the refrigerator for up to 5 days.
Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 207mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 8g