Tzatziki Sauce

Prep time: 15 mins      Cook time: 0 mins      Rest time: 15 mins     Total time: 30 mins

Macronutrients per tbsp: 16g fat | 44g protein | 5g carbohydrates

Makes: about 3 cups

Make it Zero Carb: Omit the cucumber

A simple and clean Greek yogurt-based sauce with shredded cucumber and a hint of garlic to make for a wonderful texture and flavor.

tzatziki sauce

What you need to make Tzatziki Sauce

Ingredients:

Equipment:

Substitutions

There are no substitutions I would recommend for this recipe.

tzatziki sauce

How to make Tzatziki Sauce

Shred the cucumber.

Skin the cucumber if you prefer, although you can leave the skin on for a crunchier texture.

Take your vegetable grater and shred the cucumber, getting down to the seed pit but not shredding the seeds. If you do not have a vegetable grater, dice the cucumber into very small cubes.

Pat the shredded or diced cucumber dry with a paper towel and soak up as much water as you can.

tzatziki sauce

Make the Tzatziki Sauce.

Add the shredded or diced cucumber to the greek yogurt. If using, add the minced or pureed garlic.

Add a dash or two of salt and stir to combine all ingredients.

Let the sauce rest in the fridge for 15+ minutes before serving. Enjoy!

Meal idea: Street Gyro Bowls

When it comes to storing leftovers, follow the storage instructions on the greek yogurt product you used.

tzatziki sauce

Tips to make the best Tzatziki Sauce

  • Soak up as much moisture as you can from the shredded (or diced) cucumber. If you skip this step, your sauce may come out on the runnier side.

tzatziki sauce

A few of my other favorite sauces:

Duck Fat Mayonnaise

Duck Fat Ranch Dressing

Honey Mustard

Pair this Tzatziki Sauce recipe with:

Street Gyro Bowls

Pork Belly Chips with Honey Mustard Dipping Sauce

Carnivore Baguettes

Loaded Burger Bowls

Tzatziki Sauce

tzatziki sauce

Tzatziki Sauce

A simple and clean greek yogurt-based sauce with shredded cucumber and a hint of garlic to make for a wonderful texture and flavor.
Prep Time15 mins
Cook Time0 mins
Resting Time15 mins
Total Time30 mins
Food Type: Sauce, Side Dish, Snack
Cuisine: Greek
Diet Preference: Dip, Egg-Free, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Sauce, Side Dish, Snack, Sugar-Free
Servings: 3 cups
Author: Ashley Rothstein

Equipment

  • Vegetable peeler (optional)
  • Vegetable grater (optional)

Ingredients

  • 16 oz greek yogurt
  • 1 large cucumber
  • 2 tsp minced or pureed garlic (optional; I used pureed)
  • dash sea salt

Instructions

Shred the cucumber.

  • Skin the cucumber if you prefer, although you can leave the skin on for a crunchier texture.
  • Take your vegetable grater and shred the cucumber, getting down to the seed pit but not shredding the seeds. If you do not have a vegetable grater, dice the cucumber into very small cubes.
  • Pat the shredded or diced cucumber dry with a paper towel and soak up as much water as you can.

Make the Tzatziki Sauce.

  • Add the shredded or diced cucumber to the greek yogurt. If using, add the minced or pureed garlic.
  • Add a dash or two of salt and stir to combine all ingredients.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Let the sauce rest in the fridge for 15+ minutes before serving. Enjoy!
  • Meal idea: Street Gyro Bowls.
  • When it comes to storing leftovers, follow the storage instructions on the greek yogurt product you used.

 

What I used for this recipe:

Looking for some more easy sauces? Try one of these recipes:

Duck Fat Mayonnaise

Duck Fat Ranch Dressing

Honey Mustard

Make this recipe with:

Street Gyro Bowls

Pork Belly Chips with Honey Mustard Dipping Sauce

Carnivore Baguette

Loaded Burger Bowls

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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