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A cool, creamy small batch tzatziki sauce with classic Greek flavor and a thick, spoonable texture. Perfectly portioned and easy to make, it works as a dip, spread, or sauce.
What is Tzatziki Sauce?
Tzatziki is a creamy sauce made with Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh herbs. It has a cool, slightly tangy flavor and is commonly served as a dip or sauce with meats, vegetables, and wraps.
Why You’ll Love This Recipe
- Quick to Make: This small batch tzatziki sauce comes together in minutes with simple prep.
- Thick and Creamy: Made with Greek yogurt and properly drained cucumber for the right consistency.
- Classic Flavor: Fresh garlic, lemon juice, and dill deliver traditional tzatziki taste.
- Versatile Use: Enjoy it as a dip, spread, or sauce with grilled meats, vegetables, or wraps.
- Perfectly Portioned: A small batch recipe that makes just enough without extra sauce.
Cool, creamy tzatziki is one of those sauces I always want to have on hand. I love how the thick Greek yogurt and well-drained cucumber create a sauce that feels fresh but substantial, with just enough garlic and lemon to keep every bite lively.
It’s the kind of recipe that reminds me how a few simple ingredients, treated the right way, can come together into something truly satisfying.
Tzatziki sauce is incredibly versatile and pairs wonderfully with juicy steak, broiled chicken, or tender fish. Enjoy it with soft naan or crispy homemade tortilla chips for a delightful snack.
Ingredients
If you have any ingredients leftover from this small batch tzatziki sauce recipe, check out our Leftover Ingredients Recipe Finder.
- English Cucumber: I recommend using an English cucumber because it is mostly seedless and has less moisture than regular cucumbers, which helps keep the tzatziki thick instead of watery. You can peel it or leave the skin on. Extra cucumber can be used in small batch tabbouleh, a cucumber salad or a salmon rice bowl.
- Garlic: Two cloves give this tzatziki a bold garlic flavor, which is traditional. For a milder sauce, start with one clove and adjust to taste.
- Lemon Juice: Fresh lemon juice adds brightness and balances the richness of the yogurt. Even a small amount makes a noticeable difference in flavor.
- Olive Oil: I use extra virgin olive oil for its clean, true olive flavor. A lighter olive oil can be used if you prefer a more neutral taste.
- Plain Greek Yogurt: Use plain full-fat Greek yogurt for a thick, creamy tzatziki sauce. Regular yogurt contains too much liquid and will result in a runny sauce. Extra yogurt works well in chicken tikka masala for one, shrimp tacos for one, or beef stroganoff for one.
- Dill: Fresh dill gives tzatziki its classic flavor. If needed, fresh mint or basil can be used for a different but still fresh and flavorful variation. Leftover dill is great in potato salad for one.
Recipe Variations
Tzatziki is easy to adapt with small, familiar changes that still keep its classic flavor.
- Spicy Tzatziki: Stir in a pinch of cayenne pepper or red pepper flakes for gentle heat.
- Mint Tzatziki: Replace half or all of the dill with fresh mint for a lighter, fresher flavor.
- Garlic-Forward Tzatziki: Add an extra clove of garlic if you prefer a bolder garlic presence.
- Extra Thick Tzatziki: Strain the Greek yogurt for 10 to 15 minutes before mixing for a thicker, more traditional texture.
- Lemon-Forward Tzatziki: Add a bit more lemon juice or a small amount of lemon zest for brighter citrus flavor.
How To Make Tzatziki Sauce
These photos and steps show how to make a small batch of tzatziki sauce. Ingredient amounts and full instructions are in the recipe card below.
- Grate the cucumber using a food processor or box grater.
- Sprinkle the grated cucumber with salt, then wrap it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is important because excess moisture can make the sauce watery.
- Let the cucumber rest for a few minutes. While it sits, stir together the grated garlic, lemon juice, olive oil, Greek yogurt, and dill in a medium bowl.
- Add the drained cucumber to the yogurt mixture and stir until well blended.
- Serve right away or refrigerate until ready to use.
Tip: Drizzle a small amount of olive oil over the top just before serving for extra flavor.
Expert Tips
- Drain the Cucumber Well: Squeezing out as much liquid as possible is key to a thick, creamy tzatziki.
- Adjust the Consistency: For a thinner sauce, add a small spoonful of yogurt. For a thicker texture, use slightly less yogurt or strain it briefly before mixing.
- Use Fresh Dill When Possible: Fresh dill gives the best flavor. If using dried dill, limit it to about 1/4 teaspoon.
- Let It Rest: Refrigerate the tzatziki for about 1 hour before serving to allow the flavors to blend.
- Taste Before Serving: Always taste and adjust the salt, lemon juice, or garlic as needed.
- Control the Garlic: This recipe leans garlic-forward. Start with one clove if you prefer a milder flavor, then add more after tasting.
Frequently Asked Questions
Thoroughly squeeze the grated cucumber to remove excess moisture before mixing it with the yogurt.
Yes. Tzatziki can be made up to 24 hours in advance and stored covered in the refrigerator.
Homemade tzatziki will keep for up to 3 days when stored in an airtight container in the refrigerator.
Yes. You can leave out the cucumber and make a yogurt-based sauce with Greek yogurt, garlic, lemon juice, olive oil, herbs, and salt. The flavor will be similar, but it won’t have the same fresh crunch.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy tzatziki sauce recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Tzatziki Sauce
Equipment
- mini food processor or box grater
Ingredients
- ½ English cucumber (6 ounces) – peeled and sliced
- ⅛ teaspoon kosher salt
- 1-2 cloves garlic (Finely grate or mince the garlic so it blends smoothly into the sauce. If you prefer a milder flavor, start with one clove and add more after tasting.)
- ½ teaspoon lemon juice
- ½ tablespoon olive oil
- 1 cup plain Greek yogurt
- 2 teaspoons chopped dill
Instructions
- Grate the cucumber using a box grater or food processor.
- Sprinkle the grated cucumber with salt, then wrap it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is important because excess moisture can make the sauce watery.
- Let the cucumber rest for a few minutes. While it sits, stir together the grated garlic, lemon juice, olive oil, Greek yogurt, and dill in a medium bowl.
- Add the drained cucumber to the yogurt mixture and stir until well blended.
- Serve right away or refrigerate until ready to use.Tip: Drizzle a bit of olive oil on top before eating for extra flavor.
Notes
- Drain the Cucumber Well: Squeezing out as much liquid as possible is key to a thick, creamy tzatziki.
- Adjust the Consistency: For a thinner sauce, add a small spoonful of yogurt. For a thicker texture, use slightly less yogurt or strain it briefly before mixing.
- Use Fresh Dill When Possible: Fresh dill gives the best flavor. If using dried dill, limit it to about 1/4 teaspoon.
- Let It Rest: Refrigerate the tzatziki for about 1 hour before serving to allow the flavors to blend.
- Taste Before Serving: Always taste and adjust the salt, lemon juice, or garlic as needed.
- Control the Garlic: This recipe leans garlic-forward. Start with one clove if you prefer a milder flavor, then add more after tasting.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe! I doubled the salt after tasting it. Excited to use as a healthy bagel spread for my breakfasts!
Great recipe.