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–+ servings
tzatziki sauce topped with olive oil surrounded by pita bread, carrots, and a red napkin
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5 from 2 votes

Small Batch Tzatziki Sauce

Learn how to make a small batch of tzatziki sauce in minutes! Made with cucumber, yogurt, herbs, and garlic. This easy recipe is perfect for dips and spreads.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Sauce
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Low Calorie, Vegetarian
Keyword: cucumber yogurt dip, dip, tzatziki, tzatziki sauce, yogurt dip
Servings: 1 cup (16 tablespoons)
Author: Joanie Zisk

Equipment

Ingredients

  • ½ English cucumber (6 ounces) - peeled and sliced
  • ⅛ teaspoon kosher salt
  • 1-2 cloves garlic -finely grated or minced (start by using 1 garlic clove if you don't want you sauce to be too strong)
  • ½ teaspoon lemon juice
  • ½ tablespoon olive oil
  • 1 cup plain Greek yogurt
  • 2 teaspoons chopped dill
US - Metric

Instructions

  • Grate the Cucumber: Use a food processor or box grater to grate or finely chop the cucumber.
  • Remove Excess Moisture: Sprinkle the grated cucumber with salt and place it in a thick, lint-free dish towel or clean cheesecloth. Gather the edges to form a bundle and squeeze out as much moisture as possible.
    Note: Cucumbers have a lot of water, which can make the sauce watery.
  • Rest and Mix: Let the grated cucumber rest for a few minutes to release more moisture. Meanwhile, in a medium-sized bowl, mix the grated garlic, lemon juice, olive oil, Greek yogurt, and chopped dill.
    Tip: Use a fine grater or the small side of a box grater to grate the garlic.
  • Combine: Stir the grated cucumber into the yogurt mixture.
  • Serve: Enjoy the tzatziki immediately or chill it for later.
    Tip: Drizzle a bit of olive oil on top before eating for extra flavor.

Notes

  • Drain the cucumber: Ensure you thoroughly drain your cucumber before mixing it with the yogurt. This step is crucial for achieving the right consistency.
  • Adjust consistency:
    • For a thinner tzatziki, increase the amount of yogurt.
    • For a thicker tzatziki, decrease the yogurt or add a bit more olive oil.
  • Choose the right dill:
    • Fresh dill is best for the most vibrant flavor.
    • If using dried dill, limit it to about 1/4 teaspoon.
  • Refrigeration: Allow the tzatziki to sit in the refrigerator for about an hour before serving to let the flavors blend beautifully.
  • Taste before serving: Always taste the tzatziki before it hits the table to adjust seasonings to your liking.
  • Garlic preference:
    • This sauce is garlic-heavy. I typically use two cloves of garlic for a strong flavor.
    • If you're unsure about the garlic level, start with one clove and add more if needed after tasting.

Nutrition

Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.04mg

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