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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

A small batch tzatziki sauce made with thick Greek yogurt and fresh ingredients, delivering a cool, creamy texture and classic flavor in a perfectly portioned amount.
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 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
US - Metric

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

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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