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Authentic Tzatziki Recipe

This authentic tzatziki recipe makes creamy cucumber yogurt sauce, packed with garlic flavor. Make a batch to serve with Greek recipes like souvlaki, with grilled meat or poultry, as a gyro sauce, or use it as an addictive dip!
Recipe yields approximately 2 cups of sauce. One serving = approximately ⅓ cup or 43g
Prep Time10 mins
Cook Time0 mins
Chill Time1 hr
Total Time1 hr 10 mins
Servings: 6
Calories: 42kcal
Author: Kevin


  • 1 large seedless cucumber (See Note 1)
  • 1 ½ cups plain Greek yogurt strained
  • 2 cloves garlic finely grated or minced
  • 2 tablespoon white vinegar
  • ¼ cup packed fresh mint finely chopped
  • ½ teaspoon ground cumin
  • teaspoon cayenne pepper optional
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • olive oil for garnish


  • Trim ends from cucumber and remove peel if desired. Using the large holes on a box grater, finely grate the trimmed cucumber. Place in cheese cloth or paper towels and squeeze excess water out. Set aside.
  • Whisk the yogurt, garlic, vinegar, mint, kosher salt, pepper, cumin, and cayenne pepper in medium bowl to blend. Add grated cucumbers and toss to coat. Season the mixture to taste.
  • Cover and refrigerate at least 1 hour. Serve with chips, khubz (pita bread), use as a gyro sauce, or serve with grilled veggies, meat or poultry.
  • Tzatziki is best served when fresh and cold. Use within 2-3 days for best flavor and consistency.


  1. No need to peel, grate on the large holes of your box grater. Feel free to use whatever variety of seedless cucumber you prefer. English and Persian cucumbers are good choices.


Serving: 43g | Sodium: 214mg | Calcium: 72mg | Vitamin C: 2mg | Vitamin A: 155IU | Sugar: 2g | Fiber: 1g | Potassium: 165mg | Cholesterol: 3mg | Calories: 42kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 6g | Carbohydrates: 4g | Iron: 1mg