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My easy recipe for Tzatziki sauce made with Greek yogurt, cucumbers and garlic. I add this to souvlakis, gyros or grilled pita chips!
Tzatziki is a classic Greek cucumber yogurt sauce or dip. It is served as a condiment over gyros, fish, souvlakis, and other Greek dishes. I personally love it on my Spinach and Feta Stuffed Chicken Breasts, on Greek Turkey Meatballs, Mediterranean Chicken Kebab Salad, grilled chicken burgers, as a dip with crudites and even drizzled over Greek salad. My lightened up version just as delicious as the full-fat version!
Chives aren’t typically added but I love the flavor it adds to it. I also love it with fresh mint leaves. Straining the yogurt and cucumbers are a must to make this thick, so don’t skip this step!
Skinny Tzatziki
My easy recipe for Tzatziki sauce made with Greek yogurt, cucumbers and garlic. I add this to souvlakis, gyros or grilled pita chips!
Yield: 8
Serving Size: 1 /4 cup
Ingredients
- 8 oz fat-free Greek yogurt, use full fat for Keto
- 1 small cucumber, peeled and seeded (1 cup grated and squeezed dry)
- 1 clove garlic, crushed
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- kosher salt and fresh pepper
Instructions
- Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
- Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
- Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving.
- Makes about 2 cups. Store in refrigerator for about a week.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /4 cup, Calories: 18 kcal, Carbohydrates: 1.7 g, Protein: 2.6 g, Fiber: 0.1 g
My new go-to tzatziki recipe! Absolutely delicious
I made this fat free, and it was a big hit. My family said it was better than the full-fat version from the grocery story.
This is THE best tzatziki sauce. I let my yogurt drain overnight and it was wonderfully thick the next day. 🙂
So good! Gina, do you have a recipe for homemade Greek seasoning? I’ve attempted to make Souvlaki several times and the seasoning just isn’t right.
E-Z to make, & SUPER delicious! Â Thanks SO much! Â We use a lot of Tzatziki Sauce, & this one is terrific.
Soooo good. Tastes exactly like what I would get at a Greek restaurant. Very impressed
great!
Do we really need to strain for hours since Fage Greek yogurt is already so thick? What am I not comprehending here ? I want to make this but the straining is deterring me. Help!
I would 100% strain the cucumber, but if your yogurt is already super thick then I’d say you could skip that step. I strain both because I really enjoy a thick and creamy sauce. The extra water in the cucumber really makes it watery, so for me skipping that step would be a no go.
Hi Gina, can you tell me how long this will keep in the refrigerator? I wanted to make it two days in advance but am worried that the cucumber will go bad…
4 to 5 days
I was wondering how long this will keep in the refrigerator? Can I make it two days ahead of serving time?
4 to 5 days
I think this should be 1 green point for the Greek yogurt. How did you get zero? I’ve been finding a few of the recipes are off by a point or 2 which is a little frustrating when I’m close on points. I don’t know what I’m doing wrong. I still love all your recipes though!Â
Are you using the recipe builder?
I don’t know what happened. I used paper towels to squeeze out cucumber, I spread out the yogurt on paper towels and changed it a few times. It was to thick. I couldnt blend it together by hand. I like it smooth and my blender of 30 years must be ready for the trash because it wouldn’t blend. I added more lemon juice, added milk, sitrred and finally added to my mini food processor. Happy ending. It tasted great even if it was torture. Blender is hitting the street. I added a teaspoon or so of feta and served with your turkey meatballs (which I added dill to also). Thank you.
Hi Gina,
I am one of your many Canadian  fans who adores  your recipes and your site!!!!  Thanks so much!
I made this about a dozen times this summer; everybody loves it! Â Â I wanted to share a great hack with you. Â I use a potato ricer to strain zucchini and cucumber and it works amazingly well.
Thanks again Gina; am looking forward to receiving your latest cookbook
Audrey
Can Icelandic-style yogurt be used instead of Greek yogurt? I buy Siggis Non-fat yogurt and I like it better, because it’s thicker.
Yeah that’s fine.
I have used Trader Joe’s zero fat greek yogurt, and it works very well. Excellent recipe!
Can the chicken be baked? Or cooked on stove top?