Dreaming of the Greek Islands? We are too. Mix up some delicious tzatziki, and you’ll be there... at least in spirit. Just don’t smash your plates. Yamas!


Dreaming of the Greek Islands? We are too. Mix up some delicious tzatziki, and you’ll be there... at least in spirit. Just don’t smash your plates. Yamas!
6 servingservings


  • 6 oz. 170 g cucumber, finely chopped
  • 1 cup (613 oz.) 240 ml (180 g) Greek yogurt (4% fat)
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp fresh dill, finely chopped or dried mint (optional)
  • salt and ground black pepper to taste
  • ½ tbsp ½ tbsp olive oil
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  1. Rinse and finely chop the cucumber, or grate it using the coarse side of a grater. The skin adds color and texture to the sauce, but you may want to peel and deseed the cucumber depending on the variety — please see tips below.
  2. Combine yogurt, cucumber, dill or mint (optional), garlic, and black pepper in a bowl. Add salt to taste. Drizzle with olive oil before serving.


If you are using an English cucumber, which is long, has thin skin, and relatively small seeds, then there is no need to peel or deseed it. If you are using a Garden cucumber (as it's commonly known in the US), which is shorter, has thick dark green skin and larger seeds, we recommend peeling it and removing the seeds before grating.

To increase the fat ratio and reduce the amount of carbohydrates in the tzatziki, you can substitute Greek yogurt with (all or part) sour cream or crème fraîche. For dairy-free tzatziki, ditch the yogurt and use mayonnaise instead. If you don't have fresh garlic, go ahead and use minced garlic from a jar or garlic powder. Experiment and see what tastes best!

For thicker tzatziki, place the grated cucumber in a colander or sieve and sprinkle with salt. Combine and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.

Tzatziki will keep for about 3 days in the fridge.

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What did you think? Please share your thoughts in the comment section below!


  1. Patti
    This sauce was amazing with the mayo substitute. I used the roasted cauliflower recipe from this site but I did not marinate the "curd" (apparently what the head itself is called). Just boiled in vegetable bouillon, transferred to a square cake pan with 3 cups of the broth, added one melted stick of butter and baked till ready (this is going to vary on time based on personal texture preference). Dipped in mayo sauce with a bit of curry powder added. It's a must try since it is such a versatile veggie and can be used with any spice.
  2. Lindsay
    How do I know what the serving size is for these recipes ? I'm not seeing it anywhere
    Reply: #3
  3. janz
    its at the top next to us / metric button
  4. Tammy
    For a more traditional Greek flavor I recommend dried/fresh dill instead of mint (to taste), 1/2 greek yogurt & 1/2 sour cream (not mayo), peel and seed your cucumber, and add a dash or two of either fresh lemon juice or red wine vinegar. Take these hints from our Greek family. Enjoy with grilled meats, veggies, flatbread, etc. :-)
  5. Sharon
    That's almost exactly what I did except I had lime instead of lemon and I did use dill instead of mint.
  6. Rosemarie
    love it on salmon
  7. Donna
    Just love this stuff!! It's amazing on whatever you can think of to put it on!! Our family likes lemon so I do add lemon juice. I need to be careful not to eat the whole recipe myself:)

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