Tzatziki Sauce Recipe
Tzatziki Sauce recipe… say that three times as fast as you can! Ha..that is definitely a tongue twister. Tzatziki Sauce is delicious dill flavored sauce you will find on a Gyro or can use as a dip, too. We have lightened up the original recipe to make it low fat, low calorie and Weight Watchers Friendly.
My version is not just easy to make it’s also really delicious and perfect for sharing. If you need a great dipping recipe, sauce for your next Gyro recipe, or you just want some to add to salads, sandwiches, and more…you’ve got to try out this homemade tzatziki sauce recipe!
You’ll love using this recipe for with your meals but also as a dip! It’s great with veggies, pitas, crackers, and even pretzels!
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This Tzatziki sauce recipe was crafted by my hubby. Each time he creates it, it seems to taste better. When we use it as a topping on Gyros, he usually makes it the night before or early in the morning, so all the flavors have time to blend together. It has just a bit of tang, adding the perfect topping to a Gyro.
We like garlic. Thus we use fresh and powder in this recipe. Use as a sauce on gyros or your favorite sandwich. A great dip for pita chips or fresh veggies. If you don’t like your sauce so garlic flavored you can cut back to either just fresh or the powdered. Either way it will turn out great!
Is this a traditional tzatziki sauce?
Yes and no. While it has a lot of the same ingredients as a “traditional” tzatziki sauce we are not Greek or even Mediterranean. I wouldn’t presume to be able to make an authentic tzatziki sauce, this is our version and it’s SO good.
If you are looking for an easy way to make a tasty dill sauce at home for gyro or dipping, this is the one! Give it a try and see how you like it. It might inspire you to try some other Mediterranean inspired recipes like this Weight Watchers Mediterranean Salad, or a Greek Salad in a Jar!
Tzatziki Sauce Recipe
This recipe starts with simple fresh ingredients. Garlic, cucumber, onion, mayo, sour cream and my favorite, dill! You can mix and store all in the same bowl, what could be easier??
Which WW Program are these points for?
In 2023, WW is using just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
How to make homemade tzatziki sauce:
If you are wondering if this is a difficult recipe to make, let me clear that up right now: no! This recipe is super simple. You’ll see below that it really takes almost no time to prepare this recipe. Once the cucumbers are ready you can mix and refrigerate until it’s ready!
Sprinkle salt on cucumber chunks and let sit for 5 – 10 mins.
Dice cucumber on a cutting board so they are finer and push down slightly to remove water. You can also grate them with a box grater.
Carefully scoop cucumber into a mixing bowl while leaving water behind.
Combine the cucumber with the onion, yogurt, sour cream, mayo garlic, garlic powder, and dill using a spatula, spoon, or whisk.
Refrigerate for at least 2 hours before serving. Add additional salt to taste.
Another great dip recipe to try is my Weight Watchers Dill Dip, it’s flavorful and light. Perfect for the summer months!
Tzatziki Sauce Recipe
We like garlic. Thus we use fresh and powder in this recipe. Use this homemade tzatziki sauce as a sauce on gyros or your favorite sandwich. A great dip for pita chips or fresh veggies.
Ingredients
- 1 medium cucumber, peeled, seeds removed and cut into small chunks
- ½ teaspoons kosher salt
- 2 teaspoons finely chopped onion
- 3/4 cup plain Greek yogurt
- 3/4 cup sour cream
- 2 Tablespoons Mayo
- 1 small clove garlic, grated
- 1 teaspoon garlic powder
- 1½ teaspoons chopped fresh dill
Instructions
- Sprinkle salt on cucumber chunks and let sit for 5 - 10 mins.
- Dice cucumber finer and push down slightly to remove water.
- Carefully scoop cucumber in to a bowl while leaving water behind.
- Combine the cucumber with the onion, yogurt, sour cream, mayo garlic, garlic powder and dill.
- Refrigerate for at least 2 hours before serving.
- Add additional salt to taste.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 57Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 77mgCarbohydrates 2gFiber 0gSugar 1gProtein 2g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
That looks delicious!
I’m trying to figure out why a serving has 663 calories and where are the 20gms of carbs coming from?
I am pretty sure that calculation is based on the whole recipe. Since the sauce isn’t really a serving but a topping. Thanks!
Hi, are you including the pita in your carb count or just the sauce alone?
No. Only the sauce. Thanks
MY DAUGHTER MAKES GREAT TZATZIKI ABUT GREEK YOGURT ONLY DILL AND LEMON WHAT SHE LEARNED FROM 25 YEARS IN GREECE FROM HER MOTHER IN LAW
Thank you. I need to add fresh lemon too.
I think the recipe was easy and a great substitute for the jar Tzatziki. It fits the bill for my taste buds. I just added a little more garlic and wasn’t sure what a medium cucumber was so I added as much as like.
I’m from Minnesota and I can tell you I like this recipe (we tend to like milder flavors). I will tell you that I tweak recipes to suit myself n my husband. I tweaked this, but, I always come back to this basic recipe to start. I agree that leaving your own recipe is …graceless at best. It’s fine if you don’t care for it. But, bravo to the 2 sisters from a sister in cooking
Thanks for your support, sister! 🙂
This sauce was absoulty amazing. I made it to go with some pita bread I made and it was a hit. I don’t understand the comments about this not being tzatziki sauce just because she makes it a little different. Before you knock it you should try it because it will not disappoint. Also leaving your own recipe is just rude!!! You can make your own site like this lady did if you want to showcase your own recipes.
This tasted like chip dip…..
I agree, sour cream does not belong in Tzatziki. Maybe call it cucumber dill sauce/dip?
You NEVER use Mayo or sour cream in tzatziki. Coming from a real Greek who makes this all the time, you use thick Greek yogurt(homemade is the best) and you DO use olive oil and you do use vinegar. Preferably a Greek one. This receipe was given to me by my aunt in Greece!!
I totally agree. My recipe uses Greek Yogurt (I make mine from cultures), olive oil and vinegar. Just be sure to use good quality ingredients.
Can you give us the real Greek recipe??? Please???
Best recipe I have found for this. Add a little FRESH lemon juice and it’s even better! It’s wonderful on baked potatoes.
Olive oil is a good fat and is a staple of the Mediterranean diet. If you have never made tzatziki using olive oil, you should try it. I make mine using regular yogurt, which I strain for a few hours to remove excess water, grated English cucumber and garlic, three tbsp olive oil, season with salt and a little pepper. There is nothing high fat in that.
We have never tried it with olive oil. I’ll have to give your recipe a try. Thanks!
Yaaaas Sophie
Olive oil is mostly unsaturated fats which are heart healthy and fill you up.
Fat =/= bad. Look out for saturated and trans fats, they do you harm
Although this may taste good to most I actually find it weak in flavour. Here is my recipe:
1 large container of the thickest sour cream you can find (Preferable the highest quality)
1 medium English seedless cucumber
4 cloves of Chinese garlic
1 tsp of dried dill
1/4 cup of extra virgin olive oil
1 tablespoon of red wine vinegar
1 1/2 tsps of Mediteranean fine sea salt
1 tablespoon of corn starch
Open the sour cream and pour off any excess liquid. Place the sour cream into a large bowl, mix in the dill.
Peel the English cucumber and using a cheese grater, grate the cucumber onto a plate. Use a cheese cloth and place a handful of the grated cucumber into the center. Twist the cheesecloth tightly until the water is squeezed from the cucumber. Discard the juice. Place all the cucumber on a cutting board and using a cleaver, finely chop the cucumber and mix it into the sour cream.
Using a blender place into it the olive oil, peeled Chinese garlic, sea salt, red wine vinegar and cornstarch. (Cornstarch will thicken the Tzatziki once it is added to the hot pita). Puree until the mixture is creamy and smooth. It will resemble thick light coloured chocolate milk. Pour into the sour cream and mix very well.
Cover with plastic wrap and let it sit in the refrigerator overnight. Mix well before using. Enjoy!!
Adding that much olive oil has to make this the most fat loaded recipe I have seen. Not for me thanks!
Yeah I agree but to each it’s on. Everyone taste buds are different.
I only add 1tbs for the taste but use a very good quality virgin oil, and also don’t use cornstarch and use Oïkos greek yogurt. As he said shred the cucember place in two layer of cheese cloth, sprinkle with a little salt, close the cloth and hang it over the sink 3 hours then sqeeze , for the yogurt, also place in cheesecloth but 3 layers, close and hang over the sink overnight. NO mayo or onions go into tzatziki and ONLY fresh garlic…then it’s not tzatziki, it’s a garlic/dill sauce!!!
How long does it keep?
Tzatziki does not have olive oil or red wine vinegar per Peter the Greeks recipe. I don’t think that would be good at all
I just tried the Cyro sauce! Delicious! I wish I had you guys try the real Pilgrim cornbread recipe that I included for fun in my #Thanksgiving children’s book, Thanksgiving Dinner Platter! I agree, this cucumber sauce can be a good dip or spread. I used it as a snack with some veggie chips!
Actually, I shall tweet it too!