10-Minute Easy Tzatziki Sauce

This Greek cucumber sauce is creamy, fresh, and full of flavor thanks to sour cream, dill, garlic, and lemon. Perfect for dipping or drizzling!

Course Condiment

Cuisine Greek

Prep Time 10

Total Time 10

Servings

Calories 99kcal

Get Recipe Ingredients

Prepare the cucumber: Using a box grated, shred an English cucumber until you have 3/4 cup of cucumber. Wrap the grated cucumber in paper towels or cheese cloth and squeeze all of the water from the cucumber. You may need to do this a couple times to get rid of any excess moisture.
¾ cup Shredded Cucumber
Add everything to a food processor: To the bowl of a food processor add sour cream, shredded cucumber, fresh dill, salt, black pepper, lemon juice and olive oil.
1 cup Sour Cream, 2-3 Tablespoon Fresh Dill, 1 Tablespoon Olive Oil, 1 Tablespoon Lemon Juice, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
Mix: Pulse until everything is mixed.
Serve: Add sauce to a serving bowl.
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Refrigerator: Store your tzatziki in an airtight container in the fridge. It’ll stay fresh for up to 4 days — just give it a quick stir before serving.
Freezer: I don’t recommend freezing tzatziki. The sour cream tends to separate once thawed, and the texture gets watery.

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