Easy Cucumber Yogurt Sauce Recipe

This is my go-to cool, creamy cucumber yogurt sauce—aka tzatziki’s easygoing cousin. It’s garlicky, lemony, and way fresher than anything in a tub. The magic move is squeezing the life out of the cucumber so the sauce stays thick and luxurious. Ten minutes of work, a little fridge nap, and you’ve got a sauce/dip/spread that makes grilled anything taste like you actually planned dinner.

My husband puts it on everything—scrambled eggs, roasted potatoes, even that late-night leftover pizza he swears “needed a veggie.” The kids use it as a dunk tank for cucumbers, which is honestly chaotic but I’ve learned not to question vegetable math. We make a batch on Sunday and it quietly disappears by Tuesday, usually because I “taste test” every time I open the fridge.

How to Make It

Grab a cup of thick Greek yogurt (whole milk if you can—trust me), and about a cup of grated cucumber. I use an English cucumber because fewer seeds = less drama. Sprinkle the grated cucumber with a pinch of salt and let it slump for 5 minutes. Then squeeze it in your hands or a clean towel like you’re wringing out a wet swimsuit—get that water out.

In a bowl, stir together the yogurt, 1 tablespoon fresh lemon juice, 1 small grated garlic clove (half if you’re garlic-shy), 1–2 tablespoons chopped fresh dill, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Fold in the squeezed cucumber. If it feels too thick, loosen with a tiny splash of water or more olive oil. If it needs brightness, give it another squeeze of lemon.

Let it chill 15–30 minutes if you can wait. The garlic mellows, the flavors mingle, and suddenly you’re the person people ask for “that sauce recipe.”

✔Ingredient Notes

– Greek Yogurt: Use thick, plain Greek yogurt—2% or whole milk for the best texture. Regular yogurt works, but it’ll be thinner. You can strain it in a coffee filter if you’re feeling fancy.
– Cucumber: English or Persian cucumbers are ideal. If using a seedy field cucumber, scoop out the seeds before grating. Salt + squeeze = not watery. Don’t skip it.
– Garlic: Raw garlic hits strong. I grate it super fine so it disappears. Half a clove for gentle, a full clove if you want that punch. Roasted garlic is a softer, sweeter vibe.
– Lemon Juice: Fresh lemon, please. You can swap in a splash of white wine vinegar if lemons are MIA. Taste and adjust—acid wakes everything up.
– Fresh Dill: The soul of the sauce. Mint is lovely too (or a combo). Dried dill works in a pinch; use about 1 teaspoon and let it sit longer to rehydrate.
– Olive Oil: Adds a silky feel and a little richness. Skip it if you want ultra-light, but I like the roundness it brings.
– Salt & Pepper: Salt unlocks flavor and balances the tang. Start with 1/2 teaspoon kosher salt and adjust. Black pepper for warmth; a pinch of red pepper flakes if you’re spicy.

✔Recipe Steps

1. Grate 1 cup cucumber and toss with a pinch of salt; rest 5 minutes.
2. Squeeze cucumber very dry in a towel or your hands.
3. Stir yogurt, lemon juice, grated garlic, dill, olive oil, salt, and pepper in a bowl.
4. Fold in the squeezed cucumber.
5. Taste and adjust lemon and salt; thin with a splash of water or oil if needed.
6. Chill 15–30 minutes before serving for best flavor.

What to Serve It With

– Grilled chicken, steak, lamb, or salmon
– Falafel, gyro, shawarma, or kebabs
– Roasted veggies (carrots, cauliflower, potatoes)
– Pita, naan, or crunchy crudités
– Grain bowls with rice or quinoa
– On burgers, wraps, or as a baked potato topper

✔Tips & Mistakes

– Salt and squeeze the cucumber. If you skip it, you’ll get cucumber soup by dinner.
– Go easy on garlic at first; it gets stronger as it sits.
– Too tangy? Add a drizzle of olive oil or a spoon of yogurt to smooth it out.
– Too thick? A tiny splash of cold water or lemon juice loosens it right up.
– Make it ahead. It’s better after it chills, and you’ll feel very accomplished.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 4 days. It might separate slightly—just give it a stir and it’s back to creamy. Don’t freeze it; the texture gets weird and grainy. Cold straight from the fridge on eggs or a leftover roasted potato? Zero shame. Breakfast tzatziki is a personality.

✔Variations and Substitutions

– Dairy-free: Use a thick, unsweetened coconut or almond yogurt. Stir in an extra squeeze of lemon for brightness.
– Herb swap: Mint, parsley, or chives all work. No dill? Do half mint, half parsley.
– Extra creamy: Sub 1/4 cup labneh or a spoon of mayo for a richer texture.
– Add-ons: A pinch of sumac, za’atar, or smoked paprika; finely grated cucumber peel for color; or a crumble of feta for saltiness.
– Acid swap: Lemon juice ↔ white wine vinegar. Both play nice.
– Garlic mellow: Use roasted garlic or microplane half a clove for gentler heat.

Frequently Asked Questions

Easy Cucumber Yogurt Sauce Recipe

Cool, creamy cucumber yogurt sauce (tzatziki) made with Greek yogurt, fresh dill, lemon, and garlic—perfect for grilled meats, veggies, and pita. Ready in 15 minutes.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup plain Greek yogurt preferably 2% or whole milk
• ▢ 1 cup English cucumber, grated and squeezed dry peeling optional
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1.5 tablespoon fresh lemon juice
• ▢ 2 clove garlic, finely grated
• ▢ 2 tablespoon fresh dill, chopped
• ▢ 0.5 teaspoon kosher salt adjust to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.5 teaspoon lemon zest optional
• ▢ 0.25 teaspoon ground cumin optional

Instructions

Preparation Steps

• Grate the cucumber on the large holes of a box grater. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels until mostly dry.
• In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, dill, salt, pepper, lemon zest, and cumin until smooth.
• Fold the drained cucumber into the yogurt mixture until evenly combined. Taste and adjust salt, pepper, or lemon to preference.
• Cover and chill for 30 minutes for flavors to meld. Stir before serving.

Notes

Serve with grilled meats, kebabs, roasted vegetables, or warm pita. Store refrigerated in an airtight container for up to 4 days. Stir before serving; add a splash of lemon juice or olive oil if it thickens.