Tzatziki Sauce

by Shawnda on October 7, 2011

in Appetizers,Condiments,Cucumber,Greek,Lighter & Healthier,Veggies & Starches

Tzatziki Sauce

What is one thing you always, always have in the fridge? For us, it’s a leftover bowl full of tzatziki. (And a bottle of Tobasco.)

I love tzatziki sauce. It’s perfect for dipping everything from tortilla chips to carrot sticks. It’s also great smeared onto sandwich bread in place of mayo. Or dolloped onto tacos and quesadillas in place of sour cream. And the best part? Unlike other white spreadables & dollop-ables, this one’s good for you.

We load up tzatziki with fat-free greek yogurt, pre-salted cucumber to remove the extra liquid (not a necessary step, but one that makes the leftovers last longer), lime juice, and loads of cilantro. Because there’s no such thing as too much cilantro!

Fat-free Greek yogurt is my favorite substitute for sour cream or mayo. It’s thick, rich, and creamy and works well in everything from chicken salad to chocolate cake recipes – I use it nearly exclusively when a baked good calls for buttermilk, sour cream, or plain yogurt. All Greek yogurts aren’t created equal so look for one that has lots of protein per serving and little sugar.

Tzatziki Sauce

Tzatziki Sauce

A cool cucumber-yogurt dip, flavored with lime and cilantro.


  • 2 large cucumbers
  • 17 oz container of fat-free Greek yogurt
  • 2 cloves of garlic, minced
  • Large handful of cilantro, chopped
  • handful of parsley, chopped
  • juice of 1/2 - 1 lime
  • Salt
  • Pepper


  1. Cut the cucumbers in half lengthwise and use a spoon to scrape the seedy center out.
  2. Cube the cucumbers into 1/4-inch dice. (You should end up with about 2 cups diced cucumbers.)
  3. Salt cucumbers with a rounded 1/4 tsp salt and stir or toss to coat.
  4. Transfer to a colander set over a plate or in the sink and let sit for up to an hour, stirring occasionally.
  5. Stir/shake excess liquid from the colander and lightly pat with a paper towel to dry and remove excess salt, and transfer the cucumbers to a bowl.
  6. Add in yogurt, garlic, parsley, cilantro, and lime.
  7. Stir, season to taste, and serve with your favorite dippers.
  8. Refrigerate leftovers in a covered bowl, pouring off any liquid that separates before serving.


Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 1 hour 10 minutes

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