Tzatziki Sauce (Cucumber Yogurt Sauce)

Shows the creamy texture of the Tzatziki Cucumber Yogurt Sauce

What is Tzatziki Sauce?

Tzatziki Sauce is a sauce made of yogurt, cucumbers, and herbs. It often has garlic, lemon juice, and either dill or mint.

How do yo make Tzatziki Sauce?

This version is quick and easy. It starts with Greek yogurt. The yogurt is mixed with chopped cucumber, garlic, salt, lemon juice, and dried dill.

What do you serve with Tzatziki Sauce?

I like to use it as a dip for fresh veggies or with my Turkey Curry Meatballs. It is also really good with grilled chicken or fish. 

How do you store Tzatziki Sauce?

Tzatziki Sauce will last several days in the refrigerator in an air-tight container.

Shows creamy texture of Tzatziki Cucumber Yogurt Sauce

Tzatziki Sauce (Cucumber Yogurt Sauce)

Yield: 1 1/3 Cups
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Creamy cucumber yogurt sauce is perfect as a dip for veggies, with turkey meatballs, or with grilled chicken or fish.

The garlic, dill and lemon juice add flavor and the cucumber pieces add a nice crunch.


  • 1/2 Cucumber, peeled, seeded, and diced into 1/4 inch pieces
  • 1 teaspoon Dried Dill Weed
  • 1/2 teaspoon Coarse Sea Salt
  • 1 Small Clove Garlic, minced or put through garlic press. 
  • 1 Tablespoon Lemon Juice
  • 1 Cup Greek Yogurt (I like whole milk Greek Yogurt.)


  1. Peel 1/2 of a cucumber and slice it in half lengthwise.
  2. Use a spoon to gently scrape out the seeds.
  3. Cut the cucumber into 1/4 inch pieces.
  4. Add Cucumber, dill, salt, garlic, lemon juice, and Greek yogurt to a medium mixing bowl.
  5. Mix well.
  6. Cover and refrigerate at least one hour before serving.
  7. Sauce will last up to 1 week in the refrigerator.


I prefer to use whole milk Greek Yogurt, but you could substitute low fat or nonfat Greek Yogurt.

The sauce will get thinner as it rests in the refrigerator because the cucumbers will release some of their moisture.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 286mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.



Easy Refrigerator Pickles

I love pickles! I like sweet pickles, dill pickles, pickle relish, and pickled onions. But my favorite pickle is a spicy dill pickle. Traditional pickles can be time consuming and finicky because of the canning process. These easy dills forgo the fuss and are ready to eat in 2 days!

You can make them spicy or mild. It comes down to the amount of hot pepper flakes you add. The more pepper flakes, the spicier the pickle.

You want to choosy about the cucumbers you use. If you can find small pickling cucumbers, those are the best! If you can’t I recommend using mini English cucumbers. English cucumbers have fewer seeds. I don’t recommend using large cucumbers as they tend to get mushy and I prefer crisp pickles. I like to slice my cucumbers in rounds, but you could slice them in spears if you prefer.

If you have access to fresh garden dill, use a combination of dill heads (they look like flowers) and the fronds. If you have to get your dill from the grocery store, you will usually only find the fronds. This will work for the pickles, but the dill flavor will not be quite as strong. You can supplement fresh dill fronds with some dried dill seed to amp up the dill flavor.

I like crisp pickles. There are a few things to do to help avoid mushy pickles.

-Use filtered water. If you don’t have a water filter, just use bottled water. The chlorine in tap water will make the pickles mushy.

-Use kosher or pickling salt. Iodine causes mushy pickles and both table salt and sea salt have iodine.

-Use small cucumbers. Large cucumbers make mushy pickles.

Easy Refrigerator Pickles

3/4 cup filtered Water

2 Tablespoons White Vinegar

1 teaspoon Black Peppercorns

1 Bay Leaf

1/8-1/4 teaspoon Hot Pepper Flakes

1 1/2 teaspoons Kosher Salt or Pickling Salt

3 Cloves Garlic, peeled

1/4 Cup packed Fresh Dill (I prefer a mix of the flowery heads and the soft fronds.)

1 1/2 Cups sliced mini cumbers or sliced pickling cucumbers


In a 2 cup jar with lid, mix filtered water, vinegar, peppercorns, bay leaf, and hot pepper flakes and salt. Put the lid on the jar and shake until the salt is dissolved.

Add the dill and garlic. Top with the sliced cucumbers. Put the lid in the jar and place the jar upside down in the refrigerator for 2 days. (When the jar is upside down, all the cucumbers are in contact with the brine.)

After 2 days the pickles are ready to eat. You can turn the jar right side up and enjoy. The pickles will keep in the refrigerator for up to 2 months.