Tzatziki Sauce

  • serves 10
Christine Cushing
Christine Cushing

You can buy drained yogurt at Greek food shops. Substitute fresh dill or parsley for the mint if you like. Raita is the Indian version of this sauce. To make it, just reduce the garlic and dice the cucumber instead of grating.

36 Ratings
Directions for: Tzatziki Sauce


2 cup whole milk yogurt, drained (500 ml)

1 medium English cucumber, peeled and grated

2 to 3 cloves of garlic, minced

handful chopped fresh mint, optional

Coarse salt and freshly cracked black pepper, to taste


1. Add the yogurt to a colander lined with cheesecloth and place over a bowl. Drain for a minimum of 2 hours or overnight in the refrigerator. If you don’t drain the yogurt, the tzatziki sauce will be looser.

2. Drain the grated cucumber and squeeze out the excess liquid. Mix yogurt with remaining ingredients. Season the mixture with salt and pepper and stir in the chopped mint. Makes about 1 ½ cups.

See more: Appetizer, Eggs/Dairy, Greek, Side, Quick and Easy

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