This recipe for Tzatziki Sauce-Greek Cucumber Yogurt Sauce makes a cooling condiment that can be part of a low-carb, Atkins, LC/HF, gluten-free, or Banting diet.
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Tzatziki Sauce-Greek Cucumber Yogurt Sauce makes a delicious dipping sauce for our Greek Gyro Meatballs. It also makes the perfect condiment if you decide to put our Greek Gyro Meatballs in a lettuce wrap. It’s made with creamy Greek yogurt, bits of cucumber and hints of mint and dill. The final product has a delicious cooling taste.
This sauce may have Greek origins, but that doesn’t mean it’s only good with Greek food. Instead, this cooling condiment makes a delicious accompaniment with anything hot and spicy. It works great with buffalo chicken wings, spicy Indian food, or even barbecue.
We use Greek yogurt for this dish, not only because it’s traditional, but also because it’s lower in carbs. Greek yogurt is strained to remove much of the milk-sugar containing whey. Because of this, Greek yogurt has roughly half the carbs of its American cousin. While Greek yogurt contains fewer carbs, you still need to read the label. The carb content varies widely among Greek yogurt brands.
To make this sauce a little thicker (and a bit lower in carbs), I discard the whey that has settled on top of the yogurt rather than stirring it in. If you want your sauce even thicker, you may strain the yogurt further by straining it through finely woven cheesecloth for a few hours.
We used a food processor to combine the ingredients for this sauce. Because of this, you don’t need to chop the herbs or the garlic by hand, so it makes the recipe a bit easier. We do recommend planning ahead as this sauce tastes best when it’s made the day before.
Our Tzatziki Sauce-Greek Cucumber Yogurt sauce recipe makes a versatile, cooling sauce. It’s a tasty low-carb condiment for Greek food or spicy food. Enjoy!
Tzatziki Sauce-Greek Cucumber Yogurt Sauce
- 1/2 medium cucumber seeds removed, finely chopped
- salt for salting cucumber
- 1 garlic clove
- 1 cup plain Greek yogurt with whey poured off
- 1 Tablespoon lemon juice
- 1 teaspoon fresh dill
- 1 Tablespoon fresh mint leaves
- sea salt and pepper to taste
- Place cucumber pieces in a colander or strainer. Sprinkle with salt to pull the extra juices out of the cucumber. Allow to drain for about 1/2 hour. Press on the cucumber to squeeze out any extra water. Alternatively, you may place cucumber in a piece of cloth and squeeze it to remove liquid. Rinse the cucumber and spread the pieces on a towel. Pat dry.
- Pulse the garlic a few times in the food processor to chop finely. Add yogurt, lemon juice, and cucumber to the processor. Pulse a few times to combine. Add dill and mint leaves to the processor. Again, pulse a few times to chop the leaves and combine. Taste sauce and add salt and pepper as desired. Pulse the processor once or twice to combine salt and pepper.
- Spoon sauce into an airtight container and store in refrigerator. Sauce is best when made one day before serving. This gives the flavors time to combine. Stir before serving.
Calories (g): 33
Fat (g): 1
Carbs (g): 2
Protein (g): 3
Net carbs (g): 2