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Ten Minute Tzatziki

Ten Minute Tzatziki Sauce

Recipe At-A-Glance

Vegan-Option, Gluten-Free

10 minutes

Ten Minute Tzatziki is ready in a snap, so you can use it as a sauce, dip, or salad dressing tonight! Plus, there's a plant-based option!

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Ten Minute Tzatziki

This recipe right here, this simple, quick, and healthy recipe, was the very first recipe I ever posted on this website, and it’s simplicity, speed, and nutrition are exactly why it’s still a staple in our house now.

If you’ve never had (or heard of) tzatziki sauce, it’s a Greek yogurt sauce that is flavored with dill, cucumber, and fresh lemon juice. It’s amazing served with grilled or roasted meat (hello, gyros) and also works beautifully as a dip or salad dressing. It’s amazingly versatile, and I think it’s a sauce that every healthy cook should have in their repertoire.

Traditional tzatziki sauce is an overnight (or even longer) event—you need to strain fresh yogurt and get all the liquid out of shredded cucumber and let flavors meld and develop for hours—if you are ever looking for a fun weekend project, I highly recommend trying out making tzatziki the traditional way.

But if you need some tzatziki flavor on a crazy busy weeknight? Well, I’ve got a hacked together 10 minute version for you that’s almost as good as the real deal.

Ten Minute Tzatziki Sauce Ingredients Ten Minute Tzatziki Sauce Ingredients

This is probably a big “duh!” moment—but if you eat dairy, you’re going to want to use Greek yogurt here. You want the thickness and tanginess. I recommend going for full fat or, at the very least, 2% for the best flavor. This isn’t the place to shave off calories and use non-fat yogurt.

If you’re plant-based, you can still make this work! Just search out and find some plain (unsweetened) soy, coconut or almond milk yogurt. I’ve even seen a thick and tangy “Greek-style” version of coconut milk yogurt at Whole Foods before—which would obviously perfect. A word of warning though: many of the “plain” versions of plant-based yogurts are still sweetened, so make sure you are reading labels!

Since the plant-based yogurts don’t quite have the tang of the regular Greek yogurt, you’ll want to add a bit more fresh lemon juice—I made note of the tweaks for a plant-based version in the recipe.

Ten Minute Tzatziki Sauce

As the recipe name suggests, this recipe is ready to go after a short chill in the fridge, but, obviously, the longer you can wait, the better the flavors meld together.

Since we’re using raw garlic here, it’s going to have quite a bite when you first make it (which I love, but some folks don’t). That garlic bite will mellow out the longer the tzatziki rests in the fridge. If you want to avoid the garlic bite, you can use garlic powder or pre-minced garlic from the store. Enjoy!


Ten Minute Tzatziki Sauce

Ten Minute Tzatziki

  • Author: Cassie Johnston
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 1 1/2 cups 1x


Ten Minute Tzatziki is ready in a snap, so you can use it as a sauce, dip, or salad dressing tonight!



  • 1/2 large cucumber, peeled and diced (about 3/4 cup)
  • 1 cup plain, full fat or 2% Greek yogurt
  • 1 clove garlic, minced (about 1 tablespoon)
  • 2 teaspoons dried dill or 1 tablespoon fresh minced dill
  • Juice and zest of 1/2 lemon (about 1 tablespoon juice and 1/2 teaspoon zest)
  • Salt and pepper to taste


  1. Combine all ingredients in a bowl and stir well.
  2. Refrigerate for at least 10 minutes before serving.


For a plant-based version: Sub in plain almond, coconut, or soy yogurt for the Greek yogurt and add the juice and zest from an additional 1/2 lemon.

  • Category: Sauces

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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16 thoughts on “Ten Minute Tzatziki

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  • Cassie SAYS

    I love Greek salad because all the flavor comes from the toppings, you barely need to dress it with anything (other than tzatziki of course!).

  • Jessica SAYS

    What kind of calorie counter do you use?

  • I do not even know how I ended up here, but I thought this post was good.
    I do not know who you are but certainly you’re going to a famous blogger if you are not already ;) Cheers!

  • I’ve been trying to find an easy recipe to add to my falafel sandwiches and this looks perfect! Can’t wait to try it out tonight.

  • Brianne SAYS

    I am literally eating a Greek salad with Tzatziki and one of your Lentil Walnut veggie burgers on top right now. So good! Can’t wait to try it with homemade Tzatziki next time!

  • lyndsay SAYS

    This and the Greek turkey burgers are two of my favourite recipes. We actually just had them for dinner last night!

  • anne SAYS

    This is going to sound weird, but the last 2 tzatzikis I have substituted soft tofu for the yogurt. You can hardly taste the difference once everything else is added & it sits for a few hours. It has a lot less calories & good for those who can’t do dairy.

  • Ingunn SAYS

    I’m digging this new setup with a new, deep-diving post every Tuesday and then a corresponding newsletter later in the week! So I’ll comment on this week’s newsletter here. I love the idea of the Mediterranean diet, but it seems like everyone just reads the headlines and thinks “ooh it must be the wine and olive oil” and that’s as far as they take it.

  • This is my favourite. So easy and very yummy.

  • Melissa SAYS

    I love tzatziki! Its one of my favourite things to eat with falafels and burgers! Yum!

  • I am literally eating a Greek salad with Tzatziki and one of your Lentil Walnut veggie burgers on top right now. So good! Can’t wait to try it with homemade Tzatziki next time!

  • Alex SAYS

    This was awful. Not to be a hater. It seemed like it would be ok. If I went back I would probably try to figure out a different balance that definitely didn’t involve lemon zest and maybe subbed in some vinegar. This tasted like a raw garlic lemon yogurt sauce.

  • […]  You can carve it up and make several meals out of it.  You can slather it up the next day with homemade greek yogurt ziziki sauce for a whole new flavor.    Slice it up for healthy sandwiches.  I like to chop mine in chunks of […]

  • Melanie SAYS

    I have tried to make homemade tzatziki in the past and it never turned out “like the restaurant’s.” But this did! Very tasty. I simplified it by zesting everything–since I had the Microplane out for the lemon zest, I also grated the garlic and onion. Eazy peezy. Thanks for the great recipe.

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