Small Batch Tzatziki Sauce for Two

This small-batch tzatziki sauce is creamy, fresh, and perfectly sized for two.

At a Glance

• What it is: A creamy Greek yogurt cucumber sauce made in a small batch that's perfect for two.
• Time: About 10 minutes, plus a few extra minutes if you'd like the flavors to meld.
• When to make it: Perfect for Greek bowls, grilled chicken, gyros, wraps, or as a dip with pita and fresh vegetables.
• Cooking for two: Makes about 1 cup, enough for two generous servings with a little leftover.
• Skill level: Easy.

Ingredients and Substitutions

You'll find exact measurements in the recipe card below.

• Plain Greek yogurt: I like using one of the 5.3-ounce individual containers because it's the perfect amount for this small batch recipe. If you're using a larger tub, measure about ⅔ cup.
• Persian cucumber: One Persian cucumber is the perfect size for this recipe. The thin skin and small seeds mean you can grate it without peeling or removing the seeds. You can also use ⅓ to ½ of an English cucumber. If using a regular cucumber, peel it if the skin is thick and scoop out some of the seeds before grating.
• Garlic: Freshly grated garlic gives the best flavor, but frozen minced garlic is a great shortcut. I don't recommend substituting garlic powder because it won't give the tzatziki the same fresh garlic flavor.
• Lemon juice: Fresh lemon juice brightens the sauce and balances the richness of the yogurt.
• Extra virgin olive oil: Adds richness and a smooth finish.
• Fresh dill (optional): Fresh dill gives the best flavor. If using dried dill, start with ¼ teaspoon and add more to taste.
• Salt and black pepper: Season to taste.

New to Mediterranean cooking? My Mediterranean Ingredient Guide covers the staple ingredients I use most often and where to find them.

How to Make Small Batch Tzatziki Sauce for Two

1. Mellow the garlic.
   In a medium bowl, combine the garlic, lemon juice, salt, and black pepper. Let it sit while you prepare the cucumber.
2. Prepare the cucumber.
   Grate the Persian cucumber using the large holes of a box grater. Don't skip squeezing the cucumber. Removing excess moisture prevents the yogurt from becoming watery as it sits.
3. Mix everything together.
   Add the Greek yogurt, cucumber, olive oil, and dill (if using). Stir until well combined.
4. Taste and serve.
   Taste and adjust with more salt, black pepper, or lemon juice as needed. Serve immediately or chill for a few minutes to let the flavors meld.

Expert Tips

• Squeeze the cucumber well. Removing as much moisture as possible keeps the tzatziki thick and creamy instead of watery.
• Let the garlic sit in the lemon juice. This mellows the sharp raw garlic flavor while you prepare the cucumber.
• Freeze leftover dill. Fresh dill has the best flavor, but I often freeze extra dill so it doesn't go to waste. It loses some of its vibrant flavor, but it's still great for recipes like this.
• Taste before serving. Depending on your yogurt and lemon, you may want a little more salt, pepper, or lemon juice.
• Dress it up before serving. Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh dill for a simple but beautiful presentation.

How to Serve

This small-batch tzatziki sauce pairs well with all kinds of Mediterranean-inspired meals. Here are a few of my favorite ways to enjoy it:

• Serve it with my Greek Chicken Meatballs with Feta for an easy Mediterranean dinner.
• Add it to my Vegetarian Seitan Gyros for a cool, creamy finishing touch.
• Pair it with my Lemon & Herb Shrimp Couscous or Indian-Spiced Zucchini Couscous to add a fresh, tangy contrast.
• Enjoy it as a dip with warm pita bread, pita chips, or fresh vegetables.

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