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Small Batch Tzatziki Sauce for Two

Close-up of creamy homemade small batch tzatziki sauce with olive oil and dill
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This small batch tzatziki sauce for two is creamy, fresh, and easy to make with Greek yogurt, cucumber, garlic, lemon, and dill. It's perfect for Greek bowls, gyros, grilled chicken, or as a dip for pita and fresh vegetables.

  • Author: George
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: condiment
  • Method: No cooking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • ½ teaspoon minced garlic, or ½ garlic clove, finely grated
  • 1 teaspoon lemon juice, plus more to taste
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 (5.3-ounce) container plain Greek yogurt (about ⅔ cup)
  • 1 Persian cucumber
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chopped fresh dill, plus more to taste (optional)

Instructions

  1. Mellow the garlic.In a medium bowl, combine the garlic, lemon juice, salt, and black pepper. Let it sit while you grate the cucumber. This helps mellow the raw garlic flavor.
  2. Prepare the cucumber.Grate the cucumber using the large holes of a box grater. Using your hands, squeeze out as much liquid as possible to keep the tzatziki thick and creamy.
  3. Mix.Add the Greek yogurt, cucumber, olive oil, and dill (if using). Stir until well combined.
  4. Season and serve.Taste and adjust with additional salt, pepper, or lemon juice as needed. Serve immediately or chill for a few minutes before serving.

Notes

  • Cucumber options: One Persian cucumber is the perfect size for this recipe. 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 works well too. I don't recommend substituting garlic powder.
  • Dill options: Fresh dill gives the best flavor. If using dried dill, start with ¼ teaspoon and add more to taste. I also like to freeze leftover fresh dill so it doesn't go to waste. It loses a little of its vibrant flavor after freezing, but it still works well in recipes like this.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving if any liquid separates.

Find it online: https://www.myeclecticbites.com/small-batch-tzatziki/