Greek Yogurt-Cucumber Sauce - German Tsatsiki

Tsatsiki - Greek Yogurt Cucumber Sauce
Jean-Francois Riviere/StockFood Creative/Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 10 servings
Nutrition Facts (per serving)
45 Calories
2g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 45
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 130mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tzatziki is a yogurt-cucumber sauce or dip which is often served in Greek restaurants in Germany (where it is spelled Tsatsiki). In addition to being served in restaurants, tzatziki and has found its way into German backyard barbecue and party culture.

This yogurt-cucumber mixture is fresh, savory and easy to make. It’s a good accompaniment to spicy and/or ​grilled meats, fried eggplant or zucchini and it’s tasty on falafel and gyros. In Germany, it's eaten on bread. The yield for this tzatziki recipe is for two, but it easily can be doubled or tripled.


  • 1 cup Greek yogurt (or yogurt cheese, start with 1 1/2 cups)
  • 1 cup cucumber (shredded, about 1/2 of a cucumber)
  • 1/2 teaspoon salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil (extra-virgin)
  • Garnish: dill

Steps to Make It

  1. If you do not have Greek yogurt (very thick yogurt), line a colander with paper towels and place plain yogurt into it. Cover with more paper towels to drain excess liquid for 15 minutes or longer.

  2. Shred half a cucumber, place in a colander, sprinkle with 1/2 teaspoon salt or to taste and let sit for 15 minutes. Press excess liquid out.

  3. In a small bowl, mix together 1 cup Greek yogurt or yogurt cheese, shredded and pressed cucumber, 2 minced cloves garlic, 1 teaspoon lemon juice and 2 teaspoons olive oil. Refrigerate until ready to serve. The longer it sits, the more the garlic melds with the other ingredients. If the sauce looks runny, stir the liquid back in.

  4. The German presentation is to garnish with sprigs of fresh dill or chopped fresh dill or drizzle with a little extra-virgin olive oil over the dish.