I've seen a lot of recipes for tzatziki sauce out there, tried a few and honestly, just wasn't impressed. I worked in Greek restaurants, so I know what great tzatziki tastes like because I've eaten a lot of it. And since I also watched them make huge batches of it at the restaurant, I know how to make it. However, since I don't have time to wait for it to sit like they did at the restaurant, I make my own quick and easy version.
I also wanted to make one that actually tasted great and was Weight Watchers friendly. And since my kids thought it was delicious, that's testament to how good it is! This healthy, quick, light and Easy Tzatziki Sauce is only 1 WW point on the blue plan.
And there would be no waiting around for tzatziki, I had Greek Chicken Souvlaki to eat!~
You can use full fat yogurt, if you prefer. You will get a richer sauce, but it will have more calories and points. But since I only ever have non-fat Greek yogurt in my house, that's what I use. And I still find it rich enough. The olive oil gives it a smooth and rich taste and balances the no-fat Greek yogurt tartness. Some recipes don't use olive oil in order to make it 0 (zero WW points) but I am not willing to give up taste! Dill is another important component of tzatziki, but if you don't have fresh, you can use dried (I have the substitution amounts in the recipe card.) You can also use a combination of dry and fresh dill. Regular salt or kosher salt can be used in place of sea salt (fine or course) if you don't have sea salt.
This recipe uses a combination of fresh and pantry ingredients.
The fresh ingredients are important- you will need:
- Plain, non-fat Greek yogurt
- olive oil
- dill (fresh, dried or combo of both)
- fresh lemon
- lemon juice from concentrate
- salt (I use sea salt)
- white vinegar
💭 Top tip
In the Greek restaurants I worked in, the yogurt was strained through cheese cloth overnight for a super thick and rich sauce. But like I said, I'm not waiting for yogurt to drain when there's souvlaki to be eaten! You just need to be sure you really squeeze the liquid out of the cucumber. I use a fine mesh sieve and really squeeze the cucumber. You can also use your hands to squeeze it out, then push it through the sieve. You just want to get as much liquid as possible squeezed out of the cucumber before you add it in.
👪 Serving size
This recipe makes 24 servings @ 2 tablespoons each. If you want more than that, you'll need to calculate the additional points. And trust me, you'll want more!
📋 Easy Tzatziki Sauce Recipe
- 1 -long seedless English cucumber (about 1 ¼ cups grated cucumber, when liquid is squeezed out) unpeeled, grated on the large holes of your box cheese grater
- 1 ¼ cup plain, non-fat Greek yogurt 0 %
- 1 whole lemon (you'll use the juice from the entire lemon)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill or 1 tbsp dried dill
- 1 tablespoon lemon juice from concentrate
- 1 tablespoon white vinegar
- 3 cloves garlic pressed or minced
- 1 teaspoon fine sea salt *add additional salt as desired
- Grate cucumber with large holes on box grater.
- Squeeze the grated cucumber through a sieve to remove excess moisture. Make sure you squeeze it very thoroughly to get as much liquid out as possible. * You should get about 1 ¼ cup grated cucumber when you are done; if there is less, that's fine.
- Then transfer the squeezed cucumber to a serving bowl.
- Add everything else (the yogurt, olive oil, dill, fresh lemon juice (juice from one whole lemon, lemon juice from concentrate, garlic and salt) to the bowl, and stir to blend.
- Taste and add additional salt, if necessary.
- Serve tzatziki immediately or chill for later. *Leftover tzatziki keeps well, chilled, for about 4 days.
- Garnish with fresh dill, if desired.