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 as they did at the restaurant, I make my own quick, easy, and healthier 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 a testament to how good it is! This quick, light, and Easy Healthy Tzatziki Sauce is only 1 WW point per 2 tbsp. It's sure to become your favorite dip too!
💭 What to eat with Tzatziki
And there would be no waiting around for tzatziki, I had Greek Chicken Souvlaki to eat!~
This sauce also pairs perfectly with any type of Greek food, as well as:
- Greek Style Potatoes (shown)
- Chicken Kabobs
- Greek Chicken Burger recipe
- Lazy Chicken Souvlaki
- Greek Ribs
- carrot sticks or other fresh veggies such as bell peppers
- pita chips or pita bread
👪 Serving size
This recipe makes 24 servings @ 2 tablespoons each. You can half, double, or triple the recipe by clicking on the blue servings number. The quantities will adjust automatically. If you want more than that, you'll need to calculate the additional points. And trust me, you'll want more!
- You can use full-fat plain Greek yogurt if you prefer. You will get a richer sauce, but it will have more calories and points. They are both high protein. But since I only ever have nonfat 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 lower 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 herbs, 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 coarse) if you don't have sea salt.
- You can use regular olive oil or extra virgin olive oil
- You can substitute black pepper for white pepper.
This healthy dip recipe uses a combination of simple ingredients; both 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)
- large cucumber * I use an English cucumber
- white vinegar
- garlic cloves
*see recipe card for quantities
This healthy, quick, light, and Easy Tzatziki Sauce is only 1 WW point for 2 tbsp.
💭 Top tip
In the Greek restaurants I worked in, the yogurt was strained through cheesecloth 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.
Store this homemade tzatziki sauce in an airtight container in the fridge for up to 3 days.
If you are looking for a healthy tzatziki sauce, this easy recipe is the perfect dip!
Did you make this healthy tzatziki recipe? Please RATE THE RECIPE below!
Here's what others are saying: "My whole family loves this tzatziki sauce! We can't get enough of it in a Greek meal, on carrot sticks, crackers, etc. It is just so delicious!" ⭐⭐⭐⭐⭐
📋 Easy Healthy 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 tablespoon 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. *Pat dry with a paper towel.
- 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.