📋 Light and Healthy Tzatziki Sauce Recipe

triangle of pita bread being dipped into tzatziki sauce in black bowl on black tray with pita bread in background and lemon wedges

5 from 1 vote

📋 Light and Healthy Tzatziki Sauce Recipe

This easy Light and Healthy Tzatziki Sauce is quick to make with both pantry and fresh ingredients and tastes authentic. It's also low-fat and Weight Watchers friendly. It goes perfectly with Greek style potatoes, souvlaki, vegetable, crackers or on its own with pita bread!

Course Appetizer, Snack, topping

Cuisine Greek, Mediterranean

Keyword easy, healthy, sauce, tzatziki

Prep Time 15

Total Time 15

Servings servings

Calories 6kcal

Author Terri Gilson

Equipment

Ingredients

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

US Customary - Metric

Instructions

Grate cucumber with large holes on box grater.
Squeeze the grated cucumber through a sieve to remove excess liquid. 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

Garnish with fresh dill, if desired.

Nutrition