Tzatziki Sauce
Prep time
Total time
Recipe type: Dressings, Sauces & jams
Makes: 10 Topping or 5 Dip portions
  • 1 medium cucumber, peeled
  • ½ teaspoon salt, divided
  • 18 ounces nonfat plain Greek yogurt
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons minced red onion
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • ⅛ teaspoon pepper
  1. Slice cucumber in half lengthwise, and use a spoon to scrape out the seeds, making sure to get all of the translucent flesh around the seeds and discarding it.
  2. Chop the seeded cucumbers, and place in a colander. Cover with a paper towel, and press down to squeeze as much water as possible from the cucumber.
  3. Sprinkle the cucumber with ¼ teaspoon of the salt, and toss in the colander to mix. Let drain in sink for 15 minutes, as the salt brings out the liquid in the cucumbers. Press cucumbers through a paper towel once more before proceeding.
  4. Add the drained cucumbers and all the remaining ingredients, including the remaining ¼ teaspoon of salt, to the bowl of a food processor, and pulse in short bursts for 1 minute to finely grate the cucumbers and combine everything into a sauce.
  5. For the best flavor, cover, and refrigerate for 2 hours to let the flavors marry before serving.
Perfect Portion Tzatziki Sauce

HELPFUL TIP: Some brands sell nonfat plain Greek yogurt in 18-ounce tubs (Fage brand is 17.6 ounces, which is close enough), but if you are having any issue finding that size, the easiest thing to do is purchase 3 (6-ounce) cups.
Serving size: ½ cup Calories: 100
Recipe by The Perfect Portion at