This Keto Greek Tzatziki Sauce comes together in one bowl with cool cucumber, creamy Greek yogurt, and fresh garlic. It is gluten free, low carb, and ready in about 10 minutes, making it an easy gut healing addition to almost any meal.
Why This Recipe Is Good for You 🥑
Tzatziki is a simple way to add real nutrition to your plate. Greek yogurt is high in protein and contains probiotics that support a healthy gut. Garlic has natural compounds that help calm inflammation in the body, which fits right into this Keto Greek Tzatziki Sauce and the rest of a gut healing kitchen. Cucumber is mostly water, so it keeps you hydrated while adding almost no carbs. Olive oil brings in monounsaturated fat for your heart, and fresh dill adds small amounts of antioxidants along with a boost for digestion.
Why You’ll Love This Recipe 🍓
Only 1.5g net carbs per serving
No cooking required, just stir and chill
Ready in about 10 minutes
Kid approved and great for meal prep
Pairs with almost any protein or veggie
Ingredients
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
½ cup finely grated cucumber
1 garlic clove, grated
1 tablespoon chopped fresh dill
¼ teaspoon sea salt
Step-by-Step Directions
Place the grated cucumber on a paper towel to drain it. Gently squeeze out a bit of the excess water. You do not need to squeeze it bone dry, just enough so the sauce does not turn watery.
In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, and dill. Stir until everything is evenly mixed and creamy.
Cover the bowl and chill in the fridge until ready to use, at least 30 minutes if you have time. This gives the garlic and dill a chance to flavor the whole sauce.
Tips for the Best Tzatziki Sauce
Squeeze out as much water from the grated cucumber as possible — this keeps your sauce thick instead of watery. A clean kitchen towel works just as well as paper towels if you want to skip the waste.
Use full-fat plain Greek yogurt for the creamiest texture. Low-fat versions tend to make the sauce thinner and less satisfying.
Let it chill for at least 30 minutes before serving so the flavors have time to develop; a few hours or overnight is even better.
Grate the garlic finely, or use a garlic press, so you don’t end up with overpowering bites of raw garlic.
Taste and adjust the salt and lemon juice right before serving, since flavors can mellow slightly after chilling.
Yes. Tzatziki tastes even better after a few hours in the fridge, once the flavors have had time to blend. It keeps well for up to 4 days.
Can I freeze tzatziki sauce?
Freezing is not recommended. The yogurt and cucumber separate once thawed, which makes the texture watery.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and higher in protein, so it gives the best texture. Regular yogurt will make the sauce thinner, so strain it first if that is all you have.
Did you make this recipe?
Tell me, how did it go? Share your thoughts and please rate it so more people can make it!
This creamy Greek tzatziki sauce comes together in one bowl with cucumber, Greek yogurt, garlic, and fresh dill — no cooking required. It’s the perfect finishing touch for Greek chicken meatballs, keto pita, or fresh veggies, and it only gets better as it chills.
Course: Side Dish
Cuisine: Mediterranean
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8
Ingredients
1cupplain Greek yogurt
½cup finely grated cucumber
1tbspfresh lemon juice
1tbsp extra-virgin olive oil
1 garlic clove, grated
¼tsp sea salt
1tbspchopped fresh dill
Directions
Place the grated cucumber on a papertowel and gently squeeze out the excesswater.
In a bowl, combine the cucumber,yogurt, lemon juice, olive oil, garlic, salt,and dill.
Chill until ready to use. Enjoy!
Notes
Serve with keto pita bread as a starter, oralongside your Greek chicken meatballs forthe perfect finishing touch.MACROS PER SERVING45 cal | 3g protein | 3g fat | 0g fiber | 1.5g net carbs
