Tzatziki Sauce For Two

Tangy and refreshing, this easy Tzatziki Sauce For Two tastes delicious paired with raw or roasted vegetables, baked pita chips, or falafel.

Small Batch Tzatziki Recipe

Are you a fan of tzatziki sauce? The refreshing combo of yogurt + cucumber + dill is one of my husband’s favorites. Unfortunately, the pre-made stuff comes in containers that are too large for even a die-hard fan like Tim to finish before it spoils.

If your household also includes a tzatziki addict, I’ve got some good news! Whipping up a small batch at home is incredibly easy and takes just a few minutes to throw together.

While tzatziki makes a great dip for veggies and pita chips, we’ve been loving it generously dolloped on these Hummus Spaghetti Squash Bowls.

What Do You Need to Make Tzatziki Dip?

Our simple (#notauthentic) tzatziki recipe is made with cucumber, Greek yogurt, garlic, lemon juice, fresh herbs (dill + mint), and a little salt and pepper.

Unless you’ve got an herb garden, you probably don’t regularly keep fresh dill and mint on hand. No worries, we’ve tried the recipe with dried herbs and included our measurement suggestions.

Like our easy Peanut Lime Sauce For Two, feel free to consider this recipe a starting point for your personal saucy creation.

• Craving more tang? Add extra lemon juice, lemon zest, or a splash of white vinegar.
• Want extra bite? Increase the garlic.
• Looking for something richer? Drizzle a little extra virgin olive oil over the dip before serving.
• Not a fan of mint? Leave it out!

Listen to your taste buds and highlight the flavors that you enjoy the most.

~ Keep scrolling for step by step photos & tips after the recipe ~

How to Make Tzatziki Sauce For Two

Step 1: Grate The Cucumber

We like to use an English cucumber (aka Hothouse cucumber) to make tzatziki because their skin is thinner and they have fewer seeds than traditional cucumbers.

If you’re working with a regular cucumber, you’ll want to scoop out the seeds before grating.

Start by grating the piece of cucumber using the large holes. Then gather the shredded cucumber in a clean kitchen towel and twist it to squeeze out the excess water.

If you’ve got any issues with grip strength, you can use a potato ricer or place the shredded cucumber in a mesh strainer and press on it a few times.

Also, if you don’t have a grater you can finely dice the cucumber. The dip will be chunkier but still tasty.

Step 2: Mix Up Your Sauce

1. Combine the yogurt, lemon juice, dill, and mint in a medium bowl.
2. Stir in the cucumber and a pinch or two of salt and black pepper. 

I like to go easy on the salt and pepper at first as the flavors will intensify while the dip chills.

Step 3: Chill Out

Now comes the hard part, waiting for it to chill. If you don’t have time to wait, you can serve the dip without chilling it just won’t have the same depth of flavors.

To chill the dip, cover the bowl and refrigerate for at least one hour to allow the flavors to combine.

Step 4: Dig In!

Depending on how long your dip has chilled you may see some water on top of it. You can just drain it off and give the dip a good stir.

Before serving, give the dip one last taste and adjust the seasoning with salt and pepper or add a little richness with a quick drizzle of extra virgin olive oil.

Now, grab a handful of your favorite raw or roasted vegetables (like these sweet potato rounds or Brussels sprouts) and get dipping!