Tzatziki (Yogurt Cucumber Sauce)

Featured in the Honolulu Star-Advertiser on August 25, 2010.



Tzatziki (Yogurt Cucumber Sauce)

  • 1 cup cultured yogurt
  • 1 cup sour cream
  • 1/2 medium-sized cucumber, peeled, seeded, and thinly sliced
  • 4 cloves garlic, pressed
  • 2 tablespoons minced fresh mint or 1 tablespoon dried mint, crushed
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1/3 teaspoon freshly ground pepper
  • 1/2 teaspoon salt (or more to taste, depending on the sourness of the yogurt)


  1. Mix all the ingredients together gently-do not beat.
  2. Allow the mixture to stand for at least 4 hours in the refrigerator.
  3. This sauce is an excellent dressing as well.
  4. It may be used on any white fish, broiled lamb, pork, chicken, vegetables, most sandwiches made with pita bread and dolmathes (stuffed grape leaves).

Makes about 2 1/2 cups

Approximate nutrient analysis per 2 tablespoon serving:
45 calories, 4 g fat, 2 g saturated fat, 5 mg cholesterol, 70 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein


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