This tzatziki sauce recipe is bright, creamy and flavorful with dill and lemon.

Be sure to squeeze the cucumber thoroughly, as the juice will dilute the flavors.

Wrap the towel around the shredded cucumber; gently squeeze to remove excess liquid.

Tzatziki dip in a white bowl, with pita bread squares next to it

Photo:Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

Transfer the cucumber to a medium bowl.

Add yogurt, dill, garlic, lemon zest and salt; stir to combine.

Season with pepper to taste.

Ingredients for the tzatziki recipe

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

To make ahead

Refrigerate in an airtight container for up to 3 days.

Stir well before serving.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Grated cucumber on a kitchen towel

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

(-) Information is not currently available for this nutrient.

Yogurt in a bowl with grated cucumber mixed into it

Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster