ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tzatziki Sauce

Photo: Greg Dupree; Styling: Lindsey Lower

Hands-on time 8 mins
Total time 1 hr, 8 mins
Yield

Serves 8 (serving size: about 2 tablespoons)

Top a baked potato or sandwich, or stir into chopped chicken and celery for Greek chicken salad.

Ingredients

  • 1/2 cup grated peeled English cucumber (about 4 ounces)
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 1/3 cup sour cream
  • 1 1/2 tablespoons chopped fresh dill
  • 3/4 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 24
  • fat 1.8 g
  • satfat 1.1 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 130 mg
  • calcium 18 mg

How to Make It

  1. Place cucumber in a clean kitchen towel; squeeze to remove excess liquid. Combine cucumber and remaining ingredients in a bowl, stirring with a whisk. Chill 1 hour before serving. Refrigerate 1 to 2 days.