Tzatziki Sauce

  • Author: Lori Newlon



  • 6 oz container of plain Greek yogurt (I used Trader Joe’s organic brand)
  • 1/41/3 cup of sour cream (I use Organic Valley Organic lactose free brand)
  • 2 Peruvian cucumbers washed and grated (no need to peel the skins)
  • 3 cloves of garlic (or more according to your taste)
  • 1 1/2 Tbsp fresh chopped dill (or to taste)
  • 1 Tbsp fresh chopped chives
  • Zest from a small lemon
  • Juice from 1/2 of a small lemon
  • S&P to taste
  • Drizzle of high quality olive oil.


  • Grate your cucumbers and let them sit on a few paper towels to absorb water from cucumbers.
  • Add the sour cream and yogurt into a mixing bowl.
  • Chop your dill and chives and add to the mixing bowl.
  • Zest your lemon, juice and add to mixing bowl.
  • Using a microplane, grate the garlic into the bowl.
  • Add salt and pepper to your desired taste, fresh cracked black pepper I find has the best taste. 
  • Before you add in the shredded cucumber, squeeze the water out as much as possible, you may need to do this a few times. I place the cucumber in paper towels, squeeze the water out and change the paper towels as needed. 
  • Drizzle with some hight quality olive oil before serving. I recommend Kasandrinos extra virgin Greek olive oil.


You can serve this immediately but it tastes best when its had time to chill in the refrigerator for a few hours or overnight. 


  • As a dip for veggies
  • As a spread for sandwiches 
  • Dipping sauce for Greek inspired meatballs (coming soon!)
  • Dip for pita bread, flat bread or crackers whatever fits your bariatric diet!