Tzatziki Sauce Recipe Greek Yogurt

I first created this tzatziki sauce recipe greek yogurt when I was looking for a fresh spin on our usual dip for family gatherings. This recipe takes a traditional tzatziki base and adds a vibrant twist with a smoky, sweet red pepper puree. The combination of cool, creamy yogurt and charred pepper makes it a stunning addition to any table. It’s surprisingly easy to achieve this elevated look and flavor with minimal extra effort in the kitchen. This healthy tzatziki sauce recipe guarantees a thick, rich texture that won’t get watery, making it the perfect side for grilled meats or a simple family dinner appetizer.

Ingredients

• Full-Fat Greek Yogurt: You’ll need 500 g (2 cups) of high-quality, full-fat Greek yogurt. Use plain, unsweetened yogurt for the best flavor and thickest texture. Straining the yogurt for at least 30 minutes (or overnight) removes excess whey, preventing a watery sauce.
• English Cucumber: Use 1 large (approx. 250 g / 9 oz) English cucumber. This variety has fewer seeds and thinner skin than standard varieties. Grate the cucumber on the large holes of a box grater for consistent texture. Salting and squeezing out excess liquid is essential for a thick, non-watery tzatziki base.
• Red Bell Pepper: Use 1 large (approx. 200 g / 7 oz) red bell pepper. Charring the pepper provides a deep, smoky flavor that contrasts beautifully with the cool yogurt. Do not substitute with jarred roasted red peppers; the fresh charring step is key to this recipe’s flavor.
• Fresh Mint Leaves: You’ll need 15 g (1/4 cup) packed fresh mint leaves for the puree. Mint adds a bright, cooling contrast to the smoky red pepper. Avoid dried mint; it lacks the necessary freshness for this recipe.
• Garlic & Herbs: Use 2-3 cloves of garlic, minced, for the traditional pungent tzatziki flavor, plus 15 g (1/4 cup) finely chopped fresh dill for the classic herbal note in the yogurt base. Avoid using dried dill if possible for a brighter, fresher taste.
• Pantry Staples: 30 ml (2 tablespoons) extra virgin olive oil for richness, plus more for garnish. 15 ml (1 tablespoon) fresh lemon juice for acidity, plus 5 ml (1 teaspoon) for the puree. 5 g (1 teaspoon) fine sea salt, plus a pinch for draining the cucumber. 2 g (1/2 teaspoon) granulated sugar (optional, for the puree) to balance the smoky pepper flavor.

Instructions

This tzatziki sauce recipe greek yogurt relies on a thick base and a vibrant puree. Follow these steps for best results and a stunning presentation.

1. Prepare the Cucumber: Grate the English cucumber on the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve set over a bowl, sprinkle with a pinch of salt, and let it drain for 15-20 minutes. Firmly squeeze out as much excess liquid as possible using your hands or a clean kitchen towel; this step ensures a thick tzatziki.
2. Char the Red Pepper: Preheat your oven broiler (grill) to high, or preheat a conventional oven to 425°F (220°C) with a rack near the top. Place the whole red bell pepper on a baking sheet and broil (grill) for 15-20 minutes, turning occasionally, until the skin is deeply charred and blistered on all sides. Transfer the hot pepper to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10-15 minutes to loosen the skin for easy peeling.
3. Create the Puree: Once cooled, peel the skin from the bell pepper and remove the stem and seeds. Place the peeled bell pepper flesh in a small food processor or blender with the packed mint leaves, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon juice, and the optional pinch of sugar. Process until very smooth and vibrant. Season the puree with a small pinch of salt to taste.
4. Assemble the Tzatziki Base: In a medium bowl, combine the strained Greek yogurt, thoroughly squeezed cucumber, minced garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, chopped dill, and 1 teaspoon sea salt. Stir gently to combine all ingredients; avoid overmixing to maintain the thick texture of the yogurt. Taste and adjust seasoning if necessary.
5. Create the Swirl: Dollop spoonfuls of the prepared red pepper puree over the tzatziki mixture. Using a skewer or the back of a spoon, gently swirl the puree into the yogurt, creating visible ribbons and streaks of red and white. Avoid overmixing to maintain distinct color separation and visual appeal. When I’m making this for guests, I make sure not to swirl more than twice, otherwise, the beautiful contrast disappears.
6. Chill and Serve: Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld together fully. The texture will become firmer when chilled. Before serving, garnish with a drizzle of olive oil, fresh mint leaves, and a tiny dollop of the red pepper puree in the center for visual repetition and striking contrast. If your tzatziki seems too watery after chilling, you may need to add a bit more strained yogurt to thicken it.

Troubleshooting for Thick and Creamy Tzatziki

Even though this tzatziki sauce recipe greek yogurt looks complex, it’s straightforward with a few key steps. Here are some solutions to common issues that can occur when making any homemade tzatziki.

Why is my tzatziki watery?

The most common cause of watery tzatziki is failing to properly drain the cucumber. The cucumber contains a lot of moisture, which will leach out over time. If you want a thick tzatziki sauce recipe greek yogurt, you must squeeze out as much excess liquid as possible after salting. Also, ensure you use a thick, full-fat Greek yogurt, as low-fat varieties often contain more water.

Can I make this ahead of time?

Yes, this tzatziki improves as the flavors meld in the refrigerator, making it an excellent meal prep recipe. Prepare the base and swirl a few hours before serving for best results. Store in an airtight container for 3-4 days, though the color may fade slightly.

How to avoid a strong raw garlic taste?

If you find raw garlic too pungent, soak the minced garlic in the lemon juice for 10 minutes before adding it to the yogurt. This mellows the sharp taste without losing the flavor. Adjust the amount of garlic based on your family’s preference for mildness or strength.

How to Serve This Charred Red Pepper Tzatziki

The smoky pepper and cool yogurt make this tzatziki sauce recipe greek yogurt exceptionally versatile. It works well with grilled food, family dinners, and light appetizers.

Grilled Meats and Skewers

• Serve as a cooling counterpoint to hot, spiced meat like grilled chicken souvlaki or pork chops.
• It also pairs exceptionally well with grilled fish like salmon or cod.

Family Appetizer Platter

• Use as a high-protein dip for warm pita bread, falafel, and fresh vegetables like carrots and bell peppers.
• A perfect addition to a meze platter alongside olives and hummus for easy entertaining.
• The vibrant color makes it a centerpiece on any appetizer spread.

Sandwich Spread

• Spread this tzatziki on gyros or wraps instead of traditional mayo for a fresh, healthy alternative.
• Adds flavor and moisture to simple turkey or veggie sandwiches.
• A great way to cool down spicy foods like buffalo chicken wraps.

FAQs

What’s the difference between this and traditional tzatziki?

This recipe includes a charred red pepper and mint puree, which adds a smoky, slightly sweet layer of flavor. Traditional tzatziki relies solely on cucumber, garlic, and dill for flavor. The base ingredients (Greek yogurt, cucumber, garlic) are the same, but the swirl provides a unique upgrade to this classic tzatziki sauce recipe greek yogurt.

Do I have to strain the Greek yogurt?

For a thick, non-watery sauce, straining the yogurt is highly recommended. Even if using high-quality Greek yogurt, a little extra straining ensures the best possible texture. You can skip it in a pinch, but the tzatziki may be thinner, so it’s worth the extra few minutes.

Can I use dried dill instead of fresh?

Fresh dill is strongly recommended for its bright flavor in this tzatziki sauce recipe greek yogurt. If absolutely necessary, use 1/3 the amount of dried dill, but the flavor won’t be as vibrant. Fresh mint and parsley can be used as a substitute if dill isn’t available.

Is it necessary to char the red pepper?

Yes, charring the pepper is essential to achieve the smoky depth of flavor that defines this recipe. Do not substitute with non-roasted red pepper, as the flavor profile will be completely different. The charring step enhances both flavor and color.

How long does this tzatziki sauce keep in the refrigerator?

Store tzatziki in an airtight container in the refrigerator for up to 3-4 days. Flavors will continue to meld, but the visual contrast of the swirl may lessen over time. I usually make a double batch on Sundays and use it for quick lunches throughout the week.

Can I freeze tzatziki sauce?

No, freezing tzatziki is not recommended. The Greek yogurt base will separate when thawed, resulting in a watery, undesirable texture. It is best to consume within 4 days of preparation.

Conclusion

This elevated tzatziki sauce recipe greek yogurt is proof that a little extra effort can turn a simple dish into something truly memorable. The smoky red pepper swirl provides a beautiful visual and flavor contrast that elevates weeknight meals and special occasions alike. Don’t forget to save this recipe for your next family dinner and share it on Pinterest to help others create this easy and healthy dish.

tzatziki sauce recipe greek yogurt

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• Author: Nicole Martinez
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This recipe takes a traditional tzatziki base and adds a vibrant twist with a smoky, sweet red pepper puree. The combination of cool, creamy yogurt and charred pepper makes it a stunning addition to any table and pairs well with grilled meats or appetizers.

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Ingredients

Scale 1x2x3x

• 500 g full-fat Greek yogurt, strained
• 1 large English cucumber, grated
• 1 large red bell pepper
• 15 g fresh mint leaves
• 15 g fresh dill, chopped
• 2–3 cloves garlic, minced
• 3 tbsp extra virgin olive oil, plus extra for garnish
• 1 tbsp fresh lemon juice, plus 1 tsp more
• 1 tsp sea salt, plus a pinch more
• 1/2 tsp granulated sugar (optional)

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Instructions

1. Prepare Cucumber: Grate the cucumber and place it in a fine-mesh sieve with a pinch of salt. Let drain for 15–20 minutes, then squeeze firmly to remove excess moisture.
2. Char Bell Pepper: Broil the whole red pepper for 15–20 minutes, turning until charred on all sides. Transfer to a bowl, cover, and steam for 10–15 minutes to loosen skin.
3. Make Puree: Peel the steamed pepper, remove seeds and stem. Blend the flesh with mint leaves, 1 tablespoon olive oil, 1 teaspoon lemon juice, and optional sugar until smooth. Season to taste.
4. Assemble Tzatziki Base: Combine the strained Greek yogurt, squeezed cucumber, minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, chopped dill, and salt in a bowl. Mix gently.
5. Create Swirl: Spoon the red pepper puree over the tzatziki base. Gently swirl with a spoon or skewer to create red ribbons; avoid overmixing.
6. Chill and Serve: Refrigerate for at least 30 minutes to let flavors meld and thicken. Garnish with a drizzle of olive oil before serving.

Notes

For a thick, non-watery sauce, strain the Greek yogurt and squeeze excess liquid from the cucumber thoroughly. To mellow strong garlic, soak minced garlic in lemon juice for 10 minutes before adding. Store in the refrigerator for up to 3-4 days; freezing is not recommended.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: No Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/2 cup
• Calories: 115 kcal
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 9 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 5.5 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 15 mg

Keywords: tzatziki, greek yogurt, red pepper, dip, sauce, appetizer, vegetarian, mediterranean, healthy