Photo of Creamy tzatziki by WW

Creamy tzatziki

Points® value
Total Time
10 min
10 min
The key to keeping our ZeroPoint tzatziki creamy, not watery, is draining the cucumber on paper towels before mixing with the yogurt. With our method, you can make the tzatziki a few days ahead and keep it in the fridge. Enjoy it as a dip, sandwich spread, or sauce for grilled chicken.


Persian (mini) cucumber

1 item(s)

Plain fat free Greek yogurt

1 cup(s)

Fresh dill

1½ tbsp(s), chopped

Lemon zest

2 tsp(s)

Fresh lemon juice

1 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Garlic clove

1 clove(s), medium, grated


  1. On the large holes of a box grater, shred the cucumber. Place the cucumber on a double layer of paper towels or a clean kitchen towel; squeeze gently to extract water. In a medium bowl, stir together the drained cucumber, yogurt, dill, lemon zest, lemon juice, salt, black pepper, and garlic.
  2. Serving size: about ¼ cup