This homemade Greek tzatziki recipe is creamy, tangy, and wonderfully fresh. Made with simple ingredients—Greek yogurt, cucumber, garlic, lemon, olive oil and fresh dill—it comes together in minutes and is far better than most store-bought versions.
what is tzatziki sauce?
If the name feels tricky, pronounce it tuh-zee-kee or tsaht-ZEE-kee. Tzatziki is a classic Greek sauce made from thick yogurt and cucumber, often served with pita, grilled meats (like gyros), or fresh vegetables. It can be a dip, a spread, or a sauce.
The basic ingredients are thick Greek yogurt, grated and drained cucumber, lemon juice or vinegar, olive oil, fresh garlic and herbs—dill is traditional. The result is creamy, bright, and herb-forward.
Why We Love This Recipe:
- Easy: Ready in about 10 minutes.
- Healthy: Uses natural ingredients—Greek yogurt provides protein and probiotics, while cucumber and herbs add vitamins and freshness.
- Flavorful: Creamy yogurt combined with lemon, garlic and dill creates a bright, savory dip.
- Versatile: Use as a dip for vegetables and chips, a sauce for grilled meats or gyros, or a spread in wraps and sandwiches.
Ingredients
Greek yogurt – Use plain full-fat Greek yogurt for the creamiest texture. If using regular plain yogurt, strain it first to remove excess liquid.
Cucumber – English cucumbers work best; avoid field cucumbers when possible.
Dill – Fresh dill gives the classic flavor. Fresh mint can be added for a different twist.
Olive oil – Extra virgin olive oil for the best flavor.
Garlic – Fresh garlic minced; substitute garlic powder if you prefer a milder garlic presence.
Lemon – Fresh lemon juice brightens the sauce. Some traditional recipes use a splash of white vinegar instead.
Sour cream (optional) – One tablespoon or two can add extra creaminess and help the sauce hold up in the fridge.
Seasonings – Salt and freshly ground black pepper to taste.
How to Make Tzatziki Sauce
Scroll to the recipe card below for exact measurements and a printable version.
Key to a good tzatziki is removing excess water from the cucumber so the sauce stays thick and creamy. Follow these simple steps:
Peel the cucumber, slice it in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber on a box grater (or finely chop in a food processor for a smoother texture). Place the grated cucumber in a fine-mesh sieve and press with a spoon to drain the liquid, or wrap in a clean kitchen towel or cheesecloth and squeeze out the moisture.
In a medium bowl, whisk together the Greek yogurt, well-drained grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, salt and pepper. Taste and adjust the seasoning. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, drizzle a little olive oil on top and garnish with extra chopped dill.
RECIPE TIP: Refrigerate tzatziki at least 30 minutes before serving so the flavors can develop.
How to Make Tzatziki Sauce With sour cream
If you prefer or need a low-carb or keto-friendly option, sour cream can replace Greek yogurt. The flavor will be slightly different but still creamy and delicious. If the sauce becomes too thick, thin it with a small amount of water or heavy cream.
What To Serve Tzatziki Sauce With?
Tzatziki is wonderfully versatile. Try it with:
- Grilled meats: chicken, lamb or pork.
- Pita bread, chips and crackers: use as a spread or dip.
- Fresh vegetables: carrots, cucumbers, bell peppers and cherry tomatoes.
- Gyros: the classic pairing for meat-filled wraps.
- Falafel: a great complement to chickpea fritters.
- Grain bowls: mix into rice or quinoa bowls topped with grilled vegetables or protein.
- Salads: use as a creamy dressing for Greek-style salads with tomato, cucumber, red onion and feta.
How To Store
Store leftover tzatziki in an airtight container in the refrigerator for 3 to 4 days. If liquid separates and pools on top, simply stir it back in before serving. You can make tzatziki a day ahead—chilling helps the flavors develop.
FAQs
Freezing is not recommended; the yogurt can separate and become grainy when thawed.
Bitterness usually comes from overripe or old cucumbers. Mature cucumbers can taste bitter and may turn slightly yellow. Taste the grated cucumber first and discard it if it tastes bitter.
More Recipes You’ll Love:
- Greek Yogurt Dill Dip
- Canned Salmon Dip
- Easy Tuna Dip
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Recipe
Tzatziki Sauce Recipe
Ingredients
- 1 cup Greek yogurt
- ¼ cup chopped fresh dill
- 1 clove garlic, minced
- 1 medium English cucumber, peeled and seeded
- 1½ tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
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Peel the cucumber, cut it in half lengthwise and scoop out the seeds.
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Grate the cucumber, then press the grated pieces in a fine-mesh sieve with a spoon or squeeze in a clean cloth to remove excess liquid.
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In a medium bowl, whisk together Greek yogurt, the drained grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, salt and pepper. Adjust seasoning to taste.
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Cover and refrigerate at least 30 minutes. Serve garnished with chopped dill and a drizzle of olive oil.
Notes
- Add 1 tablespoon of sour cream for extra creaminess, if desired.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
DID YOU MAKE THIS?
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