This easy Greek tzatziki recipe is creamy, refreshing, and packed with fresh cucumber, garlic, lemon, and dill. Made with simple ingredients and ready in minutes, this Greek tzatziki sauce recipe is perfect for drizzling over a Greek gyro pita or serving as a dip with fresh veggies.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Tzatziki is a classic Greek yogurt-based sauce made with cucumber, garlic, herbs, and olive oil. Similar yogurt and cucumber dips (for example, this yogurt sauce for chicken) are enjoyed throughout the Mediterranean and Middle East, with each region adding its own twist. You can also use tzatziki with beef shawarma, doner kebab, baked pita chips, or Greek pita.
I recently shared my gyro seasoning recipe and was asked by my friend, Anne, if I had a Greek tzatziki sauce recipe. Since it's not the first time I've been asked, I decided it was finally time to share my own homemade tzatziki recipe!
Jump to:
🔖 Ingredients & Substitutions
- Yogurt: Greek yogurt is the way to go here, unless you make homemade yogurt, which is an excellent replacement!
- Cucumber: English cucumber is ideal. It has fewer seeds and a thin, non-waxy peel, which you don't even need to peel, unless you want to.
- Garlic: Whole, fresh garlic. Don't use garlic from a jar or garlic powder.
- Lemon Juice: Fresh lemon juice and zest; bottled lemon juice can be substituted.
- Herbs: Fresh dill; I don't recommend using dill weed unless you absolutely need to. You can also add fresh mint, but I prefer dried.
- Seasoning: Sea salt or kosher salt and white pepper. May substitute black pepper.
- Olive Oil: Extra virgin olive oil for mixing into the tzatziki sauce and for drizzling over it.
🥣 How to Make Greek Tzatziki Sauce
Step 1: Grate ½ of a cucumber over a clean dish towel or cloth napkin. Gather the corners, then squeeze firmly over a small bowl to extract as much cucumber juice as possible.
Pro Tip: Don't toss the cucumber juice; use it in a smoothie, a cocktail, or drink it as is!
Step 2: Transfer the drained cucumber to a mixing bowl. Add crushed garlic cloves and chopped fresh dill.
Step 3: Add yogurt, drizzle with lemon juice and 1 tablespoon of olive oil, then season with salt, white pepper, and dried mint. Mix gently with a spatula to blend.
Step 4: Chill for 30 minutes before serving. Just before serving, drizzle with ½ tablespoon of olive oil and garnish with fresh mint leaves.
🍽 How to Serve Tzatziki Sauce
Tzatziki sauce is very versatile and can be enjoyed with Middle Eastern pita bread as a dip. It can also be drizzled over chicken gyro wrap, Greek chicken souvlaki, gyro pizza, or lamb shish kebab.
Love these plates? So do I! I was gifted this dish set by DOWAN. This is their Mosaian Collection, which you can find here.
🤷🏻♀️ FAQs
Can I Use Regular Yogurt Instead of Greek Yogurt?
Yes. Greek yogurt gives this easy Greek tzatziki recipe a thicker, creamier consistency, but regular plain yogurt can be used. If it's thin, drain off some of the excess liquid first.
How Do I Keep Tzatziki Sauce From Getting Watery?
The key is squeezing as much liquid as possible from the grated cucumber. This is the most important step for thick, creamy tzatziki.
How Long Does Homemade Tzatziki Last?
Store tzatziki in an airtight container in the refrigerator and use it within 3 to 4 days for the best quality.
Can I Make Tzatziki Ahead of Time?
Absolutely. In fact, letting Greek tzatziki sauce chill for at least 30 minutes allows the flavors to meld and makes it even better.
👩🏼🍳 Pro Tips
- Drain the cucumber well. This is the most important step for thick, creamy tzatziki. Squeeze out as much liquid as possible before adding the cucumber to the yogurt.
- If your yogurt is runny, drain excess water.
- Use full-fat yogurt for a thick, creamy consistency.
- If you have time, let the tzatziki rest for 30 minutes. This gives the garlic, dill, and other flavors time to meld.
- Taste and adjust the seasoning, if needed, before serving.
- Store homemade tzatziki sauce in an airtight container in the refrigerator for 3 to 4 days. Give it a good stir before serving, as some liquid may separate during storage.
🍆 More Greek Recipes
If you enjoy this easy Greek tzatziki recipe, try these other yummy Greek recipes!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Grate ½ of a cucumber over a clean dish towel or cloth napkin. Gather the corners, then squeeze firmly over a small bowl to extract as much cucumber juice as possible.
- Transfer the drained cucumber to a mixing bowl. Add crushed garlic cloves and chopped fresh dill.
- Add yogurt, drizzle with lemon juice and 1 tablespoon of olive oil, then season with salt, white pepper, and dried mint. Mix gently with a spatula to blend.
- Chill for 30 minutes before serving. Just before serving, drizzle with ½ tablespoon of olive oil and garnish with fresh mint leaves.
Nutrition
Video
Notes
- Don't toss the cucumber juice; use it in a smoothie or drink it as is!
- Drain the cucumber well. This is the most important step for thick, creamy tzatziki. Squeeze out as much liquid as possible before adding the cucumber to the yogurt.
- Use full-fat yogurt for a thick, creamy consistency.
- If you have time, let the tzatziki rest for 30 minutes. This gives the garlic, dill, and other flavors time to meld.
- Taste and adjust the seasoning, if needed, before serving.
- Don't garnish with fresh mint until just before serving.
- Store homemade tzatziki in an airtight container in the refrigerator for 3 to 4 days. Give it a good stir before serving, as some liquid may separate during storage.
Hilda Sterner says
We hope you try this recipe and let us know what you think!