Craving something creamy, tangy, and refreshing? This tzatziki sauce recipe is perfect for pairing with grilled meats, veggies, or pita bread. Made with Greek yogurt, cucumber, garlic, and lemon, it’s simple and delicious.
Whether you’re hosting a dinner party, meal prepping for the week, or just in the mood for a healthy snack, tzatziki is a versatile dip that takes just a few ingredients and a little bit of mixing. Let me show you how to make tzatziki sauce that’s creamy, full of flavor, and ready to impress.
Why This Recipe is Great
This tzatziki sauce recipe is a game-changer for several reasons:
- Quick and Easy: With just a handful of fresh ingredients, you can make this tzatziki in under 10 minutes.
- Healthy and Low-Calorie: Made with Greek yogurt, this dip is high in protein and low in calories, making it a perfect guilt-free addition to any meal.
- Versatile: Tzatziki is not just a dip—it pairs well with grilled meats, roasted veggies, pita bread, or even as a salad dressing.
- Authentic Flavor: This recipe uses traditional Greek ingredients like dill, lemon, and garlic, ensuring an authentic Mediterranean taste.
- Make-Ahead Friendly: Prepare this tzatziki sauce ahead of time and let the flavors meld together for an even tastier dip.
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Ingredients
- • 1 1/2 Cups Organic Greek Plain Yogurt
- • 1 English Cucumber, Shredded
- • 1 tsp. Salt (for drawing liquid out of the cucumber)
- • 1-2 Garlic Cloves, minced (turned into garlic paste)
- • 10-12 turns Black Pepper from a grinder
- • 2 Tablespoons Fresh Dill (or 3 tsp. dried dill)
- • 2 Tbsp. Lemon Juice (about half a lemon)
- • 1-2 Tablespoons Olive Oil
- • Salt and Pepper to taste
- • Salt and Pepper to taste
How to Make Tzatziki Sauce
Step 1: Prep the cucumber
Shred the cucumber using a box grater or food processor. Toss the shredded cucumber with 1 tsp. of salt to draw out the moisture. Let it sit for 15-20 minutes.
Step 2: Squeeze out the liquid using your hands or a cheesecloth. This step is crucial for avoiding watery tzatziki.
Step 3: Combine ingredients
In a mixing bowl, combine the drained cucumber with Greek yogurt. Mince the garlic and turn it into a paste by sprinkling a pinch of salt and using the side of your knife to mash it. Add the garlic paste to the yogurt mixture.
Step 4: Mix in the remaining ingredients
Add the lemon juice, olive oil, chopped dill, and black pepper. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Finish and serve
If the tzatziki is too thick, add a tablespoon or two of the reserved cucumber liquid to thin it out. For best results, let the tzatziki chill for at least an hour before serving. Serve with pita, veggies, or as a sauce for grilled meats.
Expert Tips
- Use full-fat yogurt for a creamier and richer tzatziki.
- Always salt the cucumber to remove excess water, preventing the sauce from becoming too runny.
- Adjust garlic to taste—some like it milder, others prefer it stronger. Start with one clove, then add more if you love garlic.
- Chill before serving for the best flavor infusion.
FAQ
General Tzatziki Questions
Tzatziki sauce is made of Greek yogurt, shredded cucumber, garlic, olive oil, lemon juice, and dill (or sometimes mint). These ingredients create a tangy and refreshing dip.
Traditional tzatziki is made from Greek yogurt. While some variations might use sour cream, the authentic Greek version uses yogurt for its creamy and tangy flavor.
Store-bought tzatziki typically contains yogurt, cucumber, garlic, olive oil, lemon, and herbs. However, some brands may add preservatives or thickening agents.
Store-bought tzatziki can be healthy, but it’s always a good idea to check the label for added sugars, preservatives, or other unwanted ingredients.
Serving and Usage
Tzatziki can be used in many ways. It’s a classic topping for gyros, and it also works well drizzled over grilled chicken or lamb. Another great option is to use it as a dip for falafel or spread on pita sandwiches. It’s also perfect as a healthy dip for fresh vegetables.
If you don’t have Greek yogurt, you can use plain regular yogurt but strain it first to remove excess liquid. Vegan alternatives like coconut or cashew yogurt also work well.
Yes, tzatziki is often enjoyed as a dip with pita bread or raw veggies. It’s also served alongside grilled meats, falafel, or on sandwiches.
Storage and Troubleshooting
Tzatziki can last in an airtight container in the fridge for 4-5 days. Keeping it sealed properly helps maintain its freshness and prevents it from absorbing other odors from the fridge. Give it a good stir before serving to refresh its consistency.
Tzatziki may taste bitter if too much garlic is used or if the cucumber isn’t drained properly. Make sure to balance the garlic and squeeze out excess moisture from the cucumber.
Tzatziki can become watery if the cucumber isn’t properly drained. Be sure to salt the cucumber and let it sit for 15-20 minutes before squeezing out the liquid.
Variations
- Herb Swap: If dill isn’t your thing, try substituting it with mint or parsley for a fresh twist.
- Vegan Option: For a dairy-free tzatziki, swap the Greek yogurt for a plant-based alternative like coconut or cashew yogurt.
- Spicy Twist: Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
Serving Suggestions
Tzatziki is a great companion to many dishes! Here are a few serving ideas:
- Pair with pita bread or crispy pita chips.
- Use as a sauce for grilled chicken, lamb, or kebabs.
- Serve alongside roasted vegetables or as a healthy dip for raw veggies like carrots, cucumber slices, or bell peppers.
- Spread on wraps or sandwiches for a tangy, flavorful addition.
Related Recipes and Pairings
Here are some other recipes that pair perfectly with this tzatziki sauce:
- Easy Mediterranean Cucumber Salad | Light, Fresh, and Flavorful
- Greek Chicken Instant Pot
- Easy Refrigerator Dill Pickles | Quick, Tangy, & Homemade
- Roasted Creamy Eggplant Dip (Baba Ganoush)
- Instant Pot Lentil Vegetable Soup | Easy, Healthy, and Flavorful
Nutritional Information
- Calories: 100
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 350mg
- Potassium: 200mg
- Total Carbs: 5g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 5g
Equipment Used For Tzatziki Sauce Recipe
The equipment I used to make this greek tzatziki sauce recipe is as follows. I usually include the items I use plus other kitchen related items I find helpful. I earn a small affiliate commission off these items at absolutely no cost to you.
Cuisinart Elemental Small Food Processor, 8-Cup
Professional Box Grater, Stainless Steel with 4 Sides
WÜSTHOF Classic 6″ Chef’s Knife
Glasslock 18-Piece Assorted Oven Safe Container Set
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Greek Tzatziki Sauce Recipe | Fresh, Creamy, and Easy
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Ingredients
- 1 1/2 Cups Organic Greek Plain Yogurt
- 1 English Cucumber Shredded
- 1 tsp. Salt Used for getting liquid out of cucumber
- 1 to 2 Garlic Cloves minced and turned into garlic paste.
- 10 to 12 turns Black Pepper from a pepper grinder.
- 2 Tablespoons Fresh Dill or 3 tsp. Dried Dill
- 2 Tbsp. Lemon Juice About Half of Lemon
- 1-2 Tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
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Shred the Cucumber. I use a food processor for this but you can use a box grater as well. Once cucumbers shredded place in its own bowl with teaspoon of salt and mix it up to distribute salt. We are drawing moisture out of the cucumber. This is key do not skip this step. I find it is better if you use the whole cucumber. I like the English cucumber and I leave the skin on. Let cucumber sit 15-20 minutes to remove moisture. There will be a lot of liquid in the bowl.
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Add yogurt to separate bowl. Once the cucumber has sat in the salt for a bit squeeze out liquid of cucumber. I do this over the other bowl reserving the cucumber liquid and adding the squeezed cucumber to the bowl of yogurt a handful at a time. Mix the cucumber into the yogurt.
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Mince garlic. Once garlic is minced make it into a paste. Shake a few shakes of salt on the minced garlic and take the side of your knife and scrape the garlic across the cutting board using the salt as an abrasive. Do this until the garlic turns into a paste. Add paste to yogurt cucumber mixture.
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Chop fresh dill. I like to use fresh dill but if that is not available dried dill works great too. If using fresh dill use about 2 Tablespoons. If using dried dill use 3 teaspoons. Dried herbs are much stronger flavor.
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Add lemon juice. I use about half of a lemon. This is something you want to add to taste. Use half a lemon as a guideline. Mix all ingredients. If it is too thick add a Tablespoon of the reserved cucumber water. Salt and pepper tzatziki to taste and store in airtight container for flavors to blend. Mix in some Olive Oil starting with about a Tablespoon. It makes the flavor smoother. I never add more than 2 Tablespoons.
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I always serve Tzatziki with pita bread and a mix of veggies.