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Tzatziki Sauce is the cool, creamy, garlicky Greek yogurt dip that makes everything taste better, from gyros to grilled chicken to a simple plate of pita and crunchy veggies. I keep a bowl in the fridge all summer long because my crew will dip almost anything in it, and it comes together in about 15 minutes with zero cooking. If you love Greek night as much as we do, serve it right alongside our homemade Greek gyros.
It is fresh, tangy, and so much better than anything you will find in a tub at the store.
Tzatziki Sauce Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 76kcal
- 🌶️ Flavor Profile: Cool, creamy, tangy, and garlicky with fresh dill and mint
- ✋ Difficulty: Easy, even simpler than our Greek yogurt dip
Quick Answer
Grate a cucumber and squeeze out as much liquid as you can, then stir it into thick Greek yogurt with minced garlic, fresh dill, mint, lemon juice, olive oil, and salt. Chill for at least 30 minutes so the flavors meld together, then serve it cold with pita, gyros, or fresh vegetables.
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Why This Recipe Works
Click to see the technique science
- Greek yogurt is the perfect base. It is thick and tangy, giving the sauce real body and that signature taverna flavor without anything heavy.
- Squeezing the cucumber is the secret. Removing the excess water keeps the sauce thick and scoopable instead of thin and runny.
- Fresh herbs make it sing. Dill and mint together give tzatziki its unmistakable fresh, herby Greek flavor.
- Garlic and lemon balance everything. They bring the sharp, bright punch that cuts through the creamy yogurt.
- It is completely no-cook. Fifteen minutes, one bowl, no stove, which makes it perfect for hot summer days.
- It gets better as it sits. A little time in the fridge lets the garlic and herbs fully infuse the yogurt.
Why You’ll Love This Recipe
- It is fresh, garlicky, and tastes like it came straight from a Greek taverna.
- It is completely no-cook and ready in about 15 minutes.
- It works as a dip, a sauce, or a spread; pile it onto our baked Greek fries with gyro meat.
Key Ingredients
Just a handful of fresh ingredients come together for the creamiest, most flavorful tzatziki. Quality really shines here, so grab the good Greek yogurt.
- Greek Yogurt: use thick, full-fat plain yogurt for the creamiest, tangiest result.
- Cucumber: grated and squeezed dry so the sauce stays thick, never watery.
- Garlic: freshly minced for that signature savory punch.
- Fresh Dill and Mint: the classic Greek herb combo; they are wonderful in our cucumber tomato feta salad too.
- Lemon Juice and Olive Oil: brightness and a silky finish that pull it all together.
See recipe card for exact quantities.
Variations and Substitutions
Tzatziki is easy to adjust to whatever you have on hand or are serving it with.
- Make it extra thick: strain the yogurt overnight or start with labneh.
- Add more herbs: a little fresh parsley or chives works beautifully.
- Give it heat: a pinch of cayenne or red pepper flakes.
- Make it dairy-free: use a thick unsweetened coconut or almond yogurt.
- Turn it into a dressing: thin with a splash of water or extra lemon and drizzle it over a Greek chicken bowl.
How to Make Tzatziki Sauce
- Grate the cucumber on the large holes of a box grater.
- Squeeze out as much liquid as possible using a clean towel or fine mesh strainer.
- Stir together the Greek yogurt, garlic, dill, mint, lemon juice, and olive oil.
- Fold in the grated cucumber, season with salt, then cover and chill before serving.
Recipe Tips & Tricks
- Use full-fat Greek yogurt for the richest, creamiest texture; low-fat can turn thin.
- Squeeze the cucumber really well in a clean kitchen towel; this is the number one trick for thick tzatziki.
- Grate the garlic on a microplane so it melts evenly through the sauce.
- Chill at least 30 minutes before serving so the flavors have time to meld.
- Taste at the end and adjust the lemon and salt to your liking.
- Make it ahead; it keeps for days in the fridge, just like our whipped feta dip.
Serving Ideas and Suggestions
Tzatziki is the ultimate Greek table staple. Serve it cold with warm pita, cucumber spears, and cherry tomatoes for dipping, or spoon it generously over our homemade Greek gyros for the real-deal experience.
It is a natural partner for grilled meats and grain bowls. Drizzle it over a Greek chicken and rice bowl or pile it next to crispy Greek fries with gyro meat for a full spread.
Round out a Mediterranean feast with flaky spanakopita triangles, a hearty slab of classic moussaka, and a bowl of briny olive tapenade for the table.
Tzatziki Sauce FAQs
Tzatziki is a Greek sauce made from thick Greek yogurt, grated cucumber, garlic, fresh dill and mint, lemon juice, olive oil, and salt. It is creamy, tangy, and refreshing.
Peeling is optional. The peel adds a little color and texture, so you can leave it on, partially peel it, or remove it entirely based on your preference.
Watery tzatziki almost always comes from cucumber that was not squeezed dry enough. Grate it, salt it briefly, then press out as much liquid as you can before mixing.
Stored in an airtight container in the fridge, tzatziki keeps for about 3 to 4 days. The garlic flavor will get stronger over time.
Yes, and it is even better made ahead. Make it a few hours or up to a day in advance so the flavors have time to develop, then stir before serving.
It is delicious with pita, gyros, grilled chicken and lamb, fresh vegetables, Greek fries, and grain bowls. It also makes a great sandwich spread.
Ready to put your tzatziki to work? Wrap it up in our homemade Greek gyros for the ultimate Greek dinner at home.
For a creamy, crowd-pleasing dip, try our whipped ricotta dip.
Homemade Greek Tzatziki Sauce
Ingredients
- 1 medium English cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh mint
- 1 clove garlic minced
- 1 tablespoon lemon juice fresh squeezed
Instructions
- Peel the cucumbers and cut them in half to remove the seeds.1 medium English cucumber
- Grate the cucumber and place it in a colander to drain the excess liquid.
- In a bowl, combine the plain Greek yogurt, grated cucumber, chopped dill, salt, olive oil, chopped mint, minced garlic, and lemon juice.1 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, 1 tablespoon olive oil, 1 tablespoon chopped fresh mint, 1 clove garlic, 1 tablespoon lemon juice
- Mix well to combine all the ingredients.
- Serve with vegetables and pita crackers for dipping.
Notes
- Drain the Cucumber Well: Use a cheese cloth or paper towels to squeeze out as much liquid as possible from the grated cucumber to avoid a watery sauce.
- Use Full-Fat Yogurt: Full-fat Greek yogurt gives the sauce a richer and creamier texture.
- Fresh Herbs: Fresh dill and mint provide the best flavor, but dried can be used in a pinch.
- Adjust Seasoning: Taste the sauce before serving and adjust the salt, garlic, and lemon juice to your preference.
- Chill Before Serving: Let the sauce chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Use a Box Grater: A box grater works well for grating the cucumber quickly and easily.
Nutrition
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