Tzatziki sauce is one of my go-to recipes when I want something creamy, cool, and loaded with fresh Mediterranean flavor. It’s made with thick Greek yogurt, grated cucumber, garlic, lemon, and dill—a combo that turns into a refreshing dip, a savory sandwich spread, or a simple sauce to drizzle over grilled meats and veggies. This homemade version is so much better than anything I’ve found at the store, and I love how quick and easy it is to prepare.
Why You’ll Love This Recipe
I like this tzatziki recipe because it checks every box: it’s fast, fresh, and incredibly versatile. I can prep it in minutes and keep it in the fridge for days. It’s always a hit at parties, but I also use it for easy lunches, paired with veggies or inside a wrap.
- It takes just 10 minutes of prep time
- It’s light, creamy, and cooling—perfect with spicy or grilled food
- I can use it as a dip, sauce, or spread
- It tastes even better after chilling overnight
- It’s made with just a handful of simple, fresh ingredients
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 large cucumber, unpeeled
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, minced (or more to taste)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, minced
- ¾ teaspoon salt
directions
- I start by grating the cucumber using a box grater or food processor. I leave the peel on for a bit of color and texture.
- Then I transfer the grated cucumber to a tea towel or cheesecloth and squeeze out as much liquid as possible. This keeps the sauce from turning watery.
- In a large bowl, I mix the drained cucumber with the Greek yogurt, minced garlic, olive oil, lemon juice, dill, and salt.
- I stir everything until it’s smooth and creamy, then cover the bowl and place it in the refrigerator.
- I let the tzatziki chill for at least 2 hours—overnight is even better—to allow all the flavors to blend beautifully.
- Once chilled, I serve it with pita bread, raw vegetables, grilled chicken, or anything else I feel like pairing it with.
Servings and timing
This recipe makes about 6 servings. It takes 10 minutes to prep and needs at least 30 minutes to chill, for a total time of 40 minutes. For best flavor, I always plan to make it a few hours ahead of time or even the night before.
Variations
- More garlic: When I want a punchier flavor, I add an extra garlic clove or two.
- With sour cream: I sometimes replace half the Greek yogurt with full-fat sour cream for a richer texture.
- No dill?: I skip it occasionally or use a pinch of dried dill if fresh isn’t available.
- Extra texture: I stir in chopped cucumber at the end if I want some crunch.
- Thinner dressing: I add a bit of olive oil or water to make it drizzle-worthy for salads.
storage/reheating
Tzatziki keeps very well, and I always make extra:
- Refrigerator: Store it in an airtight container for up to 4 days.
- Freezer: I don’t recommend freezing it—the yogurt and cucumber lose their texture when thawed.
- No reheating needed: It’s best served chilled, straight from the fridge.
FAQs
How do I keep tzatziki from getting watery?
I always squeeze the grated cucumber thoroughly. It’s the most important step for a thick, creamy sauce that doesn’t separate.
Can I make it without dill?
Yes. I’ve skipped the dill before and it still tastes delicious. You can substitute mint for a slightly different but refreshing flavor.
What kind of yogurt should I use?
I use full-fat Greek yogurt for the creamiest texture. Low-fat works too, but it’s a bit less rich.
Can I make tzatziki ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge. I try to make it at least 2–4 hours before serving.
Is tzatziki sauce healthy?
Yes. It’s high in protein and made with fresh, wholesome ingredients. I often use it as a healthier alternative to mayonnaise or ranch.
Conclusion
Tzatziki sauce is one of those recipes that never lets me down. Whether I’m using it for dipping, spreading, or drizzling, it adds instant freshness and flavor to any meal. I love that it’s made with simple ingredients I almost always have on hand. If you’ve never tried making it from scratch, now’s the time—once I did, I never went back to store-bought.
PrintTzatziki Sauce
This creamy, homemade Tzatziki sauce is made with Greek yogurt, cucumber, garlic, and dill—perfect as a dip, spread, or sauce. It’s fresh, tangy, and ready in minutes, making it a delicious companion for grilled meats, pita, and veggies. A healthier, more flavorful alternative to store-bought tzatziki sauce!
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Sauce, Dip
- Method: No-cook
- Cuisine: Greek, Mediterranean
Ingredients
- 1 large cucumber, unpeeled
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, minced
- ¾ teaspoon salt
Instructions
- Grate the cucumber using a box grater (leave peel on for texture).
- Squeeze out excess liquid from the grated cucumber using a tea towel or cheesecloth.
- In a mixing bowl, combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, and salt.
- Stir until smooth and well combined.
- Chill for at least 30 minutes (preferably 2 hours or overnight).
- Serve cold with pita, veggies, or grilled meats.
Notes
- Squeezing the cucumber dry prevents the sauce from becoming watery.
- For a richer version, substitute half the yogurt with sour cream.
- Mint can be used instead of dill.
- Add extra garlic if you prefer a bolder flavor.
- Stir in chopped cucumber at the end for texture, if desired.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 160mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
