Tzatziki Sauce Recipe

Tzatziki sauce is a Greek cucumber yogurt dip. It's a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.

This tzatziki sauce tied everything together. I pretty much drowned my chicken and smothered everything on my plate with it. I then proceeded to down everything way to fast because it all tasted so good! Did I also acquire the Moroccan chicken and veggies skewers recipes? Do you even have to ask? Check back soon!

We just returned home from a trip to WA (Seattle area) where my cousin invited us over for dinner. She served a Moroccan Mediterranean menu that rocked my Ukrainian taste buds and we felled in love with this tzatziki sauce.

Tzaziki is a Greek cucumber yogurt dip. It’s a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip. My cousin Alla is a fabulous cook and I’m blessed to be able to glean from her kitchen wisdom.

Watch How to Make Tzatziki Sauce:

Tzatziki Sauce Ingredients:

1/2 English cucumber, peeled
16 oz (2 cups) Cold plain Greek yogurt (either full fat or fat free will work)
4 cloves garlic, pressed
1/3 cup chopped dill, fresh or frozen
1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
1/2 tsp salt, or to taste
1/8 tsp black pepper

Tzaziki Sauce_-8

How to Make Tzatziki Sauce:

1. The Cucumber should be peeled, finely diced and strained of its juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day.

2. Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1 1/2 Tbsp lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/2 tsp salt (add more to taste) and 1/8 tsp black pepper.

3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better after refrigerating overnight!

Tzatziki sauce is a Greek cucumber yogurt dip. It's a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.

Tzatziki sauce is a Greek cucumber yogurt dip. It's a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.

Have you tried tzatziki sauce?Β What are some creative ways you’ve used this great sauce?

Tzatziki Sauce Recipe

4.64 from 50 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Tzatziki sauce is a Greek cucumber yogurt dip. It's a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.
Tzatziki is a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 3 cups

Ingredients

  • 1/2 English cucumber peeled
  • 16 oz 2 cups Cold plain Greek yogurt (either full fat or fat free will work)
  • 4 cloves garlic pressed
  • 1/3 cup chopped dill fresh or frozen
  • 1 1/2 Tbsp freshly squeezed lemon juice Juice of 1/2 lemon; please squeeze a real lemon
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper

Instructions

  1. How to Make Tzatziki Sauce:
  2. The Cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
  3. Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1 1/2 Tbsp lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/2 tsp salt (add more to taste) and 1/8 tsp black pepper.
  4. Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • JFDavidson
    November 14, 2018

    Chop the cuke the day before and leave to strain under pressure overnight in the fridge. Make the recipe the next day. Helps to avoid too much moisture. Reply

    • Natashas Kitchen
      November 14, 2018

      Thank you so for sharing that with us!! Reply

  • November 13, 2018

    I made this test directed except are used one entire English cucumber. I grated it and put it in a sieve and pushed the grated cucumber against the sieve to to remove excess water. It worked great! I let it set while I assembled the other ingredients. After everything was mixed, I added about it to teaspoons to a tablespoon of olive oil. FYI I used fresh dill from the produce department. It comes in a quarter ounce package which was just the right amount after dicing. This stuff is the bomb! We love it,! Reply

    • Natashas Kitchen
      November 13, 2018

      That’s just awesome!! Thank you for sharing your wonderful review πŸ™‚ Reply

  • Yelena
    October 7, 2018

    Great recipe!!
    The two things I do different are:
    I use 1 1/2 English cucumbers, grate them, and squeeze out the liquid, then let them sit in a colander over a bowl. I also add salt to this step, and cover the grated cuces with a paper tower to to absorb more of the water.
    I do this for about 30 minutes.
    After mixing everything, I also add a bit of EVOO to the Tzatziki, mix it in, and let sit for at least an hour in the fridge for all the flavors to meld.
    AMAZING!! Reply

    • Natashas Kitchen
      October 7, 2018

      Thank you for sharing this with us, Yelena! I imagine our readers will find this useful! Reply

      • Maria
        October 24, 2018

        Yelena is recommending 1.5 cucumbers, from my interpretation. Do you think that will work? I think you are only recommending 0.5 cucumbers? Reply

        • Natasha
          October 24, 2018

          Hi Maria, without trying it that way, it is difficult to make that recommendation. We always make it per the recipe with good results. Reply

          • Maria
            October 24, 2018

            OK, good. I will do 0.5 cucumbers. Thanks for the quick response! πŸ™‚

  • Olga
    September 11, 2018

    Hi Natasha, is the lemon a must? My hubby is allergic to citrus πŸ™ Reply

    • Natasha
      September 11, 2018

      Hi Olga, I haven’t tried anything else but probably the next best thing would be adding a teaspoon of white vinegar, or adding it to taste. Reply

  • Tammy
    September 7, 2018

    Hi Natasha,
    Do you have a recipe for chicken gyros? Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Tammy. At this time we do not. But definitely a great idea! Reply

  • Shar
    June 13, 2018

    Is the goal to reduce the cuke to pulp? What should the texture be after draining and sqeezing. Don’t want my masterpiece tzatziki ruined by too much juice, or too little. Thanks for helping. Reply

    • Natasha
      June 13, 2018

      Hi Shar, we love to have some texture in it still which is why we finely dice rather than putting it through a food processor which would turn it into pulp. The more juice you can get out, the better and it will keep better in the fridge. Reply

  • Juliana
    May 18, 2018

    The recipe is great, however, I think there is a typo with the amount of dill you are supposed to use. 1/3 of a cup is A LOT of dill, especially for a tzatziki sauce. Reply

    • Natasha
      natashaskitchen
      May 18, 2018

      Hi Juliana, we do use this amount. You could add it to taste and would definitely want to scale it back if using dried dill. Reply

  • Dawn
    May 17, 2018

    How long does this keep in the refrigerator? Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Dawn, you could keep the tzatziki sauce covered and refrigerated 3-5 days, depending on freshness of cucumber and dill. Reply

      • Bepa
        July 19, 2018

        never lasts that long πŸ™‚ gets eaten! Reply

        • Natashas Kitchen
          July 19, 2018

          Looks like a double batch is in order! Reply

  • Lauren Epps
    May 12, 2018

    This was delicious! I found your recipes not to long ago, and currently get new recipes by email alerts. They are always so good. You are right up there with my other favorite chefs, Ree Drummond and Ina Garten. Reply

    • Natasha's Kitchen
      May 12, 2018

      I’m happy to hear how much you’re enjoying the recipes Lauren! Thanks for following and sharing your excellent review! Reply

  • Mary
    May 6, 2018

    Too much garlic. Overwhelmed other flavors.
    Also Greek chef I studied under added 1/4 cup of sour cream. Smoothed out the flavors. Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      Hi Mary, if you let it rest a little bit, the garlic does mellow out so if your garlic was more potent, refrigerate for a few hours and that should tone it down. We do love garlic though! πŸ˜‰ Reply

  • Ann
    April 16, 2018

    “strained of its* juices” (“it’s” is a contraction for “it is,” whereas “its” is the possessive. Just FYI. Reply

    • Natasha's Kitchen
      April 16, 2018

      Thanks for catching that Ann, it’s been corrected! πŸ™‚ Reply

  • Mark
    April 2, 2018

    Just finished making your Tzatziki sauce…..a home run ! I like mine spicy so I used some homemade cucumber (spicy) chutney mixed into a small portion of your finished product . Another home run ! I can’t wait for dinner tonight , I’m sure glade I found your sight . Reply

    • Natasha's Kitchen
      April 2, 2018

      I’m glad you found my site too Mark! I hope you enjoy my other recipes as much as you like this one. Thanks for following and sharing your great review! Reply

  • Jeff
    April 1, 2018

    I used this recipe to compliment a lamb leg roast. I doubled the lemon juice to make it more tart. Fantastic recipe. Reply

    • Natasha's Kitchen
      April 1, 2018

      Yum, I bet that was delicious! Thanks for sharing your great review Jeff! Reply

  • ella rae
    March 18, 2018

    How long does this sauce last for? If put in a tubber ware? Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Ella, I think you could keep covered and refrigerated 3-5 days, depending on freshness of cucumber and dill. Reply

  • Darla
    March 6, 2018

    I think it was the yogurt and lemon that made me not care so much for this recipe. The tzatziki sauce I usually get on gyros does not taste like this. My sister liked it though. It is not that it is a bad recipe, because it is not, lots of people like it. It just does not taste similar to the sauce you get on gyros when you go out to eat. Keep that in mind before trying the recipe Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Darla, this is the more classic way to make tzatziki sauce from my research, but tzatziki is definitely made a variety of different ways πŸ™‚  Reply

    • Rocco
      August 16, 2018

      The difference between this recipe and store bought stuff is that this is *fresh* and the store bought stuff is full of chemicals and preservatives. It’s like trying to compare apples and oranges. It’s like saying that a homemade fresh hamburger doesn’t taste like a Big Mac. Absurd! Reply

  • linda lewis
    February 18, 2018

    This was the first recipe that came up and it looks like a great one! Headed to the farmers market now. Thanks! It has been a few years since I made this. Hope they have fresh dill! When I made it before I salted the cucumber and let it drain with a coffee filter, I was surprised at how much liquid drained out! Reply

    • Natasha's Kitchen
      February 19, 2018

      Please let me know what you think of the recipe Linda! Reply

  • Jessika
    January 28, 2018

    I made this today and the mash potatoes pancakes and we put the tzatziki on top and it was sooo amazing πŸ˜‹ thank you for sharing I’m so excited I found your recipes I wanna try every thing on your web site your so talented. 😊 Reply

    • Natasha's Kitchen
      January 29, 2018

      My pleasure! I’m happy to hear how much you enjoy the recipe. Thanks for following and sharing your excellent review with other readers! Reply

      • shalond hunt
        February 16, 2018

        how serves are there
        i love it!! Reply

        • Natasha
          natashaskitchen
          February 16, 2018

          Hi Shalond, it makes about 3 cups (I usually share the serving size in the print-friendly recipe towards the bottom of the post). Reply

  • Elizabeth Awrey
    January 5, 2018

    Chicken,veggies and sauce sound delicious! Could you please tell me the pronunciation of”Tzatziki”? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Elizabeth, type “pronounce tzatziki” into google and you should have an audio link in the top results. Reply

  • roberta
    December 4, 2017

    perhaps if you seeded it which I what I do, then you won’t have so much juice and you get a meatier tzatziki. Also, why would frozen dill (ew) be okay but you ask to use a fresh lemon…. I don’t use lemon that much so if I can’t use the whole thing I don’t buy them, they are expensive and I use the organic lemon juice….. Just a suggestion Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      Hi Roberta, it can be difficult to get fresh dill year round in some areas and it does work well. Have you tried freezing dill? It freezes really well. We always grow tons of it and use it in recipes and especially soups all winter long. Reply

    • julie
      January 17, 2018

      Really Roberta?? Reply

    • Jessika
      January 27, 2018

      Lmao πŸ˜‚ really?? Reply

  • marjorie bose
    October 31, 2017

    can I substitute dried dill? Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      Marjorie, it’s best to use fresh or frozen dill. Parsley would work great as well πŸ˜€ Reply

  • Morgan K.
    October 2, 2017

    How long will this sauce last in the refrigerator? Excited to try it! Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Morgan, I really haven’t tested the limits on this because it typically disappears by day 2 :), but generally, if your cucumbers are in good shape, you can store up to a week. Reply

  • Mike P.
    August 20, 2017

    I love this recipe, although I personally use less dill. Thanks! Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Thank you for the nice review Mike 😬 Reply

  • Nancy
    August 9, 2017

    Thank you for sharing this recipe, it was delicious! Reply

    • Natasha's Kitchen
      August 10, 2017

      My pleasure Nancy! I’m glad you like it! πŸ™‚ Reply

  • Denise Beaton
    August 3, 2017

    I love this Tzatziki recipe. It’s better than store bought and as good as the great Greek restaurant we frequent. Thank you for publishing it. Reply

    • Natasha's Kitchen
      August 3, 2017

      My pleasure Denise! I’m glad you like it so much! Thanks for sharing your great review! Reply

  • Linda
    July 28, 2017

    If you use the seedless cucumbers (the long skinny ones called English) you don’t need to worry about seeds or getting rid of excess water. I make tzatziki all the time and it’s so easy if you use the right cukes. And so delicious and good for you! Making some today. Reply

    • Natasha's Kitchen
      July 28, 2017

      Thank you for sharing your tip with other readers Linda! πŸ™‚ Reply

  • Steve
    July 23, 2017

    Another way to reduce the moisture of the cucumber is to clean the seedy area out first. Nothing good comes from this part and it’s mostly water and seeds. Second, put a light dusting of salt on the diced cucumber and put it on a paper towel. This draws out a lot of moisture. Most of the salt also goes with the water, so the remaining product has very little sodium in it. But if you want to make it even more so, you can rinse the cucumber in a strainer, then let it drain again. Rinsing it does not make the cucumber reabsorb the water any more than rinsing a piece of jerky would turn it back into steak. Reply

    • Natasha
      natashaskitchen
      July 23, 2017

      I love your tips and thank you for sharing! That is similar to my method with zucchini fritters but I hadn’t considered it here. Reply

  • Nik
    July 14, 2017

    Nice! Like your use of ‘tsp’ & ‘Tbps’ I also Capitalize the ingredient names to make it easier to follow on my Tablet. Save my recipes as Txt files on Dropbox, so that comments / changes are easy to do. Ciao, Grumpie Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Hi Nik, thank you! I’m glad you like that. We started doing that awhile back to reduce the chance of errors when readers are making recipes. πŸ™‚ Reply

  • sue
    July 3, 2017

    instead of ranch dressing
    i would use it with pizza Reply

    • Natasha's Kitchen
      July 5, 2017

      Yum! Great suggestion Sue! Reply

  • Darlene Roberson
    June 18, 2017

    Is there a way to thicken it up if it goes to watery. I guess I could use it as a salad dressing. I will follow the recipe a little better my second time. It tastes awesome. Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      I’m so glad you enjoyed the flavor!! The best way to prevent it from being watery is to squeeze the cucumber thoroughly. It’s difficult to remove liquid once it is all mixed together… Reply

      • Steve
        July 23, 2017

        While you are correct that getting the water out first is ideal, there are several ways to remove it if it goes watery. The best way in my opinion is to add a little chia seed to it. Chis will absorb the water and take on a very similar texture so nothing changes very much. 10 minutes and it’s fixed. It’s also a nice super food additive. Second, there are some modified tapioca starches that will assist and will work in cold sauces. Ultratex 8 is my preference when going the starch route. It’s a great “fix” on anything too watery. Reply

        • Natasha
          natashaskitchen
          July 23, 2017

          Thank you so much for sharing – those tips are brilliant and I always have chia on hand. Thanks Steve! πŸ™‚ Reply

  • Jack Kinney
    June 15, 2017

    Thanks Natasha,

    Your Tzatziki Sauce was great over Basmati Rice, Chicken and Dill Souvlaki. Served with flatbread. I’m learning how to cook. My wife says I’m much more adventurous than her. I cut my middle finger slicing the cucumber. But it was worth it. I wish I’d read Dimitris’ cheese grater suggestion. I’ll keep coming back. Jack Reply

    • Natasha's Kitchen
      June 15, 2017

      You’re welcome Jack! I’m so glad you enjoy the recipe! Thanks for following and sharing your awesome review! Reply

  • Camyl
    May 24, 2017

    Roughly how many cups did the half cucumber make? All I have are mini cucumbers. Thanks Reply

    • Natasha
      natashaskitchen
      May 24, 2017

      Hi Camyl, I didn’t measure it that way so I can’t say for sure but probably about 1 1/2 cups before it was squeezed. I think 3 mini cucumbers would do well πŸ™‚ Reply

  • Dimitris
    April 11, 2017

    Love the stuff.

    Tip for the cucumber – try using a cheese grater (large holes) and grate it from end to end. Easier than chopping, slices it thin so it’s easy to strain and also gives it a bit of a different texture.

    I also like to top it with a splash of olive oil. Reply

    • Natasha's Kitchen
      April 11, 2017

      That’s a great suggestion! Thanks for sharing πŸ™‚ Reply

  • February 13, 2017

    Fabulous. My first attempt at homemade tzatziki. Instead of squeezing the cukes, I just carefully scooped out all the seeds and diced very finely–no wateriness so far! This is so much easier–is there a reason you don’t do it that way? Curious. (Maybe I’ll find out.) πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      It’s the way I learned how to do it, so I didn’t question it. lol. πŸ™‚ Thank you for sharing!! πŸ™‚ I’ll have to try your method also πŸ˜‰ Reply

  • Ray G.
    February 5, 2017

    Fantastic sauce! I’m on an anti-inflammatory diet and this sauce is the perfect compliment to hummus, pita, olives and tomatoes for lunch. Reply

    • Natasha's Kitchen
      February 5, 2017

      I’m so glad you love the taste and the benefits of this recipe! Thank you for sharing Ray πŸ™‚ Reply

  • January 29, 2017

    I bought a presidents choice brand tzatziki and not very thrilled with it…. am thinking of adding some frozen (thawed and drained) spinach to it. any other suggestions. Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Jane, I’ve never tried that brand of tzatziki and have never added spinach to it. Sorry, I can’t really recommend something I’ve never tried. I wish I could be more helpful with that. Reply

  • gk
    October 27, 2016

    If you are using lemon squeezer to get the lemon juice do it before the cucumber.
    Save the rind (important). Place the cucumber in the squeezer in batches and for each batch place the rind on top,then squeeze. It really does a nice job of removing the juice from the cucumber, but if you try this without the rind it will not work. (the squeezers are built to allow for the thickness of the rind) Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Thank you for the tip 😁. Reply

  • Jennifer Harris
    October 8, 2016

    Since my favorite Greek yogurt (Fage 2%) comes in a 32 oz container, I doubled the recipe, and even added a little more garlic, dill and salt than called for. Took me back to the summer of 2013 in Athens, when I literally lived on this stuff. Simply divine. Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Jennifer, I’m so glad you liked the recipe πŸ˜€. Thank you for sharing that with us. Reply

  • Helen Cunningham
    September 3, 2016

    Initially i googled the recipe
    I was pleasantly surprised.
    Taste is fabulous.
    The family devoured it.
    I have now printed to save and keep for the future.
    I give it 10 out of 10 Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Helen, thank you for such a nice review, I’m so glad you liked it πŸ˜€. Reply

  • lehua
    August 2, 2016

    How long will the dip last? 5 days? Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi πŸ™‚ I think you could stretch it to 5 days. It depends on how fresh your cucumber and dill are when you make it. Reply

  • beth zollars
    July 10, 2016

    I also like a smoother consistency, so put it all in the food processor and then also added 2 tablespoons of sour cream… a bit more calories, but worth it. Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      I love your idea of adding sour cream. I will have to try it that way! Reply

  • Natasha
    natashaskitchen
    June 27, 2016

    Hi Taylor, I have found that it mellows out as it stands. Reply

  • Hector
    May 10, 2016

    Absolutely delicious recipe, just made it for the second time. (No dill in the house this time so tried substituting with some dried tarragon, seems to have worked out pretty well.)

    We’ve found that grating the cucumber rather than chopping it results in a really nice texture when it’s been squeezed out and mixed in. Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Hi Hector, I’m so glad you liked the recipe and thank you for sharing your tip! πŸ™‚ Reply

    • Deborah
      June 27, 2016

      I agree! I always grate the cucumber. Also, I thoroughly mix in a bit of salt and let it stand for 10-15 minutes before squeezing out the liquid using a clean cloth napkin. It’s amazing how much liquid drains away! Reply

  • Eddy D.
    May 6, 2016

    Just made this today. It turned out great. I followed the recipe at first, but it was a little too “lumpy” for me. I threw it all in my ninja and smoothed it out, and it’s just the way I like it. Thank you for the delicious recipe. Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi Eddy! I’m so glad you liked it! Yes, it does depend how small you dice up those cucumbers. Thanks for sharing the blender tip! πŸ™‚ Reply

  • Amelia
    April 26, 2016

    Holy dill Batman!!! the first time I make any recipe I always follow it exactly. I used one third cup of dill. It was way too much!!! I had to take half of my yogurt out in order for me to make the ratio to taste more than just DILL. Next time I’ll cut the portion in half Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      Hi Amelia, are you sensitive to the flavor of dill? 1/3 cup chopped dill should not be overwhelming to this sauce and is pretty normal for tzatziki. Reply

  • HeatherJ
    April 3, 2016

    Delicious! I made it tonight for my family and they love it. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 3, 2016

      I’m so happy you and your family loved it! πŸ™‚ That’s awesome and thanks for sharing that with me πŸ™‚ Reply

  • Shelby
    April 2, 2016

    I chop the cukes vs dice, put them in a fine strainer and lightly sprinkle salt. This draws out the moisture. I chop vs dice because I often use this as a cold salad vs a sauce. πŸ™‚ Add just a smidge of finely diced mint and it is a refreshing side. Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      That sounds lovely. Thank you so much for sharing your method! Reply

  • joey
    March 4, 2016

    if i do not have dill, will it change the flavor a lot? i have mint and basil now. Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Joey, I haven’t tried it with either one of those. Usually it’s made with dill. If you try making it without dill, let me know how it turns out. Reply

      • joey
        March 6, 2016

        Dear Natasha,

        I end up not using either. I followed your recipe less the dill. Taste okay~ πŸ™‚

        Thanks! Reply

  • February 23, 2016

    I am going to be making this sauce to go with my oven baked falafel. I do not have any fresh lemons but I do have a bottle of lemon juice. I read the review and your comments from Raven, what amount would you suggest from the bottled lemon juice?

    Can I use limes instead of lemon? I tend to have fresh limes over lemon, simply because they are cheaper. Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Laura, I don’t think limes would work well in Tzatziki sauce or at least I haven’t seen it done before. I highly recommend using fresh lemon juice but if you must use it, start with half of the amount and add more to taste. Hope this helps πŸ˜ƒ. Reply

  • Angeline
    February 16, 2016

    Made this and served with dinner. Turned out awesome!!!! Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      That’s just awesome!! Thank you for sharing your wonderful review πŸ˜€ Reply

  • Shevonne R.
    February 6, 2016

    Just made this sauce and it is delish! Plan on making a lot more to put on my salads. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      I’m so glad you liked it, thank you for writing in 😁. Reply

  • Nicole
    February 4, 2016

    I plan on trying this recipe tonight cause I love the one I get from the Greek International market in Boston when I visit. Im all out so I have to make my own and have not found a place in florida that does it as good as that one. I eat on pita but I have become obsessed with putting it on pretzels! Its the best! Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Nicole, I would love to hear how it turns out😁. Reply

  • Liridon
    February 2, 2016

    Superb!!
    Easy, fresh, testy and yummiii
    Just made it and me and my wife love it!! Thank you Natasha <3!! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Thank you so much for the awesome review! πŸ™‚ Reply

  • Ryan K.
    February 2, 2016

    I followed the recipe to the T, and both my roommate and I loved it. It got better and better the next couple of days. We put it on just about everything we ate! Great recipe! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Ryan, thank you for such a great review, I’m glad that both of you loved it 😁. Reply

  • Raven
    January 30, 2016

    There is WAYYY to much dill not 1/3 cup !!!! Like 3tsp. Then add if needed .. Maybe a little less lemon juice as well the 1/2 extra is too much I think.
    Think this recipe needs to be fixed . was kinda upset making it. Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      You’re the first person that I recall to mention that about the dill. Are you using dried dill? If so, yes, you do want to reduce the amount. Also, regarding the lemon juice. If you are using fresh lemon juice rather than bottled, it shouldn’t be too much and I think it would be bland without it, but everyone has different tastes and that can easily be modified up or down. Reply

  • Will
    January 26, 2016

    Excellent recipe, followed completely and used as a burger topping. Everyone raved about it and plan to use again in the future. Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Will, thank you for such a nice review and I really like your idea to use Tzatziki sauce as a burger topping. πŸ˜€ Reply

  • Mz. Mae Mae
    January 20, 2016

    This was so good. The store was sold of fresh dill so i used dried and it was still delicious. Thank you. Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      That’s so great to know that it works with dried dill, especially in winter months. It also works with frozen dill. My mom grows alot of dill so we rinse, dry, chop and store it in the freezer loosely packed in ziploc bags or sour cream containers πŸ™‚ Reply

  • Anja
    January 20, 2016

    Made this Tzatziki because I couldnt find ingredients for my Mom’s recipe. Have to admit that I LOVE this recipe. Thank you for sharing. Both me and my boyfriend are big doener fans and this sauce was perfect for it. I added a little milk to it… πŸ˜€ Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      That’s quite a compliment! Thank you so much πŸ™‚ Reply

  • Tom Gibbs
    January 15, 2016

    Fantastic, easy recipe. I added a few shakes of paprika for a little heat. Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      Hmmmm anything to add a little heat sounds like a good idea to me! Thanks for sharing your awesome review! πŸ™‚ Reply

  • Debbie
    January 4, 2016

    Excellent sauce! Thanks for the recipe. Used it with chicken souvlakis tonight and it was tasty! Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Debbie, thank you for the nice review and you are welcome 😁. Reply

  • DanielaB
    November 15, 2015

    Very easy recipe and delicious!! First time making the sauce. Thank you. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      I’m so happy you enjoyed it! : ) Reply

  • Viktoriya
    October 20, 2015

    Yummmmmyyyyyyyyyyy!! I love tzatziki and this one is just perfect!! It would be amazing in a gyro! Reply

    • Natasha
      natashaskitchen
      October 20, 2015

      Viktoriya, thank you for such a great review. I’m glad you love the recipe :D. Reply

  • Luda
    August 12, 2015

    Good stuff!!! I grate cucumbers instead of dicing. I’m a lazy cook. But works well and makes it easy to get rid of juice as well Reply

    • Natasha
      natashaskitchen
      August 12, 2015

      Thanks for the tip Luda, I would like to try your version next time :). Reply

  • Doris Cruz
    August 6, 2015

    how long does the tzatziki keep in the fridge? Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      I haven’t tested it longer than two days but I think it would be best within the first two days of making it. Reply

  • I am definitely making this sauce to go with some lamb chop see made yesterday! This looks delicious! Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Let me know how it turns out, it sounds delicious :). Reply

  • Carsten
    June 21, 2015

    I’m so happy I found your recipe! It tastes so much better than store bought. I use the sauce instead of mayonaise to make a healthy version of chicken salad. Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      That is really a brilliant idea!! Thank you so much for sharing! What else do you put into your chicken salad? Reply

  • Andy
    May 6, 2015

    Natasha, I just made your tzatziki. I was really stoked to find a recipe on your website, and made it as soon as I had a chance to pick up the ingredients. One quick question, though. What do you think about adding some mint (fresh or dried) to the recipe. I’ve always found mint to be a good addition to Mediterranean cuisine. Reply

    • Natasha
      natashaskitchen
      May 7, 2015

      I’m having a hard time imagining this with mint. It might be too potent for this recipe. If you did try it, let me know what you thought of it. Thanks Andy πŸ™‚ Reply

  • rima
    August 31, 2014

    Love your recipes, love your blog. That being said, (and it it sooooo true). the cucumber you have pictured is NOT an English cucumber, it’s a plain old, run of the mill American garden cuke. Is this the one you used? What do you think of stirring in a tablespoon of sour cream to soften that bitter plain yougurt sauce someone else mentioned? Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      Yes, I’m aware of that. When I took the photos, I was testing it that time with a plain cucumber, but I thought English cucumber was better so that is what I put in the ingredients list. I haven’t tried sour cream since the sauce didn’t really taste bitter to me… Reply

    • Tesha
      January 6, 2016

      I added a couple tablespoons of sour cream to soften the bitterness too. Made it perfect! Reply

  • Lisa
    July 21, 2014

    This sauce was wonderful! I made it to go with smoked chicken and smoked lamb. My guests went on and on about the tzatziki sauce. I made the recipe exactly as is. Very simple. I think it was even better than my local Greek restaurant’s sauce! Reply

    • Natasha
      natashaskitchen
      July 21, 2014

      That is fantastic news and quite a compliment. Thank you so much for leaving a great review πŸ™‚ Reply

  • July 7, 2014

    Totally delicious. My husband ends up eating the sauce with anything he can find in the fridge. Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      Lol. Your comment just made my day. I’m exactly the same way when I make it! πŸ˜‰ Reply

  • Cassie
    June 30, 2014

    Hi! How long will this keep in the refrigerator for? If there’s any left that is! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      I haven’t had it in there longer than 2 days. The cucumber might get soft longer than that, but I guess you probably won’t be able to tell anyways πŸ™‚ Reply

  • Sacha
    June 7, 2014

    AMAZING recipe. I’ve tried a few different tzatziki recipes and I have never found one I enjoyed UNTIL NOW! Everyone was piling the sauce on our kabobs and chicken. Even the baby was eating it plain from a spoon. My father-in-law who is from the middle east and knows what this stuff is supposed to taste like loved it. Reply

    • Natasha
      natashaskitchen
      June 7, 2014

      That’s fantastic! I’m so happy you all enjoyed the recipe! Thank you for a fantastic review! πŸ™‚ Reply

  • Rachel Naffziger
    May 22, 2014

    Haha, I truly agree with your comment that this sauce rocks Ukrainian/Russian tastebuds. I was searching for a good recipe for this addictive sauce whilst pondering why I was straying from the tasty food of my family. And now I know. Perhaps it’s the proximity of Ukraine/Greece/Bulgaria through the Black Sea that makes the food so compatible. My uncle is a Bulgarian and much of what he makes has Greek influence. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      May 22, 2014

      It must be something about that part of the world; we know good food when we taste it πŸ™‚ I do love Greek food! Reply

  • Arsha
    May 15, 2014

    Hello there.
    I am trying the sauce, assume I know the answer, but wanted to be sure. For the cucumber, you do not take out the seeds or any center. All of it goes into the sauce. ( Squeezed well of course!)
    Thank you Reply

    • Natasha
      natashaskitchen
      May 15, 2014

      You can if you want to. I’ve seen it done both ways. I didn’t seed my cucumbers; I just squeezed the juice out really well πŸ™‚ Reply

  • jessica
    April 29, 2014

    I found this recipe through pintrest and am so happy I did. I made chicken gyros and wanted a no frills sauce. All I had was dry dill but it still worked perfectly though next time I’ll remember to pick some up. Right after unfinished making it I had to stop myself from eating all of it before everything else was done.

    And for any one who cares I used The Greek Gods Greek yogurt in traditional plain for my base. Reply

    • Natasha
      natashaskitchen
      April 29, 2014

      I’m so happy you loved it! I love discovering new treasures on Pinterest! I hope you find many more new favorites here. Welcome to my blog πŸ™‚ Reply

  • Amber
    November 3, 2013

    It still has that Bitter plain yogurt taste. Is there anyway to get ride of that or is that a normal taste for this sauce? I made it exactly the was it says except maybe a little more garlic. free lemon and fresh dill. it’s been sitting over night and it still has a bitter taste.. Does this go away when put on the gyro? Reply

    • Natasha
      natashaskitchen
      November 3, 2013

      What brand of yogurt did you use (curious)? Did you mince up the cucumber really well? That usually helps! Mine still tasted a little yogurty by itself, but will be less so when it’s in a gyro.  Reply

      • Zoya
        January 6, 2014

        I used stonyfield organic whole milk plain yogurt when I made this sauce and it was delicious! It didn’t have any weird yogurt off taste and I could pretty much stand there and eat it with a spoon! Lol. I also served it to my hubby with the morrocan chicken and it was well received πŸ™‚ Reply

        • Natasha
          natashaskitchen
          January 6, 2014

          I’ll have to try it with whole milk yogurt. Mine was low fat and I bet a whole milk one would be even yummier! πŸ™‚ Reply

    • Joyce
      March 3, 2014

      Sometimes the cucumbers are bitter.that may be the problem.I found greek strained yougart made by Fage. That I am going to try. Reply

  • elena
    October 23, 2013

    Natasha, what yogurt did you use? I cant find a greek yogurt that everyone in my family will like. Thanks Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      I have used chobani and the Kirkland signature one from Costco. Reply

  • Natasha G
    October 15, 2013

    Very yummy sauce:) we used to buy this sauce/dip @ Costco. Now we can have homemade.. We had it with your Moroccan chicken & it was delicious:) Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      Awesome!! I’m so glad you could enjoy the two recipes together. πŸ™‚ Reply

  • Mariana
    October 13, 2013

    I made this yesterday to serve with mediterranean-style roasted vegetables at my mum’s birthday party. Everyone LOVED it! I made a few adjustments, though: Used parsley instead of dill, as it’s really hard to find it in Brazil, and I also seeded the cucumbers too. It tasted amazing! Thanks for the recipe!. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      You’re welcome! All the way from Brazil? Wow! πŸ™‚ It’s great to know it works well with parsley πŸ™‚ Reply

  • Pat
    October 10, 2013

    Natasha, now you are up MY alley πŸ™‚ My husband is Russian and I follow your food blog to bring a little bit of his childhood to our table. However, I am of Greek descent and I can safely say I still do greek best! Tzatziki is a staple that we put on everything! Kind of like Bubba’s shrimp from Forest Gump. Tzatziki with souvlaki, tzatziki with roast lamb, tzatziki with grilled vegetable, tzatziki with meatballs, tzatziki on bread, tzatziki with olives, a side of tzatziki with potatoes, tzatziki with garlic shrimp………You get the idea πŸ™‚

    Rather than chopping the cucumber, our family grates it on the medium side of a box grater. This allows for more of the cucumber’s surface area to be exposed, making it easier to squeeze excess water. This also allows for a more uniform, spreadable and dippable texture to the tzatziki. As a bonus, it masks the cucumber better for people who are not huge fans!

    If you really want to “do it right”, the old greek grandmothers will tell you to cut the cucumber in half and remove the seeds before grating it. I personally don’t bother with this step as I am a bit lazy and have not seen a significant difference with or without the seeds. Especially if you take care to drain the excess water. Finally, letting the tzatziki sit in the fridge overnight (or longer) will help the flavors come together particularly well.. but that would imply that you have the self-control not to gobble it all up immediately. Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      I will definitely have to try your method. Grating the cucumber sounds easier anyway! πŸ™‚ I’ve seen a few recipes online that seed first, but even without doing that, it wasn’t watery at all the next day. I guess I did a good job squeezing the juice out of it! πŸ˜‰ Thanks so much for sharing your expertise! Reply

  • Kristina
    October 10, 2013

    By the way thank you for this post. You should post more Mediterranean recipes Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      I have two more coming very soon. One for chicken and the other for vegetable skewers. Both are so tasty! Reply

  • Kristina
    October 10, 2013

    I make tazikisauce too for our homemade gyros. We love it. I’m from Armenia so that explains why I’m a lover of Middle East foods. Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      I’ve eaten gyros before, but have never actually made them at home. I should definitely give it a whirl. Thanks for the idea! Reply

  • October 10, 2013

    Yum!!! When I made tzatziki for the first time my kids loved it. My daughter made salads with it. Then she even made it her self. Especially we all loved it in Gyros!!! It is a hit in our house. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      My son didn’t really like it; maybe it’s his dislike if cucumbers. Oh well. Hopefully when he grows up he will gain a stronger appreciation for this wonderful sauce. Reply

  • October 10, 2013

    Pinned! This is totally up my alley. No adjustments.:) Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      Thank you for pinning. πŸ™‚ yep I even used non fat yogurt this time and it turned out mighty tasty! Reply

  • Anna
    October 10, 2013

    That’s funny, I made tzatziki just last week to accompany quinoa patties. I love this sauce too! Actually, I love Greek food in general. Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      Quinoa patties… Yum!! Do you have a good recipe you could share (I have to ask!) πŸ˜‰ Reply

      • Anna
        October 10, 2013

        I plan on posting them soon to my new blog that I just opened eatwithtaste.com πŸ™‚ Reply

        • Natasha
          natashaskitchen
          October 10, 2013

          Awesome!!! Can’t wait! Reply

      • lily
        October 11, 2013

        Natasha, I love quinoa patties! I make them all the time using this recipe:
        http://www.frugallivingnw.com/frugal-homemaking/quinoa-patties/
        Adjustable to your tastes. I like more garlic being Russian and all, and more cheese. Reply

        • Natasha
          natashaskitchen
          October 12, 2013

          Thank you so much for sharing! Reply

          • Peter
            July 6, 2015

            Hello Lily
            Your Quinoa looks great, what can you eat them with? Please give me some suggestions!!!
            Many thanks

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