There’s a reason why Greek Tzatziki is so popular. This creamy Tzatziki Sauce is great with chicken, grilled vegetables, in gyros with pita bread, or as a fresh veggie dip. It’s also delicious as a salad dressing.
Watch the video tutorial below and see how easy it is to make this authentic Tzatziki recipe.
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Tzatziki Sauce
Years ago, we took a trip to Seattle, Washington, where my cousin Alla served us a Mediterranean menu that we were all swooning over. This sauce tied everything together. I drowned my chicken and smothered everything on my plate with it.
I then proceeded to down everything way too fast because it all tasted so good! I fell in love with this tzatziki sauce and we’ve been making it ever since!
Did I also acquire the Moroccan Chicken and Grilled Veggie Skewers recipes? Do you even have to ask?
Tzatziki Sauce Video Tutorial
I hope this Greek Tzatziki Sauce recipe becomes your new favorite. If you enjoyed this video, please subscribe to my Youtube Channel, and don’t forget to click the bell icon to be notified when we post a new video.
What is Tzatziki Sauce?
Tzatziki is pronounced “tuh·zee·kee” and it is a Greek cucumber yogurt dip. It’s a nutritious sauce you can serve with chicken, grilled veggies, pita chips, as a gyro sauce, and fresh veggie dip. My cousin Alla is a fabulous cook, and I’m so thankful to glean from her kitchen wisdom.
Homemade Tzatziki is also a healthy sauce with just 57 calories in a generous 1/4 cup serving (see the recipe card below for the full nutrition label). Try this sauce once, and you will quickly see why it’s one of the most popular Mediterranean sauces.
Ingredients for Tzatziki Sauce
- Cucumber – we used half of a peeled English cucumber, but 3-4 small Persian cucumbers will also work.
- Greek Yogurt – should be cold right out of the refrigerator, and you can use full-fat or fat-free.
- Garlic – Add garlic to taste, as it can get stronger as the flavors meld in the refrigerator. We love garlic, so we use 4 cloves. You can either grate it or use a garlic press.
- Dill – we have used fresh chopped dill or frozen dill for making tzatziki.
- Lemon juice – freshly squeezed is best. Do not use lemon juice from concentrate. Typically you can get about 1 1/2 Tbsp from half a lemon. If you need to substitute, you can use white vinegar and add it to taste (start with 1 tsp and go up from there).
- Salt and Pepper – add this to taste as a little goes a long way.
Pro Tip:
Several of our readers have reported that they prefer to grate the cucumber on the large holes of a box grater rather than dicing. Using a grater works ‘grate’ (did you see what I did there? 😅), but the sauce will have a different texture. We prefer the added texture of finely diced cucumber.
How to Make Tzatziki Sauce
- Cucumber Prep: Peel and finely dice the cucumber and set over a bowl lined with a cheesecloth or over a fine-mesh sieve. Sprinkle with 1/2 tsp salt, stir, and set aside to soften and release juice.
- Make the Sauce: In a large mixing bowl, combine the remaining ingredients: yogurt, lemon juice, garlic, dill, olive oil, salt and pepper.
- Strain Cucumbers: Use the cheesecloth to squeeze out as much juice as you can from your chopped cucumber. Discard the liquid and add cucumber to the bowl mixing bowl.
Pro Tip:
Getting rid of excess cucumber juice is important so that your tzatziki sauce isn’t watery the next day. You’ll be amazed at how much liquid you can strain off. Cheesecloth is the most effective way, but you can also squeeze by the fistful over a strainer.
- Stir and Refrigerate: Stir all of the ingredients together then cover and refrigerate for at least 1 hour or overnight. It stores well for 3-5 days in the fridge.
Serve Tzatziki Sauce With
Tzatziki is one of the most versatile sauces. It’s terrific as a dip, a spread on sandwiches, a topping, and even a salad dressing (try it on our Chicken Salad to make a Tzatziki Chicken Salad).
- Roast Chicken
- Moroccan Chicken
- Sauce Sandwiches
- Grilled Vegetables
- Pita Chips
- Gyros wrapped in Pita Bread
- Sauce for Souvlaki
- Fresh Vegetables (as a dip)
Can I add mint?
Mint is a traditional flavoring sometimes added to tzatziki. You can substitute the dill and add 1 Tbsp chopped fresh mint, or add it to taste.
Can I use less garlic?
Add the garlic to taste, keeping in mind that fresh homegrown garlic can taste much stronger and spicier than store-bought garlic. I love adding the full 4 cloves of garlic to give the sauce extra flavor.
Make-Ahead
Homemade tzatziki sauce can typically be stored in an airtight container in the refrigerator for up to 3-4 days. If you notice any separation in the sauce, simply stir before serving. We do not recommend freezing tzatziki.
In the summer months. when our garden cucumbers are booming, we are all about our favorite cucumber recipes, like Cucumber Tomato Avocado Salad and Creamy Cucumber Salad are on our regular rotation. Tzatziki is definitely on our ‘favorites’ list.
More Greek Recipes
Tzatziki Recipe
Ingredients
- 1/2 English cucumber
- 1/2 tsp salt, or to taste
- 16 oz plain Greek yogurt, cold, (either full fat or fat-free will work)
- 1 1/2 Tbsp freshly squeezed lemon juice, Juice of 1/2 lemon; please squeeze a real lemon
- 3 to 4 garlic cloves, peeled and grated
- 1/3 cup chopped dill
- 3 Tbsp extra virgin olive oil, plus more to drizzle
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
Instructions
Prep the Cucumber:
- Peel and finely dice the cucumber, or you can grate on the large holes of a box grater if preferred. Transfer to a bowl lined with a cheesecloth* and sprinkle cucumbers with 1/2 tsp salt and give them a light stir. Set aside for the cucumbers to release their juice while you prep the remaining ingredients.
How to Make Tzatziki Sauce:
- In a large mixing bowl, combine plain Greek yogurt, lemon juice, grated garlic cloves, chopped dill, extra virgin olive oil, salt and pepper, or season to taste.
- Use the cheesecloth to squeeze out as much juice as you can from your chopped cucumber. You'll be surprised how much juice comes out. Discard the juice and add squeezed cucumber to your mixing bowl.
- Stir everything to combine and season to taste with more salt and pepper if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. I love serving drizzled with a little more extra virgin olive oil.
Notes
Nutrition Per Serving
Filed Under
Good Things
It’s early in the season, but my parents already have ripe fresh cucumbers because they plant them in their backyard greenhouse. I can’t put into words how much I love the garden-grown variety. They have an irresistible crunch and sweetness that puts all store-bought cucumbers to shame.
Thankfully, for this recipe, you won’t tell much of a difference so don’t worry if you can only get them from the grocery store. People always ask what kinds of cucumbers my Mom grows so if you’re curious, they are called Amur. The seeds were gifted to her from a relative in Ukraine, but you can source Amur seeds online.
I am obsessed with this tzatziki sauce! I eat it with everything… grilled proteins, raw veggies for a snack, chips, it is awesome!!!
That’s so great! It sounds like you have a new favorite!
Im thinkin tzatziki and pita chips
Yum! So so good together! Thank you for sharing that!
As an Italian who does not understand the phrase, “too much garlic,” there’s too much garlic in this! I brought this for work lunch and thank god most everyone is working from home, although I think you can smell my breath over the phone! Thank god I keep a toothbrush in my desk, although it’s hardly helping. This is great recipe but I’d cut the garlic by 3/4.
Hi Kelsie, fresher garlic can be more potent and also if you let it meld and refrigerate for a bit, it does mellow out. I am a garlic lover myself but you can cut it down if you prefer.
Try putting the peeled garlic cloves in boiling water for about 30 seconds. It takes the “bite” of raw garlic away. Tames it a bit. I do this for pesto as well.
Wonderful recipe! Can eat it with a spoon for breakfast.
For all the talk of how to extract the excess water from the cucumber, I find a couple layers of some good paper towels and a little patients is all that’s need. Press or squeeze. Let it sit. Repeat with fresh towels and you’re good to go.
If you’re a garlic lover, go crazy. You can actually elevate it to tasting a bit “Spicy” if you double the garlic and let it simmer in the fridge over night.
Two big thumbs up for Natasha’s Kitchen
Thank you for sharing those tips and tricks with us. That’s so great.
Hi Natasha, i just want to say that I love your blog/recipes…you made me a better cook and my husband loves it…thank you so much… A very happy me
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Made this today to go with my chicken gyro! It’s soo delicious! Thank you for this tzatziki sauce it’s perfect!!!!
I’m so glad you enjoyed it, Alena! Thank you for the wonderful review!
This was so delicious. It hasn’t even set yet and it’s so good. Thank you!!
You’re welcome!! I’m so happy you enjoyed this recipe & thank you for sharing your great review!
Do you happen to have a good recipe for chicken gyros?
Hi Tammy, I don’t currently but this sauce would be perfect for chicken gyros!
I would love to find a good recipe for gyros to have with the tzatziki! Thank you!
Thank you for that suggestion!
Can you freeze this tzatziki sauce?
Hi Kate, I have not tested that to advise but it may work. If you do freeze it, it will more than likely not have the same consistency as when you first made it.
Just in case anyone else was confused… I’m 99% positive that’s not an English cucumber 🤣 they’re long a skinny & have more meat less seedy soft middle that’s why they’re used in this recipe BUT a regular garden cucumber works just fine but that’s why you had to squeeze the water 😉 – not it really matters i just didn’t want anyone to be confused by the pictures 🙂
Hi Bonnie, I’m aware of that & thank you for sharing 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.
Question for clarification: what does “pressing” the garlic entail? It looks chopped in the photo… There also seems to be celery in the photo. That does not belong in the recipe itself, right? Thanks!
Hi Marilyn, we use a garlic press for the garlic and there is no celery. It is cucumber which probably looks like celery when it’s diced. I hope you love the tzatziki sauce!
Hi Natasha. I love your recipes. I want to try this, but I really don’t like Greek yogurt. Can I use sour cream? Is there a difference in flavor between seedless and regular cukes? I have 3 regular cukes in my fridge now.
Hi Virginia! I have not experimented with that but it should work! Here is what one of our readers wrote ” I added a couple tablespoons of sour cream to soften the bitterness too. Made it perfect!” I hope that helps!
Does it have to be Greek yogurt, or can it be non-Greek?
Hi Skye, I have used Chobani and the Kirkland signature yogurt from Costco.
1/2 English cucumber, peeled
2 cups Cold plain Greek yogurt
3-4 cloves garlic, pressed
2 Tbsp dry mint
2 Tbsp nice vinegar (preference in white)
3 Tbsp vergine olive oil
2 pinch salt.
Feel free with the quantities, do not be afraid.
The secret is the olive oil the vinegar and the mint.
Tip:box grater with course shred, will help you to shredded the cucumber. Squeeze the cucumber with your hands.
If you do not use cucumber (for extra smooth texture) you must add more vinegar olive oil and dry mint.
Kisses and Hugs from Greece.
Do not forget to visit us.
Georgios.
Thank you so much for sharing your tzatziki recipe!
Love this additional idea. Thanks!
Georgios: Thank you so much! Tried both recipes, and your’s was amazing! Thank you for sharing your recipe.
Katrina
George, Is it “Rice” or “nice” vinegar?
I’m not George, but probably white vinegar.
You can omit the vinegar & cucumber & try a dill pickle instead.
Absolutely yummy!
This looks and sounds great!
Sadly, I don’t have any dill or mint. what can I substitute for dill/mint in this tzatziki-sauce-recipe?
Hi Tracie, I haven’t tried it without dill. If you try making it without dill, let me know how it turns out. One of our readers mentioned they omitted the dill and it was “just okay” flavor wise.
I couldn’t find a good substitute in my kitchen last night so I used it without dill. It was still good even without it AND I’ll pick up some dill to add to it today cause I just know it will be fantastic with the dill! It’s a signature ingredient after all.
This is delicious! You said to add salt, I think it was a young lady by the name of Yelena that commented that she put the salt of her cucumber & that is excellent because the salt will remove excess liquid directly from the cuke. Love the flavor & this is delicious on so many foods. I always enjoy your reipes & the comments from other people. I’ve cooked a good many years, I’m 81, & I love hearing so many great ideas of all of you young people! I love getting new ideas, & no one is too old to learn something new! Thank for such delicious recipes in your blog and thank you to all of you fantastic youngsters with your great tips & ideas. May all of you have a fantastic 2019!
Thank you so much for sharing that with me :). Happy New Year, Margo!
You rock it mam!
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.
Thank you so for sharing that with us!!
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,!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
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!!
Thank you for sharing this with us, Yelena! I imagine our readers will find this useful!
Yelena is recommending 1.5 cucumbers, from my interpretation. Do you think that will work? I think you are only recommending 0.5 cucumbers?
Hi Maria, without trying it that way, it is difficult to make that recommendation. We always make it per the recipe with good results.
OK, good. I will do 0.5 cucumbers. Thanks for the quick response! 🙂
Hi Natasha, is the lemon a must? My hubby is allergic to citrus 🙁
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.