Inspired by my numerous visits to Greece, this tzatziki is the real deal! With just a few simple ingredients, it’s ready in about 5 minutes. And with over one hundred 5-star reviews, you can be certain everyone will be devouring it the second you put it on the table!
save this recipe!Tzatziki is my desert island sauce. It’s the sauce I keep stocked in my fridge every summer. The sauce that goes well with everything.
And the best thing about tzatziki? It’s so easy to make!
This was the first recipe I ever published on Live Eat Learn (back in 2015)! It has since been whipped up in thousands of kitchens all over the world. Yours next?
Reader rating
“I made this and O.M.G! It is absolutely delicious! The possibilities are endless with what you can do with this. I made the Roasted Chickpea Gyros and THAT is going to be a staple. Plus, you can use this as a dip, sauce, and spread for veggies, sandwiches, and so much more. Extremely satiated and inspired.” โAshley
What is tzatziki?
Tzatziki (pronounced tuhยทZEEยทkee) is a yogurt- and cucumber-based sauce that originates in Southeast Europe and Middle Eastern cuisine.
The main ingredients In Tzatziki
- Greek Yogurt: To make homemade tzatziki, you’ll need to get yourself some good, plain Greek yogurt. Greek yogurt is higher in protein than traditional yogurt and has a more tart flavor perfect for tzatziki.
- Cucumber: You can opt to grate or dice the cucumber (I prefer grated)! We’ll sprinkle this with salt before mixing everything up to help draw moisture from the cucumber!
- An Acid: Either fresh lemon juice or white vinegar balance things out with a pop of sour.
- Garlic: The recipe calls for 2 cloves, but the garlic-lovers can measure this with their hearts.
- Dill: Fresh dill is an absolute must for making tzatziki! Fresh mint is often also added, and can be tossed in as well if you want a more refreshing flavor.
- Salt & Pepper: I like to taste the tzatziki and add these as needed. I typically add about 1/4 teaspoon of each!
Sarah’s Tip
I get a lot of questions about how to prepare the cucumber. Should you peel it? Should you remove the seeds? The answer: It’s up to you! I typically leave the skin on and seeds in, partially because I want this to be a quick tzatziki recipe (and those steps take time!), but also because they both contain fiber and nutrients, making this tzatziki even healthier!
Sub In Sour Cream
For an even richer tztaziki, you can use sour cream instead of yogurt! It can be used 1:1 for the yogurt, or you can simply replace some of the yogurt with sour cream. The fat content of most sour creams is about 20%, making sour cream tzatziki ultra-creamy and rich.
Your healthy back pocket sauce
This sauce became a favorite of mine while I was studying nutrition, because not only is it packed with flavor, but it’s also healthy!
To really know if tzatziki is healthy, you’ve got to look at its main ingredient – Greek yogurt. Greek yogurt is a healthy nutrition powerhouse, containing more protein than its traditional yogurt counterpart. Add to that the fiber-packed cucumber and antioxidant-heavy lemon juice and you have yourself a healthy tzatziki sauce!
Try it with…
Tzatziki is great as a veggie or bread dip, but it can also be used in a number of Mediterranean inspired recipes!
- Roasted Chickpea Gyros are my go-to for busy weeknights. The tzatziki balances out the spicy chickpeas!
- Mediterranean Roasted Veggies are a colorful side I love to serve with a bowl of tzatziki.
- My Baked Falafel is the ultimate vessel to enjoy tzatziki with.
P.S. for a fun twist on this classic tzatziki, try my homemade tzatziki with feta cheese!
Tzatziki Sauce Recipe (5 Minutes)
Ingredients
- 2 cups plain Greek yogurt, 480 g
- 1 cup shredded or diced cucumber, 200 g
- 2 Tbsp lemon juice or white wine vinegar, 30 mL
- 2 cloves garlic, minced
- 1 Tbsp chopped dill
- Salt and pepper, to taste
Instructions
- Thicken Yogurt (optional): For a thicker consistency, you can strain the yogurt by lining a mesh sieve with cheesecloth or paper towels, then spooning in the yogurt. Strain for 30 minutes to 3 hours.
- Cucumber: Meanwhile, transfer diced or shredded cucumber to a mesh sieve or colander and sprinkle with a pinch of salt. Let sit for a few minutes while you measure everything else for the tzatziki, then use a rubber spatula to press out excess moisture.
- Mix:ย Mix together yogurt, cucumber, dill, garlic, and lemon.
- Taste and add salt and pepper as needed. Let chill in the fridge until ready to enjoy!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what youโve made!Fun fact: This was the very first recipe posted on Live Eat Learn! Here’s a photo from way back when I first published it. Thanks so much for stopping by and for making easy recipes like this tzatziki possible.
No olive oil? I have seen a ton of recipes and they all have olive oil. The one I just made at 6tbs and I thought that was crazy! I will have to try it with less and see how we like it.
Hi Kris! I sometimes drizzle extra virgin olive oil on top right before serving (you can see it in some of the photos). Happy eating!
I used sour cream instead of yogurt since I did not have yogurt. It was just as tasty as when I get gyros from a Greek restaurant .
I’m so happy to hear it, Ed! Happy eating!
Itโs actually pronounced Tza- Tzi- Ki.
this is a decent recipe for tzatziki. But please don’t perpetuate the mispronunciation of “tuh zee kee”. Like many words from this region, it’s best to say it phonetically. Tzat-zee-kee. If you have problem with the “Tz”combo, a hard ‘z’ or even an ‘s’ will do. As the daughter of Greek parents, I enjoy trying recipes that are simpler than what my parents used, but appreciate when people attempt to say the names of the foods/dishes authentically. Love the emphasis on Greek yogurt…you need the thickness to avoid it coming out soupy; besides it being a healthier option. Will look for your other interpretations of Greek dishes and try them out!
Hi. Will this work with nonfat Greek yogurt?
Yep! It just won’t be quite as creamy.