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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 hundreds of 5-star reviews, you can be certain everyone will be devouring it the second you put it on the table!
save this recipe!My many trips to Greece set the bar for this sauce. The tzatziki there is thick enough to scoop, not pour, and it holds its shape on a plate.
The thing that ruins most homemade versions is cucumber water. Cucumber is mostly water, and if it goes into the yogurt wet, you end up with a thin, soupy sauce that pools in the container by the next day.
The fix is two decisions made before anything touches the yogurt: grate the cucumber with the seeds removed, then squeeze it hard in a towel. A quick salt and press works when you’re short on time, but the towel is what gives you that scoopable, restaurant-style texture.
It’s also the sauce I spoon into my roasted chickpea gyros.
- Ready in five minutes with no cooking required
- Tastes even better the next day as the flavors settle
- Only 40 calories per serving
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.” —Ashley
The Testing
Towel Squeeze vs. Quick Salt and Press
Wrapping the grated cucumber in a clean kitchen towel and twisting pulled out the most water and gave me the thickest tzatziki. The pinch of salt and spatula press still works on days I don’t have the patience; it just makes a slightly looser sauce.
Grated Cucumber, Seeds Out
Grated cucumber with the seeds scooped out gave the best texture, melting into the yogurt instead of sitting in chunks. Diced cucumber works too, but only if you cut it into very fine cubes.
Which Greek Yogurt Holds Up
I made this with all the major Greek yogurt brands plus store brands, and I keep coming back to Fage for texture and tang. Buy full-fat, since lower-fat yogurt makes a thinner, flatter sauce.
Tzatziki Ingredients
This is just an overview–jump to the recipe card for measurements!
- Greek Yogurt: Greek yogurt is higher in protein than traditional yogurt and has a more tart flavor perfect for tzatziki. →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.
- Cucumber: Grate it and scoop out the seeds first, since the seedy center holds a lot of the water. Peeling is up to you. Cucumber skins vary a lot, and a tough peel won’t soften in the yogurt and lemon, so if yours is thick or bitter, peel it off.
- Lemon juice or white wine vinegar: You just need an acid to cut through the richness of the yogurt, and either one does the job. Lemon brings a brighter, fresher edge, and vinegar is a little sharper.
- Garlic: The recipe calls for 2 cloves, but the garlic-lovers can measure this with their hearts. (Just please…don’t use pre-minced).
- Fresh dill: Fresh, not dried. Dried dill can taste musty against clean, cool yogurt, and that comes through clearly in a sauce this simple. A little fresh mint is a nice addition if you want a more refreshing tzatziki.
Sarah’s Secrets
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 the seeds in, partially because I want this to be a quick tzatziki recipe (and those steps take time!), but also because they contain fiber and nutrients.
How to Use Homemade Tzatziki Sauce
Tzatziki is the natural finish for anything Greek or Mediterranean. Spoon it over Mediterranean roasted vegetables, use it as the sauce for roasted chickpea gyros, or tuck it into veggie wraps in place of hummus for a tangier result.
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!
5-Minute Greek Tzatziki Sauce
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: 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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!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 Oven Baked Falafel is the ultimate vessel to enjoy tzatziki with.
- Over Chickpea Fritters with Shredded Veggies (a reader-favorite!)
Thanks for sharing this recipe. I’ve used it countless times to go with chicken shawarma and last night to go with new sheet beef kebab recipe was trying out. It’s easy and perfect.
Happy you enjoyed it Regina, thanks for cooking with us!
Sarah, this looks great and your tips about the cucumber really helps this novice cook. I see your reels (I think that’s what they are) when you do a super quickie version of your recipes, but do you ever demonstrate at a more normal pace so we can really watch you preparing your recipes? I have trouble finding recipes from instagram too. I have your beautiful cookbook but still have much I can learn from watching you go thru some of the steps involved on these vegetarian dishes.
Hi Jill, thanks so much for your lovely feedback and I’m so glad you find our tips and the cookbook helpful! We don’t usually do very long videos as they take so long to prepare and edit, but it’s definitely something I’d love to do if there’s an appetite (pun intended) for it. Let me pass this on and see what we can do!
My cuke’s peel is hard. I see you left the skin on. Do you think it will soften up in the yogurt and lemon juice?
No, it probably won’t soften up much. Cucumber peels can vary so much in taste and texture, so if yours is pretty tough, I would just peel it off.
This is one of my favorites! Especially with the chickpea gyros. I also love this on a salad instead of salad dressing.
So glad you enjoyed it, thanks for sharing Chris!
My first time making it. I loved it. I had to use dried dill from a jar because that is all I had available. Certainly this sauce would have been better with fresh, though. My guests liked it, too. Jeffrey
Thanks for the kind words Jeffrey, happy eating!