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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!Tzatziki is one of those magical sauces that instantly makes everything better. Whether you’re dipping warm pita, drizzling it over falafel, or spooning it onto a Mediterranean grain bowl, this cool, creamy sauce is the perfect contrast to bold, savory flavors.
I started making my own tzatziki because store-bought versions never quite hit the mark. Too thick, too bland, or missing that fresh, herby punch. This homemade version is light, refreshing, and packed with cucumber, dill, and a hint of lemon. Once you try it, you’ll never go back to store-bought!
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
Key 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: 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. (Just please…don’t use pre-minced).
- 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.
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 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.
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!
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: 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 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!)
P.S. for a fun twist on this classic tzatziki, try my homemade tzatziki with feta cheese!
Your recipes look delish. Can’t wait to try the gyro. Tzatziki looks good too. A little secret for our Tzatziki in Greece is to add a couple of tablespoons of olive oil to it. Not only does it make it more tasty but adds all the benefits of olive oil too.
Thanks so much, Billie! And you’re so right about the olive oil. I drizzle a little bit in sometimes and definitely adds a boost of flavor (and healthy fats!) 🙂
I noticed in your directions, you call for 2 tbs. chopped dill. The ingredients say 1 tbs. chopped dill. Just thought i’d mention it.
Hey Bill, thanks so much for catching that! It should be 1 Tbsp 🙂
Made this with the gyro recipe for lunch today and it was excellent!!! Thanks for sharing!
So happy to hear, Sherry!! 🙂
I made this with 4 cloves of garlic and instead of vinegar or lemon juice, used the liquid from Kosher dill pickles but also cut up dill sprigs and used a little lemon juice. It is fantastic. Got the recipe from a Greek restaurant that makes it’s own tatziki and pita bread and it was the best I’ve ever tasted. I do drain the yogurt and cucumbers and it stays thick and creamy.
Oh that sounds great! I’m not particularly fond of pickles, but I bet the acidity would be great in this! And I LOVE homemade pita. Have you tried it?
Hi Sarah,
Can I use dill seasoning (dry) instead of fresh dill?
Hi Livia! Absolutely! Just substitute fresh dill with 1/3 dry (so 1 teaspoon of dry dill)
Here’s another tip for a promising youthful cook – Never use artificial lemon juice!
Especially if you’re going through the trouble to make your own Tzatsiki sauce. Always fresh!
Thanks for the tip! 😀 I use real lemons much more often nowadays.
Just made, yummy right from the bowl, but have no fresh dill, I have some mint in garden???? Thoughts?
Hey James! I haven’t tried it with mint before but another reader did and said it was tasty! Perhaps mix the mint into half of it and taste. Otherwise, I make it without dill quite often and it’s still tasty 😀
This is perfect thank you! Delicious~
Happy to hear, Angela! 😀
Re leaving the cucumber unpeeled: Supermarket cucumbers have a coating as a preservative, and most people don’t realize it. I do–it’s wax., and it’s awful.
If you don’t believe me, buy a cucumber at a supermarket and another at a farmer’s market and see how long each lasts in the fridge.
Thanks for the tip, Juana! 😀
Sounds good. Mine is very similar but I add a touch of Olive Oil and a bit of sour cream to make it richer.
Sounds nice, John! I also tend to add some good olive oil (when I remember to), but haven’t tried the sour cream before!