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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!What is Tzatziki Sauce?
Tzatziki is a Greek yogurt-based sauce made with cucumber, garlic, and fresh herbs. It’s a staple of Greek and Mediterranean cuisine, where it pulls triple duty as a dip, a condiment, and a sauce.
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.
It looks simple, and it is, but the details that separate a watery, bland tzatziki from a thick, flavorful one are easy to miss. The two that matter most are squeezing the moisture out of the cucumber before mixing and using full-fat Greek yogurt as the base. Skip either step and the finished sauce is thin and flat rather than creamy and scoopable.
Why You’ll Love This Tzatziki Sauce Recipe
After testing this recipe more times than I can count across different yogurt brands, cucumber varieties, and acid levels, here’s what makes this version worth keeping on repeat:
- 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
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: 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.
How to Use Homemade Tzatziki Sauce
Tzatziki pulls triple duty as a dip, a sauce, and a spread. It’s 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.
How to Store Tzatziki
Store tzatziki in an airtight container in the fridge for up to five days. Give it a stir before serving since the cucumber releases a small amount of liquid as it sits.
The flavor actually improves after the first day as the garlic mellows and the dill blooms into the yogurt, so making it ahead is worth it!
Tzatziki does not freeze well. The yogurt separates on thawing and the texture doesn’t recover, so stick to making it fresh or keeping it refrigerated.
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!
Homemade 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!
More Favorites from Live Eat Learn
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!
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. Thank you so much for sharing this deliciousness with all of us 😀
I’m so happy to hear that you loved it Ashley! Thanks so much for stopping in to let us know how it went!
Hi Sarah! Love the recipe, is that serving size in cups?
Thanks 🙂
A serving of this tzatziki is 1/4 cup 🙂
I was so happy to find this because I love good tzatziki. The last time I had what was purported to be this sauce was on a purported gyro at a Shall-Never-Be-Mentioned fast-food chain. I am not a picky eater! However, I (no joke) nearly barfed with the first bite. No gyro or tzatziki since that over two years ago, It’s time! I do make my own Greek-style yogurt (even with goat milk in the past) and strain it so long that it has more body than commercial sour cream. Oh man, I can taste this already…thanks! Will for sure leave a rating after I get my first batch made.
I can’t wait to hear how it goes! This recipe is also a part of our July 31 Day Vegetarian Challenge, so be sure to fill out this form after you leave a review so you can be entered to win some fun prizes!
This was a fun sauce to make. I’d never grated cucumbers before! This sauce tastes way better than store bought.
Easy peasy! And I put it on my Portobello mushroom burger. Yumm!!!
I found you because I was looking for how to make yogurt. Thanks for such a clear tutorial.
The cucumbers would be a lot easier to grate, and a lot less messy if you do an old grandma trick before hand. Cut them in half, (scoop seeds out if you don’t like them) sprinkle the “boats” with salt and put them face down on paper towel or a dish towel.
Put something heavy-ish on them and leave them alone while you prep everything else. Or, read blog posts.
This is how things were “salt and weighed” in the past. It can bring out so much moisture that the veggies or fruit are quite firm. This is how you could make an ice cream out of something usually too watery.
Hope this is another tool in your tool box!
Thanks so much for the helpful tip, Christine! I’ve got to try that next time I make this tzatziki 😀
This was probably the first recipe we got off your site, and I have made it many times since. It is so easy, and if you are like me you didn’t know you liked Tzatziki until you tried this.
This is such an easy recipe to throw together! We love it as a complement to meals, and as a dip.
This is delicious! Making chicken gyros for dinner.
I’m allergic to dairy. Usually can’t find Greek yogurt with goat milk. In a pinch I use mayo with extra lemon. Believe me it’s not the same but for those with dairy allergies it’s an option.