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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!
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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!
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!
It’s 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.
I was so excited about this recipe but it was extremely dry initially. I added 2 heavy splashes of white wine vinegar to try to salvage it and some celery for crunch. Will not make this recipe again.
Will never buy pre-made tzatziki again!👍🏻
Definitely 5 star!
Hi Sarah.
Definitely a great recipe, right proportions of everything!
Nearly all recipes here on Kefalonia use grated Cucumber, never diced.
Also rather than trying to press out the moisture, place the grated Cucumber into a clean tea towel/cheesecloth and wring it out. If you do not add the salt to the Cucumber, the juice squeezed out goes fantastically with sparkling water as a refreshing drink! Maybe a splash of gin too!
Paul
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Thanks so much for the helpful tips, Paul! And oh my gosh, that cucumber cocktail sounds amazing.
Great recipe for gyros and so many other dishes! Healthy ingredients for every type of food plans! A WIN-WIN find! 😋
I love this with gyros! Thanks so much for your review Ardeth.