Learn how to make this easy tzatziki sauce recipe. This creamy tzatziki sauce is made with cucumbers, Greek yogurt, lemon, and herbs – it’s perfectly refreshing.
I was hesitant to post a Greek tzatziki recipe on my site because it isn’t Southern food, but honestly, we make this recipe ALL THE TIME. And we grow so many cucumbers – it just kind of felt right. I use a little more cucumber and dried dill than most people, but it is such a delicious tzatziki recipe.
This recipe uses fresh cucumbers with dried dill because I don’t always have fresh dill, but I can always find a cucumber. The rest of this great recipe is just simple ingredients that we always have on hand.
My husband and I love Mediterranean food – gyros, hummus, anything with za’atar or harissa, Greek salad, and shawarma. While this is not technically authentic tzatziki sauce, we make this recipe as a sauce or dip to go with all of our favorite Mediterranean meals.
Tzatziki Sauce Ingredients
This is just a quick overview of the ingredients that you’ll need to make the sauce. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Cucumber, finely grated – In the summer I use whatever cucumbers I am growing, but English cucumbers are my favorite. I use a box grater, the kind for grating cheese. This way it is nice and thin. (While I normally find a food processor to be a good substitute for grating things, a food processor will not grate the cucumber thinly enough.)
- Thick Greek Yogurt – Use Full-Fat Greek Yogurt for the best flavor – check the label to make sure that it is plain Greek yogurt, not vanilla! (You can also substitute a little sour cream in a pinch.) You can also use regular plain yogurt, but the sauce will be a bit runny.
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- A Fresh Garlic Clove – Grated, not minced.
- Kosher Salt
- Dried Dill
Strain Watery Yogurt
If your Greek yogurt is really thin, pour it into a cheesecloth over a strainer for 10-15 minutes until some of the whey drains off. Use the strained yogurt to make your homemade tzatziki sauce. (Save the whey to make pizza dough or homemade bread!)
How to Make Tzatziki Sauce
- Grate your cucumber – peel if desired, then place the grated cucumber in a strainer.
- Let it sit for about 20 minutes, then press out the water or lay it on a towel and gently squeeze out some of the excess water. (Save the water from the cucumber to make cucumber cocktails!)
- In a bowl, combine the cucumber, Greek yogurt, lemon juice, half of the olive oil, grated garlic, salt, and dried dill.
Cover and chill for at least 30 minutes before using.
Top with a sprinkle of extra dill, a drizzle of olive oil, fresh mint, or a pinch of Aleppo pepper if desired. (Aleppo pepper adds a little heat and seriously makes the best tzatziki!
Garlic Tip
Be sure to grate the garlic – do not mince it. Biting into chunks of raw garlic is not particularly pleasant.
If you don’t have a grater or zester, you can mince it, then smash it with the side of your knife, repeating, until it makes a paste. You can also add a little salt to help grind up the garlic. (You can also use a molcajete to do this!)
This will make the garlic less pungent and it will mix into the yogurt a little better.
How to Store It
Store leftover tzatziki in an airtight container in the refrigerator. Drain the liquid that pools on the top before serving.
Can You Freeze Tzatziki Sauce?
No, I do not recommend freezing tzatziki as frozen cucumber turns to mush once defrosted. (It is almost all water.)
Tzatziki Sauce Recipe Variations
- Try fresh dill if you have it
- Garnish with fresh mint if you have it.
- Top it with a sprinkle of Aleppo pepper or chili flakes.
- Use a mix of half yogurt and half sour cream. Sour cream is just as thick as full fat Greek yogurt, and has a similar tang.
Pin this to save it for later!
Pin ItWhat to Serve with Tzatziki
I like to serve tzatziki with easily prepped foods from Costco that we keep in the freezer to make gyros. I’ll also just toss some chicken on a sheet pan with homemade Greek seasoning and make wraps with a salad and French fries – we use the tzatziki as a gyro sauce.
If you don’t want to make a whole meal, serve a cucumber yogurt sauce with some pita chips, cut veggies, naan, or warm pita bread on the side.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Tzatziki Sauce Recipe (Cucumber Sauce)
Ingredients
- 1 cup cucumber finely grated
- 1 cup thick Greek yogurt full-fat
- 1 tablespoon lemon juice preferably fresh
- ½ tablespoon extra virgin olive oil
- 1 garlic clove grated
- ½ teaspoon kosher salt
- 1 teaspoon dried dill
Optional
- 1 pinch Aleppo pepper
- 1 tablespoon fresh mint chopped
- 1 pinch dried dill for sprinkling
Instructions
- Grate the cucumber with a box grater.
- Place the grated cucumber in a strainer and let it sit for about 20 minutes, then press out the water or lay it on a towel and gently squeeze out some of the excess water.1 cup cucumber
- In a bowl, combine the cucumber, Greek yogurt, lemon juice, half of the olive oil, grated garlic, salt, and dried dill.1 cup thick Greek yogurt, 1 tablespoon lemon juice, ½ tablespoon extra virgin olive oil, 1 garlic clove, ½ teaspoon kosher salt, 1 teaspoon dried dill
- Cover and chill for at least 30 minutes before using.
- Top with extra dill, fresh mint, a drizzle of olive oil, and a pinch of Aleppo pepper if desired.1 pinch Aleppo pepper, 1 tablespoon fresh mint, 1 pinch dried dill
Notes
Garlic Tip
Be sure to grate the garlic – do not mince it. If you don’t have a grater or zester, you can mince it, then smash it with the side of your knife, repeating, until it makes a paste. You can also add a little salt to help grind up the garlic. (You can also use a molcajete to do this!) This will make the garlic less pungent and it will mix into the yogurt a little better.How to Store It
Store leftover tzatziki in an airtight container in the refrigerator. Drain the liquid that pools on the top before serving. I do not recommend freezing tzatziki as frozen cucumber turns to mush once defrosted.Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
