An easy and delicious tzatziki sauce recipe made with Greek yogurt and cucumber. It’s perfect for enjoying with fresh veggies, pita chips, or in a Mediterranean bowl.
I honestly can’t believe I didn’t have a tzatziki sauce recipe on my blog until now! I love this creamy sauce and feel like it is a staple recipe everyone needs to know how to make.
If you’re unfamiliar with tzatziki, let me introduce you. It’s a popular sauce or dip made with Greek yogurt, grated cucumbers, garlic and fresh herbs like dill, mint, and parsley. It sounds simple, but it’s so tasty and so easy to make.
Why You’ll Love This Sauce
- Fresh & flavorful – Creamy Greek yogurt, crisp cucumber, garlic, lemon, and fresh dill come together for the ultimate refreshing dip.
- Ridiculously easy – Just grate, mix, and stir. No fancy techniques, no complicated steps; just simple, delicious tzatziki in minutes.
- Light & protein-packed – Made with Greek yogurt, this dip is naturally high in protein, making it a nutritious addition to any meal.
- Better than store-bought – Homemade always tastes better! No fillers, no preservatives — just fresh ingredients and bold flavors that taste way better than anything from a tub.
Ingredients Needed
You only need a few simple ingredients to whip up this fresh, creamy tzatziki sauce. Here’s what you need:
- greek yogurt – The base of this dip! I used full-fat Wallaby Greek yogurt for extra creaminess, but any thick, plain Greek yogurt works.
- cucumber – adds a refreshing crunch and lightness. I used an English cucumber since it’s seedless and has a thinner skin. If you use a regular cucumber, you’ll want to remove the seeds.
- garlic – A must for that bold, garlicky kick. Freshly minced garlic works best!
- lemon juice & zest – the juice adds brightness, while the zest enhances the citrus flavor even more.
- fresh dill – brings that signature herby, fresh taste to the dip.
- salt & pepper – simple but essential for balancing the flavors.
Recipe Variations
- Amp up the herbs: If you love fresh, herby flavors, try adding chopped mint or parsley along with the dill for a fun twist.
- Make it spicy: Give your tzatziki a little kick by stirring in red pepper flakes or a pinch of cayenne. The cool, creamy yogurt balances the heat perfectly!
- Go extra thick: If you like your tzatziki thick and scoopable, strain your Greek yogurt with a cheesecloth or fine mesh strainer for a few hours before mixing.
- Dairy-free option: Swap the Greek yogurt for a thick, unsweetened dairy-free yogurt like coconut or cashew-based. It won’t be quite as tangy, but it still makes a delicious, creamy dip!
How to Make Homemade Tzatziki Sauce
You can have fresh homemade tzatziki in about 10 minutes! Here’s how to make it:
Step 1: In a small bowl, stir together plain Greek yogurt, grated and squeezed cucumber, minced garlic, fresh lemon juice and fresh dill. Season with salt and pepper.
Step 2: Serve immediately or store in the fridge for up to 3 days.
Brittany’s Tips!
- Squeeze out the cucumber: This step is key! Cucumbers hold a lot of water, and if you skip squeezing, your tzatziki can end up too thin. Speaking from experience over here. Use paper towels, a clean kitchen towel, or even a cheesecloth to get out as much liquid as possible.
- Let it sit: If you have time, let your tzatziki chill in the fridge for at least 30 minutes before serving. This helps the flavors meld together and makes the dip even more delicious.
- Want a creamier texture? You can blend all of the ingredients in a food processor if you prefer a creamier sauce.
How to Serve Tzatziki Sauce
Tzatziki is one of those sauces that makes everything taste better! Here are some of my favorite ways to enjoy it:
- With falafel – One of the most classic pairings! Serve tzatziki with my easy baked falafel for a delicious, protein-packed meal. You can even make a falafel bowl with the falafel and tzatziki.
- As a dip – Serve it with baked pita chips, fresh veggies, or warm naan for a simple, refreshing appetizer.
- On wraps and sandwiches – Spread it inside a pita with grilled chicken, or use it as a tangy sauce for veggie wraps.
- As a salad dressing – Thin it out with a little extra lemon juice or water and drizzle over cucumber tomato salad or my easy spinach salad for a delicious, tangy dressing.
How to Store Homemade Tzatziki
Homemade tzatziki will last up to 3 days in an airtight container in the fridge. I know this seems like a quick turnaround, but I promise you’ll be able to finish it in 3 days. And if one portion is too much, you can always halve the recipe.
Frequently Asked Questions
Tzatziki doesn’t freeze well because the yogurt and cucumber will separate and become watery when thawed. It’s best to make it fresh!
This usually happens when there’s too much moisture from the cucumber. Make sure to squeeze out as much liquid as possible before mixing it into the yogurt.
Tzatziki is a Mediterranean and Middle Eastern staple, most commonly associated with Greek cuisine. It’s traditionally served as a dip, spread, or sauce alongside grilled meats, pita, and fresh veggies. Similar yogurt-based sauces exist in Turkish, Lebanese, and Indian cooking as well!
Yes! Tzatziki is naturally high in protein (thanks to Greek yogurt), low in calories, and packed with nutrients from fresh cucumber, lemon, and herbs. It’s a great alternative to heavier dips and dressings.
More Mediterranean Recipes
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
-
Peel and grate your cucumber if you haven’t already. Squeeze as much liquid out of the cucumber as you can with paper towels before adding it to the rest of the ingredients.
-
Stir together Greek yogurt, diced cucumber, garlic, lemon juice, zest and dill in a small bowl.
-
Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference.
-
Serve immediately. Can be stored in an air-tight container in the fridge for up to 3 days.
- I used an English cucumber that is essentially seedless so I didn’t need to remove the seeds, but if you’re using a regular cucumber you will want to deseed the cucumber.
- I grated the cucumbers for a finer, more authentic texture, but you can also chop the cucumbers if you prefer. Grating cucumber does cause the cucumber to release more liquid so you’ll want to place the grated cucumber in a mesh strainer and squeeze as much liquid out as possible before adding it with the other ingredients.
Serving: 0.25 cup | Calories: 25kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 85mg | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on June 5, 2019, updated on July 22, 2023 and republished on February 11, 2025.
Publisher: Source link
