This easy homemade tzatziki sauce (or dip) is simple, fresh, and packed with garlicky cucumber yogurt goodness. It’s the perfect creamy sidekick for grilled meats, falafels, or just some warm pita bread.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Greek Recipes
Tzatziki (sometimes pronounced as tatziki but it’s with a Z!) is Greek yogurt and cucumber dip or sauce that is refreshing, tangy, and creamy and goes with so many things. Here is why I think you will love my tzatziki recipe.
- Authentically Greek-inspired – No unnecessary extras, just classic ingredients that let the yogurt and cucumber shine.
- Super easy – Five minutes of grating, a quick mix, and you’re done.
- Versatile – Works as a dip, a spread, or a side for anything grilled, roasted, in warps or bowls.
- Perfectly balanced – Garlicky without being overpowering, creamy but light, and just the right amount of tang.
This version skips the lemon juice because the yogurt is already plenty tangy, but if you love a little extra zip, feel free to add a splash. And while traditional tzatziki often includes dill, I like to keep it plain and let you decide if you want that herby twist.
👩🍳 You might also like pomegranate dressing, bang bang sauce, tartar sauce, red pepper romesco sauce, or healthy yogurt ranch dressing.
What You’ll Need
Here is what you’ll need for this tzatziki sauce recipe. Find the full measurements in the recipe card below.
- Greek yogurt – Full-fat for the creamiest texture, but light works too if you need to cut down on calories. For a vegan version, use a dairy-free yogurt but not coconut as that flavor is way OFF being Greek or Mediterranean.
- Cucumber – Lebanese cucumbers work best. Scoop out the seeds for a smoother sauce. I like to grate mine as it’s more authentic.
- Fresh garlic – One clove for that perfect garlicky kick without being overpowering. If you’re not a fan of garlic, feel free to skip or use half the amount.
- Salt & pepper – Brings out all the flavors.
- Olive oil – A splash for richness.
- Dill, oregano, or parsley – If you like a little extra herby flavor, these are optional add-ins.
- Lemon juice – If you want extra tang but I usually leave it out.
How To Make Tzatziki Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this tzatziki sauce.
- Prep the cucumbers – Peel, cut in half lengthwise, and scoop out the seeds. If they’re not too seedy, you can skip this step.
- Grate and drain – Grate the cucumber using the large holes of a grater. Then squeeze out the excess juice with your hands.
- Mix – Combine the grated cucumber with Greek yogurt, grated garlic, salt, pepper, and a splash of olive oil.
- Serve – Drizzle with more olive oil and garnish with fresh herbs (if using).
Watch The Video
Recipe Tips
- Drain the cucumbers well – No one wants watery tzatziki.
- Use fresh garlic – Jarred garlic won’t give you the same punchy flavor and the powder is too mellow.
- Let it sit – If you have time, let the tzatziki chill for 30 minutes to let the flavors meld.
- Customize it – Want this Greek tzatziki dip extra creamy? Stir in a little sour cream. Want it thinner? Add a splash of water or lemon juice. Add dill or another herb.
- Storage tips – Store in an airtight container in the fridge for up to 3 days. The garlic flavor will get stronger over time, which honestly isn’t a bad thing. Freezing isn’t recommended—it gets watery. This is a great dip or sauce to make ahead of time as it keeps fairly well.
Serving Suggestions
- With grilled meats like lamb, chicken, or beef. Try it with my Greek lamb souvlaki skewers, grilled chicken tenders, Greek roast chicken, or with pork skewers.
- Alongside falafels or veggie fritters. Try my quinoa falafels or paleo falafels, or check out my broccoli fritters or corn fritters.
- As a dip with pita chips or fresh veggies.
- Spread on sandwiches, wraps, or gyros.
- Swirled into bowls as my low-carb Greek chicken bowls or Mediterranean quinoa chicken bowl or this salmon bowl.
- Use as a salad dressing or serve with roasted sweet potatoes or grilled vegetables.
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Ingredients
- 1.5 cups Greek yogurt about 10 oz / 300 grams
- 2 medium Lebanese cucumbers
- 1 large clove garlic minced or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds if needed.
- Grate the cucumbers using the large holes of a grater, then squeeze out the excess juice.
- In a bowl, mix the Greek yogurt, grated cucumber, garlic, salt, pepper, and olive oil.
- Drizzle with extra olive oil before serving. Optionally, garnish with fresh herbs.
- Serve chilled.
Video
Notes
- Drain the cucumbers well – No one wants watery tzatziki.
- Use fresh garlic – Jarred garlic won’t give you the same punchy flavor and the powder is too mellow.
- Let it sit – If you have time, let the tzatziki chill for 30 minutes to let the flavors meld.
- Customize it – Want this Greek tzatziki dip extra creamy? Stir in a little sour cream. Want it thinner? Add a splash of water or lemon juice. Add dill or another herb.
- Storage tips – Store in an airtight container in the fridge for up to 3 days. The garlic flavor will get stronger over time, which honestly isn’t a bad thing. Freezing isn’t recommended—it gets watery. This is a great dip or sauce to make ahead of time as it keeps fairly well.
- Swaps – For Greek yogurt, use full-fat for the creamiest texture, but light works too if you need to cut down on calories. For a vegan version, use a dairy-free yogurt but not coconut as that flavor is way OFF being Greek or Mediterranean.
Nutrition
FAQs
You can, but it will be much thinner. Straining it with a cheesecloth for an hour will help.
Use half a clove or let it sit for a few hours—the flavors mellow out over time.
Yes, but fresh herbs are best. If using dried, start with a small pinch.
Absolutely! It’s high in protein, low in carbs, and full of probiotics from the yogurt.
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