Creamy, refreshing tzatziki made with Greek yogurt, garlic, fresh dill, and crisp cucumber comes together in about 20 minutes. Use it as a spread, a dip, or a cool sauce to drizzle over grilled meats, gyros, fish, pita, or vegetables for a bright, Mediterranean touch.
Why this recipe works
Tzatziki balances tangy Greek yogurt with bright lemon, pungent garlic, and herb-forward dill for a cooling, versatile sauce. Its textured cucumber and creamy base make it an excellent complement to bold flavors: spread it on pita, spoon it over chicken shawarma or Greek chicken kabobs, or serve it as a dip with raw vegetables, pita chips, or warm bread. The recipe is simple, quick, and reliable—perfect for everyday meals and entertaining alike.
Ingredients you will need
The recipe card below contains precise measurements and a printable version. In short, you’ll need shredded, well-drained English cucumber, whole-milk plain Greek yogurt, fresh dill (or mint if you prefer), garlic, lemon juice, a touch of olive oil, and salt and pepper. These simple ingredients combine into a bright, creamy sauce.
Ingredient info and substitution suggestions
Cucumber – An English (seedless) cucumber is ideal because it’s mild and produces less watery pulp. Shred it and press or squeeze out the liquid so the tzatziki stays thick. Save the drained cucumber juices to add to soups or stews if you like.
Yogurt – Use plain whole-milk Greek yogurt for the creamiest texture and authentic tang. Regular or low-fat yogurt can alter the texture and flavor—Greek yogurt is the preferred choice for classic tzatziki.
Herbs – Fresh dill is traditional and gives the sauce its characteristic flavor. Fresh mint is a common, delicious alternative if you prefer a greener, slightly sweeter herbal note.
How to make tzatziki sauce
Step-by-step photos and the printable recipe are available below. The method is straightforward: shred and drain the cucumber, combine it with the remaining ingredients, and chill to let the flavors meld.
- Trim the cucumber ends and shred the cucumber on the small side of a box grater. Gather the shredded cucumber in cheesecloth or a clean kitchen towel and squeeze firmly to remove excess liquid. Measure the drained cucumber to 1/2 cup.
- In a bowl, combine the drained cucumber with whole-milk Greek yogurt, chopped fresh dill (or mint), minced garlic, fresh lemon juice, olive oil, salt, and black pepper. Stir gently with a rubber spatula until evenly mixed.
- Cover and refrigerate for at least one hour to allow the flavors to marry. Chill before serving for the best texture and taste.
Frequently asked questions & expert tips
Keep tzatziki in an airtight container in the refrigerator for 4–5 days. It should always be kept chilled and tastes best straight from the fridge.
Freezing is possible but not ideal. Because of the high water content in cucumber and yogurt, thawed tzatziki can become watery or separate. If you do freeze it, use an airtight container for up to 2 months, thaw in the refrigerator, and stir well before serving to recombine any separation.
Tzatziki is a classic Greek condiment made from strained Greek yogurt, cucumber, garlic, lemon, and fresh herbs like dill or mint. It’s prized for its cool, tangy, and herbaceous flavor and is served as a dip, sauce, or accompaniment to Mediterranean dishes.
Serving suggestions
Serve tzatziki chilled as part of a mezze or picnic platter with fresh vegetables, pita, and crackers, or use it as a sauce for gyros, grilled meats, fish, or kabobs. It also works exceptionally well as a bright topping for burgers, a dip for chicken wings, or alongside falafel.
More related recipes
- Greek Salad
- Tzatziki Salad
- Ricotta Whipped Feta
- Mediterranean Veggie Wrap
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Tzatziki Sauce
Ingredients
- 1/2 cup shredded English cucumber, packed (do not peel)
- 1 cup whole-milk plain Greek yogurt
- 1 tablespoon chopped fresh dill (or mint)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon olive oil
Things you’ll need
- Box grater
- Cheesecloth or clean kitchen towel
- Mixing bowl and spatula
Before you begin
- Only one English cucumber is needed; reserve extra slices for dipping.
- Use whole-milk Greek yogurt for the best texture and flavor.
- Fresh dill is traditional, but fresh mint makes a pleasant variation.
Instructions
- Trim and shred the cucumber, then squeeze out all excess liquid. Pack the drained cucumber to 1/2 cup.
- Combine the drained cucumber with the yogurt, dill, lemon juice, garlic, salt, pepper, and olive oil. Mix until smooth and well combined.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Expert tips & FAQs
- Store tzatziki in an airtight container in the refrigerator for up to 4–5 days.
- For thinner sauce, add a teaspoon of the reserved cucumber juice or a splash of water; for thicker sauce, use extra drained yogurt.
- Serve chilled with grilled meats, fish, pita, or fresh vegetables.
Nutrition
Recipes are tested on standard equipment. Oven and appliance performance may vary; adjust times and temperatures as needed.