This authentic Tzatziki recipe is made with creamy Greek yogurt, cooling cucumber, garlic, freshly squeezed lemon juice, and aromatic fresh herbs, ready in just 10 minutes.
Serve it as a sauce, dip, or dressing on top of Greek chicken salad, chicken shawarma, falafel, crudite, or warm pita bread.
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Tzatziki is that stand-out dip that is quintessentially Greek. It's easy to spot in any Greek restaurant menu and widely available in stores.
But let me tell you, making it at home is just as easy (and if not more delicious!) than ordering it out at your favorite Greek restaurant, and definitely cheaper than store-bought.
This authentic tzatziki sauce recipe is ready in 10 minutes and makes a great addition to your Mediterranean spread.
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What Is Tzatziki?
Tzatziki, also called Cacik (Turkish for "kind of edible herb") or Tarator, is a creamy and delicious Mediterranean sauce or dip that is made primarily with salted, strained yogurt and grated cucumbers.
Depending on the region and cuisine, it is further mixed with garlic, salt, vinegar or lemon juice, olive oil, and herbs such as mint, dill, parsley, and thyme.
How To Pronounce Tzatziki: According to the International Phonetic Alphabet, this cucumber yogurt sauce is spelled /tsaˈtsiːki/. When speaking, the correct pronunciation is tuh-zee-kee or tsaht-ZEE-kee, for a stronger emphasis on the "T".
Tzatziki recipes are traditionally made with strained sheep or goat's milk yogurt. But I make this dip with store-bought Greek yogurt, that's already been strained (that's why it's thicker).
Plus, Greek yogurt is a healthy addition to your diet as it is high in protein, packed with probiotics, and is a good source of vitamin B-12.
Ingredients - Notes & Substitutions
A recipe for tzatziki sauce requires only 8 ingredients. Here's a look at what we need:
Cucumbers: I prefer to use Persian or English cucumbers for their thinner skin and lack of seeds. Since the skins are so thin, there is no need to peel. If a regular cucumber is all you have on hand, make sure to peel and scoop out the seeds.
Yogurt: Whole milk Greek yogurt is key to this recipe since it's thicker and richer than regular yogurt. Make yogurt at home or use store-bought.
Garlic: For savory, aromatic flavor. Start with ½ clove and work your way up from there.
Lemon Juice, Salt + Pepper: For flavor and a pop of acidity and freshness.
Herbs: Dill is more traditional, but I love the cooling sensation of fresh mint. Use one or both and adjust the amount to your liking. Fresh parsley can also be used.
Extra Virgin Olive Oil: The olive oil is optional but highly recommended. It adds that final touch of richness at the very end. Try not to skip it!
Note: Some recipes call for the addition of sour cream. I have never tried tzatziki with sour cream, but my recommendation would be to replace ½ cup of Greek yogurt with full-fat sour cream. If you try it, let me know how it goes!
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Tzatziki Recipe
An authentic tzatziki sauce is quick, easy, and ready in 10 minutes! All you have to do is gather a few fresh ingredients, grate and mix it together in a bowl.
Grate cucumbers: Finely grate cucumbers over paper towels or a clean kitchen towel, wrap tight and squeeze out the excess juice with your hands over a bowl or the sink. Discard liquid. (Pics 1 & 2).
Add yogurt and garlic: Add yogurt to a mixing bowl, then add the drained grated cucumber and grate in ½-1 garlic clove, depending on how garlicky you like your sauce (Pic 3).
Finish with seasoning: Add lemon juice, salt, pepper, and chopped herbs (Pic 4). Stir till everything is well combined. Check the seasoning and adjust to taste. Refrigerate till ready to serve.
Serving Suggestions
This delicious Greek yogurt sauce is highly versatile and can be paired with a wide range of dishes. Some of my favorite uses include serving it as:
- Sauce or Dip: Serve it with Greek Chicken, Chicken Shawarma, Grilled Lamb Chops, Falafel, Chicken Shish Kebab, or Chicken & Vegetable Skewers.
- Spread: Slather it on Tandoori Chicken Sliders, Black Bean Burgers, or Quinoa Veggie Burgers.
- Dressing: Toss it with Greek Chicken Salad or Kale Chickpea Salad.
- Mezze Platter: Serve it as part of a mezze platter with Red Pepper Hummus, Quinoa Tabbouleh, fresh-cut vegetables, and warm pita bread.
How to Store
Leftover Greek tzatziki will keep in an airtight container in the fridge for up to 4 days.
After the two-day mark, the yogurt sauce will become a little runny as the cucumbers start to release their water. Simply enjoy it as is or add a tablespoon or two of Greek yogurt to thicken it. Adjust the seasoning, if necessary.
How to Make Ahead for a Party
Tzatziki sauce makes a great dip for parties and get-togethers. The sauce holds up well and the flavor of the garlic mellows after a few hours, so I always prep it a few hours (and up to 1 day) in advance.
Easily double or triple the recipe and serve it as a party dip for all your family and friends!
Recipe Tips & Notes
- Cucumbers: Squeeze the excess juice from the cucumber or drain the grated cucumber in a piece of cheesecloth or sieve set over a bowl overnight in the fridge.
- Yogurt: Whole milk Greek yogurt works best, but you can also use whole milk, low-fat or non-fat regular yogurt.
- Make ahead: The astringency of garlic will mellow after sitting in the yogurt mix for a few hours.
Frequently Asked Questions
Tzatziki sauce is made of strained yogurt, shredded cucumber, garlic, lemon juice, salt, herbs, and olive oil.
Place a few layers of cheesecloth in a fine-mesh strainer set over a bowl, add the Greek yogurt, cover with the ends of the cheesecloth, and set in your fridge. Allow it to strain for at least 1 hour and up to overnight.
More Sauce & Dip Recipes
These are part of the Condiments and Sauces recipe collection:
📖 Recipe
Easy Tzatziki Sauce
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Video
Ingredients
- 2 Persian cucumbers finely grated (or ½ English cucumber)
- 1½ cups plain Greek yogurt or thick yogurt (full-fat is best)
- ½-1 clove garlic grated finely (adjust to taste)
- 2 teaspoons lemon juice fresh
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon ground black pepper
- 2 tablespoons chopped fresh mint or dill (or both)
- 1 tablespoon extra virgin olive oil (optional)
Instructions
- Finely grate cucumbers over paper towels or a clean kitchen towel, wrap tight and squeeze out the excess juice with your hands over a bowl or the sink. Discard liquid. If you have the time, you can drain it in cheesecloth or fine mesh sieve overnight.
- Add yogurt to a mixing bowl, then add the drained grated cucumber and grate in ½-1 garlic clove, depending on how garlicky you like your sauce.
- Add lemon juice, salt, pepper and chopped herbs. Stir till everything is well combined. Check seasoning and adjust to taste.
- Refrigerate till ready to serve. Just before serving, stir in extra virgin olive oil (optional). Enjoy as a dip with pita bread or veggies, or as a sauce with your Mediterranean meal.
Notes
- Cucumbers: Squeeze the excess juice from the cucumber or drain the grated cucumber in a piece of cheesecloth or sieve set over a bowl overnight in the fridge.
- Yogurt: Whole milk Greek yogurt works best, but you can also use whole milk, low-fat or non-fat regular yogurt.
- Make ahead: The astringency of garlic will mellow after sitting in the yogurt mix for a few hours.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Stephanie Quattrini says
What kind/ brand of olive oil do you like to use for this recipe/ any other recipes that call for olive oil such as this one? (Lighter dishes)
Aneesha says
Hi Stephanie, I use any light extra virgin olive oil, like the one from Trader Joe's. That adds a subtle fruity flavor and doesn't overpower the dish.