Homemade tzatziki sauce is a classic Greek recipe made with yogurt, cucumber, garlic, and lemon. It's creamy, refreshing, and comes together in just minutes. This sauce is perfect with grilled meats, fresh vegetables, or as a dip with warm pita. Making it at home means you get bright, clean flavors without any added preservatives.
Homemade tzatziki sauce is quick, creamy, and refreshing. Made with yogurt, cucumber, garlic, and lemon, it's perfect as a dip, spread, or sauce.
Why I Made This Tzatziki
This week's menu included garlic butter pita chips to go with my white bean tomato cucumber salad and realized I needed some tzatziki on the table too.
This homemade tzatziki is cool, creamy, and ready in minutes. All you need is a cup of Greek yogurt, a cucumber, a lemon, a little fresh dill, and a garlic clove.
Do You Need to Strain the Yogurt?
Years ago, people always strained regular yogurt to get rid of the extra liquid. That's what kept tzatziki thick instead of watery.
These days you can skip that step if you use full-fat Greek yogurt. The 10% kind is already rich and creamy, and it holds up perfectly once you stir in the cucumber and lemon.
If you use 2% or nonfat yogurt, you may still need to strain it so it's not watery.
Just pour the yogurt into a mesh strainer lined with cheesecloth or a clean kitchen towel, place it over a bowl. Let it drain for 1-2 hours and then discard the liquid.
What You Need
- Plain Greek Yogurt (I'm using Cabot full-fat 10% yogurt) - The yogurt is the base of the sauce, and it should be whole milk. Lower fat versions will make the sauce watery.
- Cucumbers - Use Persian cucumbers for the best flavor and fewer seeds. Standard cucumbers work too; just peel and remove the seeds before grating.
- Fresh Lemon Juice
- Garlic - One small clove is plenty. Don't overdo it or the garlic will overwhelm the sauce.
- Fresh Dill - Brings that classic herby flavor. Chop finely so it blends evenly.
- Kosher Salt
- Extra Virgin Olive Oil - A drizzle on top makes the sauce look great and adds a smooth, creamy finish.
Instructions
Grate the cucumber on the large holes of a box grater.
Place the grated cucumber in a clean towel, and squeeze out as much liquid as possible.
In a medium bowl, whisk together the yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Fold the cucumber into the yogurt mixture until well combined. Taste and adjust with more salt or lemon juice if needed.
Top Tips for Success
- Use full fat Greek yogurt for a thick dip the creamiest texture.
- I used a small garlic clove, but you can sub with roasted garlic or a little granulated garlic. roasted garlic is mellow and you can add more to taste.
- Taste as you go, adding additional lemon and salt as needed.
- Let it rest in the fridge before serving for the best flavor.
- Stir before serving then drizzle with olive oil.
Pairing Suggestions
- Spread on pita wraps with grill pan chicken, lamb chops, or steak.
- Serve alongside crudité, kebabs, souvlaki, falafel, or roasted vegetables.
- Use as a fresh sauce for baked snapper or a bagel with lox instead of cream cheese.
- Pair with garlic butter pita chips, crackers, or fresh cut vegetables.
Storage
Store in an airtight container in the refrigerator for up to 4 days. It's best enjoyed fresh within the first two days.
Serving Suggestions
- As a dip for pita chips, bread, or raw veggies and fruit.
- As a sauce for grilled meats or fish.
- On burgers, sandwiches, or wraps in place of mayo.
- Over roasted potatoes or rice bowls for added flavor.
Tzatziki Sauce and Dip
Homemade tzatziki is a simple recipe that we absolutely love! With just a handful of fresh ingredients, you get a creamy sauce that's tangy, garlicky, and refreshing. It's a staple of Mediterranean cooking that brings fresh flavor to everyday meals.
Once you make tzatziki at home, you won't go back to store-bought. The taste is brighter, the texture fresher, and it takes only minutes to prepare.
Keep it in the fridge and you'll always have the perfect sauce or dip ready to go. Whether you're serving meat, chicken, or even a sandwich, tzatziki fits right in.
You can even use it as a healthy salad dressing!
FAQ
Yes. Made with whole milk Greek yogurt, cucumber, and fresh herbs, tzatziki is a light, protein-rich dip that's lower in calories than many creamy sauces. The yogurt also contains live cultures that can support healthy digestion.
Persian cucumbers work best because they're less watery and don't need peeling. If you use standard cucumbers, peel and seed them before grating.
Yes. In fact, the flavors improve after a few hours in the fridge. Just stir before serving, since some liquid may separate.
Yes. This tzatziki recipe doubles easily if you're serving a crowd. Just use a larger mixing bowl and adjust seasoning to taste.
Homemade Tzatziki Sauce
Ingredients
- 1 cup thick whole milk Greek yogurt
- ½ cup finely grated Persian cucumber
- 1 tablespoon fresh lemon juice or white vinegar
- 1 small minced garlic clove
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt or to taste
- Cracked black pepper
- Extra virgin olive oil
Instructions
- Grate the cucumber on the large holes of a box grater.
- Place the grated cucumber in a clean towel and squeeze out as much liquid as possible.
- In a medium bowl, whisk together the yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper.
- Stir the cucumber into the yogurt mixture until well combined. Taste and adjust with more salt or lemon juice if needed.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors blend.
Notes
- Serve chilled as a dip with pita chips, fresh vegetables, or low sugar fruits like fresh figs, blackberries, or avocado.
- Spoon it over grilled meats, lamb, or fish.
- Use it as a spread in wraps, gyros, or sandwiches, or as a topping for Mediterranean-style bowls and salads.
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