Tzatziki sauce is a creamy, tangy Greek yogurt sauce made with shredded cucumber, garlic, lemon juice, olive oil, and fresh dill. It's cool, bright, and perfect when you want something fresh to balance savory meals.
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A Quick Look at the Recipe
✅ Recipe Name: Tzatziki Sauce
🕒 Ready In: ~35 minutes
👪 Makes: About 1 ½ cups
🍽 Calories: ~35 per tablespoon (estimated)
🥣 Main Ingredients: Greek yogurt, cucumber, garlic, lemon juice, olive oil, fresh dill
📖 Dietary Info: Vegetarian, gluten-free
👌 Difficulty: Easy, no-cook sauce
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It comes together in minutes, and chilling it for a bit makes a big difference because the garlic and dill mellow into the yogurt. Squeezing the cucumber well keeps the sauce thick instead of watery.
Use it as a dip with Greek Meatballs, drizzle it over Greek Flatbreads, serve it alongside Mediterranean Chickpea Salad, or spoon it onto Baked Greek Chicken for an easy, creamy finish.
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Why You'll Love this Recipe:
Cool and Creamy: Greek yogurt makes it thick and smooth, while cucumber keeps it fresh and light.
Bright, Fresh Flavor: Lemon juice, dill, and garlic add that classic tzatziki taste that pairs well with so many meals.
Quick to Make: It comes together in minutes with simple ingredients, and the fridge does the rest.
So Versatile: Use it as a dip, spread, or sauce for gyros, bowls, grilled chicken, roasted veggies, and more.
Ingredients to Make Tzatziki Sauce:
- greek yogurt. Use full-fat Greek yogurt for the creamiest, richest texture. If using regular yogurt, strain it to remove excess liquid.
- cucumber. Shred and squeeze out excess moisture to prevent watery tzatziki. English cucumbers are best since they have fewer seeds, but any variety works.
- olive oil. A good-quality extra virgin olive oil enhances the richness and smoothness of the sauce.
- fresh dill. Gives tzatziki its signature flavor! Fresh dill is ideal, but you can substitute 1 teaspoon of dried dill if needed.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dill swap: Fresh dill is classic, but fresh mint or parsley also works if that's what you have.
- Garlic level: Use one clove for a milder tzatziki sauce, or add an extra clove if you love a stronger garlic bite.
- Extra tang: Add a little more lemon juice to taste, especially if your yogurt is very thick.
- Thicker sauce: Use full-fat Greek yogurt and squeeze the cucumber very well so the tzatziki stays creamy, not watery.
- Make it extra creamy: Stir in an extra drizzle of olive oil for a smoother, richer finish.
How to Make Tzatziki Sauce:
- Shred the cucumber and squeeze out excess water using a paper towel or cheesecloth.
- In a bowl, mix the Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt. Stir until well combined.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled with pita, veggies, or as a sauce for grilled meats.
Recipe Notes & Tips:
- Squeeze the cucumber well: This is the most important step for thick tzatziki sauce. Press out as much water as possible so the yogurt stays creamy.
- Use thick Greek yogurt: A thicker yogurt makes a better dip and prevents the sauce from thinning as it sits.
- Let it chill: Refrigerate for at least 30 minutes so the garlic and dill flavor the yogurt and the sauce tastes more balanced.
- Taste after chilling: Flavors mellow as it rests, so do a final taste and adjust salt, lemon juice, or garlic before serving.
- Serve it cold: Tzatziki sauce tastes best straight from the fridge and holds its texture better when chilled.
How to Store:
Refrigerate: Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some separation may occur.
Do Not Freeze: Freezing is not recommended, as the yogurt and cucumber will release water when thawed, making the texture grainy and watery.
Make Ahead Tip: Tzatziki tastes even better after a few hours as the flavors meld together. Prepare it ahead of time for the best taste!
Refreshing Leftovers: If the sauce becomes too thick after chilling, stir in a small amount of olive oil or lemon juice to refresh the texture.
Tzatziki Sauce FAQs:
To keep tzatziki sauce from getting watery, shred the cucumber and squeeze out as much liquid as possible before mixing it into the yogurt. Using thick Greek yogurt also helps the sauce stay creamy.
Yes! Fresh dill gives the best flavor, but if you only have dried, use 1 teaspoon dried dill in place of 1 tablespoon of fresh.
Homemade tzatziki sauce lasts up to 4 days in the refrigerator when stored in an airtight container. Stir before serving since a little liquid can separate as it sits.
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Tzatziki Sauce
Ingredients
Instructions
- Shred the cucumber and squeeze out excess water using a paper towel or cheesecloth.
- In a bowl, mix the Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt. Stir until well combined.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled with pita, veggies, or as a sauce for grilled meats.
Nutrition
Notes
- Squeeze the cucumber well: This is the most important step for thick tzatziki sauce. Press out as much water as possible so the yogurt stays creamy.
- Use thick Greek yogurt: A thicker yogurt makes a better dip and prevents the sauce from thinning as it sits.
- Let it chill: Refrigerate for at least 30 minutes so the garlic and dill flavor the yogurt and the sauce tastes more balanced.
- Taste after chilling: Flavors mellow as it rests, so do a final taste and adjust salt, lemon juice, or garlic before serving.
- Serve it cold: Tzatziki sauce tastes best straight from the fridge and holds its texture better when chilled.
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