This easy tzatziki recipe is cool, creamy, and full of fresh, herby flavor. Thick Greek yogurt plus grated cucumber makes it naturally rich and refreshing, while garlic, dill, and lemon bring it to life. Serve it as a dip or sauce for grilled meats and chicken, Greek meatballs, seafood, or crisp vegetables-perfect for barbecues, mezze platters, and make-ahead snacking.
My easy tzatziki recipe stays true to its roots, with Greek yogurt, cucumber, dill, and garlic as the foundation. Traditionally, red wine vinegar is the classic acid, but I use a touch of lemon juice and fresh mint for a bright, modern twist that still tastes classic-cool, creamy, and perfect for dipping or dolloping.
↓ Recipe
Easy Tzatziki Recipe Highlights
- Fresh and flavorful - Cool, creamy, and packed with bright, herby flavor.
- Fast and make-ahead friendly - Mix in minutes; even better after a short chill.
- Versatile - Dip or dollop, on grilled meats and fish, with wraps and veggies.
- High-protein - Naturally protein-rich (dairy-free option included).
Here's another creamy dip with greek yogurt and avocados, my avocado dip.
Ingredients You'll Need
- Greek yogurt - Plain, unflavored, and thick. Full-fat has the best flavor and texture.
- Cucumber - I use mini or Persian cucumbers. English cucumber works too.
- Herbs - Fresh dill and mint add bright, classic flavor with a hint of freshness.
- Olive oil - Use a good extra virgin olive oil for richness and smooth mouthfeel.
- Lemon juice - Adds acidity and brightness to balance the creaminess. Red wine vinegar works too (and is traditional).
- Garlic - Just one fresh clove adds a punch of flavor.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- Garlic powder works in a pinch - If you don't have fresh garlic, use ¼ teaspoon garlic powder. Stir it in and let the tzatziki sit 10-15 minutes so the flavor blooms.
- Dairy-free - Use a thick dairy-free Greek-style yogurt. If it's thinner than Greek yogurt, strain it briefly so the tzatziki stays thick and creamy.
Chef's Note: Choosing Yogurt
Greek yogurt is thick and creamy because it's strained, which also makes it higher in protein. If you only have low-fat or nonfat Greek yogurt, add 1 tablespoon olive oil for a richer texture (optional). Icelandic yogurt (skyr) is another great thick option-slightly less tangy than Greek, but it works beautifully here. Avoid regular yogurt unless you strain it first, as it's usually too thin for thick, creamy tzatziki.
Use extra cucumbers to make this refreshing cucumber salad with dill and feta.
How to Make Tzatziki Sauce
- Finely grate the cucumbers, either in a food processor with the fine grating blade, or with a fine handheld grater.
- Place the grated cucumber on layers of paper towels or in a clean kitchen towel, and squeeze very dry.
- Add yogurt, cucumbers, herbs, oil, garlic, salt, lemon juice to a bowl.
- Mix until cream and smooth. Chill about 30 minutes for best flavor.
How to Serve Tzatziki
Greek tzatziki sauce is traditionally served with grilled meats like chicken, beef, or lamb-especially kabobs-but it pairs beautifully with fish and grilled shrimp too. It's a cool, creamy contrast to anything hot off the grill, and it's also delicious with steamed salmon.
For serving, keep it classic with a drizzle of olive oil and a pinch of fresh dill (or a few finely chopped cucumber pieces).
It also makes a great dip for a veggie platter-try it with cucumber slices, sweet bell peppers, carrots, or endive leaves as scoopers. Want something heartier? Serve with gluten-free crackers or flatbread, or warm pita if you're not gluten-free. Add Greek olives on the side if you'd like.
Recipe FAQs
If using Persian or mini cucumbers, there's no need to peel or seed them. For English cucumbers, you can scoop out the seeds and peel if you prefer a smoother texture. In all cases, grate and squeeze very dry so the tzatziki stays thick and creamy.
No, freezing isn't recommended. The yogurt and cucumber will separate and become watery when thawed. It's best made fresh.
Yes! Tzatziki actually tastes better after chilling. Refrigerate for at least 30 minutes before serving, or make it up to 1 day ahead.
Tzatziki keeps well for 3-4 days in an airtight container in the refrigerator. The flavor improves as it sits, though it may loosen slightly-just stir before serving.
More Creamy Dip & Sauce Recipes
If you love creamy, versatile sauces, here are a few more favorites for dipping, dolloping, and drizzling that are easy to make in minutes.
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Originally published 9-10-2018.
📖 Recipe
Easy Tzatziki Sauce Recipe
Ingredients
- 12 ounces plain whole Greek yogurt
- 2 mini or Persian cucumbers or half an English, seeded
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh chopped mint optional
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt to taste
- 1 large garlic clove finely chopped and smeared into a paste or microplaned
- 1 pinch ground black pepper optional, not traditional to add
Instructions
Prep the cucumber
- Seed the cucumbers, then grate them on a fine handheld grater onto several layers of paper towels (or a clean kitchen towel). Wring very dry over the sink. Alternatively use a food processor with a fine grating disc, then squeeze dry.
Mix the tzatziki
- Scoop the yogurt into a medium bowl. Add the drained grated cucumber and stir to combine. Stir in the dill, mint (if using), olive oil, lemon juice, garlic, salt, and pepper (if using). Taste and adjust salt and lemon as needed.t may loosen slightly as it sits).
Chill and serve
- Cover and refrigerate until ready to serve. For best flavor, chill at least 30 minutes. Store refrigerated for 3-4 days. Stir before serving (it may loosen slightly as it sits).
Nutrition
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Lisa Foto says
Meatballs and tzatziki are delicious. Well worth the effort. I can make Greek Tzatziki Bowls several times this week. Putting some meatballs in the freezer too. WIN/WIN!!
Sally Cameron says
Great Lisa! Thanks for commenting and so glad you enjoy them!