Greek Tzatziki Sauce Recipe

Looking for a creamy, healthy dip for raw veggies or a flavorful sauce for grilled meats, fish, or seafood? This Greek tzatziki sauce is just what you need. Made with rich Greek yogurt, fresh dill, mint, and grated cucumber, it’s packed with garden-fresh flavor. Plus, it lasts 3-4 days in the refrigerator, making it an easy make-ahead option. Whether you're hosting a summer barbecue or prepping healthy snacks, this refreshing tzatziki is a must-have for your menu.

My Greek tzatziki recipe stays true to its traditional roots, capturing all the key elements of classic tzatziki. The addition of mint and lemon juice adds a modern twist while keeping it authentic in flavor. Light, tangy, and refreshing, it’s a versatile sauce that complements so many dishes.

While tzatziki is quintessentially Greek, variations of this creamy cucumber-yogurt sauce can be found across Mediterranean cuisines in Southeast Europe and the Middle East. I hope you love this flavorful favorite as much as I do.

Jump to:

• Why You'll Like This Recipe
• Recipe Ingredients
• Substitutions and Variations
• Serving Suggestions
• 📖 Recipe
• 💬 Comments

Why You'll Like This Recipe

• It's fresh with great flavors.
• Super served as a dip or sauce for grilled chicken and seafood.
• Easy, healthy, and high protein.

Recipe Ingredients

• Yogurt: Get plain Greek yogurt, no flavors. Rich full fat is the best but low fat will do. The full fat is more flavorful and satisfying.
• Cucumber: Mini, Persian cucumbers, or an English cucumber.
• Herbs: Fresh chopped dill and fresh chopped mint for tasty herbal notes.
• Oil: Extra virgin olive oil.
• Lemon: For the bright tart juice.
• Garlic: Just a little garlic, and a fresh clove for the most flavor.

Please see the recipe card for measurements, salt, and pepper.

Substitutions and Variations

• Swap red wine vinegar for the lemon juice.
• Use garlic powder if you can't get fresh but give it time when mixed into the yogurt to bloom (release it's flavor).
• Greek tzatziki is often topped with a drizzle of olive oil and sometimes a sprinkling of paprika or Greek olives when served.

Chef's note: Greek yogurt is richer and thicker due to a straining process, and thus higher in protein. If all you can find is no-fat or low-fat Greek yogurt, try adding an extra tablespoon of olive oil for richness if desired.

Recipe Instructions

To keep tzatziki rich and creamy, drain excess moisture from the cucumber. Use the small, crisp Persian cucumbers for Tzatziki. If all you can get is English or field cucumbers, slice them into quarters lengthwise and slice out the seeds, then grate.

Grate cucumbers onto folded paper towels and squeeze out the moisture, then add to the bowl with the yogurt and herbs.

Chef's tip on working with fresh herbs: When chopping fresh herbs, be sure they are clean and very dry. Dry herbs chop easier and don't turn into mush. To dry after cleaning, wrap in paper towels and pat out moisture, then allow to dry on the counter. You can also spin them dry in a salad spinner.

Serving Suggestions

Traditionally Greek tzatziki is served with grilled meats, so try it alongside grilled chicken, beef, or lamb kabobs. I love it with fish and shrimp too. But that's not all.

Tzatziki is delicious and versatile. Serve it as a dip served with raw veggies like carrots, cucumber "chips", sweet bell peppers, even with endive leaves used as scoopers. Another option is gluten-free flatbread or if you're not GF, get some pita bread.

For another Greek-inspired appetizer for get-togethers, make this easy baked feta cheese recipes in just 20 minutes.

📖 Recipe