This easy tzatziki recipe is cool, creamy, and packed with fresh, herbal flavor. Made the traditional Greek way with thick yogurt, grated cucumber, garlic, dill, and lemon, it's the perfect dip or sauce for grilled meats, Greek meatballs, seafood, or fresh vegetables. It keeps well for 3-4 days in the fridge, so it's great to prep ahead for barbecues, mezze platters, or healthy snacking.
My Greek tzatziki recipe stays true to its roots, with thick yogurt, cucumber, dill, and garlic as the foundation. I add just a touch of lemon juice and fresh mint for a bright, modern twist that still tastes classic. While tzatziki is traditionally Greek, similar cucumber-yogurt sauces are found throughout the Mediterranean and Middle East-this version captures that same refreshing flavor with simple, real ingredients.
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Easy Tzatziki Recipe Highlights
- Fresh and flavorful - Made with real ingredients like Greek yogurt, dill, and cucumber for vibrant taste.
- Versatile - Use as a dip, a sauce for grilled meats and seafood, or as a spread in wraps.
- Healthy and high in protein - Naturally rich in protein thanks to Greek yogurt, and easy to make dairy-free if needed.
Ingredients You'll Need
- Greek yogurt - Plain, unflavored, and thick. Full-fat has the best flavor and texture, but low-fat works too.
- Cucumber - Use mini or Persian cucumbers, or seedless English cucumber for less water and better texture.
- 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.
- Garlic - Just one fresh clove adds a punch of flavor.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- Use red wine vinegar - Swap for lemon juice if that's what you have; it adds a slightly sharper acidity.
- Garlic powder works in a pinch - If you don't have fresh garlic, use ¼ teaspoon garlic powder. Mix it in and let it sit for 10-15 minutes to bloom and release its flavor.
- Garnish options - For a traditional Greek finish, drizzle with olive oil and top with a pinch of paprika or a few Greek olives before serving.
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. Icelandic yogurt is also thick in style and works, but it is not as tangy as Greek yogurt.
How to Make Greek Taztziki Sauce
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
Tzatziki sauce is traditionally served with grilled meats like chicken, beef, or lamb kabobs-but it pairs just as well with fish and shrimp, too. It's a cool, creamy contrast to anything hot off the grill.
It also makes a delicious dip for a veggie platter. Try it with cucumber slices, sweet bell peppers, carrots, or endive leaves as scoopers. Want something heartier? Use gluten-free flatbread or warm pita bread if you're not gluten-free.
Recipe FAQs
If using Persian or mini cucumbers, there's no need to peel or seed. For English cucumbers, you may want to remove the seeds and peel for a smoother sauce. Either way, grate and squeeze out excess moisture so the sauce stays thick.
Freezing isn't recommended. The yogurt and cucumber will separate and become watery once thawed. Good thing it's easy to make fresh!
Yes! It's actually better when made ahead. Chill it for at least 30 minutes before serving to let the flavors blend, or make it up to a day ahead.
Tzatziki will keep well for 3-4 days in the refrigerator in an airtight container. The flavors continue to meld, but it may thin out slightly as the cucumber releases more liquid...which is why it is a good idea to seed them.
More Greek-Inspired Recipes
From fresh salads with feta, to baked feta for a mezze platter, Greek flavors are terrific. Try some of these mediterranean recipe ideas.
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📖 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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