Cool cucumber. Creamy yogurt. A swirl of garlic and fresh dill. Tzatziki sauce is that tangy, refreshing Greek dip that makes everything taste betterfrom warm pita to grilled chicken to crispy falafel.
I first tasted it on a summer trip to Greece in 2009, sitting at a family-run taverna where the grandmother squeezed her cucumbers dry with her bare hands. That one moveremoving all the waterchanged everything for me. After blogging for over a decade and testing this countless ways, I promise that trick is the secret to thick, creamy perfection every single time.
PrintTzatziki Sauce Recipe: Easy Homemade Greek Delight
This Tzatziki Sauce is a fresh and creamy Greek yogurt cucumber dip that’s simple to prepare. Perfect for serving with gyros, vegetables, or pita chips, it offers a refreshing taste and delightful texture. Enjoy this classic homemade Greek delight any time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Servings: 2 cups
- Category: Dips and Appetizers
- Method: Stovetop
- Cuisine: Greek
Ingredients
- 3/4 English cucumber partially peeled striped
- 1 tsp kosher salt divided
- 4 to 5 garlic cloves peeled finely grated or minced you start with 1 to 2 garlic cloves if you don’t want it to be too strong
- 1 tsp white vinegar
- 1 tbsp Early Harvest Greek Extra Virgin Olive Oil
- 2 cups plain Greek yogurt
- Handful of chopped fresh dill or mint optional
- 1/4 tsp ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Grate the cucumber finely using a box grater or small food processor and mix it with 1/2 tsp kosher salt.
- Place the grated cucumber into a cheese cloth or double-layered napkin and press firmly to remove excess liquid.
- In a large bowl, combine the garlic with remaining 1/2 tsp kosher salt, white vinegar, and olive oil and stir well.
- Add the drained cucumber into the garlic mixture and blend in the Greek yogurt, ground white pepper, and herbs if using.
- Cover the sauce and chill it in the refrigerator from 30 minutes up to 2 hours to thicken and enhance the flavors.
- Give the sauce a good stir before serving and drizzle with a little extra olive oil if desired. Serve with pita bread or fresh veggies.
Notes
- This recipe makes about 2 cups of sauce and can be kept in a sealed container in the fridge for up to 4 days
- Adjust garlic amount to taste as it can be quite strong
- This version is adapted from Yogurt Culture for smaller servings
Nutrition
- Serving Size: 1 tablespoon
- Calories: 16.3kcal
- Sugar: 0.7g
- Sodium: 78.7mg
- Fat: 0.7g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.1g + 0.3g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 1.5g
- Cholesterol: 0.8mg
Why You’ll Love This Tzatziki Sauce
This cool, tangy dip is made with just a handful of ingredientsmost of which you probably already have. The flavor is fresh, garlicky, and totally customizable depending on how bold you like it.
- Quick to prep: You’ll need about 10 minutes of active time, plus a quick chill in the fridge to let everything come together.
- Endlessly versatile: Serve it with warm pita bread, sliced vegetables, grilled meats, or dollop it onto grain bowls and wraps.
- Restaurant-quality at home: Skipping the water-draining step is the mistake most people make. Once you squeeze those cucumbers dry, you’ll never go back to store-bought.
The Magic Is in the Cucumber Prep
Here’s the single most important thing I learned from my mother-in-law: always drain your cucumbers. English cucumber holds a surprising amount of water, and if you skip this step, your sauce will turn soupy within an hour.
Grate your cucumber using a box grater or finely chop it in a food processor. Toss it with half the kosher salt, then gather it into a cheesecloth or clean dish towel and squeeze hard. You’ll be shocked by how much liquid comes outand how thick and creamy your tzatziki stays because of it.
Key Ingredients You’ll Need
This recipe uses simple, wholesome ingredients with big flavor payoff. Everything works together to create that signature tangy, herby taste.
| Ingredient | Why It Matters |
|---|---|
| Plain Greek yogurt | Thick and tangy base; the creamier, the better |
| English cucumber | Mild, fewer seeds, perfect for grating |
| Garlic cloves | Adds bold, savory depth (start small if you’re cautious) |
| White vinegar | Brings subtle brightness and balance |
| Extra virgin olive oil | Adds richness and smooth mouthfeel |
| Fresh dill or mint | Optional but classic; brightens every bite |
| Ground white pepper | Mild heat without dark flecks |
Pro Tip: Start with one or two garlic cloves if you’re sensitive to raw garlic. You can always stir in more after tasting.
How to Make It
Once your cucumbers are prepped, everything else comes together in one bowl. Combine the garlic, remaining kosher salt, white vinegar, and extra virgin olive oil firstthis helps mellow the garlic slightly. Stir in the drained cucumber, plain Greek yogurt, ground white pepper, and fresh herbs if you’re using them.
Cover and refrigerate for at least 30 minutes, or up to 2 hours. This resting time lets the flavors marry and the sauce thicken beautifully. Before serving, give it a good stir and transfer to your favorite bowl. A final drizzle of olive oil on top makes it look (and taste) like something from a seaside taverna.
How to Serve and Store
| Serving Ideas | Storage Tips |
|---|---|
| Warm pita bread or pita chips | Store in a glass container with a tight lid |
| Sliced vegetables (carrots, bell peppers, cucumbers) | Keeps fresh in the fridge for up to 4 days |
| Grilled chicken, lamb, or falafel | Stir before serving if any liquid separates |
| Grain bowls, wraps, or gyros | Best enjoyed cold or at room temperature |
Note: Tzatziki gets even better the next day as the garlic mellows and the herbs infuse the yogurt. Just give it a quick stir to bring it back to life.
Simple Swaps and Tweaks
The beauty of this recipe is how forgiving it is. You can easily adjust it based on what’s in your fridge or your personal taste.
- Less garlic: Start with just one clove and build up from there.
- No fresh herbs? Skip them entirelythe sauce is still delicious and authentic.
- Want it thicker? Use full-fat Greek yogurt and make sure you really squeeze those cucumbers dry.
- Prefer lemon? You can swap the white vinegar for fresh lemon juice for a brighter, slightly different tang.
This is one of those recipes that invites you to play around. Make it yours, and it’ll quickly become a staple in your fridge.
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FAQs ( Tzatziki Sauce )
How long does homemade version last in the fridge?
This sauce stays fresh for 3-4 days when stored in an airtight container in the refrigerator. The garlic flavor actually improves after the first day as it mellows. Always use a clean spoon when serving to prevent contamination and extend freshness.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt will make this recipe too watery and thin. Greek yogurt’s thick consistency is essential for the proper texture. If you only have regular yogurt, strain it through cheesecloth for 2-3 hours to remove excess whey first.
Why do I need to drain the cucumber?
Cucumbers contain lots of water that will make your sauce watery and dilute the flavors. Salting and draining removes this excess moisture. I recommend letting the grated cucumber sit with salt for 15 minutes, then squeeze it dry with paper towels.
What dishes pair well with this creamy dip?
This versatile sauce complements grilled meats, gyros, falafel, and roasted vegetables perfectly. It also works as a healthy veggie dip or spread for sandwiches and wraps. I love serving it alongside Mediterranean dishes for an authentic touch.
Can I make this recipe ahead of time?
Yes, this dish actually tastes better when made a few hours ahead or overnight. The flavors have time to meld together beautifully. Just give it a quick stir before serving since some separation is normal after refrigeration.
This tzatziki sauce comes together in just minutes and tastes better than anything you’d buy at the store. It’s thick, creamy, garlicky, and so refreshing. You’ll love how it clings to pita, drapes over grilled chicken, or brightens up a veggie platter. Every bite feels like a cool breeze on a warm afternoonthe kind of flavor that lingers and makes you reach for seconds.
If you want a lighter garlic punch, let the cloves sit in the vinegar before stirring everything init mellows beautifully. Add a little lemon zest for brightness, or toss in chopped mint if dill isn’t your favorite. And here’s a trick I learned from my mother-in-law: make it the night before. The flavors deepen, the garlic softens, and you’ll have one less thing to juggle when dinner rolls around.
I’d love to see how yours turns outsnap a photo and tag me if you’re on Instagram, or leave a comment below with your favorite way to serve it. Did your family make something like this growing up? There’s something so grounding about simple recipes like this, the kind you scribble on a card and pass along. Save it, share it, and come back to it whenever you need a little taste of sunshine.
