Authentic Greek Tzatziki Sauce
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This authentic Greek tzatziki recipe is thick, creamy, refreshing, and incredibly easy to make. Made with just 6 simple ingredients, it’s the perfect dip or sauce for pita, gyros, grilled meats, vegetables, and more. Best of all, I’ll show you the same techniques I learned from a Greek chef in Athens.
I originally published this recipe in 2022 and have since updated it with new photos, improved instructions, and extra success tips.
I learned this authentic Greek tzatziki from a Greek chef during a cooking class in Athens. Even though I’d made tzatziki many times before, I still picked up a few simple techniques that completely changed the texture and flavor.
This recipe is the second episode of David Cooks the World, my series where I travel to different countries, learn traditional dishes from local cooks and chefs, and then recreate them in my own kitchen.
Tzatziki is one of Greece’s most recognizable recipes, and it is especially delicious served with warm homemade pita bread or spooned generously over chicken gyros.
Why You’ll Love This Tzatziki Recipe
- Learned in Greece: Based on the techniques I learned from a Greek chef in Athens.
- Thick and creamy: Thoroughly draining the cucumber prevents the tzatziki from becoming thin or watery.
- Simple ingredients: You only need six ingredients to make a real tzatziki.
- Fresh and versatile: Serve it as a dip, sauce, spread, or accompaniment to grilled meats and vegetables.
- Easy to prepare: The active preparation takes only about 15 minutes.
- Perfect with almost everything – Serve it with pita, gyros, grilled meats, vegetables, and more.
Ingredients For Greek Tzatziki
- Cucumber: Grate it, then remove as much moisture as possible. This keeps the tzatziki thick and creamy.
- Greek Yogurt: Use full-fat Greek yogurt for the creamiest texture. Learn why below. For a lighter version, low-fat or non-dairy alternatives also work.
- Dill: Adds a fresh, herby note. Not a fan? This can easily become a no dill tzatziki. You can also try fresh mint or parsley.
- Garlic (optional): Traditional tzatziki often includes garlic, but this recipe is delicious with or without garlic. If you want a milder version, garlic confit is a great option.
- Olive Oil: Adds a velvety richness and authentic Mediterranean touch.
- Salt: Season to taste. And optionally add freshly ground (black or white) pepper, which brings a bold, slightly spicy finish.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is Tzatziki Sauce?
Tzatziki is a traditional Greek dip or sauce made with strained yogurt, grated cucumber, garlic, olive oil, vinegar or lemon juice, and herbs. It is served cold and commonly paired with pita bread, gyros, souvlaki, grilled meats, vegetables, and other Greek dishes.
How to Make Greek Tzatziki
1. Prepare the cucumber: Peel and grate the cucumber. Sprinkle with salt and let it rest for 10–15 minutes to draw out the excess moisture.
2. Squeeze it dry: Transfer the cucumber to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
3. Mix the tzatziki: In a bowl, mix the yogurt, cucumber, garlic, dill, olive oil, salt, and optional pepper.
4. Taste and adjust: Taste the tzatziki and adjust the seasoning, garlic, or vinegar if needed.
5. Chill: Cover and refrigerate for at least 30 minutes so the flavors can develop.
Video Recipe
Watch the full video recipe to learn how to make the best tzatziki. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
2 Secrets to Make the Best Tzatziki (From a Greek Chef)
During my cooking class in Athens, and while talking to local Greek chefs, I noticed the same two tips came up again and again. They’re simple, yet they make the biggest difference between an average tzatziki and one that’s thick, creamy, and truly authentic.
Use Real Full-Fat Greek Yogurt
For the creamiest tzatziki, use real strained Greek yogurt with around 10% fat. This was one of the first things the chef emphasized during the class.
Full-fat Greek yogurt has a richer flavor and much less moisture than regular yogurt. Yes, it has a few more calories, but it’s absolutely worth it.
Can’t find it? Strain plain yogurt for a few hours before using.
Remove as Much Water as Possible
Cucumber contains a surprising amount of water. If you skip this step, your tzatziki will quickly become thin and watery.
After grating, sprinkle the cucumber with salt and let it sit for 10–15 minutes. Then squeeze it well using a clean kitchen towel or cheesecloth.
This simple step makes all the difference.
More Tips to Make the Best Tzatziki
- Chill before serving: Let the sauce chill for at least 30 minutes before serving for the flavors to blend.
- Use fresh dill: Fresh dill is best, but dried can work in a pinch (use 1/3 the amount).
- Adjust the garlic: It becomes stronger as the tzatziki rests. Want a no garlic version? Simply omit or reduce the garlic.
- Season at the end: Taste first, then add more salt or optional pepper if needed (always freshly ground).
- Finish with olive oil: A small drizzle before serving adds richness.
Tzatziki Best Served With:
If you’re wondering what to eat with tzatziki, here are a few delicious ideas:
- Warm pita bread chips, garlic naan or quick and easy flatbread
- Crisp fresh vegetables (carrot sticks, cucumber, bell pepper)
- With classic gyros or homemade lamb doner kebab
- Homemade falafel
- Juicy chicken patties, grilled or baked chicken skewers
- Light seafood such as shrimp skewers, baked panko crusted cod and pistachio crusted salmon
Substitutions and Variations
- Greek yogurt: Full-fat Greek yogurt gives the best texture. However, if you prefer a lighter version, low-fat Greek yogurt also works. Regular yogurt can be used too, but strain it first until thick. Use non-dairy for a vegan tzatziki.
- Garlic: I love a garlicky tzatziki, but feel free to use less for a milder flavor. The garlic becomes stronger as the tzatziki rests.
- Fresh herbs: Dill is my favorite and the one I learned to use in Greece. However, fresh mint is another popular choice. Some people even use parsley or a combination of herbs.
- Red wine vinegar: My recipe doesn’t use vinegar, but while I was in Greece I met several local chefs who liked adding a small splash of red wine vinegar for extra tang. If you’d like to try it, start with 1–2 teaspoons and adjust to taste.
- Black or white pepper (optional): Some Greek cooks skip pepper altogether, while others prefer freshly ground black pepper or white pepper. All work well, so simply use the one you enjoy most.
Other Greek Recipes You’ll Love
How to Store Tzatziki
- Store your Greek tzatziki sauce in an airtight container in the refrigerator.
- It will stay fresh for up to 3–4 days.
- Stir before serving, as the cucumber may release a bit of moisture.
- Not freezer-friendly – freezing affects the texture of the yogurt and cucumber.
Other Dips & Sauces
Greek Tzatziki Sauce Recipe
Equipment
Ingredients
- 1 Large cucumber peeled
- Salt to taste
- 1 cup (240 g) Greek yogurt full fat (read notes)
- 1 clove Garlic finely crushed (optional, adjust to taste)
- 3 tablespoons Olive oil extra virgin
- 1 tablespoon Fresh dill finely chopped (or more to taste)
- Black pepper/white pepper optional and to taste
Instructions
- Prepare the cucumber: Peel and grate the cucumber using the small holes of a box grater. Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 10–15 minutes. Squeeze it one more time before using.
- Mix the base: In a medium bowl, combine the Greek yogurt, minced garlic (if using), and chopped dill. Stir until smooth.
- Add the cucumber: Add the drained cucumber to the yogurt mixture and stir until evenly combined.
- Season and finish: Add the olive oil and season with salt to taste. Mix well, then taste and adjust the seasoning if needed.
- Chill before serving: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Drizzle with a little extra olive oil and garnish with fresh dill before serving, if desired.
Video
Notes
- Greek yogurt: For the best texture and flavor, use full-fat, thick Greek yogurt made from cow’s milk, ideally with 5–10% fat. Avoid regular plain yogurt, as it’s too thin and will make the tzatziki watery. If your Greek yogurt isn’t very thick, strain it through a cheesecloth or coffee filter for 30–60 minutes before using.
- Don’t skip draining the cucumber: This is the most important step. Cucumbers contain a lot of water, and removing as much moisture as possible keeps the tzatziki thick and creamy instead of watery.
- Freshly Ground Black Pepper: Always use freshly ground black pepper for the best flavor. Pre-ground pepper tends to lose its aroma over time, while freshly cracked pepper adds a vibrant, slightly spicy kick that balances the creamy yogurt and tangy vinegar beautifully.
- Salting the Cucumber – Don’t Skip This Step: Salting the grated cucumber helps draw out its excess water. This is essential because cucumbers are over 95% water, and adding them directly to the yogurt without draining will water down your sauce, making it thin and less creamy.
- Fresh Dill = Fresh Flavor: Fresh dill is a signature flavor in traditional tzatziki. It adds a mild, herby brightness that pairs perfectly with garlic and yogurt. Use chopped fresh dill for the best results, but if unavailable, you can substitute with dried dill—just use about 1/3 of the amount since it’s more concentrated.
- Garlic – Go Easy or Go Bold: Garlic is optional but traditional. Use a small clove for a subtle hint, or leave it out entirely if you’re not a fan. For a smoother taste, you can also roast the garlic before adding it, this gives the tzatziki a sweeter, more mellow flavor.
- Let it chill: Although you can serve it immediately, chilling it for at least 30 minutes (or even a few hours) gives the flavors time to blend and makes the tzatziki taste even better.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as a little liquid may separate during storage.
- Serving ideas: Serve with pita bread, grilled chicken, lamb, beef, vegetables, gyros, souvlaki, falafel, or use it as a spread for wraps and sandwiches.
- Should I add vinegar? Some traditional tzatziki recipes include a splash of white wine vinegar or red wine vinegar for extra tanginess. I usually skip it because I prefer the clean, fresh flavor of the yogurt, cucumber, and dill, but feel free to add 1–2 teaspoons if you’d like a little more acidity.
Nutrition
Frequntly Asked Questions
Homemade tzatziki sauce can last 3 to 5 days when stored in an airtight container in the refrigerator. For the best flavor and texture, consume it within the first 2–3 days.
Absolutely. Tzatziki is very flexible! If you prefer a no garlic version, just leave it out or use a small amount of roasted garlic for a milder taste. For a no dill variation, try substituting fresh mint, parsley, or chives.
Traditional Greek tzatziki sauce is made of strained Greek yogurt, grated cucumber, garlic, olive oil, lemon juice or vinegar, salt, and fresh herbs like dill or mint. It’s a creamy and refreshing dip or sauce served cold.
Yes, you can use regular yogurt instead of Greek yogurt to make tzatziki, but the consistency will be thinner. For a creamier result, strain the regular yogurt using a cheesecloth or fine mesh sieve to remove excess liquid.
Absolutely! To make dairy-free tzatziki, use a plant-based yogurt such as coconut yogurt, almond yogurt, or soy yogurt. Make sure to choose an unsweetened and plain variety for the best taste.
The best tzatziki recipe I coud find. Very detailed recipe. Love it.
I also enjoyed watching your video, it was really informative and fun to watch.
P.s
I don’t like garlic.
Super easy recipe to make. With simple ingredients and quick to make. The recipe is delicious. It’s a keeper !
This is an amazing recipe! Only now l learned how easy it is to make Tzatziki and l will never spend money again on overpriced Tzatziki products packed with food additives. Thank you!
My go-to recipe when making tzatziki sauce. Very useful tips, thanks David.