Authentic Greek Tzatziki Sauce Recipe
This creamy Greek tzatziki sauce is easy to make, full of fresh flavor, and perfect as a dip or sauce for pita, gyros, falafel, grilled meats, and more.
This creamy tzatziki sauce recipe was given to me many years ago by a kind Greek chef in a small family-run restaurant in Crete, while we were on vacation in Greece. He shared a few secrets to making this traditional Greek tzatziki to perfection—and I’ve been making it ever since. Every time I bake homemade pita bread, I find myself also whipping up this rich Greek cucumber yogurt sauce to go alongside. It’s so easy, refreshing, and packed with flavor—it never fails to impress.
Why You’ll Love This Tzatziki Recipe
- It’s a classic tzatziki recipe made the authentic Greek way
- Creamy, cool, and packed with flavor
- A quick and easy recipe you can make in under 15 minutes
- Naturally vegetarian and full of wholesome ingredients
- Perfect for dipping, spreading, or drizzling
- Adaptable for different preferences – try it with dill, no dill, with garlic, or no garlic.
Greek Tzatziki Ingredient Notes
Here’s what you’ll need for the best tzatziki recipe:
- Cucumber: Use a large, fresh cucumber. Peel it, grate it, salt it, and be sure to squeeze out the excess moisture for a thick, creamy texture.
- Greek Yogurt: Full-fat Greek yogurt works best for a rich and tangy base. 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, roasted garlic is a great option.
- White Wine Vinegar or Lemon Juice: A touch of acidity brightens the flavors. Vinegar gives it a classic Greek flavor.
- Olive Oil: Adds a velvety richness and authentic Mediterranean touch.
- Salt & Freshly Ground Black Pepper: Season to taste—freshly ground pepper 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 👇
How to Make Tzatziki
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 👇
What is Tzatziki Sauce?
Tzatziki is a traditional Greek sauce or dip made from Greek yogurt, cucumber, olive oil, and seasonings. It’s served chilled and is a staple in many Greek and Mediterranean dishes, known for its cooling and tangy qualities. You’ll often find it in dishes like gyros, souvlaki, or as a side with grilled meats and vegetables.
The Key to Perfect Creamy Tzatziki? It’s All About the Cucumber!
One of the secrets the Greek chef taught me: don’t skip salting and squeezing the cucumber. Cucumber contains a lot of water, and if you don’t drain it well, it will water down the sauce. After grating, salt the cucumber and let it sit, then press or squeeze out all the liquid. This is the trick to thick, creamy tzatziki that doesn’t separate.
Pro Tips to Make the Best Tzatziki
- I like full-fat Greek yogurt (trust me, it’s worth the extra calories) for the creamiest texture.
- As the Greek chef taught me, always salt and drain your cucumber—this can’t be overstated!
- Let the sauce chill for at least 30 minutes before serving for the flavors to blend.
- Fresh dill is best, but dried can work in a pinch (use 1/3 the amount).
- Freshly ground black pepper adds depth—skip the pre-ground!
- Want a no garlic version? Simply omit or reduce the garlic.
- If you prefer no dill, try mint, parsley, or chives for a twist.
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)
- Classic gyros
- Homemade falafel
- Juicy chicken patties or grilled chicken skewers
Substitutions and Variations
- Yogurt: Use non-dairy yogurt to make it vegan.
- Dill: Substitute with mint, parsley, or cilantro, or leave it out for a no dill tzatziki version.
- Garlic: Skip or reduce for a no garlic tzatziki. Roasted garlic is a great mellow alternative.
- Vinegar: Swap with fresh lemon juice if preferred.
- Cucumber: Try English cucumber (seedless), or even Persian cucumbers for a sweeter, crunchier result.
- Add-ins: Try a pinch of cumin or sumac for a unique twist.
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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
- 1-2 teaspoons White wine vinegar or fresh lemon juice (read notes)
- 1½ cups (350 g) Greek yogurt (preferably full-fat)
- 1 Small garlic clove finely crushed (optional, adjust to taste)
- 2 tablespoons Olive oil extra virgin
- Freshly ground black pepper to taste
- 1 tablespoon Fresh dill finely chopped (or more to taste)
Instructions
- Prepare the Cucumber: Grate the peeled cucumber using the coarse side of a box grater. Transfer the grated cucumber to a bowl and sprinkle with a pinch of salt. Toss gently to combine and let it sit for 10–15 minutes to draw out excess moisture. This step is optional but highly recommended (Read recipe notes)
- Make the Yogurt Base: While the cucumber is resting, prepare the yogurt base. In a medium bowl, whisk together: Greek yogurt, Crushed garlic (if using), white wine vinegar (or lemon juice for a citrusy touch), Olive oil, chopped fresh dill, A pinch of salt, and a few cracks of black pepper.
- Strain the Cucumber: Place the grated cucumber in a fine-mesh sieve, cheesecloth, or a clean kitchen towel. Squeeze or press out as much liquid as possible. This is crucial to achieve a thick, creamy sauce. Once drained, fold the cucumber into the prepared yogurt mixture.
- Mix and Serve: Stir the tzatziki until everything is well combined. Taste and adjust the seasoning—add more salt, pepper, vinegar, or dill as needed.
Video
Notes
- 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.
- White Wine Vinegar: White wine vinegar adds a delicate acidity without overpowering the other flavors. It’s slightly more subtle than lemon juice, letting the dill, garlic, and cucumber shine. You can substitute lemon juice if you prefer a citrus-forward profile.
- 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.
- Drain Well for Creamy Tzatziki: After salting, squeeze the cucumber through a fine-mesh sieve, cheesecloth, or clean kitchen towel. Removing as much moisture as possible gives your tzatziki a thick, luxurious texture that doesn’t separate after sitting.
- 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.
- Storage and Shelf Life: Store tzatziki in an airtight container in the refrigerator for up to 3–4 days. Stir it before serving, as natural separation may occur. Avoid freezing, as the texture of the yogurt and cucumber will change once thawed.
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.
Both work! White wine vinegar is more traditional and gives a subtle tang that balances the creamy yogurt. However, fresh lemon juice can be used for a citrusy twist. Just note that lemon juice has a more pronounced flavor, so you might want to start with less and adjust to taste.
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.
My go-to recipe when making tzatziki sauce. Very useful tips, thanks David.
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!