Greek Tzatziki Sauce Recipe

5 from 3 votes

Creamy and refreshing, this authentic Greek tzatziki sauce recipe is quick, easy, and perfect with pita, gyros, or grilled meats. A true traditional Greek dip!

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Greek

Keyword: dip, yogurt

Servings: yields

Calories: 41kcal

Equipment

Ingredients

1 Large cucumber peeled
Salt to taste
1-2 teaspoons White wine vinegar or fresh lemon juice (read notes)
1½ cups 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)

US Customary - Metric

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