Greek Tzatziki Sauce Recipe

A bowl of tzatziki dip garnished with olive oil and dill, surrounded by sliced red peppers, carrots, and pita bread on a decorative plate.

5 from 4 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: 89kcal

Equipment

Ingredients

1 Large cucumber peeled
Salt to taste
1 cup 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

US Customary - Metric

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