Creamy tzatziki is one of my go-to sauces for dressing up a grilled chicken wrap, making a pita sandwich, or simply dipping fresh veggies into. Maybe it’s my Greek roots, but I can put this on anything! This popular Greek sauce also stirs together so easily with just a handful of humble ingredients, so it’s quick to whip up when you need something to pull a meal together or just to snack on.
When I tested this recipe, I found the flavor improved after it chilled in the fridge. Even just an hour made a big difference. That short chill allowed time for the fresh herbs and garlic to season the cucumbers and yogurt. I also like to brighten it with lemon juice and enrich it with a few glugs of olive oil for even more flavor. It’s a wonderfully complex condiment for how short the ingredient list is!
What Is Tzatziki?
Tzatziki is a creamy yogurt sauce that’s a staple in Greek cuisine. Made with thick Greek yogurt, grated cucumber, olive oil, garlic, and fresh herbs, it is a cooling sauce or dip that goes well with a variety of dishes, from salads to sandwiches. Typically, it’s served alongside grilled meats or kabobs made of chicken, lamb, or beef. I really enjoy it spread onto pita bread along with hummus, then stuffed with falafel, crunchy lettuce, and some fresh tomatoes.
Key Ingredients
Here are the main ingredients you need to make the best tzatziki. The full list, along with measurements, can be found in the recipe card below.
Cucumber — Persian cucumbers or an English cucumber are the best options for tzatziki sauce as they are seedless and have a very thin skin. If you use a regular cucumber with a thick skin and seeds, peel and seed the cucumber before starting the recipe. Excess moisture from the seeds can cause the sauce to turn out watery, and a tough, bitter skin can affect its flavor and creamy consistency.
Thick yogurt — plain Greek yogurt is all you need. I prefer using whole milk yogurt for the richest cucumber sauce, but low-fat would work, too. For a richer sauce, you can swap the yogurt for labneh (a Middle Eastern yogurt cheese) or a portion of the yogurt for sour cream.
Herbs — chopped fresh dill and fresh mint add flavor to the sauce, with mint enhancing its refreshing nature.
Olive oil — extra virgin olive oil adds richness to the Greek sauce.
Lemon juice — lemon juice brightens the flavor and makes all the other flavors pop. You can use white vinegar or red wine vinegar in place of the lemon juice to add more acidity to the dip. This swap is a great option if you want to use the tzatziki more like a salad dressing!
Do I Have To Use Greek yogurt?
If you want a thick, creamy sauce, then you should use Greek yogurt. Regular yogurt is typically runny and less rich than Greek yogurt, and once combined with the grated cucumbers, lemon juice, and olive oil, the sauce turns very runny. The flavor of Greek yogurt is also tangier, which is part of tzatziki’s signature taste. The sauce will still taste delicious made with regular plain yogurt, but you’ll be missing out on the thickness, tanginess, and some creaminess that I think really make tzatziki special.
How Far In Advance Can I Make Tzatziki?
This yogurt dip will keep well in an airtight container in the refrigerator for up to 4 days, so you can easily make it a day or two ahead of time. It also tastes better a few hours after it is made, so I highly recommend making it in advance! It may separate slightly over time, so just give it a quick stir before serving.
Pro Tips For Making This Recipe
For a thick, creamy tzatziki, squeeze the grated cucumber. Cucumber contains a lot of moisture, and will turn the yogurt runny. If you want a thick tzatziki, you need to squeeze out as much excess water as possible from the cucumber. If you have time, season the cucumber with about ½ teaspoon of salt and let it sit for 5 to 10 minutes before wringing to release even more moisture. This is great for dips or to spread on wraps or sandwiches.
For a thinner, saucy consistency, don’t squeeze the cucumber. This added moisture from the cucumber, as mentioned above, will thin the yogurt. It’s up to you, and how you plan to use it, if you want a thinner consistency. This thinner tzatziki can be great for drizzling over roasted vegetables, salads, or rice bowls.
If you don’t have fresh garlic cloves or fresh herbs, use ½ teaspoon garlic powder and 2 teaspoons of dried herbs, and let the tzatziki sit for 1 hour in the refrigerator before serving.
How To Make Tzatziki
Here’s an overview of steps with images showing how to make the best tzatziki recipe. Detailed instructions are in the recipe card below.
1. Grate the cucumber using a box grater.
2. Place it onto a lint-free kitchen towel or cheesecloth.
3. Squeeze out as much liquid as possible.
4. Add the cucumber, yogurt, garlic, herbs, olive oil, lemon juice, salt, and pepper to a medium bowl.
5. Stir to combine.
6. Transfer to a serving bowl and garnish with more olive oil, black pepper, and more chopped fresh herbs. I recommend making the sauce ahead of time to chill for a bit before serving!
Tzatziki Recipe
Homemade Tzatziki is super creamy and made with yogurt, dill, and cucumbers. It comes together easily in just a few minutes with very simple ingredients. Serve it alongside a fresh veggie tray or as a spread!
Save Recipe Saved!
Print Recipe
Instructions
-
Grate the cucumber on the largest holes of a box grater. (You can peel it if you like, but it is not necessary.) Place it onto a lint-free kitchen towel and wring out as much moisture as possible.
-
In a medium bowl, stir to combine the cucumber, yogurt, garlic, dill and/or mint, olive oil, lemon juice, salt, and pepper. Add more lemon juice and salt, to taste.
-
Transfer to a serving bowl and garnish with more olive oil, black pepper, and more chopped fresh dill or mint, if you like. Serve alongside warm pita and vegetable crudités.
Notes
- If you have time, let the tzatziki chill for at least 1 hour before serving. This will allow time for the garlic and herbs to infuse in the yogurt for a more flavorful tzatziki.
- Make a double batch. This tzatziki recipe yields a generous 2 cups of sauce, but if you’re entertaining a large crowd, feel free to double the recipe!
Nutrition
Calories: 179kcal | Carbohydrates: 12g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 639mg | Potassium: 447mg | Fiber: 1g | Sugar: 7g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 196mg | Iron: 1mg
*Nutrition Disclaimer
Ways To Use Tzatziki
You can use tzatziki as a sauce or dip, depending on how thick you make it! As a thick sauce, I love to dollop it into a wrap loaded with air fryer falafel and pickled red onions, or onto a chicken shawarma wrap. I also like to use it to jazz up my chicken burgers or veggie burgers with a little Greek flair.
Tzatziki is great alongside a fresh Greek salad or cucumber tomato salad, or generously spooned onto baked chicken legs or air fryer cod.
I sometimes make a thinner sauce by not removing as much liquid from the cucumber to use as a tangy salad dressing or to drizzle over rice bowls made with cilantro lime rice and cubed air fryer salmon.
It’s excellent for dipping pita chips or air fryer turkey meatballs for an easy appetizer. For a satisfying snack, slice up fresh veggies to dip into tzatziki. Or add it to a crudité platter or mezze platter to impress your guests.
More Sauce Recipes To Try
If you enjoyed my homemade tzatziki recipe, try one of these easy sauce recipes next!
Zesty horseradish sauce whisks together in a few minutes with simple ingredients. I love it alongside roast beef!
My easy marinara sauce recipe is so versatile: Toss it with pasta, use it as the base for pizza, or serve it as a dipping sauce for mozzarella sticks.
Smokey, sweet BBQ sauce lasts for 2 weeks in the refrigerator and is freezer-friendly, so you can always have it on hand to add flavor to a variety of dishes.
Creamy and packed with fresh herbal flavor, green goddess dressing can be made in your food processor or blender. Not only is it a lovely salad dressing, you can also use it as a dip, marinade, and more!
Pesto is a classic Italian sauce made with fresh basil and other flavorful ingredients. Feel free to make a big batch and freeze it in ice cube trays for up to 6 months.
If you’ve tried this tzatziki recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
