Tzatziki is my favorite creamy, yogurt-based sauce made with grated cucumber, fresh dill, zesty lemon juice, and garlic. It’s refreshing, cooling, and perfect for pairing with grilled meat and veggies, or set out as a party dip!

Authentic tzatziki sauce. — Photo: Gayle McLeod

Why You’ll Love This Tzatziki Sauce

I’ve learned that when I eat Mediterranean food, my body just feels better. I feel more energized, lighter, and overall healthier. That’s why I prioritize so many Mediterranean recipes on my website! And if there’s one Mediterranean sauce I make on repeat, it’s this Greek tzatziki sauce (aka cucumber yogurt sauce). Similar to hummus or tahini sauce, it’s one of those staple sauces that works with so many dishes. I love it spooned over chicken souvlaki or Greek chicken burgers, but honestly, it always finds its way onto my plate in one form or another! You’ll also love that it:

Takes less than 15 minutes. Minimal prep and no cooking required.
Uses simple ingredients. The classic base is strained yogurt, cucumber, and dill, with optional herbs like parsley, mint, or cilantro.
Perfect for Mediterranean meals. Traditionally served with grilled meats and gyros, but it’s just as good with grilled veggies or as part of a mezze platter.

Tzatziki Ingredients

While tzatziki is most closely associated with Greece, you’ll find versions of it in Turkey, Cyprus, and throughout the Balkans. Today, I’m sharing the classic, authentic-style tzatziki I make at home. You’ll need:

Greek Yogurt: To mimic the thick, creamy consistency of goat’s milk (in traditional Greek versions), full-fat Greek yogurt is ideal. But low-fat Greek yogurt works too. And if you’re dairy-free, be sure to check out my vegan tzatziki. It’s a great alternative!
Cucumber: Grating the cucumber gives tzatziki its signature light-but-chunky texture. And because you’re peeling the cucumber, you can use a garden cucumber (that typically has thicker skin) rather than an English cucumber, though either works.
Dill: Fresh dill is key here for that classic, herbaceous flavor.
Garlic and salt: I use two cloves, but feel free to add more if you love a bold garlic bite.
Olive Oil: A drizzle of extra-virgin olive oil rounds everything out.
Lemon Juice: Just a squeeze of fresh lemon juice brightens the whole sauce.

Find the printable recipe with measurements below.

How To Make Tzatziki Sauce

Step one of tzatziki sauce: grate the cucumber.

First, grate and drain the cucumber. After peeling and grating the cucumber, place it in a fine-mesh sieve over a bowl and press out as much liquid as possible. If you don’t have a sieve, a nut milk bag or cheesecloth works great, too. This step is key because excess moisture is the main cause of watery tzatziki!

Step two of tzatziki: mix everything together.

Then, mix it all together. Add all the ingredients to a bowl and stir until thick and creamy. Give it a quick taste and adjust as needed with more lemon juice, herbs, or salt.

Lastly, let it rest. For the best flavor, let the tzatziki chill in the fridge for a couple of hours. This gives the flavors time to meld. And yes, it really does make a difference!

Storage and Make-Ahead Tips

Store tzatziki in an airtight container in the fridge for 4 to 5 days. Keep in mind it may release a little extra moisture over time, just make sure to stir it before serving. I also don’t recommend freezing it, as cucumbers can become mushy and the yogurt may separate once thawed.

Ways to Dip, Drizzle, and Spread

Dip into it with my Greek fries, seed crackers, or sliced vegetables. And if you combine all of these on a table, it makes for the perfect mezze platter!
Drizzle it over grilled skewers like my chicken souvlaki or Greek chicken kabobs, spoon it onto meatballs (think pork meatballs or tuna meatballs), or serve it alongside baked salmon, roasted vegetables, zucchini fritters, or tabbouleh.
Spread it onto my Greek Chicken burgers instead of mayo, onto falafel flatbread with tomato slices and microgreens, or inside a gyro sandwich.

How to Pronounce Tzatziki?

If you’re wondering how to pronounce this recipe (as it seems to stump many people), it’s tsah–see–key. With an emphasis on tsah, which should sound like the zz sound in pizza. Don’t worry, I pronounced it incorrectly for a long time myself, but now you know!

Complete Your Mediterranean Meal

Falafel: The best vegetarian appetizer!
Greek Salad: A must-make side salad.
Baba Ganoush: The best smoky eggplant dip.
Lentil Salad: So refreshing and crunchy!
Greek Lemon Chicken: The tastiest chicken thighs.

If you try this tzatziki recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.

Best Tzatziki (Easy & Authentic)

Author: Lisa Bryan

4.95 from 70 votes

Read 150 Comments

Serves 8 servings

Prep Time 10

Total Time 10

Save Recipe Leave Review Print

Description

Tzatziki is a creamy, yogurt-based sauce that will brighten up any Mediterranean meal. Watch the quick video below to see how I make it!

Video

Equipment

Ingredients

▢ 1 medium cucumber, peeled and grated
▢ 1 ½ cups Greek yogurt
▢ 2 tablespoon roughly chopped fresh dill
▢ 2 garlic cloves, minced
▢ 2 tablespoons extra-virgin olive oil
▢ 1 tablespoon fresh lemon juice
▢ ½ teaspoon kosher salt

Instructions

Drain the cucumber. Drain the grated cucumber by pressing down on it over fine mesh sieve over a bowl. Alternatively, you could use a nut milk bag or cheesecloth and gently squeeze until all the moisture is out.
Mix together. Stir together the cucumber, yogurt, dill, garlic, oil, lemon juice and salt in a large mixing bowl, until everything is well combined. Let the mixture rest for a few minutes for the flavors to meld together. Taste test to see if you need to add any extra herbs, lemon juice, or salt.
Serve. Serve immediately or let it chill covered in the refrigerator for up to 4 days.

Lisa’s Tips

This recipe yields about 2 cups of tzatziki.
Storage tip: Keep tzatziki in an airtight container in the refrigerator for up to 5 days. Stir before serving, as a little moisture may separate over time.
Make-ahead tip: Tzatziki tastes even better after a few hours in the fridge, once the flavors have time to meld.

Nutrition

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This recipe was originally posted June 2020, but updated to include new photos and information for your benefit!