Cool, thick, and refreshing, homemade tzatziki sauce is a Greek classic I love spooning onto everything. It takes about 10 minutes to prepare with no cooking required. Let the salted, grated cucumber rest for 5 minutes while you prep the other ingredients, then squeeze and mix. Serve with warm pita, crisp vegetables, grilled meats, or sandwiches. If you have time, chill it for 30 minutes before serving so the flavors can meld.
On several trips island-hopping throughout Greece, I enjoyed tzatziki where it originated. Those meals shaped the thick, scoopable texture I aim for when making it at home.
It’s the perfect sauce for long, hot days when you want something quick, cooling, and bursting with fresh summer flavor.
Table of Contents
- What Is Tzatziki Sauce?
- Key Ingredients for the Best Tzatziki
- How to Keep Tzatziki from Getting Watery
- How to Make Tzatziki Sauce
- Easy Tzatziki Sauce Recipe
- What to Serve with Tzatziki
- Make-Ahead & Storage Tips
- Tzatziki FAQs
- More Dips, Sauces, and Spreads
What Is Tzatziki Sauce?
Tzatziki is a traditional cold Greek yogurt-and-cucumber sauce made with garlic, olive oil, and fresh herbs, typically dill and mint. The strained yogurt gives it a signature tang and a rich, substantial texture that makes it a true sauce or dip, not a loose, pourable dressing.
Traditionally, tzatziki is made with strained sheep’s-milk yogurt, although goat’s-milk yogurt and sheep-and-goat blends are also used regionally, reflecting local dairy traditions throughout Greece. Today, strained cow’s-milk yogurt is the most common choice in Greece and abroad, and it’s what I use in this recipe. Choose whichever variety you prefer, as long as it is full-fat and strained. “Greek yogurt” simply describes its concentrated, strained consistency, not the type of milk used to make it.
Key Ingredients for the Best Tzatziki
Tzatziki has a short ingredient list, so every choice matters. Thick, strained yogurt and well-drained cucumber make the creamy base, while fresh herbs, garlic, and lemon add brightness. I drizzle olive oil on top for flavor and a beautiful presentation rather than mixing it in with the other ingredients.
Best Yogurt to Use
Choose full-fat strained Greek yogurt that mounds on a spoon and holds soft peaks. This concentrated consistency is more important to the finished texture than the type of milk used. Icelandic-style skyr is a suitable substitute, although it is not traditional and may taste slightly less rich.
For a dairy-free version, use plain, unsweetened Greek-style almond, cashew, or mild coconut yogurt. If it appears loose, strain it through cheesecloth for 20 to 30 minutes before using.
Best Cucumber to Use
Persian cucumbers are my first choice because their thin skins and tiny seeds require very little preparation. English cucumbers also work well and generally do not need to be peeled or seeded. If the center appears especially watery or contains large seeds, scoop it out before grating. Peel and seed standard garden cucumbers, which have thicker skins and a higher water content.
I prefer grated cucumber because it blends evenly into the yogurt. If grating isn’t possible, finely chop it for a chunkier texture. Measure the grated or chopped cucumber, then salt, let rest, drain, and squeeze thoroughly.
Garlic, Dill, Mint, Lemon, and Olive Oil
Garlic: Raw garlic gives tzatziki its characteristic bite. For a gentler flavor, let the grated or minced garlic sit in the lemon juice for three to five minutes before mixing.
Dill and mint: I love using both for their complementary flavors and brightness. Fresh dill adds a grassy, savory flavor, while mint brings a clean, cooling finish. Chop them just before mixing to preserve their color and aroma. Prefer just one herb? Follow the total herb amount in my recipe card and use 3 tablespoons of either fresh dill or fresh mint.
Lemon: Fresh lemon juice sharpens the yogurt’s tang, while the zest adds fragrance without additional acidity (make sure to zest the lemon first before you juice it). Red wine vinegar can replace the juice, but use slightly less because its flavor is sharper.
Kosher salt: Salt seasons the yogurt and helps draw excess moisture from the cucumber. Use a generous pinch for the cucumber and ½ teaspoon for the dip, then taste and adjust after mixing.
Extra-virgin olive oil: I drizzle a good-quality finishing olive oil over the sauce just before serving. It adds fruity flavor and gives the tzatziki a beautiful finish.
How to Keep Tzatziki from Getting Watery
Watery tzatziki almost always starts with cucumber that has not been drained thoroughly. Cucumbers naturally contain a great deal of water, and grating breaks open their cells. As you grate, you’ll even notice liquid pooling on your cutting board. If that cucumber is added without being thoroughly drained, the moisture seeps into the yogurt as the sauce chills and rests, causing it to loosen and separate.
The key is how the cucumber feels after you squeeze it: compact and barely damp. Press it hard, and you should see no steady drips, just a drop or two at most. That is when you know it’s ready to add to the yogurt!
After 19+ years in professional kitchens, squeezing the cucumber is still the number one step I never skip. Removing that excess moisture makes the difference between a thick, scoopable sauce and a watery one!
How to Make Tzatziki Sauce
Ready for a cool, thick bowl of tzatziki? Let’s make it!
Place the Yogurt and Prep the Cucumber
Spoon the strained Greek yogurt into a large mixing bowl. Coarsely grate the cucumber, or finely chop it if needed, then measure before draining. Place it in cheesecloth, a clean kitchen towel, or a fine-mesh sieve. Sprinkle with a generous pinch of kosher salt and let it rest for 5 minutes while you prepare the remaining ingredients.
Prep Garlic, Herbs, and Lemon
Finely grate the garlic with a Microplane for a smooth texture, then finely chop the dill and mint. Zest and juice the lemon, reserving a little zest and a few herbs for garnish. For a gentler garlic flavor, you can let the grated garlic sit in the lemon juice for 3 to 5 minutes while you finish prepping.
Squeeze and Combine
Gather the cloth around the cucumber and squeeze firmly to remove the released liquid. If using a sieve, press the cucumber firmly against the mesh. It is ready when it feels compact and barely damp. Add it to the yogurt along with the garlic, herbs, and lemon juice, then fold gently until evenly incorporated.
Season, Chill, and Garnish
Season with ½ teaspoon kosher salt and freshly cracked black pepper, then taste and adjust as needed. You can serve the tzatziki right away, or chill it for 30 minutes if you have time so the flavors can meld. Transfer to a serving bowl and finish with a drizzle of extra-virgin olive oil, fresh herbs, and the reserved lemon zest.
⭐️⭐️⭐️⭐️⭐️ “Perfect texture and flavor. The moisture control tip is a game changer.” Molly Gilmore
Easy Tzatziki Sauce Recipe
Easy Tzatziki Sauce Recipe
Equipment
Ingredients
- 2 cups full-fat strained Greek yogurt
- 1 cup grated or finely chopped cucumber, measured before salting and squeezing
- 2 large or 3 small garlic cloves, finely grated or minced
- 1.5 tablespoons fresh dill, finely chopped, plus more for garnish
- 1.5 tablespoons fresh mint, finely chopped, plus more for garnish
- 1 tablespoon fresh lemon juice, plus zest for garnish
- 1/2 teaspoon kosher salt, plus a generous pinch for the cucumber
- Freshly cracked black pepper, to taste
- Extra-virgin olive oil, for drizzling
Instructions
- Place the Greek yogurt in a large mixing bowl.
- Coarsely grate the cucumber, or finely chop it if needed. Measure 1 cup, then place it in cheesecloth, a clean kitchen towel, or a fine-mesh sieve. Sprinkle with a generous pinch of kosher salt and let it rest for 5 minutes while you prepare the remaining ingredients.
- Finely grate or mince the garlic and finely chop the dill and mint. Zest the lemon, reserving the zest for garnish, then measure 1 tablespoon of lemon juice.
- Squeeze the salted cucumber for 30 to 60 seconds, or until it feels compact and barely damp. If using a sieve, press firmly against the mesh. When pressed hard, it should release no steady drips and, at most, only a drop or two.
- Add the drained cucumber, garlic, herbs, and lemon juice to the yogurt. Stir gently until evenly combined.
- Season with the ½ teaspoon kosher salt and black pepper, then taste and adjust as needed. You can serve right away or chill for 30 minutes to let the flavors meld.
- Transfer to a serving bowl. Drizzle with extra-virgin olive oil and garnish with the reserved lemon zest and additional fresh herbs.
Notes
- Herbs: I like using both dill and mint. If you prefer just one, use 3 tablespoons of either fresh dill or fresh mint.
- Cucumbers: Persian and English cucumbers work best. Peel and seed standard garden cucumbers before grating or finely chopping.
- Yogurt: Use full-fat strained Greek yogurt for a thick, creamy texture. For a dairy-free version, choose plain, unsweetened Greek-style plant yogurt and strain it first if it appears loose. This adds preparation time.
- Optional garlic tip: For a gentler flavor, let the grated or minced garlic sit in the lemon juice for 3 to 5 minutes while you finish prepping.
- Olive oil: Use a good-quality finishing oil and drizzle as much as you like over the sauce just before serving.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Freezing is not recommended because it can affect the texture.
Nutrition
What to Serve with Tzatziki
I love serving tzatziki as a dip or part of a mezze spread, or spooning it over grilled proteins and warm vegetables for a cool, creamy contrast.
Pita, Veggies, and Mezze
Serve tzatziki with warm pita, olives, sliced cucumbers, cherry tomatoes, radishes, carrots, or crisp romaine leaves. It also belongs on a Greek-inspired mezze platter with red pepper spread, tirokafteri, whipped feta, and crispy pan-fried saganaki.
Chicken, Lamb, Salmon, and Bowls
Spoon tzatziki over grilled lamb, salmon, roasted chicken, grilled chicken, or chicken souvlaki. It also works beautifully as a finishing sauce for grain bowls, rice bowls, falafel bowls, or a quick lunch with shredded chicken, poached chicken , or a soft-boiled egg.
Salads and Vegetables
Use tzatziki in place of a creamy dressing on mixed greens, cucumber tomato salad, corn salad, or grain salads like tabbouleh. It also pairs well with roasted beets, roasted peppers, roasted vegetables, sautéed kale, air fryer broccoli, and other simply cooked vegetables.
Make-Ahead & Storage Tips
The beauty of tzatziki is that the garlic, herbs, and lemon have time to meld with the yogurt as it chills! For the best flavor, refrigerate it for at least 30 minutes before serving if you have time, or prepare it up to 2 days in advance.
Store homemade tzatziki in an airtight container in the refrigerator for 3 to 4 days. A little liquid may rise to the surface as it sits. This is normal, especially with yogurt-based sauces. Simply stir it back in before serving to restore the creamy texture.
I don’t recommend freezing tzatziki! The cucumber and yogurt contain too much water, so the sauce separates and turns grainy after thawing. For the best texture, keep tzatziki refrigerated and serve it cold.
Tzatziki FAQs
Can I use regular yogurt?
Regular, unstrained yogurt is not the best choice for tzatziki because it contains too much water and can make the sauce thin. For the best texture, use full-fat strained Greek yogurt. If regular yogurt is your only option, strain it through cheesecloth for 30 to 60 minutes before mixing.
Can I use dried dill?
Fresh dill gives tzatziki the brightest flavor, but dried dill works in a pinch. Use about one-third the amount of dried dill as fresh. For example, use 1 teaspoon dried dill in place of 1 tablespoon fresh. Let the tzatziki chill for at least 30 minutes so the dried herb can soften and bloom in the yogurt.
How do I make tzatziki less garlicky?
Start with 1 small garlic clove, then add more to taste. Chilling the tzatziki for 30 to 60 minutes also helps soften the garlic’s sharpness.
Can I make tzatziki thinner, like cacık?
Yes. For a looser, spoonable sauce similar to Turkish cacık, whisk in 1 to 2 tablespoons of cold water, reserved whey, or lemon juice until it reaches your preferred consistency. Add the liquid gradually so the sauce does not become too thin.
More Dips, Sauces, and Spreads
Love a good dip? Here are a few more delicious ones to try!
My silky homemade hummus is another classic mezze staple, velvety smooth and perfect with warm pita, crisp vegetables, and Mediterranean spreads.
Want a Greek dip with a little more punch? Try tirokafteri, a creamy, spicy feta dip that pairs beautifully with pita, grilled meats, and vegetables.
For a nutty, versatile drizzle, my tahini sauce is perfect for falafel, grain bowls, roasted vegetables, salads, and grilled proteins.
For gatherings, my chunky, fresh guacamole is always a reliable dip for chips, tacos, and vegetable platters.
