This tzatziki sauce is creamy, tangy, and ultra-refreshing. It’s a true staple in any Mediterranean kitchen! As a professional chef, I’ve tested dozens of variations, and this one nails the balance of texture and flavor. The drained cucumber prevents the sauce from being watery, and just the right amount of garlic is added for a sensational bite. It’s finished with a pop of lemon zest to add brightness and fresh herbs.
It’s my go-to for layering flavor into grain bowls, topping roasted vegetables, pairing with grilled meats, or serving as a dip with warm pita. Master this recipe once, and you’ll find yourself making it weekly. It’s also naturally healthy, full of protein and probiotics from the yogurt, and packed with fresh herbs, lemon, and cucumber.
What Is Tzatziki Sauce?
Tzatziki is a traditional Greek dip made from thick yogurt, grated cucumber, garlic, olive oil, lemon juice, and herbs like dill or mint. It’s served cold and is known for its tangy, creamy flavor, making it the perfect cooling contrast to bold or spicy dishes.
I first tasted tzatziki while traveling through Greece, where it used to cut through richness and round out grilled meats and seafood. It’s simple, but when done well, it’s the sauce that ties the entire dish together: crisp, vibrant, and full of flavor.
Ingredient Notes
Greek Yogurt: Use full-fat, strained Greek yogurt for the creamiest texture and authentic tang. Avoid non-strained or low-fat versions; they can make the sauce runny or bland.
If you’re dairy-free, opt for a thick plant-based yogurt (like cashew or coconut) with no added sweeteners.
Persian Cucumbers: These nearly seedless cucumbers grate beautifully and don’t require peeling. If using English cucumbers, scoop out the seeds to avoid extra water. Always salt and drain the grated cucumber; it’s the difference between thick, luscious tzatziki and a watery mess.
Garlic: Raw garlic gives tzatziki its signature bite, but it can overpower if not balanced. Let minced garlic sit in the lemon juice for a few minutes to mellow its sharpness before mixing it in.
Lemon Juice and lemon zest: Most recipes stop at lemon juice, but adding the zest brings a hit of citrusy aroma and color that makes the flavor pop. Zest the lemon before juicing, and only pass over each section once to avoid bitterness.
Dill and Mint: I like using both. Dill adds softness and familiarity, while mint gives a bright, refreshing edge.
Finey chop the herbs just before using for max freshness, and don’t be afraid to mix in parsley or tarragon for variation.
Salt: Salt will actually make this yogurt dip become perfectly balanced by bringing out the sweetness in both the cucumber and the yogurt.
Find the full recipe with ingredients and directions below.
Step-by-Step: Making the Sauce
This visual guide walks you through exactly how to make tzatziki sauce, light, creamy, and full of flavor every time.
Place the Yogurt and Prep the Cucumber: Spoon the Greek yogurt into a large mixing bowl. Grate the cucumber and place it into cheesecloth (or a clean towel) set over a small bowl. Sprinkle with a generous pinch of salt and toss gently; this helps draw out excess water while you prep the rest.
Prep Garlic, Herbs, and Lemon: Grate the garlic using a Microplane for an even texture. Finely chop the dill and mint, then zest and juice the lemon, keeping the zest reserved for garnish.
Squeeze and Combine: Fold up the salted cucumber in the cloth and squeeze tightly to extract as much liquid as possible. Discard the liquid and add the grated cucumber, garlic, and herbs to the yogurt. Stir everything together until thoroughly combined.
Season and Garnish: Add salt and freshly cracked black pepper to taste, mixing well. Transfer to a serving bowl and garnish with a drizzle of olive oil, fresh herbs, and a sprinkle of lemon zest. If you have time, chill it for at least 30 minutes; this helps the garlic mellow, the herbs infuse, and the flavor comes together beautifully.
Easy Tzatziki Sauce Recipe
Equipment
Ingredients
- 2 cups Greek yogurt (such as Fage — I use the 4% for a richer taste)
- 2 Persian cucumbers, grated
- 2 large (or 3 small) cloves garlic, minced
- 1 tbsp fresh dill, finely chopped (reserve a small pinch for garnish)
- 2 tbsp fresh mint, finely chopped (reserve a small pinch for garnish)
- 1 tbsp fresh lemon juice, plus zest for garnish
- 1/2 tsp Kosher salt
- Freshly cracked black pepper, to taste
- Olive oil for drizzling
Instructions
- Place the Greek yogurt in a large mixing bowl.
- Grate the cucumbers onto a cheesecloth or clean towel. Sprinkle with salt and let sit for 5–10 minutes to draw out moisture.
- Mince the garlic and finely chop the dill and mint. Add them to the yogurt.
- Zest the lemon and set aside the zest for garnish. Juice the lemon and stir it into the yogurt mixture.
- Wrap the salted cucumber in the towel and squeeze out as much moisture as possible. Add the dry cucumber to the bowl.
- Add kosher salt and freshly cracked black pepper to taste. Stir until everything is well combined.
- Transfer to a serving bowl and top with a drizzle of olive oil, reserved lemon zest, and extra herbs if desired. Serve chilled.
Notes
Nutrition
How to Use Tzatziki Sauce?
This creamy, tangy tzatziki is one of the most versatile sauces in my kitchen. Use it as a dip, spread, or drizzle; it adds a cool, herbaceous finish to almost everything.
Build a Mezze Platter: Serve tzatziki alongside other Mediterranean dips, such as roasted red pepper spread, tirokafteri, silky homemade hummus, whipped feta, and crispy pan-fried saganaki. Add warm pita, olives, and fresh veggies for the ultimate appetizer spread.
Salads: Drizzle it over mixed greens, spoon it over cucumber tomato salad, or corn salad, or tabbouleh for a fresh, creamy upgrade.
Vegetables: Pair with air fryer broccoli, roasted root vegetables, sautéed kale, or roasted beets. It also complements roasted peppers, and roasted tomatoes beautifully.
Proteins: Use as a sauce for poached chicken, shredded chicken, grilled lamb, or salmon. It’s also great with a soft-boiled egg for a protein-rich snack or brunch side.
How to Store
Tzatziki is an excellent make-ahead dip — the flavors actually get better after a few hours in the fridge.
Refrigerator: Store in an airtight glass jar or container for 5 to 7 days. Stir before serving, as natural separation may occur.
Freezer (Not Recommended): You can freeze tzatziki, but the texture will likely change. The yogurt may separate and become watery once thawed. For the best creamy consistency, keep it refrigerated and enjoy fresh.
More Favorite Dips and Sauces to Try
- Homemade Hummus
- Tirokafteri
- Tahini Sauce
- Dill Sauce
- Pistachio Pesto
- Guacamole
- Mango Salsa
- Peanut Sauce
- Nuoc Cham Sauce
