This homemade tzatziki sauce is a tasty addition to any Greek meal. It combines Greek yogurt, cucumber, garlic, dill, and lemon juice for a creamy, tangy sauce that is perfect as a dipping sauce and a delicious topping for grilled meats.
Why this Recipe Works
Tzatziki sauce is a light and refreshing yogurt and cucumber dip that is a classic accompaniment to Greek and Mediterranean dishes like pita wraps, souvlaki kebabs, and other grilled meats. The sauce has fresh and tangy flavors and a creamy texture, and it also works great as an appetizer dip. Best of all it's incredibly simple and easy to make at home and can be done in less than 10 minutes, with no cooking required!
- Greek Yogurt - Traditionally, Greek tzatziki is made from strained sheep or goat's milk yogurt. But full-fat Greek yogurt works great and is easier to find in the US.
- Cucumber - English cucumber works best because they have smaller seeds and thinner skin. If using regular cucumbers, you'll need to peel the skin and cut away the seeds.
- Herbs - Fresh chopped dill or mint are common additions to authentic tzatziki sauce. Dry herbs will also work in a pinch. Just use 1 teaspoon of dry herbs to replace 1 tablespoon of fresh herbs.
- Grate the cucumber using the large holes of a box grater then squeeze out the excess water using a kitchen towel. It's key to get as much of the water out as possible to get the proper consistency for the sauce.
- Stir together the cucumber and all of the remaining ingredients in a small mixing bowl. For the best flavor, refrigerate for 30 minutes to allow the flavors to meld. Top with a drizzle of olive oil before serving.
- For best results use full-fat Greek yogurt. It will give the sauce a creamy and rich texture.
- The cucumber juices can be used for a refreshing cucumber lemonade or cocktail.
- To make the sauce thinner, you can add more lemon juice or some of the cucumber juices. To make it thicker, add more yogurt.
- If you're not a fan of garlic, you can start with 1 clove and add more to taste.
- If you want a smoother texture, you can use a food processor to blend everything together.
Store the sauce in an airtight container and refrigerate for up to 1 week.
Yes, you can use dried dill, but you'll need to use less. Start with 1 teaspoon and adjust to taste.
Yes, you can make the sauce a day or two ahead of time and keep it in the refrigerator. The flavors will actually improve as it sits.
What to Serve with Tzatziki
This versatile tzatziki sauce can be used in many different ways. The simplest serving option is as a dip with pita bread and fresh or grilled veggies. One of my absolute favorite pairings for tzatziki is with my chicken souvlaki kebabs. Here are a few other tasty options:
Homemade Tzatziki Sauce
- ½ cup grated cucumber
- 1 cup Greek yogurt
- 1 clove garlic, grated or finely minced
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Grate the cucumber using the large holes of a box grater then squeeze out the excess water by wringing it in a kitchen towel.
- Stir together the cucumber and all of the remaining ingredients in a small mixing bowl. Refrigerate for 30 minutes to allow the flavors to combine. Top with a drizzle of olive oil before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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