This Easy Homemade Tzatziki Sauce is cool, creamy, garlicky, and packed with fresh cucumber and dill. It comes together in about 10 minutes with Greek yogurt, lemon juice, olive oil, and a few simple ingredients.
It's one of my favorite sauces for grilled chicken, lamb kebabs, salmon kabobs, pita wraps, rice bowls, and fresh vegetables. Once you make it at home, it is hard to go back to the store-bought version.
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Quick Look
- Flavor: Cool, creamy, tangy, garlicky, fresh dill
- Key ingredients: Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill
- Prep time: 10 minutes
- Chill time: Optional, but 30 minutes improves the flavor
- Best served with: Pita, fresh vegetables, grilled chicken, lamb kebabs, salmon, gyros, or rice bowls
What is Tzatziki Sauce?
Tzatziki is a Greek yogurt sauce made with cucumber, garlic, lemon juice, olive oil, and fresh herbs like dill or mint. It is cool, creamy, tangy, and refreshing, which makes it perfect for balancing grilled meats, warm pita, and Mediterranean-inspired bowls.
You can serve it as a dip, sauce, spread, or topping for everything from chicken souvlaki and lamb kebabs to vegetables and sandwiches.
Why this Recipe Works
- Cool, creamy, and fresh - This homemade tzatziki sauce has the perfect balance of tangy Greek yogurt, crisp cucumber, fresh dill, lemon juice, and garlic. It's light and refreshing, but still rich enough to use as a dip, sauce, or spread.
- Thick, not watery - Grating and squeezing the cucumber before mixing keeps this Greek yogurt cucumber sauce thick and creamy. It's a simple step, but it makes a big difference in the final texture.
- Quick and easy - This easy tzatziki sauce comes together in about 10 minutes with simple ingredients and no cooking required.
- Better than store-bought - Fresh garlic, lemon juice, olive oil, and dill give this homemade Greek yogurt sauce a brighter flavor than most store-bought versions.
- Pairs with so many meals - Use it as a dip for pita and fresh vegetables, a sauce for grilled chicken, lamb kebabs, salmon kabobs, and kofta, or a spread for wraps, burgers, and sandwiches.
Ingredient Notes
- Greek yogurt: Use plain Greek yogurt for the thickest, creamiest sauce. Whole milk Greek yogurt gives the richest flavor, but low-fat also works.
- Cucumber: English cucumber is easiest because it has thin skin and fewer seeds. Grate it, then squeeze out as much liquid as possible.
- Garlic: Fresh garlic is best. Start with one clove for a milder sauce or use two if you like it extra garlicky.
- Dill: Fresh dill gives tzatziki its classic bright flavor. Mint is also common and can be used along with or instead of dill.
- Lemon juice: Fresh lemon juice adds tang and helps brighten the yogurt.
- Olive oil: A small amount gives the sauce a smoother texture and richer finish.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Homemade Tzatziki Sauce
- Grate the cucumber on the large holes of a box grater, then place it in a clean kitchen towel or a few layers of paper towels. Squeeze firmly to remove as much liquid as possible to achieve the proper consistency for the sauce.
- Add the drained cucumber to a bowl with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper. Stir until well combined, then taste and adjust the seasoning as needed.
You can serve the tzatziki right away, but it is even better after it has chilled for 30 minutes, so the flavors have time to blend.
Recipe Tips
- For best results use full-fat Greek yogurt. It will give the sauce a creamy and rich texture.
- The most important step is squeezing the grated cucumber really well. Cucumbers release a lot of water, and removing that excess moisture keeps the tzatziki thick and creamy instead of thin and watery.
- The cucumber juices can be used for a refreshing cucumber lemonade or my cucumber mocktail.
- 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.
Storage
Store tzatziki sauce in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving, since a little liquid may separate as it sits.
I do not recommend freezing tzatziki. The yogurt and cucumber can become watery and grainy after thawing.
FAQs
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 tzatziki several hours ahead or up to 1 day in advance. The flavor gets even better after chilling.
Squeeze as much liquid as possible from the grated cucumber before mixing it with the yogurt. Using thick Greek yogurt also helps keep the sauce creamy.
Store it in an airtight container in the refrigerator for 3 to 4 days. Stir before serving if any liquid separates.
Greek yogurt works best because it is thicker and has a tangier flavor. If using regular yogurt, strain it first so the sauce does not turn out too thin.
What to Serve with Tzatziki
Tzatziki is one of those sauces that works with almost everything in a Mediterranean-inspired meal. Serve it as a dip with pita and fresh vegetables, or spoon it over grilled meats, rice bowls, and wraps.
It is especially good with:
📖 Recipe
Homemade Tzatziki Sauce
Ingredients
- ½ cup grated cucumber, squeeze out as much liquid as possible
- 1 cup Greek yogurt
- 1 clove garlic, grated or finely minced
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Notes
- For best results use full-fat Greek yogurt. It will give the sauce a creamy and rich texture.
- The most important step is squeezing the grated cucumber really well. Cucumbers release a lot of water, and removing that excess moisture keeps the tzatziki thick and creamy instead of thin and watery.
Nutrition
* 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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