You’re in for a treat today; this authentic Greek Tzatziki sauce recipe comes to us from the Greek island of Paros! Tzatziki is a creamy Greek yogurt sauce with cucumbers and fresh garlic. This is a versatile sauce that is the perfect accompaniment to many Mediterranean dishes. You can also slather it on your sandwiches; or simply use it as a dip with warm pita and your favorite vegetables!
This simple recipe comes together in 15 minutes. Be sure to watch the video below for how to make it!
A few months back, my friend Cheryl Sternman Rule sent me a copy of her gorgeous book Yogurt Culture. And as the subtitle of the book states, Cheryl takes a detailed global look at how to make, bake, sip, and chill the world’s creamiest healthiest food! 300 pages worth of wonderful recipes utilizing yogurt with original stories weaved in between.
And of course, one recipe that immediately jumped at me is the Greek Tzatziki sauce recipe!
Greek Tzatziki Sauce
So the short story of this Tzatziki sauce recipe–it came from the Greek island of Paros, where Stella Leonetti serves it regularly in her restaurant called Rafeletti. As authentic as they come, but I’ve pared it down a bit to fit my small family’s needs.
This is an intense and creamy tzatziki with three star ingredients: Greek yogurt, cucumber, and garlic.
A few important tips for best results
1- To make tzatziki, start by grating the cucumber in your food processor with a pinch of kosher salt. I like to use English seedless cucumbers that have been at least partially peeled. Make sure that you drain the cucumbers very well over a mesh sieve. You can do this step ahead of time, or if you’re in a rush, it’s helpful to place the grated cucumber in a clean kitchen cloth or a heavy napkin and squeeze all the liquid out.
2- I like to mix my actual tztaziki sauce by hand in a large bowl. First, combine the garlic with white vinegar, extra virgin olive oil, and a pinch more salt. Add the drained cucumber. Finally, stir in the strained yogurt (I use fat-free Greek yogurt, but the original recipe calls for full fat Greek yogurt.) Make sure to stir until everything is well combined.
3- For best taste and texture, cover tztaziki sauce tightly and refrigerate for a couple of hours before use.
4- If you’re not sure you can handle this much garlic, start with half the amount of garlic the first time you try it.
5- To change things up, feel free to stir in a little bit of fresh dill or mint (about 1 tablespoon or so should be sufficient.)
Ways to Use Tzatziki
Tzatziki sauce is versatile; there are so many ways to enjoy it. For an easy appetizer or snack, I love to serve Tzatziki with warm bread and sliced vegetables. But it makes a perfect topping for Mediterranean-style baked potato; or next to stuffed snapper or pan-seared trout; lamb chops; chicken souvlaki; shawarma and more! I also use it simply as a sandwich spread.
Make ahead and Storage Instructions
You can make tzatziki sauce ahead of time. It’s best to store it in the fridge in a tightly-covered glass container. Use it within 2 to 4 days.
Watch Video for How to Make Tzatziki:
More Recipes to Try:
Koftedes: Greek-Style Meatballs
One Pot Greek Chicken and Orzo
Blackened Salmon with Pomegranate Salsa
Mediterranean Baked Lamb Chops with Root Vegetables
Loaded Smoky Eggplant Dip: Baba Ganoush
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Tzatziki Sauce Recipe
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 3 cups sauce 1x
Description
Creamy Greek Tztaziki Sauce. A versitle Greek yogurt and cucumber sauce to serve along with veggies and pita, spread on sandwiches, or add it next to grilled fish, meat or poultry!
Ingredients
- 3/4 English cucumber, partially peeled (striped) and sliced
- 1 tsp kosher salt, divided
- 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
- 1 tsp white vinegar
- 1 tbsp Early Harvest Greek Extra Virgin Olive Oil
- 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
- 1/4 tsp ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
- In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables. (also see notes for more ideas) Enjoy!
Notes
- This recipe is adapted from Yogurt Culture. It is my quick version, and it’s been cut down to suit a smaller family.
- Cook’s Tips: This is very garlicy dip, if you prefer, start with a smaller amount of garlic and incorporate more as needed. And to change things up, feel free to stir in a tablespoon or so of chopped fresh dill or fresh mint.
- To Store: It’s best to store tzatziki in the fridge in a tightly-covered glass container, and use within 2 to 4 days.
- Suggestions for Use: Tzatziki makes the perfect topping for Mediterranean-style baked potato; or next to stuffed snapper or pan-seared trout; lamb chops; chicken souvlaki; shawarma and more! I also use it simply as a sandwich spread.
- Recommended for this Recipe: Early Harvest Greek extra virgin olive oil. SAVE! Try our Greek Olive Oil Bundle.
- Category: Dips and Appetizers
- Method: Blend
- Cuisine: Greek
Keywords: Greek Tztaziki Sauce, Tztaxiki Sauce, Tzatziki Sauce Recipe
Wowza! Tzatziki sauces that I’ve made in the past have been very mild. Casually licking the spoon on this one lit up my mouth in an awesome sort of way. I had this on her chicken schwarma which was also good, but the sauce was the star.
★★★★★
Thanks so much, Brittany!
WHY fat-free? The full fat gives body and flavor – not to mention it IS A MACRONUTRIENT. Challenge the fat-free yogurt industry so we can have better products.
It’s just my personal preference for this recipe. Full fat yogurt would work as well, if you prefer.
Absolutely amazing!! Can’t wait to try more recipes from you.
★★★★★
This is absolutely the BEST tzatziki sauce I’ve ever had. And it’s so EASY to make. I do have one question. Do you have any suggestions for how I can use up the cucumber liquid that I squeeze out of the cheese cloth? Thanks.
★★★★★
Hi, Mary Lou. Unfortunately, I don’t. Mine just usually goes down the drain.
I’m using mine in a smoothie. It is a super food.
Very interesting! Thanks for sharing!
In Turkey it’s eaten as a soup. One can vary the consistency, i.e., dip, sauce, soup etc. It’s also a perfect substitute for mayonnaise at 1/10 the calories.
In general the yogurt base is used for all vegetables as a base as in babaganoush: eggplant, etc.
This is so delicious!!! I made it a few weeks ago and I am making it again this evening. I think it has a perfect amount of garlic 🙂
★★★★★
Yay! so glad, Jennifer! Thanks for trying it
You do not say how much garlic, is it a full English cucumber, and your measurements leave a lot to be desired. Can’t use a recipe without a knowledge of just how much to use.
Hi, Thomas! All of the measurements are listed on the recipe card towards the bottom of the post (you can get there fast by clicking the “To Recipe” button under the recipe title). 3/4 of and English cucumber, 4-5 cloves of garlic, etc. I think you maybe just needed to scroll down a bit more. Hope that helps!
I have Greek in my background so I have had lots of authentic sauce before and this recipe is absolutely amazing!!!!! Thank you so much! I will definitely be making a lot!
★★★★★
Awesome! Thank you!
I’ve never made tzatziki sauce before and this recipe is perfection. Absolutely delicious!! Big winner in my house, everyone loved it! Thank you so much 🙂
★★★★★
Awesome, Nancy! So glad to hear it.
Just made this…my gracious, talk about flavor!! Tastes wonderful! Also just finished making your homemade pita bread…another win! These may not last until dinner tonight….
Ha! You can just consider them appetizers :). So glad both recipes were a hit for you!
Before the recipe you mention “strained Greek yogurt”, but it doesn’t mention straining it in the recipe? Is it necessary to strain it?
Great recipe!! Thanks
★★★★★
So glad you liked it, Mike!
Can this be frozen?
Hi Marilyn, i do not typically freeze it because it can tend to separate given that it’s basically dairy and water from the cucumbers.