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
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Prep Time: 15 mins -
Total Time: 15 mins
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Yield: 3 cups sauce -
Category: Dips and Appetizers -
Method: Blend -
Cuisine: Greek
Print Recipe
Pin RecipeDescription
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.
- Combine and chill. 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.
Keywords: Greek Tztaziki Sauce, Tztaxiki Sauce, Tzatziki Sauce Recipe
Valeigh Davis says
This was perfect! I added a squirt of lemon juice.
★★★★★
Marilyn says
Love this sauce!
Suzy Karadsheh says
So glad!
Margaret says
Good recipe just way too much garlic for me. Had to keep adding ingredients to tone it down.
★★★★
Yvonne says
Just made the meat balls, the salad and the Tzatziki sauce and they all taste so good and fresh. Perfect for a lightish dinner. Thank you. It was a refreshing change. ?
Suzy Karadsheh says
Thanks so much, Yvonne! So glad you enjoyed this meal.
Valerie says
I made this exactly as written. Awesome! Used on lamb gyros. Everyone loved it. Next day, I added a little more garlic & 1/2 of Dill. Different flavor profile but still awesome. I will never buy it again.
★★★★★
Suzy Karadsheh says
Valerie, awesome! So glad to hear you enjoyed it. I love this on gyros!
Donna says
i made it just as you said but used lemon juice instead of the vinegar. Also added about 3T crumbled feta cheese. It was really good.
Suzy Karadsheh says
Awesome, Donna! Thanks so much for sharing your variation!
Katharine B says
This recipe is very good, used it on homemade gyros…but beware. FIVE cloves is a lot of garlic. I put in that much and it was so strong it made your eyes water and was inedible…couldn’t even taste the cucumber so overpowered by garlic. I had to double the recipe (minus doubling the garlic) to tone it down some and it was still too strong. I love garlic, so it’s not that I don’t like garlic, but when you can’t get rid of the lingering garlic taste in your mouth and smell bad the next day…not so good.
★★★★
Suzy Karadsheh says
Thank you for sharing, Katharine! Yes, there is a lot of garlic in this recipe, that’s why we write that people should start with fewer garlic cloves and add as needed. Thanks so much for sharing.
Terri says
This was better than the recipe I had been using for years. Thank you! It was delicious.
★★★★★
Suzy Karadsheh says
Thank you, Terri! So glad to hear it!
Olanna says
Great recipe! … I don’t think it matters much with the cucumber quantities bcuz I used a large cucumber and I halved the other ingredients to make a smaller amount… it was Fantastic!!!… thank you my dear!!!
Cassandra says
Wonderful recipe, subbed out the vinegar with lemon juice, added dill, and some season salt. Our family of 7, from age 2 and up enjoyed!
★★★★★
Suzy Karadsheh says
Awesome, Cassandra! Thanks for sharing
Sharon says
I love your site please send me your recipe for your dip I can’t remember the name it goes with veggies and bread oh it looks so very good thank you
Suzy Karadsheh says
Sharon, thank you! The recipe for Tztatziki sauce is right on this page if you scroll to see it 🙂
Linda Staley says
I made this with whole milk and it has the consistency of milk. Had to throw away So disappointing ?
Suzy Karadsheh says
Hi Linda, seems there must have been some confusion. The recipe calls for Greek yogurt (either a whole milk Greek yogurt or a 2% Greek yogurt.) But you used whole milk?
Cynthia says
Do you know how long this sauce can be kept (safely) in the refrigerator?
Thank you for your time and the wonderful recipe!
Suzy Karadsheh says
Some say it can last up to a week, but reality is, after 2 days, the cucumbers give off too much moisture and with all the garlic in there too it’s best to consume earlier. A good tight-lid container is helpful.
henry says
does 3/4 cucumbers mean “three quarters of a cucumber or 3 or 4 cucumbers?
Suzy Karadsheh says
Hi Henry, 3/4 of a whole English cucumber (the longer ones that are seedless)
Nicole says
Looks delicious! How long will this last in the fridge? Thanks!
Suzy Karadsheh says
Hi! I would say 3 to 4 days or so in a tightly closed container. Still, I’d be sure to smell and taste a super tiny bit of it before serving if you’ve kept it in the fridge a few days.
Kathleen Bell says
I make tzatziki sauce regularly but this is the first time I’ve tried it this way. I am used to adding dill but I made it as your recipe, except that I used lemon juice instead of vinegar. Delicious, the best I’ve made. And I went a little heavier on the garlic. Honestly I think it’s the garlic that makes it. Thank you for posting.
★★★★★
Suzy Karadsheh says
Haha…garlic does make everything better, doesn’t it?! Thanks so much for sharing, Kathleen!
Suzanne says
I don’t usually leave reviews but this sauce is AMAZING!! It’s literally so good I could drink it! ? I made the recipe exactly as is with no changes and it was perfect on my chicken gyros! Thanks for sharing!
★★★★★
Suzy Karadsheh says
Suzanne, how lucky are we to hear from you then?! Thanks so much for sharing your thoughts on this recipe. So glad to hear you enjoyed it!
Anita mckay says
I have a ginger grater that also grates garlic. I like using this because it turns them into a paste rather than pieces. Could I use this instead of the food processor for the garlic?
Suzy Karadsheh says
Sure, Anita! That would work.
David B says
Was a great recipe. Was a bit garlicy, , but I have a pregnant wife and she loved it. Thank you. I love to cook and look for new recipes all the time. Thank you for the adding of this one. I threw in some flank steak
Suzy Karadsheh says
Ya, the garlic can be a bit much if that’s not your thing, so definitely adjust it down as need it.
Lynn Noudewo says
Delicious! Substituted lemon juice for the vinegar, and a little less garlic…perfect for me! Just sent the recipe to my daughter. We both make Greek rice bowls for work lunches and this sauce takes it over the top!
Suzy Karadsheh says
Great, Lynn! Glad you adjusted the garlic to your taste 🙂 Love the idea of Greek bowls for lunch. I do Greek bowls with keftedes, Greek salad and pita. We love it.
stacy Har says
Lynn,
Curious for your recipe for Greek rice bowls 🙂
Karen says
I love your blog and appreciate you’re being here! I tried this tonight and POW! Hello Garlic! My bad as I didn’t read the recipe notes. This time I used 5 large garlic cloves. Next time will make the same amount of garlic paste and add more as needed. Either way – I loved it and it went really well with my gluten free Lamb meatballs. Again – thanks so much!
★★★★★
Suzy Karadsheh says
Karen, thank you for your comment! Yes, it’ll take a bit of trial to adjust the garlic here to your taste 🙂
Mia says
Sounds amazing! I am running to the store for English cucumbers. Can I use plain yogurt or should I stick with Greek?
Suzy Karadsheh says
Hey, Mia…so sorry, I just saw this question. It works with either kind of yogurt, but Greek yogurt produces better results.
Leesa says
Hi Suzy,
How long will the Tzatziki sauce keep in the refridgerator?
Cheers,
Leesa.
Suzy Karadsheh says
Leesa, I would say 2-3 days or so refrigerated in a tight-lid container. It can be longer, just try a tiny taste and stir before serving.
Tanya says
Really good recipe Suzy, thank you for the submission!! I used dehydrated garlic (to act as a thickener), garlic-infused EVOO, a 1/2 T of lemon juice instead of vinegar, and added about 1 tsp of dried dill; as my husband loves it 🙂 Really good on gyros and as a lower-calorie option than sour cream for a veggie dip (raw or blanched is our preference).
★★★★★
Suzy Karadsheh says
Wonderful, Tanya! Like the changes you made. Sounds delicious!
deborah kaempf says
oh Suzy, I so enjoy opening your emails arriving in my inbox!
I forgot where I placed your tzatziki recipe, so I’m back to re-write it
it’s my favorite
thanks for all the fabulous recipes!
deborah 🙂
★★★★★
Suzy Karadsheh says
Hi Deborah! Thanks so much! I love this Tzatziki recipe as well…we make it often around here. Thanks for taking the time to write!
Alec says
I just whipped this up and it looks and smells amazing! Tried a nibble and I think its gonna need more garlic, but then again Im a confirmed garlic junkie. Thanks for the recipe!
★★★★
Suzy Karadsheh says
Awesome, Alec! I have to say, you’re the first person to point out the need for more garlic in this sauce…but I’m a garlic lover too! 🙂 Enjoy!
christine says
This sounds so flavorful and nice and cool for a summer snack w/ veggies. The book sounds interesting. I’d love to check it out.
Peter Block says
Tzatiziki is one of my favorite recipes to make. Your recipe looks delicious. The book sounds great. I really like the history of things and it sounds like Cheryl has provided a lot of depth.
Debra C. says
Love all of that flavor!! Though I’ve never made it, I’ve enjoyed tzatziki many times – I definitely need to give this a try.
Steph says
I like yogurt with olive oil and pita!
Laurie says
My daughter is on a modified ketogenic diet – one of her favorite breakfasts is Greek yogurt with fresh berries, cream, mct oil and flax seed. I thought it would be terribly plain but with a good quality yogurt I was amazed at how good and how filling it was.
★★★★★
Suzy Karadsheh says
Quality yogurt makes a big difference, doesn’t it? Thanks so much for stopping in Laurie.
Marilena says
I was so happy to see that you are using the right ingredients for tzatziki! As a Greek, I often come across recipes for tzatziki with ingredients that don’t belong there 🙂
Great photos too!
Suzy Karadsheh says
Hi Marilena…thanks so much for sharing. Tzatziki is one of those you don’t want to mess with. It is perfect the classic, old fashioned way, right?
Patti says
I’m have to admit I’m boring. I make my own Greek yogurt and generally add fruit and a handful of nuts or addit to a smoothie, but I will definitely be trying this recipe.
Suzy Karadsheh says
Patti, thanks for sharing! Sometimes, simple is best! Hope you give this one a try.
DJ says
I love yogurt with fresh fruit and some ground flax seeds sprinkled on top.
Catherine Wolf says
I serve taztziki sauce with grilled shrimp that I marinate in olive oil, smoky paprika, turmeric, and finely minced garlic.
This taztziki recipe will get a work out this summer!
Great blog, Suzi!
★★★★★
Suzy Karadsheh says
Catherine, your grilled shrimp sounds like a recipe I was just working on that I shared on Facebook live! I love turmeric…and lots of garlic of course! Thanks for sharing!
Sandra Munroe Hernandez says
Looks delish!! One of my favorite things to dip into or slather on a sandwich or chicken slouvaki. I love yogurt but would love to learn more. Your website and recipes are fantastic!
Suzy Karadsheh says
Right on Sandara! Enjoy!!!
Christina Lengyel says
I love, love, love tzatziki sauce, it’s my favorite way to eat yogurt!
Suzy Karadsheh says
Well, then you’re in the right place today! Thanks for stopping in Christina! Enjoy!
Jesse says
My primary diet is Paleo, though I allow myself one day weekly to eat otherwise. I mainly cook Mediterranean dishes on those days because it is still very healthy food but allows yogurt and cheese! Today I used this recipe to make the Tzatziki for my homemade gyro salad. I have to say, it may very well be the best Tzatziki sauce I’ve ever made! Thank you for sharing this and your other recipes with the rest of us. 🙂
★★★★★
Suzy Karadsheh says
Jesse, welcome to The Mediterranean Dish! So glad you found the Tzatziki recipe…it’s a favorite of mine as well. I put it on everything!!!