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
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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
Yes, it is quite garlicky. Not for the blood suckers…..
I like garlic. No problem.
I just made it in 10 minutes.
Thanks!
★★★★★
Haha! Awesome!
I googled this recipe and I was so impressed by how good it was, I wanted to leave you a note to thank you. I’ve made kind of a basic Tzatziki sauce, but I wanted to try one with more flavor. I’m not even a fan of cucumber, but I absolutely LOVED the way this came out. It was absolutely delicious!
★★★★★
Caitlin, So glad you enjoyed it. Thank you so much for the kind note.
Is it three to four cucumbers?
3/4 (three fourth) of a whole large English cucumber (those long cucumbers that cucumbers that are typically individually wrapped.)
I’d tried several different Tzatzikis, in stores and restaurants and decided to make my own. It turned out spectacularly! The key has to be draining the water from the cucumber! Because this turned out so well, I’ll be trying other recipes – next the Greek Meatballs!!!! I recommend this recipe. It’s tasty, delicious and so much better than anything you’ll find in stores!
★★★★★
So glad to hear it!
Best tzatziki recipe I’ve found yet
★★★★★
I made this tzatziki sauce for the first time today. I think it is delicious. I’m taking it to a baby shower, we’ll see how it fairs with a crowd! Thank you for sharing this recipe.
★★★★★
My pleasure, Catie! Hope your baby shower guests enjoy it!
Does the yogurt need to be strained, as well?
The recipe uses Greek yogurt, no need to strain.
Hi there! I’m so excited to try this but am on a diet. Was wondering if the nutritional values listed for this was for your fat free yogurt version or if it was for the full fat? I’m assuming the fat free but I just wanted to confirm. Thanks!!!
Hi Jacqui, nutritional information typically follows what is listed in the ingredients. It’s a best estimate using a nutritional calculator.
This was delicious! I used lemon juice instead of vinegar, and added a tablespoon of fresh dill. I only used 2 large garlic cloves and that was enough for me. It’s the only recipe I will ever need, and will be making this again and again! But please note, the directions are a tad confusing though. At the end of step 2, you say mix to combine. The first instruction in step 3 is “combine and chill.” [Chill before you add the cucumber?] Then at end of step 3, there is instruction to combine, cover and chill for a couple of hours before serving.
Thanks for sharing! We’ll take a quick look to make sure it flows better. I hope you’ve checked out the video as the instructions are all detailed there as well.
Just made this yesterday for my family and we all loved it. I added a teaspoon of lemon juice as well. Next time I want to try some dill in it! Thanks for the awesome recipe 🙂
Awesome, Lilly. thanks for sharing
IVe made tzatziki a number of times and hands down, this is the absolute best batch I have ever made. I’ll be sticking with this recipe. I halved it and am regretting it as I’m downloading to the last couple tbsp. Lol. Didn’t have an English cucumber in hand so used a regular one but let it strain in a colander all day after grating. Worked out just fine. Love the garlic level. Thank you so much! My search is over!!
That’s great, glad this could help you!! Enjoy!
I just made this today for my chicken shawarma and it is excellent!
★★★★★
Wonderful Anita! Thanks for giving it a try!
I love this recipe…tomorrow I make Falafel and will definitely enjoy these two together along w/ salad! YUM TY again Suzy!
★★★★★
So glad, Wanda! Thanks so much for the kind comment
Thank you for this authentic Greek sauce recipe.
I’m certain you meant to write 3 to 4 cucumbers (I used 3)
instead of 3/4 (.75) [of one]. Your helpful video shows much more than three-fourths.
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★★★★★
Hi Barbara, i use 3/4 of a long English cucumber for this recipe. Or if you have those smaller persian cucumbers, then you’ll use a few.
Would it make a difference if I just used 1 whole cucumber instead of 3/4? How many ounces would you recommend?
You can adjust the measurements, Dee. If you add more cucumber, maybe add more yogurt as well 🙂
I live in Japan and miss Tzatziki so much. I would like to make this but the cucumbers here are much smaller. Would you have an estimate in grams as to how much cucumber you use? Thank you so much!
You can start with 2 to 3 small cucumbers, Sharon. It’s a really forgiving recipe