Learn how to make tzatziki sauce in 10 minutes or less! This authentic tzatziki recipe, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros, and a few tips make all the difference. You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities!

Tzatziki cucumber yogurt sauce in a bowl with a side of sliced vegetables

Tzatziki recipe that will make yiayia smile!

Of all the Greek recipes on this site, including Greek salad and the ever-so-comforting moussaka, tzatziki sauce is the one I go to most often. And if you have not tried this creamy Greek yogurt sauce before, you are in for a treat!

A few years ago, I came across a real-deal, authentic tzatziki sauce recipe from the Greek island of Paros where Stella Leonetti served it regularly in her restaurant called Rafeletti. My friend Cheryl Sternman Rule featured it in her book Yogurt Culture, and I stayed pretty close to the original recipe, except I've pared it down for a smaller crowd.

Tzatziki sauce with vegetables and pita wedges on a platter

What is tzatziki?

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

This recipe takes about 10 minutes or less to make, and it starts with grated cucumbers, which you need to drain very well, and mix with the yogurt, garlic, and herbs, if using. Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs. And once you learn how to make it, you'll be using it in all sorts of ways to elevate your meals or to simply serve as part of a mezze spread!

Close-up of Greek tzatziki sauce with a drizzle of olive oil on top

Tzatziki sauce ingredients and important notes

A few notes on what you need to make this recipe:

  • English cucumber- I like to use English cucumbers here because they are seedless and tend to be sweeter, plus the skin is thin, so you don't have to fully peel them. If you end up using regular cucumbers with the waxy skin, be sure to peel them completely, and you'll want to discard the large seeds which would make the dip too runny.
  • Kosher salt
  • Garlic-4 to 5 garlic cloves, minced. If you want a milder-tasting cucumber yogurt sauce, start with 1 or 2 garlic cloves, minced.
  • Distilled white vinegar- about 1 teaspoon is all you need here. It does enhance the flavor and brightens the dip.
  • Extra virgin olive oil
  • Plain Greek Yogurt- 2 cups plain full-fat or reduced fat Greek yogurt. Do not use regular plain yogurt as the dip will be too runny. The yogurt you need here must be strained yogurt.
  • Ground white or black pepper (optional)
  • Chopped fresh dill or mint (optional)

How to make tzatziki sauce

Here's the step-by-step tutorial for how to make this tzatziki recipe (print-friendly version & video just below):

  • Grate the cucumbers. You can use a box grater or do as I do and use a food processor for a shortcut. Add a pinch of salt with the sliced cucumbers in the food processor and run the processor until the cucumber is finely chopped.

    grated cucumbers in a food processor with a side of yogurt and kosher salt
  • Drain the grated cucumbers (VERY IMPORTANT). Once grated, transfer the cucumbers to a clean cheesecloth (or a heavy napkin) and squeeze out all the liquid.

    Cucumbers drained in a cloth
  • Mix the sauce. In a large bowl, combine the grated or minced garlic with the white vinegar and a little olive oil and mix. Add the drained cucumber mixture to a large bowl, greek yogurt, kosher salt, a pinch of white black pepper, and chopped dill or mint (if using). Stir to combine.

    tzatziki sauce ingredients in one bowl
  • Refrigerate for 30 minutes and up to two hours before serving or serve immediately, if you can't wait, with fresh veggies and pita or chips! Drizzle a little olive oil on top.

What do you eat with tzatziki?

Creamy cucumber tzatziki is one of the most versatile dips you can make! At the very least, serve it with some carrots, bell peppers, and other fresh veggies of your choice, but you can use it in many more ways with everything from the obvious gyros to pan-seared salmon, lamb rack, all sorts of kebabs including vegetable skewers, or even to top your baked potato! I love adding it to dinner bowls with keftedes (meatballs) and a salad!

Leftovers and storage

best to store it in the fridge in a tightly-covered glass container. Use it within 2 to 4 days.

Similar dip recipes you may like:

Hungry for more? Check out my Greek Recipes Collection

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4.91 from 225 votes

Tzatziki Sauce Recipe

The Mediterranean Dish
Tzatziki sauce with vegetables and pita wedges on a platter
Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!
Prep – 10 minutes
Total – 10 minutes
Serves – 2 cups
Dips and Appetizers


  • ¾ English cucumber, partially peeled (striped)
  • 1 teaspoon kosher salt divided
  • 4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves, if you don't want it to be too strong)
  • 1 teaspoon white vinegar
  • 1 tablespoon Early Harvest Greek Extra Virgin Olive Oil
  • 2 cups plain Greek yogurt
  • Handful of chopped fresh dill or mint (optional)
  • ¼ teaspoon ground white pepper
  • Warm pita bread for serving
  • Sliced vegetables for serving


  • Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  • In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  • Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  • 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. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!



  • This recipe makes a generous 2 cups of sauce (or up to 32 tablespoons). The serving size is based on 1 tablespoon.
  • This recipe is adapted from Yogurt Culture.  It is my quick version, and it's been cut down to suit a smaller family.
  • This is very garlicy dip, if you prefer, start with a smaller amount of garlic and incorporate more as needed. 
  • To Store: It's best to store tzatziki in the fridge in a tightly-covered glass container.  Use within 4 days.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils


Calories: 16.3kcalCarbohydrates: 1gProtein: 1.5gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.8mgSodium: 78.7mgPotassium: 11.9mgFiber: 0.1gSugar: 0.7gVitamin A: 15.6IUVitamin C: 0.3mgCalcium: 18.4mgIron: 0.1mg
Tried this recipe?


*This post first appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Excellent recipie. Love the simplicity. Quick tip. After grating or FP, drop the cuke into a salad spinner to remove the excess liquid.

  2. Wow! a recipe from Paros! I spent 4 months in Paros in 1971 (yes, 52 years ago) & never had any such thing as tzatziki, so "authenticity" seems weird to me. Plus, Stella Leonetti & her restaurant Rafeletti sound more Italian than Greek. But, so many things have changed since I was there, when there were no cars, one bus, one taxi, no gas stations, LOTS of mules, & no airport. So why not recipes now, brought from all over? (Tho' I didn't ever have tzatziki in Athens on the few occasions I had to go there (7-hour ferry ride.))

  3. Suzy I'm a new subscriber and wanted to say how much I'm enjoying your recipes and menu suggestions! I'm thrilled to have the healthy and flavorful Mediterranean recipes. I haven't tried this tzatziki recipe yet but I'm going to prepare it with the turkey meatball recipe this week. Thank you so much for your work and sharing it!

  4. 4 stars
    I really enjoyed this recipe, but I had to add lemon and a little extra salt. Other than that, I made this with your Chicken Schwarma Salad bowl and it was a hit with the family! Thank you for giving me the courage to try something so out of my wheelhouse! Great recipes!

  5. 5 stars
    This was a great addition to our lamb kabobs! I usually buy tzatziki from a well known chain but this was so much better. The only addition I tried was a splash of lemon for a little brightness to the creamy sauce. Will be using this recipe from now on!

  6. I made your tzatziki sauce recipe. It was good but mine was too thick to be used as a dressing. How should I thin it ?

    1. Hi, Patsy. One thing you can try is not squeezing the liquid out of the grated cucumber. That may help thin it out without sacrificing any flavor.

    2. 5 stars
      Try drizzling ev light olive oil , lighter the better perhapse 1/2-3/4 cup very slow with an emulsifier , my personal pref i aub the viniger for lemon juice and double the amount either way recipe is great . Good luck 👍😉

  7. 5 stars
    I thought this was delicious! I added some fresh dill. It does make a generous amount. As always, thank you for sharing.

  8. How many regular-sized cucumbers would you use? 2? I'd like to make this with cucumbers from my garden!

    1. Hi, Rachel. It really depends on the size. I'd use about 9 oz. of cucumber here. With a regular cucumber, you will want to be sure to fully peel and remove the seeds.

  9. 5 stars
    So good! Used full fat yogurt (Fage 5%). Super tasty and love the option to add more garlic to taste after it sits.

  10. 5 stars
    As an Italian who loves Mediterranean cuisine, I find this simple but flavorful recipe one of my favorites! The Spanakopita, Avgolemono recipes are my all time favorite from this amazing chef! You have opened my eyes (and my heart) to wonderfully flavorful food!❤️

  11. 4 stars
    I liked the tzatziki but felt like it was missing something. Maybe it needs a little more lemon next time.

  12. I made this recipe to the instructions, but ran a little short on yogurt so substituted about a 1/4 cup low/no fat mayonnaise. This has been by far the best tzatziki I've ever tried, and I'm a huge fan. Thank you so much for this taste of home. (Central Florida/Tarpon Springs). Five stars.

  13. Oh. My. Goodness.

    I am so amazed at how this short list of ingredients combined to perfectly recreate the best tzatziki sauce I’ve ever had! Thank you so much for this recipe! So easy, ready in less than 10 minutes and could be eaten immediately if you prefer. I definitely snuck a few bites.