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.
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.
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 is easy to make and incredibly versatile. I serve it as a snack with pita chips and fresh veggies or use it as a sauce to spoon over gyros, kebabs, or to jazz up dinner bowls! Really, it goes with almost anything. If you have not tried this creamy Greek yogurt sauce before, you are in for a treat!
What is Tzatziki?
Tzatziki is a creamy cucumber yogurt sauce made from simple ingredients, including strained yogurt (or Greek yogurt), cucumbers, olive oil, 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.
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. Tzatziki tastes slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.
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!
Tzatziki Sauce Ingredients
- 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 scoop out and discard the large seeds, which would make the dip runny.
- Kosher salt enhances the flavors of the other ingredients to make them pop.
- Garlic: I like a garlicky dip. So I use 4 to 5 minced garlic cloves. If you want a milder-tasting cucumber yogurt sauce, start with 1 or 2 minced garlic cloves.
- Distilled white vinegar: You only need about 1 teaspoon here. It brightens the dip and adds a slight sharpness to cut through the creamy flavor.
- Extra virgin olive oil adds a rich savory note.
- Plain Greek Yogurt: This is the foundation of tzatziki. Use 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. Need to avoid dairy? Try this Vegan Tzatziki recipe, which is made with cashews.
- Ground white or black pepper (optional)
- Chopped fresh dill or mint (optional)
How to Make Tzatziki
Here’s the step-by-step tutorial for how to make this tzatziki recipe.
- Grate the cucumbers. Grate the cucumbers using a box grater or a food processor (my favorite way) for a shortcut. Add the cucumbers with a pinch of kosher salt to the food processor and run the processor until the cucumbers are finely grated.
- Drain the grated cucumbers (VERY IMPORTANT). Once grated, transfer the cucumbers to a clean cheesecloth or a flour sack towel, and squeeze out all the liquid.
- 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 or black pepper, and chopped dill or mint (if using). Stir to combine.
- Refrigerate for 30 minutes and up to 2 hours before serving or serve immediately, if you can’t wait! Enjoy it with fresh veggies and pita or pita chips! Drizzle a little olive oil on top.
What to Serve 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.
In Greece, it’s commonly served with gyros, pork souvlaki, and chicken souvlaki. But it’s a wonderful and adaptable sauce for almost any dish.
Try it on 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! I even use it to drizzle onto Greek Meatloaf wrapped in Grape Leaves! It also works as a sandwich spread. It’s great to pair with spicy recipes where you want a cooling counterpoint.
Hungry for more? Check out my Greek Recipes Collection.
How to Store Leftover Tzatziki
It’s best to store tzatziki in the fridge in a tightly covered glass container. Use it within 2 to 4 days.
More Greek Recipes to Love
Ingredients
- 3/4 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)
- 1/4 teaspoon ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Prepare the cucumbers. Manually grate the cucumbers with a box grater to finely grate the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheesecloth or a double thickness napkin and squeeze dry. There will be a lot of liquid.
- Combine the garlic mixture. In one large mixing bowl, place the garlic with the remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the cucumber. Add the grated cucumber, yogurt, and a pinch of white or black pepper to the bowl with the garlic mixture, along with the fresh herbs, if using. Stir to combine. (I did not use fresh herbs in the video.)
- Refrigerate. Cover and refrigerate for a bit (anywhere from 30 minutes to a couple of hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- Serve. When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips, or wedges.
Video
Notes
- 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 a very garlicky 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.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
Nutrition
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
*This post first appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers’ benefit.
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.
Awesome, Donna! Thanks so much for sharing your variation!
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.
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.
This was better than the recipe I had been using for years. Thank you! It was delicious.
Thank you, Terri! So glad to hear it!
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!!!
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!
Awesome, Cassandra! Thanks for sharing
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
Sharon, thank you! The recipe for Tztatziki sauce is right on this page if you scroll to see it 🙂
I made this with whole milk and it has the consistency of milk. Had to throw away So disappointing ?
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?
Do you know how long this sauce can be kept (safely) in the refrigerator?
Thank you for your time and the wonderful recipe!
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.
does 3/4 cucumbers mean “three quarters of a cucumber or 3 or 4 cucumbers?
Hi Henry, 3/4 of a whole English cucumber (the longer ones that are seedless)
Looks delicious! How long will this last in the fridge? Thanks!
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.
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.
Haha…garlic does make everything better, doesn’t it?! Thanks so much for sharing, Kathleen!
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!
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!
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?
Sure, Anita! That would work.
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
Ya, the garlic can be a bit much if that’s not your thing, so definitely adjust it down as need it.
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!
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.
Lynn,
Curious for your recipe for Greek rice bowls 🙂
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!
Karen, thank you for your comment! Yes, it’ll take a bit of trial to adjust the garlic here to your taste 🙂