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.
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*This post first appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers’ benefit.
Love this sauce. You are right, about the low vs full fat. I tried both and I found that the low fat for me was better. It seems that the full fat took away from the flavors. Thanks for sharing!
Thanks, Nate!
My husband and I just got back from Greece two weeks ago, so as we returned home we had a massive Greek food withdrawal. When we were in Greece, we always ordered tzatziki in local tavernas and restaurants that have them, just so that we can rate which restaurant had the best one! This recipe was the first one I searched immediately and how I found your website. Excellent advice on the garlic, I started off with 3 large cloves and they pack a good punch. We love garlic in the household so this is perfect. I’ll reduce it to two if I were to bring some for friends and family. Making them was a delight and sure enough, we cleared it all. We ate them with fish gyros (your recipe too), pita chips, carrots… anything we can dip it with!
Thanks for sharing, Niny! And welcome to The Mediterranean Dish!
Sounds deluxe! Planning to make for dipping your Greek style chicken wings. Bought whole milk Greek yogurt. Do I need to drain it in advance? Thanks for your advice and all your delicious recipes.
Hi, Mary. There’s no need to drain the yogurt here.
Mmm-good. I do agree with BROOKLYN-I’m used to the full fat version but I have a-lot of weight to lose so a gal’s gotta do (and so on). Made it with Fage 0% and used fresh zucchini which I had on hand-seemed to work. So glad to finally know how to make this. Yum and thank you!!!!
Thanks for sharing, Heidi!
Anyone who rated this a 5, I agree with your comments. Didn’t even wait for “refrigerate for a few hours” lol. So tasty, had it with pita chips.
Thanks, Linda!
Very tasty!! My cucumbers are going nuts, and this is excellent with veggies, as well as the Falafel I made!
Glad you enjoyed it, Valerie! If you have a lot of cucumbers on hand, be sure to check out my Cucumber Salad and Quick Pickled Cucumbers recipes!
I just made tratziki sauce using your ingredients. This is absolutely delicious and easy to make. I’ve made several of your recipes and love them all.
Thanks, Dawn!
delicious ! i used it for a side dish to my chicken, if people wanted to take some put it on they’re plate, dip their chicken in it, it was FABULOUS! i also used it with cucumbers, peppers, and put a dab on sliced tomatoes, yummy! thank you so much.
I have never tried this sauce before, this was my first time making it and I’m amazed! Wow! The flavor it’s just wow!!!
Thanks, Allison!
Love this recipe. I have modified slightly: I add a couple tablespoons of fresh dill, and I use juice of half a lemon instead of vinegar. Tastes best after sitting up overnight.
Amazing and so easy to make! The whole family gobbled it up.
Thanks, Xena!
Deeeelish! I love the garlic, but next time I’ll use a teeny bit less salt, especially if I’m serving kalamata olives with whatever dish I make. So good on lamb, chicken, potatoes, fish, and just a spoon. Thank you.
Thanks, Sally.
Hi Suzy,
Can I substitute regular yogurt for Greek yogurt? Your assistance would be appreciated. 🙂
Hi, Maria. It works with either kind of yogurt, but Greek yogurt produces better results.
Why have I never made this before now!!!!!!!!! OMAGURRRRRRSH!
Lol! So glad you loved it, Jane!
Very good! I love how fresh it tastes. You just can not get this type of flavor out of a can. I made it a few times and shared…I am now asked to make it for 100 people at a local event 🙂
Wonderful!! Thanks, Nate!
This was incredible. I made it along with the Easy Greek Chicken and Potato Dinner and Easy Traditional Greek Salad and served with pita bread. Everyone LOVED this. I didn’t have a food processor and just chopped the cucumber very finely before draining. I used Fage Total 5% Greek yogurt and found that the dip was perfect. I think we all ended up putting it on the pita, the chicken, the potatoes, straight spoonfuls… great recipe!
Thank for sharing, Emily!