Name: Tzatziki Sauce
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Cuisine: Greek
Ingredients: 1 medium english cucumber (grated, not peeled (optional)); 2 cup plain greek yogurt; 2 cloves garlic (peeled and finely minced or pressed); 1-2 tbsp fresh lemon juice; 1 tbsp olive oil; 2 tbsp fresh dill (chopped); 0.5 tsp sea salt; 0.25 tsp black pepper (freshly ground); pita bread, pita chips, or cut up vegetables (for serving)

Make creamy homemade tzatziki sauce with cucumber, dill, and garlic. This easy Greek yogurt dip is perfect for gyros, veggies, and more. Get the recipe!

Why This Homemade Tzatziki Sauce Is So Refreshing

I always order extra tzatziki sauce at my favorite Greek restaurant because you can never have too much of that cool, creamy cucumber dill sauce. Making homemade tzatziki at home is just as good, if not better, and it takes only a few minutes of prep. The key is getting the moisture out of the cucumber so the dip stays thick and luscious.

Reasons You’ll Love This Easy Tzatziki Recipe

It comes together in about 10 minutes of active time, with no cooking required.
The flavor is bright and tangy from lemon and garlic, balanced by cool cucumber and fresh dill.
It works as a dip for veggies, a sauce for gyros, or a spread on sandwiches.

Key Ingredients for Authentic Greek Yogurt Dip

English cucumber, Thin skin and few seeds mean you don’t need to peel or seed it. It stays crisp and doesn’t make the dip watery if squeezed well.
Greek yogurt, Full-fat plain Greek yogurt gives the creamiest, thickest base. Avoid regular yogurt, which is too thin.
Fresh dill, Its bright, grassy flavor is essential. Dried dill can be used in a pinch but won’t be as vibrant.

Kitchen Tools for Making Tzatziki Sauce

Box grater, for grating the cucumber
Paper towels or a clean kitchen towel, for squeezing out cucumber moisture
Medium mixing bowl
Airtight container, for storing leftovers

Tips for Perfect Homemade Tzatziki

I grate the cucumber using the large holes of a box grater, then transfer it to a paper towel or clean kitchen towel and squeeze out as much liquid as I can. That quick squeeze works perfectly. If you prefer, you can layer the grated cucumber in a small strainer over a bowl, sprinkle each layer with a little kosher salt, cover, and refrigerate overnight. That method takes longer, so I stick with the quick squeeze.

Tips for Making the Best Cucumber Dill Sauce

Use full-fat Greek yogurt for the thickest, creamiest texture. Low-fat or nonfat yogurt will work but may be thinner. Let the finished tzatziki chill in the refrigerator for at least 20 to 30 minutes before serving so the flavors meld together. Taste and adjust the salt, pepper, lemon, or dill just before serving for the brightest flavor.

Tzatziki Sauce Variations to Try

You can swap the fresh dill for mint for a different herbaceous note. For a dairy-free version, use a thick plant-based yogurt like coconut or almond. Add a pinch of cayenne or red pepper flakes if you like a little heat. If you want a thicker dip, stir in a tablespoon of sour cream or labneh.

What to Serve with Tzatziki Sauce

I love serving this tzatziki with warm pita bread or crunchy pita chips for dipping. It’s also fantastic with fresh cut vegetables like cucumber slices, bell pepper strips, and cherry tomatoes. For a Greek meal, spoon it over gyros, lamb kebabs, or alongside a Greek salad.

How to Store Leftover Tzatziki Sauce

Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some liquid may separate. The flavor actually improves after a day.

Tzatziki Sauce FAQs

Can I use regular cucumber instead of English cucumber?

Yes, but you’ll need to peel it and scoop out the seeds first. English cucumber has thin skin and fewer seeds, so it’s more convenient.

Can I use dried dill instead of fresh?

You can, but fresh dill gives a much brighter flavor. If using dried, start with 1 teaspoon and adjust to taste.

Why is my tzatziki watery?

The cucumber wasn’t squeezed dry enough. Make sure to press out as much liquid as possible. You can also let the finished sauce sit in a strainer lined with cheesecloth for 30 minutes to drain excess moisture.

Can I freeze tzatziki?

Freezing is not recommended. The yogurt will separate and become grainy upon thawing, and the cucumber will release more water. It’s best enjoyed fresh.

Equipment

box grater
paper towels
medium bowl
refrigerator

Recipe

Tzatziki Sauce

Pin recipe

Prep: 10 min
Cook: PT0M
Total: 10 min
Servings: 10 servings
Cuisine: Greek

Ingredients

1 medium english cucumber (grated, not peeled (optional))
2 cup plain greek yogurt
2 cloves garlic (peeled and finely minced or pressed)
1-2 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill (chopped)
0.5 tsp sea salt
0.25 tsp black pepper (freshly ground)
pita bread, pita chips, or cut up vegetables (for serving)

Instructions

Grate the cucumber, using the large holes of a box grater.
Place the grated cucumber on a paper towel or clean towel and squeeze out the excess water. Squeeze as much liquid out as you can. Alternatively, you can place the grated cucumber in a small strainer over a bowl. Sprinkle each layer with a little kosher salt cover and refrigerate overnight to remove the water. This obviously takes longer, so I always use the quick squeezing method. I think it works well.
In a medium bowl, combine the grated cucumber, Greek yogurt, garlic, lemon juice, olive oil, fresh dill, salt, and pepper. Cover and chill in the refrigerator for at least 20 to 30 minutes so the flavors can meld.
When ready to serve, stir and taste. Season with additional salt, pepper, lemon, or dill, if necessary. You can also drizzle a little olive oil on top and garnish with fresh dill. Serve with pita bread, pita chips, or cut up vegetables.