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Home » Dip, Sauce, and Salsa » Tzatziki Sauce Recipe (How to Make Tzatziki)

Tzatziki Sauce Recipe (How to Make Tzatziki)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 12, 2021
4.86 from 48 votes


Last Updated June 12, 2021 | 1 Comment

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tzatziki sauce recipe Pinterest Pin Image Collage
tzatziki sauce recipe Pinterest Pin Image Collage

This Tzatziki Sauce Recipe is made with refreshing cucumber, creamy Greek yogurt, and fresh dill and comes together in just 10 minutes! Learn how to make tzatziki and enjoy with your favorite vegetables, crackers, or wrapped in these easy chicken gyros.

Overhead image of a wood serving board with rainbow carrots, mini pita, olives, watermelon radish, and homemade tzatziki sauce.

Creamy Cucumber Yogurt Sauce

Tzatziki (pronounced, Tsaht-ZEE-kee) is an easy 6-ingredient cucumber yogurt sauce made with plain Greek yogurt, cucumber, garlic, and fresh dill. Refreshing and delicious, tzatziki is best served chilled with your favorite veggies and snacks.

A popular condiment served at many Mediterranean restaurants, tzatziki is the perfect complement to meat dishes such including these herb marinated chicken skewers or steak bites, or alongside these grilled veggie skewers.

Cool, creamy, and refreshing, tzatziki is also perfect for mellowing out super spicy recipes or anything loaded with lots of spice.

My favorite way to enjoy this creamy dip is alongside grilled lamb and vegetables with rice and warm pita bread. So good! 

Glass bowl filled with plain Greek yogurt, lemon juice, cucumber, garlic, fresh dill, salt, and pepper.

Tzatziki Ingredients

Here’s what you’ll need to make this easy tzatziki recipe:

  • Plain full-fat Greek yogurt. I highly recommend that you not use fat-free yogurt. The yogurt, believe it or not, contributes great flavor and texture. Fat-free yogurt just won’t be the same. Does it have to be plain? YES. Finally, if you prefer to use goat or sheep milk, that is totally fine, too (and actually more authentic).
  • Cucumber. I always use a cheese grater to shred my cucumber. For this specific recipe, I added one whole English cucumber, but feel free to add more cucumber if you really love/want a little extra cucumber flavor to shine through. The most important part is making sure you squeeze as much water from your shredded cucumber before mixing with the yogurt.
  • Garlic. I added just a few smallish cloves of garlic as I didn’t want to overwhelm the whole thing with garlic flavor. I do not recommend substituting with garlic powder and the taste and flavor will be completely different.
  • Fresh Dill. Tzatziki would not be tzatziki without at least some amount of fresh dill added to the mix. You may also add chopped parsley if you wish.
  • Lemon Juice. A little bit of fresh lemon juice goes a long way, so only add a little (concentrated lemon juice is not recommended). You may substitute with white vinegar if desired.
  • Salt + Pepper. You will want to add some salt and pepper to taste. The total amount will vary depending on personal preference, so I always recommend adding a little at a time.

All the ingredients to make homemade tzatziki mixed together in a medium sized glass bowl.

How to Make Tzatziki Sauce

Shred or grate the cucumber using a box grater or Microplane grater and transfer it to the center of a cheesecloth, fine-mesh sieve, or double-lined paper towels. Gather at the center to make a little sack and squeeze as much liquid from the cucumber as possible (the amount released may surprise you).

You want at least 1 cup of shredded and drained cucumber in total.

Next, combine the cucumber, yogurt, fresh lemon juice, minced garlic, fresh dill, and salt and pepper in a medium mixing bowl. Mix well to combine.

Drizzle with 1-2 teaspoons of good quality extra virgin olive oil and serve chilled with your favorite crackers, vegetables, grilled meat, pita bread, or topped on these yummy Mediterranean grilled turkey burgers.

Close-up image of authentic tzatziki sauce drizzled with olive oil and surrounded by rainbow carrots and mini pita.

Tips and Tricks

  • The most important part of preparing tzatziki is making sure that as much water as possible is drained from the grated cucumber. You may do this in a fine-mesh sieve overnight in the refrigerator, or squeeze out the liquid by placing the cucumber in a cheesecloth or double-lined paper towel.
  • Garlic can be somewhat sharp and overwhelming when first added to the yogurt. To help bypass some of this, pre-mix the yogurt, garlic, and lemon juice ahead of time, allow it to rest overnight, and then add the drained cucumber and dill just before serving the following day.
  • Do you have to peel the cucumbers before shredding? No. You’re already going to be shredding your cucumber into such small bits, I can almost guarantee that you won’t even notice it’s there. So unless you can’t eat the skin of a cucumber or you’re trying to trick small children into eating more vegetables, I’d save the time and leave it on.
  • How long can you safely store leftover tzatziki in the refrigerator? I have been known to enjoy this up to 5-6 days later. However, food safety would recommend that you enjoy much sooner, as in, 2-3 days.

Have a question? Leave me a comment below and I’ll add it here.

Snack board with bowl filled with creamy homemade tzatziki

What is the Difference Between Raita and Tzatziki?

Identical in several different ways, it’s easy to confuse tzatziki and raita. Made with plain yogurt, these dips may look the same but come with a few major differences.

Tzatziki – Originating (at least by name) from Greece, with variations served throughout the Mediterranean and the Middle East. Unlike raita, tzatziki is almost always made with cucumbers and typically includes at least one of the following herbs – dill, mint, or parsley.

Riata – Popular throughout India, riata is somewhat more flexible than tzatziki when it comes to what’s added to the yogurt. Cucumbers are one possibility, but carrots, onion, pineapple, and dried fruit are also frequently added (among other things). In addition to dill, mint, and parsley, fresh coriander (cilantro) may also be added. Finally, much unlike tzatziki, riata loves spices such as cumin, cayenne, and ginger, to name a few.

Is Tzatziki Greek or Turkish?

Let’s start with a little background on how tzatziki got its name…

Tzatziki, a Greek word, was derived from the Turkish word, Cacik (pronounced, ja-jik). Interestingly, this Turkish word for cucumber yogurt sauce is actually believed to come from the Armenian word Cacıg.

Keeping this in mind, one may say that Tzatziki is, at least by name, Greek. But the origin of Tzatziki? Not Greek. And perhaps not even from Turkey, but Armenia.

Authentic tzatziki sauce garnished with olive oil and fresh dill.

Looking for more sauce and dip recipes? Try these reader favorites:

  • Marinara Sauce Recipe
  • Buffalo Chicken Dip Recipe
  • Mole Sauce
  • Sweet and Spicy Thai Chili Sauce
  • Homemade Ranch Dressing
  • Tahini Sauce
  • Easy Black Bean Dip Recipe

Have you tried making this Easy Tzatziki Sauce Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

A plate of Tzatziki

Tzatziki Sauce Recipe

4.86 from 48 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Made with refreshing cucumber, creamy Greek yogurt, and fresh dill, this delicious Tzatziki Sauce comes together in just 10 minutes!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Sauce, Snack
Cuisine Mediterranean, Middle Eastern
Servings 3 cups (approx.)
Calories 204 kcal

Ingredients
 
 

  • 1 large English cucumber - shredded or grated (approximately 1 cup packed)
  • 2 cups plain full-fat Greek yogurt
  • ½ lemon - juiced
  • 3 cloves garlic - minced
  • 1-2 tablespoon fresh dill - chopped
  • salt and pepper - to taste
  • 2 teaspoon olive oil - good quality
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Instructions
 

  • Prepare the Cucumber - shred or grate your cucumber and transfer to the center of a cheesecloth or paper towels. Gather the cheesecloth at the center to make a little sack and squeeze as much liquid from the cucumber as possible.
  • Combine - Combine the cucumber, yogurt, fresh lemon juice, minced garlic, fresh dill, and salt and pepper, to taste, to a medium mixing bowl. Mix well to combine.
  • Serve - Drizzle with 1-2 teaspoons of good quality olive oil and serve chilled with your favorite crackers, vegetables, or grilled meat.

Jessica's Notes

  • Keep leftovers stored in an airtight container and in the refrigerator. Enjoy within 3 days or so. 
Originally published April 1, 2019.

Nutritional Information

Calories: 204kcal | Carbohydrates: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 51mg | Potassium: 371mg | Fiber: 1g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 13.3mg | Calcium: 173mg | Iron: 0.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Tzatziki, tzatziki sauce, tzatziki sauce recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

7.6K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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