This Tzatziki Sauce Recipe uses refreshing cucumber, creamy Greek yogurt, and fresh dill and comes together in just 10 minutes! Enjoy this authentic tzatziki recipe on fluffy pita, fresh veggies, grilled meats, and more!
What is Tzatziki?
Tzatziki (pronounced Tsaht-ZEE-kee) also known as tarator, is a creamy cucumber yogurt dip made from simple ingredients: strained yogurt, cucumbers, garlic, olive oil, salt, lemon juice, and fresh herbs, most commonly fresh dill.
Cool, creamy, and refreshing, tzatziki is perfect for mellowing out super spicy dishes or anything loaded with lots of spice. It is most often served as a side dish with warm pita bread, as part of a meze platter, or as a sauce for gyros and souvlaki.
Where Did Tzatziki Originate?
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.
Ingredients
Find the printable recipe with measurements in the recipe card below.
- Plain full-fat Greek yogurt: Authentic Greek tzatziki is usually made with sheep or goat’s milk yogurt. This recipe calls for FULL-FAT plain Greek yogurt (not low-fat). Use the thickest and creamiest that you can find. My favorite brand is Wallaby Yogurt. It’s the closest thing to real Greek yogurt that I’ve found here in the US since visiting Greece.
- Cucumber: I always use a cheese grater to shred cucumbers. I added one whole English cucumber, but feel free to add more if you really love/want a little extra cucumber flavor to shine through. The most important thing is to make sure you squeeze as much water from your shredded cucumber as possible before mixing it with the yogurt.
- Garlic Cloves: 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 it with garlic powder.
- 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 and Pepper: You will probably need to add some salt and pepper. The total amount will vary depending on personal preference, so I always recommend adding a little at a time.
How to Make Tzatziki Sauce
1. Shred or grate the cucumber: Use a box grater or Microplane grater and transfer it to the center of a cheesecloth, fine-mesh sieve, or double-lined paper towel. 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.
2. Combine the Ingredients: In a medium mixing bowl, mix the cucumber, yogurt, fresh lemon juice, minced garlic, fresh dill, and salt and pepper until combined.
3. Chill: Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Serve: Drizzle with 1-2 teaspoons of good quality extra virgin olive oil and enjoy!
Tips and Tricks
- The key to amazing tzatziki is (1) using a thick and creamy full-fat yogurt and (2) removing as much excess water as possible from the grated cucumber. Greek tzatziki is intended to be thick – not watery.
- More garlic isn’t always better. Tzatziki is a great example of a recipe where more garlic may not be better. Raw garlic can be sharp and overwhelming when added to the yogurt. Bypass this by pre-mixing the yogurt, garlic, and lemon juice ahead of time, allowing it to rest overnight, and then add the drained cucumber and dill just before serving.
- You do not need to peel the cucumber. Since you will already be shredding your cucumber into such small bits, you won’t even notice it’s there.
Have a question? Leave me a comment below, and I’ll add it here.
Serving Ideas
Tzatziki is often served with pita bread or pita chips or as part of a mezze platter, a collection of small dishes that may include tabbouleh, baba ganoush, dolmas, falafel, hummus, shish taouk, Muhammara, and Israeli salad.
Serve tzatziki as a side or sauce for grilled meats, poultry, or fish. It’s particularly delicious with lamb chops and lamb meatballs, chicken skewers (kebabs), Greek chicken, or grilled veggie skewers.
Use tzatziki as a spread in wraps, sandwiches, or burgers (like these Mediterranean grilled turkey burgers) to add moisture and flavor. It’s a delicious and healthy alternative to mayonnaise.
Storage Tips
Transfer leftovers to an airtight container and store in the refrigerator for up to 2-3 days. Mix well before serving. Freezing is not recommended.
More Sauce and Dips
- Marinara Sauce Recipe
- Buffalo Chicken Dip Recipe
- Mole Sauce
- Sweet and Spicy Thai Chili Sauce
- Homemade Ranch Dressing
- Tahini Recipe
- How to Make Hollandaise Sauce
If you make this Tzatziki Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Tzatziki Sauce Recipe
Ingredients
Instructions
- Prepare the Cucumber: Shred or grate the cucumber and transfer it to the center of a cheesecloth, fine mesh strainer, or double-lined paper towel. Gather the cheesecloth at the center to make a little sack and squeeze as much excess moisture from the cucumber as possible.
- Combine: Combine the cucumber, yogurt, fresh lemon juice, minced garlic, fresh dill, salt, and black pepper in a medium mixing bowl. Mix well to combine. Season with additional salt and black pepper, to taste.
- Chill: Cover with plastic wrap and chill in the refrigerator for 30 minutes or up to two hours.
- 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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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