This post may contain affiliate links. Please read our disclosure policy.

This easy Tzatziki Sauce is cool, creamy, garlicky, and packed with fresh cucumber and dill. Made with Greek yogurt, lemon, garlic, olive oil, and grated cucumber, this Homemade Tzatziki Sauce Recipe works as a dip, sandwich spread, burger topping, or sauce for grilled chicken, lamb, gyros, and vegetables.

The secret to thick, creamy tzatziki is draining the cucumber well before stirring it into the yogurt. Once everything is mixed together, let it chill so the garlic, lemon, dill, and cucumber can flavor the sauce.

Tzatziki Sauce in a blue and white bowl with kalamata olives on top and olive oil drizzles around it.

Table of Contents

Kellie’s Note
Get Saucy!

When I worked in the corporate world, my number one go-to for lunch was a little greek restaurant just down the street run by a husband and wife team that would put the soup nazi to shame. They were old school, no frills and all business. Know what you want when you get to the counter and don’t dilly dally.

The line was always out the door unless you got there super early and their gyros were seriously on point. What put them over the top (besides that perfectly seasoned lamb thingy they shaved their meat from) was their freshly made, totally garlic-y Authentic Tzatziki Sauce.

Then, one day they unceremoniously locked their doors and packed up to go, hopefully somewhere amazing to retire.

Though, I was sad and disappointed, I decided to try my hand at a few greek specialties myself. This homemade Tzatziki Sauce recipe was the first thing I made and it’s exactly how I remember their version being. Rich, creamy but still light and refreshing.

I like to whip up a batch to keep on hand to use as a Tzatziki Dip for carrots and celery to snack on. It’s also a great sandwich spread or burger topping or a grilled chicken gyro. The options are limitless with this sauce/dip/sandwich spread, really.

Why You’ll Love This Tzatziki Sauce

  • Draining the cucumber keeps the sauce thick instead of watery.
  • It’s cool, creamy, fresh, and garlicky.
  • It’s made with simple ingredients like Greek yogurt, cucumber, lemon, dill, and garlic.
  • It works as a dip, spread, salad dressing, burger topping, or sauce for grilled meats.
  • It can be made ahead and stored in the refrigerator for up to 3 days.

What is Tzatziki Sauce?

Tzatziki sauce is a creamy Greek cucumber yogurt sauce made with thick Greek yogurt, grated cucumber, garlic, lemon, olive oil, and fresh herbs like dill or mint. It’s cool, tangy, refreshing, and usually served chilled as a dip, spread, or sauce.

It’s commonly served with gyros, grilled meats, pita bread, fresh vegetables, and Mediterranean-style platters. This homemade version is extra creamy with a little sour cream added for richness and tang.

Pronounced ZAT-ZEEK-E, this easy to make sauce is also great spread on sandwiches or used as a healthy dip for vegetables.

Ingredients for Tzatziki Sauce

  • English cucumber: Thin skin, fewer seeds, and mild flavor make it perfect for tzatziki. No need to peel it.
  • Plain Greek yogurt: Use thick Greek yogurt for the creamiest sauce. Full-fat gives the richest flavor, but low-fat also works.
  • Sour cream: Adds extra tang and creaminess to this version.
  • Fresh garlic: Gives the sauce its bold, classic flavor. Use less if you prefer a milder tzatziki.
  • Extra virgin olive oil: Adds richness and a silky finish.
  • Apple cider vinegar: Adds a little tang to balance the creamy yogurt.
  • Fresh dill: Gives tzatziki its fresh, herby flavor.
  • Lemon zest and juice: Brightens the sauce and makes it taste fresh.
  • Kosher salt: Helps draw moisture out of the cucumber and seasons the sauce.
Tzatziki sauce in a white floral bowl with a blue and white spoon dipped into it and topped with dill, olives and olive oil.

How to Make Tzatziki Sauce

  1. Stir before serving and drizzle with olive oil, if desired.
  2. Grate the cucumber on the large holes of a box grater.
  3. Place the cucumber in a fine mesh sieve, sprinkle with salt, and let it drain for 30 minutes.
  4. Press the cucumber with a paper towel or clean kitchen towel to remove as much liquid as possible.
  5. In a medium bowl, stir together the Greek yogurt, sour cream, garlic, olive oil, vinegar, dill, lemon zest, and lemon juice.
  6. Fold in the drained cucumber.
  7. Cover and refrigerate for 1 hour so the flavors can blend.

Kellie’s Tips for the Best Tzatziki Sauce

  • Drain the cucumber well. This is the most important step for thick tzatziki. Cucumber holds a lot of water, and skipping this step can make the sauce thin.
  • Use Greek yogurt. Regular yogurt is too loose and can make the sauce watery.
  • Let it chill. One hour in the refrigerator gives the garlic, dill, lemon, and cucumber time to flavor the yogurt.
  • Adjust to taste. Add more lemon juice for brightness, more dill for freshness, or more garlic for a stronger bite.
  • Stir before serving. A little liquid may separate as the sauce sits.
Tzatziki sauce in a bowl with olive oil drizzled on top

Tzatziki Sauce Variations

  • Dairy-free: Use a thick plain dairy-free Greek-style yogurt or cashew-based yogurt alternative.
  • Extra garlicky: Add another minced garlic clove.
  • Milder: Use 1 garlic clove instead of 2.
  • No sour cream: Replace the sour cream with more Greek yogurt.
  • Herby: Add fresh mint along with the dill.
  • More tangy: Add an extra squeeze of lemon juice.

Do You Peel Cucumber for Tzatziki Sauce?

You do not need to peel an English cucumber because the skin is thin and tender. If you use a regular cucumber with thicker or waxy skin, peel it first and scoop out the large seeds before grating. This helps keep the tzatziki from becoming watery or bitter.

For the thickest sauce, grate the cucumber and let it drain before mixing it into the yogurt.

What Kind of Yogurt is Best for Tzatziki?

Plain Greek yogurt is best for tzatziki because it is thick, creamy, and already strained. Full-fat Greek yogurt gives the richest flavor and creamiest texture, but low-fat Greek yogurt will also work.

Avoid regular plain yogurt unless you strain it first. It is usually too thin and can make the tzatziki watery.

Tzatziki Sauce in a white floral bowl on a marble board with cucumbers and olives around it.

How to Serve Tzatziki Sauce

  • As a dip: Serve with pita bread, pita chips, cucumbers, carrots, bell peppers, or a crudité platter.
  • As a sauce: Spoon over grilled chicken, lamb chops, salmon, kebabs, roasted vegetables, or baked potatoes.
  • As a spread: Add to chicken gyros, burgers, wraps, pita sandwiches, or grilled chicken sandwiches.
  • On a platter: Serve with hummus, olives, feta, warm pita, and fresh vegetables.

Storage and Make-Ahead Tips

  • Store tzatziki sauce in an airtight container in the refrigerator for up to 3 days. Stir before serving because a little liquid may separate as it sits.
  • Tzatziki can be made ahead and actually tastes better after it chills for at least 1 hour. This gives the garlic, dill, lemon, and cucumber time to blend into the yogurt.
  • Freezing is not recommended. The cucumber can become mushy and the yogurt may separate once thawed.
  • Tzatziki is served cold, so it does not need to be reheated.

More Easy Sauce Recipes

If you love this homemade tzatziki sauce recipe, try these easy sauces, dips, and spreads next:

Want to see what else we’re cooking up? Follow us over on Instagram!

Easy Tzatziki Sauce Recipe

5 from 2 votes
By Kellie
Prep: 15 minutes
Total: 15 minutes
Servings: 12
Tzatziki Sauce in a blue and white bowl with kalamata olives on top and olive oil drizzles around it.
Save Pin Print
This easy Tzatziki Sauce is cool, creamy, garlicky, and perfect as a dip, spread, salad dressing, or sauce for grilled chicken, lamb, gyros, burgers, and vegetables.

Equipment

  • 1 box grater
  • mixing bowl
  • measuring cup
  • measuring spoons
  • spatula

Ingredients 

  • 1/2 large English cucumber, unpeeled
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups plain Greek yogurt
  • 1/4 cup sour cream
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh minced dill
  • Zest and juice of 1 lemon

Instructions 

  • Grate the cucumber using the large holes of a box grater and place it in a fine mesh sieve.
  • Sprinkle the cucumber with salt and toss to coat. Let it drain for 30 minutes.
  • Press the cucumber with a paper towel or clean kitchen towel to remove as much liquid as possible.
  • In a medium bowl, stir together the Greek yogurt, sour cream, garlic, olive oil, vinegar, dill, lemon zest, and lemon juice.
  • Fold in the drained cucumber.
  • Cover and refrigerate for 1 hour.
  • Stir before serving. Drizzle with olive oil, if desired.

Video

Notes

  • For the thickest tzatziki sauce, squeeze as much liquid as possible from the grated cucumber before mixing it into the yogurt.
  • Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
  • Do not freeze tzatziki sauce. The yogurt may separate and the cucumber can become watery after thawing.
  • For a more traditional version, replace the sour cream with additional Greek yogurt.
  • For a milder sauce, use 1 garlic clove. For extra garlic flavor, add 1 additional minced garlic clove.

Nutrition

Calories: 36kcal, Carbohydrates: 1g, Protein: 2g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 3mg, Sodium: 13mg, Potassium: 59mg, Fiber: 0g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 0.6mg, Calcium: 35mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Free email guide

Your “Healthy-ish” Meal Plan
Healthy meals don’t have to be difficult. Let me show you.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Agnieszka says:

    Really VERY TASTY,
    Definitively better without sour cream, however good quality olive oil makes a big difference. I also don’t peel the cucumbers and use a lot of garlic, and s bit of other ingredients as in your recipe.

    I like tzatziki with potatoes and saute.

    Thanks for the inspiration with olive oil and lemon zest.

    Reply
    1. Kellie says:

      Thank you for your comment!

      Reply