Tzatziki Sauce

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Quick Summary

Make your own Tzatziki with this simple recipe! Tzatziki is made with creamy yogurt, cucumber, dill, garlic, and lemon for a really bright and refreshing taste. It’s a great dip for vegetables and the perfect sauce to serve with any Greek meal.

Tzatziki in a bowl

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.”

Tzatziki is a dip (sauce) that originated in the Middle East. It has a light, fresh flavor that brightens up savory dishes! Tzatziki is made with creamy yogurt, cucumber, dill, garlic, olive oil, and lemon for a really refreshing taste. 

It is one of my all time favorite sauces. I always order extra tzatziki at my favorite Greek restaurant because you can never have too much.

Did you know it’s easy to make at home? Yep! It only requires a couple ingredients and a couple minutes of prep. I love having it in the fridge for an easy veggie dip or to serve with our favorite Greek and Middle Eastern dishes. 

grated cucumber for tzatziki

Grating the Cucumber

The most important thing to remember about preparing cucumber for mixing into tzatziki is getting all the moisture out! This will keep your dip thick and creamy rather than loose and watery. 

I recommend using an English cucumber because you don’t notice the seeds. The skin is also pretty thin so you don’t have to peel it. If the skin still bothers you, you can peel it first.

Grate fresh cucumber (I use the larger holes on a box grater), then place it on paper towels and squeeze out the excess water. You might want to repeat this a second time with fresh paper towels to get out as much as possible!

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 and it’s super quick!

tzatziki ingredients in bowl

How to Make Tzatziki Sauce

Once your cucumber is prepared, making tzatziki is as simple as measuring out ingredients and mixing! 

  • In a bowl, combine plain Greek yogurt, the grated cucumber, garlic, fresh lemon juice, olive oil, fresh dill, salt and pepper. It’s really that simple. 
  • It’s traditionally made with sheep or goat yogurt, but I use plain Greek yogurt because it is easy to find and we always have it in the fridge.
  • I recommend using a good quality plain Greek yogurt. You can use whole milk, low fat, or fat-free yogurt. Obviously, the higher the fat content, the creamier your tzatziki will be. Use your favorite! 
  • If you want to add more herbs, fresh mint and/or parsley can be stirred in as well. 
  • I recommend giving your tzatziki around 20 minutes to chill in the refrigerator before serving to let the flavors meld and come to life. 
  • You can store the tzatziki sauce in an airtight glass container in the refrigerator for up to 4 days.
how to make tzatziki sauce

What to Serve with Tzatziki

There are so many ways to use a fresh batch of tzatziki, you just might find yourself wanting a batch on hand all the time! We drizzle it over our favorite Greek meals or use it as a dip. Here are a few ideas for serving: 

More Dip Recipes

tzatziki sauce with veggies and pita bread
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Tzatziki Sauce

This easy tzatziki sauce recipe only takes 10 minutes to make and is good with pita bread, pita chips, salads, Gyros, chicken, and so much more!
4.75 from 20 votes


  • 1 medium English cucumber (I don’t peel it, but you can)
  • 2 cups plain Greek yogurt
  • 2 garlic cloves, peeled and finely minced or pressed
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pita bread, pita chips, or cut up vegetables, for serving


  • 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.
  • Store the tzatziki in an airtight glass container in the refrigerator for up to 4 days.


Calories: 42kcal, Carbohydrates: 3g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 131mg, Potassium: 107mg, Fiber: 1g, Sugar: 2g, Vitamin A: 40IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 1mg
Keywords tzatziki sauce

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Photos by Laura from Growing Up in Cali

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. i ADORE tzatziki, but have never made it from scratch at home! this sounds so amazing…and it also sounds like i need to start cooking Greek more often 😉

  2. We love tzatiki. Especially during the summer with grilled chicken and other meats and vegetables. Yours looks so good.

  3. LOVE tzatiki! i just made some yesterday! my kids can’t get enough of it either. in addition to the above things you mentioned we dip our french fries in it also. YUM YUM!

  4. So I’ve never had this! I know- I’m greek yogurt obsessed and have no idea how I haven’t tried it. I’m nervous my Josh won’t like it…maybe I’ll throw it in our Easter spread so he can test it out!

  5. This is one of my favorite things to make in Spring and Summer. It’s perfect to dipping veggies, smearing on sandwiches, or pairing with anything grilled: veggies, meats, etc.

  6. What a beautiful picture! And you’re right, tzatziki has SUCH a refreshing flavor. Oo, I love this stuff! Might have to try my hand at whipping some up, thanks for the recipe!

  7. I was planning to make Tzatziki sauce this weekend to go with Chicken Souvlaki pita sandwiches. I’ll remember to add dill to the recipe I was going to use!

  8. I’m SO glad you posted a recipe for this because it’s always been one of those things I love and want to make, but didn’t know a good recipe. Thanks, Maria!

  9. ooh i love tzatziki…we make it frequently and Ryan just ordered a Greek turkey burger at a restaurant the other night that came topped with tzatziki. Can’t wait to make at home 🙂

  10. Tzatziki is one fantastic condiment! It’s one of the few that’s actually good for you…which makes it a real winner in my book!

  11. all time favorite sauce! it’s great on so many things! why I haven’t made it at home yet, I have no idea!

  12. beautiful pictures! I know how hard it can be to take pictures of a dip like that. This looks great! 🙂

  13. That looks great! I’ll have to make it when I have falafel Sunshine burgers. 🙂

  14. Tzatziki is one of my favorite ways to dress up a salad or sandwich. This simple recipe is one any cook should have in their repertoire.

  15. Love this stuff! I’ve never made it, but my friend gave me some leftover from a party, so good.

  16. Tzatziki is one of our favorite condiments. It’s fantastic with pita, gyros, souvlaki and also really good on homemade fries. Love it!

  17. We just had chicken souvlaki wraps for dinner tonight – I wish I would have seen this recipe first as I bought the tzatziki since I did not have a good recipe. I guess there is always next time 😉

  18. I love Tzatziki sauce, but have never added dill before. It sounds like a delicious flavor element, and I plan to use it the next time I make a Greek-inspired meal!

  19. Love tzatziki! Reminds me of summer holidays in Greece where they would always bring out yummy tzatziki and bread before every meal!

  20. This is definitely one of my favourite sauces. I love it on almost everything from chicken to pitas.

  21. Greek food is hands down my most fave food ever!! This recipe looks easy and delish ~I can’t wait to give it a try!

  22. I catered a lunch last Friday and this was one of three dips I served. I love it so much and it just flew out of the bowl.

  23. This looks great, it will work great with strained yogurt too!
    I live in india so we make dips with home made yogurt every day!! definitely giving this one a try too=)

    1. It is sold in the stores as “Greek yogurt.” It is different from other yogurt in that much of the moisture has been drained out of it, so it is thicker.

  24. Made this to accompany some baked falafel for a friend’s birthday dinner tonight – it was great! Instead of dicing the cucumbers, I salted them to draw out the water, then chopped them up in the food processor and squeezed out all the excess water by hand before adding them to the yogurt. I like my tzatziki super thick 🙂

  25. I made this tonight with falafal. IT WAS DELICIOUS!!! I added a little feta into it as well. YUMMY! Thanks for a great easy recipe. Oh and I also grated the cucumber and then squeezed out the extra liquid.

  26. You said I’d thank you later and now this is me thanking you later!

    I didn’t have garlic and substituted the lemon juice with fresh tangerine juice, was awesome 😀

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  30. This is a great recipe. I did peel and grate the cucumber instead of dicing…just liked the texture, etc better. Still super simple and good!

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  37. I started using this as a substitute for salad dressing because it has fewer calories than most. It’s delicious and keeps well! Use no fat or low fat yogurt and there are even less calories. I’m hooked!

  38. Thank you. Frankly, I just discovered Tzatziki and substite tofu as I am vegan. I didn’t have any dill the first time I made it, so I piled on garlic, black pepper and cayenne pepper. It was awesome. My family loved it. I don’t use a lot of tofu, so this dip is a special treat. I love using leftover for spreading over roasted summer vegetables as well as rotini pasta and pesto. MMMMmhh.

  39. I want to get in my car right now, go to the store and make this bread. Yummm. I will make this weekend. Thanks for the great and well presented with humor website.

  40. the real tzatziki…doesnt have fresh dill , fresh mint ,pepper and lemon juice.
    Im Greek and the only ingredients we use is yogurt, cucumber, garlic and salt.
    Thats all…nothing more nothing else.
    Just for the decor we use mint and one olive.
    Thank u.

    1. 5 stars
      oh, but it is soooo much more delicious with dill and lemon juice and fresh ground pepper. are greeks opposed to improvements???

    1. It helps if you squeeze the moisture out of the cucumber after grating or dicing. And make sure you are using Greek yogurt, not regular yogurt, as the Greek has less moisture in it.

  41. Made it with sour cream, since we had no yogurt. Came out great, I added a teaspoon of sugar to sweeten it slightly because of the Sour cream.

  42. I love tzatziki and could never find a recipe that captured the restaurant quality taste. This is amazing!

  43. 5 stars
    My favorite dip! I personally use vinegar instead of lemon juice, I think it tastes better, and that’s how Greeks make tzatziki.

  44. 5 stars
    Really wonderful authentic tasting Tzatziki sauce – highly recommend and super fresh. Will definitely make again. I would cut all ingredients by half because this made an abundance of sauce – over two cups which was waaayyy too much! But recipe is spot on! Thank you for sharing!

  45. 5 stars
    Absolutely delicious. Before using the paper towels, I put the cucumber in a strainer and pressed it with a wooden spoon. It worked great.