Homemade Tzatziki Sauce
Our easy Tzatziki recipe is a cool and refreshing cucumber and yogurt sauce or dip. To make it, stir together Greek yogurt, cucumber, garlic, lemon, olive oil and herbs. Make it as a sauce for chicken, salmon, wraps or burgers or serve as a dip for pita or vegetables.
When fresh cucumbers are in season it is time to make Tzatzki! This popular sauce from the Middle East and Greece is made from Greek yogurt, shredded and drained cucumber, garlic, and fresh herbs. Many recipes also call for a squeeze of lemon juice, which I’ve included in my tzatziki recipe below.
Table of contents
Don’t miss Garlic Yogurt Aioli sauce and Creamy Dill Sauce for Salmon.
Ingredients For Tzatziki
- Greek Yogurt: To make it easy, use Greek Yogurt or another strained yogurt. Choose full-fat Greek yogurt for the creamiest Tzatziki sauce. If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. Spoon in yogurt and refrigerate until the whey has drained off the yogurt, about 3 hours.
- Cucumber: A large cucumber or a few mini cucumbers ones work great for this recipe. Opt for one that’s firm and bright green with no imperfections.
- Mint: A traditional component of tzatziki. You can also use dill, basil or a combination of the three. With that being said, try to only use fresh herbs for the tzatziki.
- Garlic: 1 small clove garlic, peeled
- Salt: ½ teaspoon coarse kosher salt
- Oil: ¼ cup extra-virgin olive oil
- Lemon: 2 tablespoons lemon juice
How To Make This Yogurt Tzatziki Sauce Recipe
Step 1: Place the shredded cucumber in a clean dish cloth (Photo 1A). Wrap the towel around the cucumber shreds and use both hands to twist and wring out the cucumber water (PHOTO 1B). The more liquid you remove the thicker the tzatziki!
Step 2: Chop the garlic, sprinkle with salt, and mash and chop with a chef’s knife to make a paste (PHOTO 2). Scrape the garlic paste into a medium bowl.
Step 3: Add the yogurt, cucumber, mint, oil and lemon and whisk to combine (PHOTO 3).
FAQs and Chef Katie’s Expert Tips
This homemade tzatziki will keep well in the fridge for four to five days in a tightly sealed container. This dip has a tendency to separate a bit in the fridge, so you’ll need to give it a good stir before serving it. Tzatziki tastes better the longer it sits in your fridge, but after about five days the cucumbers begin turning to mush, so definitely eat it before the week is up.
For the herbs, I think the yummiest combination is roughly about a third each of mint, basil and dill so that none of them are too overpowering. I realize that not everyone has all three on hand so use whichever you want.
You can use regular plain yogurt to make tzatziki you just need to plan ahead. Line a fine mesh sieve or colander with a coffee filter or a couple layers of paper towels. Then spoon the yogurt in. Set it over a bowl and let it sit in the fridge for a few hours. You’d be amazed how much whey drains off.
Serving Suggestions
Traditional Tzatziki sauce is delicious atop pita, in gyros, spread on a sandwich, and as a dipping sauce for vegetables.
- Spoon this over Seared Salmon or Greek Grilled Chicken.
- It’s great with lamb. We love it with Lamb Loin Chops and Rack of Lamb.
- Try with our Za’atar Pita chips or buy store-bought! Or try with soft warmed pita, torn or cut into wedges.
- Serve with raw veggies or crudite
- Spoon over kebabs! This Shrimp Kebab with Cherry Tomatoes or Greek Chicken Kebabs.
Za’atar Pita Chips
Preheat the oven to 350 degrees F. Cut the pitas along their seams and separate into two layers. Lay 4 pitas circled on a work surface. Brush lightly with 1 tablespoon oil, dividing evenly. Sprinkle with 1 teaspoon za’atar and ¼ teaspoon salt. Cut the pitas into 8 triangles each. Transfer to a large baking sheet. Repeat with the remaining 4 pita circles, oil, za’atar and salt. Bake the pitas, rotating pans half way through, until crisp and starting to brown, 10 to 15 minutes. Cool before serving with the dip.
Additional Recipes to Try
- If you’re a fan of dips you have to try this Easy Greek Yogurt Dip, this Low Fat Ranch Dip, my Black Bean Hummus, this Yellow and Red Tomato Pico de Gallo and lastly my Healthier Hot Crab Dip.
- If you’re looking for a quick and healthy salad this Snap Pea Mint and Feta Fattoush Salad is it!
- You may like Grilled Chicken Burgers with Tzatziki, Lamb Burgers with Whipped Feta, this Grilled Ground Turkey Kofta Kebabs and my Grilled Lamb Kofta Kebabs are a must!
- You won’t be able to stop eating this Simple Tabbouleh–I promise you.
- These Grilled Greek Boneless Chicken Thighs would be the perfect addition to this Israeli Couscous Salad
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Easy Homemade Tzatziki Sauce Recipe
- Total Time: 10 minutes
- Yield: 2 1/4 cups 1x
Description
This homemade tzatziki recipe is made with Greek yogurt, grated cucumber, lemon, garlic and herbs. Its so easy to make for a simple sauce or as a dip for a healthy appetizer!
Ingredients
- 1 large cucumber, shredded on a box grater
- 1 1/3 cups Greek yogurt
- 1 small clove garlic, peeled
- 1/2 teaspoon coarse kosher salt
- 1/2 cup chopped mint, dill or basil or a combination
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
Instructions
- Place the shredded cucumber in a clean dishcloth. Wrap the towel around the cucumber shreds and use both hands to twist and wring out the cucumber water. The more liquid you remove the thicker the tzatziki! Alternatively, place the shredded cucumber in a strainer and press out excess water, or pat thoroughly with paper towels.
- Chop garlic, sprinkle with salt, and then mash and chop with a chef’s knife to make a paste.
- Scrape garlic paste into a medium bowl. Add yogurt, cucumber, mint, oil and lemon and whisk to combine.
Notes
To make Tzatziki with regular yogurt
If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. Spoon in 2 cups plain low fat yogurt and refrigerate until the whey has drained off the yogurt, about 3 hours.
Our Favorite Za’ater Pita Chips
Preheat oven to 350 degrees F. Cut 4 pitas along their seams and separate into two layers. Brush lightly with 2 tablespoons oil, dividing evenly among the pitas. Sprinkle with 2 tsp teaspoon za’atar and 1/2 teaspoon coarse kosher salt. Cut pitas into 8 triangles each. Transfer to 2 large baking sheets. Bake the pitas, rotating pans halfway through, until crisp and starting to brown, 10 to 15 minutes. Cool before serving with the tzatziki.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 94
- Sugar: 2 g
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 4 g
Delicious! I sometimes add some sour cream.
Please add sodium in the nutritional facts of your recipes. It’s important info. for me and others who have to watch their salt intake. Thanks. Ingrid J.
I love this your of Tzatzik. It is really light and refreshing thanks for the yummy recipe
This was such a quick and easy sauce that comes together in a snap! Was the perfect touch of flavor to my meal and way better than any store bought version I have tried!
Yum! This tzatziki was cooling, creamy and so refreshing! It went great with the pita chips, and we used it as a dip for veggies too!
This is my kind of dip and chips. I can’t wait to dig in.
This turned out so well! Thank you for the recipe!
this recipe is SUCH a keeper, what girrrl doesn’t need this in her arsenal? saved and pinned mama! x
It really is great to have classics like these to go to! Thanks so much Christine. Have a great weekend!
This looks the bomb! You don’t squeeze your cucumbers? If you don’t, then I won’t either. And I love za’atar. I add it to my homemade hummus.:)
I was thinking the same thing, especially since this recipe uses grated cucumber. I also would remove seeds unless you’re using the long seedless cukes. It’s just so much nicer imo. I usually finely chop or mince my cucumber. Either way just salt & put it in some cheesecloth. Or don’t salt & add the liquid to your water bottle. So refreshing!
Tzatziki is just the best! I love your refreshing and healthy take on it. I bet it goes perfectly with those yummy pita chips too – za’atar is just delicious!
I totally agree. Za’atar is on my top five list of spice blends. We love it on roast chicken all winter long. It is so savory and goes with so much of the food we love to eat.
Pita chips are the best, and this yogurt dip…delicious! Thanks for the link love, hon!
Hi Suzy, I totally agree they are the best, and I love the fact that if you bake them until they are crispy you can keep them in a bag for days. They are such a yummy crunchy snack. Hope you’re well. Have a great day.
Love tzaziki and love za’atar! Can’t go wrong with this duo!!
Yeah, it kinda works. I love finding new combos. Thanks so much for coming by Jessica. Have a great day.
i love pita chips in general but with zaatar it sounds fabulous. i am so over summer because it is crazy hot in texas. i am more like #goawaysummer.
Lol, maybe we should meet half way.
Oh my yum!! This would be the perfect appetizer for a greek style dinner night…totally inspiring my weekend plans right now! 🙂
Love to hear that Selena! Happy cooking!
This looks yummy!
I’m making pickles right now actually – my grandmother has passed down her recipe for 15 day sweet pickles, and we make them at the same time every year. Each year they turn out a little bit better, and I love thinking of her every time I open a new can.
I don’t grow my own cukes for them, though, we pick them up from one of her friends that does!
I love sweet pickles, though I just ended up making dill. I think I will make both sweet and dill next year. Thanks for the comment today Barbara.