This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip, spread, or topping for your favorite Mediterranean dishes and more!
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What Is Tzatziki Sauce?
Tzatziki sauce is a traditional, creamy Mediterranean dip made with Greek yogurt, cucumber, garlic, olive oil, and a pop of dill or mint. It’s a must-have for Mediterranean recipes!
I have been buying Greek yogurt tzatziki at Costco for years but of course we all know everything homemade, including hummus, tartar sauce and pesto, tastes just so much better!
I initially made tzatziki to go with Greek chicken bowls (recipe coming soon), but now I want to put it on everything!
Why You’ll Love This Recipe
- High in protein: Greek yogurt is the base of this recipe, so you get a nice boost of protein.
- Versatile: Put it on anything and everything. Dip it, spread it, drizzle it, you name it! It’s a win for lunch, dinner, a quick snack, or even an appetizer.
- Fresh flavor: The combination of cucumber, garlic, and herbs gives it a refreshing, zesty taste!
Ingredients for Tzatziki Sauce
This recipe for tzatziki uses 8 simple ingredients to create a healthy sauce that’s to-die-for!
- Greek yogurt: Any plain 2%, 4% or whole milk Greek yogurt will work. Traditionally, goat or sheep Greek yogurt is used, but it’s hard to find those here. Luckily North American Greek yogurt is already strained, so it works great.
- Cucumber: I used an English cucumber because it’s seedless. A regular large cucumber will need to be peeled and large seeds removed after squeezing. Persian cucumbers work too.
- Lemon: You’ll need the juice of half a medium lemon, which is about 2 tablespoons.
- Olive oil: I use extra virgin olive oil because it has a richer, fruitier flavor and smooth texture that’s perfect for dips and sauces.
- Fresh herbs: I like the classic taste of fresh dill, but you can always substitute fresh mint for a refreshing twist.
- Garlic: Grate 3 small garlic cloves for the best flavor.
- Spices: Salt and pepper.
How to Make Tzatziki Sauce
This tzatziki sauce recipe comes together in just 15 minutes with a few easy steps. Here’s a quick overview, there is a full recipe card below.
- Prep the cucumber: Grate the cucumber on the medium holes of a box grater. Wrap it in a clean cheesecloth or kitchen towel, twist it up, and squeeze out as much liquid as you can.
- Combine ingredients: Add the squeezed cucumber to a medium bowl along with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
- Mix the sauce: Stir well and, if you have time, refrigerate for 5 minutes to let the flavors meld.
- Serve: Enjoy it as a dip or with your favorite Mediterranean dish!
Tips for Best Results
Here are my top tzatziki tips for the perfect dip!
- Don’t use regular yogurt: I mean yogurt that’s not Greek. Regular yogurt isn’t as thick or creamy as Greek yogurt, so it can make your tzatziki runny.
- Type of cucumber you use matters: If it’s summer and you have large garden cucumbers or ones from the farmer’s market, be sure to peel it and remove the seeds after squeezing. These cucumbers tend to have tough, bitter skin and larger seeds.
- Squeeze cucumber well: If your cucumber isn’t drained well, it’ll water down your dip. The grated cucumber should be dry after squeezing out the liquid.
- Let it chill: If you have time. I always say that almost everything tastes better once you let the flavors marinate with each other, so even just 5 minutes of chill time will really boost the flavor.
Serving Ideas
Tzatziki is one of those sauces you’ll want to put on everything! Here are some ideas to make the most of this delicious sauce:
- Vegetables: You can dip fresh veggies or drizzle the sauce over grilled ones like zucchini, bell peppers, carrots, cucumber, mushrooms, and asparagus.
- Dip: You can also dip pita bread, falafel, grilled chicken, roasted potatoes, or crunchy pita chips into tzatziki.
- Spread: Slather it on sandwiches, wraps or burgers. My personal favorite is Greek turkey burgers.
- Gyros and kabobs: Chicken or lamb gyros, Greek chicken kabobs, or beef and lamb skewers.
- Salmon or lamb: Grilled salmon and juicy lamb chops make an amazing combo with this creamy sauce.
- Dinner bowls: A must for Greek chicken bowls, quinoa bowls with grilled veggies, or grain bowls loaded with roasted chicken or beef.
- Salads: Drizzle it over a traditional Greek salad, Mediterranean chickpea salad, or quinoa tabbouleh salad.
- As an appetizer: Serve it with a fresh veggie platter, chicken meatballs, or mini skewers with cubes of feta, olives, and cherry tomatoes.
How to Store
Store: Transfer your dip to an airtight container, store in the fridge, and enjoy for 7-10 days.
Do not freeze. Freezing can cause the yogurt and cucumber to separate.
FAQs
No, you do not have to salt the cucumber because we squeeze it well. I like this to be a quick tzatziki recipe!
It depends on the type of cucumber you’re using. If you’re using an English or Persian cucumber, you can leave the skin on because it’s thin and mild. However, if you’re using a regular or garden cucumber, it’s best to peel it, as the skin can be thicker and have a bitter taste.
Yes, you can use sour cream instead of Greek yogurt, but keep in mind that it will alter the flavor and texture. It can still make a delicious tzatziki, but it won’t have the same protein content as Greek yogurt.
More Sauces and Dip Recipes
Tzatziki Sauce
Equipment
Ingredients
- 3/4 long English cucumber grated on medium holes of a box grater
- 2 cups plain Greek yogurt 2% fat or higher
- 1/2 medium lemon juice of or 2 tablespoons
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fresh dill finely chopped
- 3 small garlic cloves grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
- In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
- Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
- Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.
Notes
- Store: Refrigerate in an airtight container for 7 – 10 days. Do not freeze.
