Learn how to make tzatziki sauce in 10 minutes or less! This authentic tzatziki recipe, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros, and a few tips make all the difference. You’ll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities!
Tzatziki recipe that will make yiayia smile!
Of all the Greek recipes on this site, including Greek salad and the ever-so-comforting moussaka, tzatziki sauce is the one I go to most often. And if you have not tried this creamy Greek yogurt sauce before, you are in for a treat!
A few years ago, I came across a real-deal, authentic tzatziki sauce recipe from the Greek island of Paros where Stella Leonetti served it regularly in her restaurant called Rafeletti. My friend Cheryl Sternman Rule featured it in her book Yogurt Culture, and I stayed pretty close to the original recipe, except I’ve pared it down for a smaller crowd.
What is tzatziki?
Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat’s milk yogurt, but a full-fat Greek yogurt works just fine in this dip.
This recipe takes about 10 minutes or less to make, and it starts with grated cucumbers, which you need to drain very well, and mix with the yogurt, garlic, and herbs, if using. Some might think of this dip as something similar to sour cream, but if you’re wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs. And once you learn how to make it, you’ll be using it in all sorts of ways to elevate your meals or to simply serve as part of a mezze spread!
Tzatziki sauce ingredients and important notes
A few notes on what you need to make this recipe:
- English cucumber- I like to use English cucumbers here because they are seedless and tend to be sweeter, plus the skin is thin, so you don’t have to fully peel them. If you end up using regular cucumbers with the waxy skin, be sure to peel them completely, and you’ll want to discard the large seeds which would make the dip too runny.
- Kosher salt
- Garlic-4 to 5 garlic cloves, minced. If you want a milder-tasting cucumber yogurt sauce, start with 1 or 2 garlic cloves, minced.
- Distilled white vinegar– about 1 teaspoon is all you need here. It does enhance the flavor and brightens the dip.
- Extra virgin olive oil
- Plain Greek Yogurt- 2 cups plain full-fat or reduced fat Greek yogurt. Do not use regular plain yogurt as the dip will be too runny. The yogurt you need here must be strained yogurt.
- Ground white or black pepper (optional)
- Chopped fresh dill or mint (optional)
How to make tzatziki sauce
Here’s the step-by-step tutorial for how to make this tzatziki recipe (print-friendly version & video just below):
- Grate the cucumbers. You can use a box grater or do as I do and use a food processor for a shortcut. Add a pinch of salt with the sliced cucumbers in the food processor and run the processor until the cucumber is finely chopped.
- Drain the grated cucumbers (VERY IMPORTANT). Once grated, transfer the cucumbers to a clean cheesecloth (or a heavy napkin) and squeeze out all the liquid.
- Mix the sauce. In a large bowl, combine the grated or minced garlic with the white vinegar and a little olive oil and mix. Add the drained cucumber mixture to a large bowl, greek yogurt, kosher salt, a pinch of white black pepper, and chopped dill or mint (if using). Stir to combine.
- Refrigerate for 30 minutes and up to two hours before serving or serve immediately, if you can’t wait, with fresh veggies and pita or chips! Drizzle a little olive oil on top.
What do you eat with tzatziki?
Creamy cucumber tzatziki is one of the most versatile dips you can make! At the very least, serve it with some carrots, bell peppers, and other fresh veggies of your choice, but you can use it in many more ways with everything from the obvious gyros to pan-seared salmon, lamb rack, all sorts of kebabs including vegetable skewers, or even to top your baked potato! I love adding it to dinner bowls with keftedes (meatballs) and a salad! I even use it for drizzling onto Greek Meatloaf wrapped In Grape Leaves!
Leftovers and storage
best to store it in the fridge in a tightly-covered glass container. Use it within 2 to 4 days.
Similar dip recipes you may like:
Dips and Condiments
Quick Mediterranean Feta Dip Recipe
Appetizer and Mezze
Spinach Greek Yogurt Dip Recipe with Walnuts
Appetizer and Mezze
10-Minute Whipped Labneh Dip with Tomatoes and Olives
Hungry for more? Check out my Greek Recipes Collection
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Tzatziki Sauce Recipe
Ingredients
- 3/4 English cucumber, partially peeled (striped)
- 1 tsp kosher salt, divided
- 4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves if you don't want it to be too strong)
- 1 tsp white vinegar
- 1 tbsp Early Harvest Greek Extra Virgin Olive Oil
- 2 cups plain Greek yogurt
- Handful of chopped fresh dill or mint (optional)
- 1/4 tsp ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
- In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
- Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!
Video
Notes
- This recipe makes a generous 2 cups of sauce (or up to 32 tablespoons). The serving size is based on 1 tablespoon.
- This recipe is adapted from Yogurt Culture. It is my quick version, and it’s been cut down to suit a smaller family.
- This is very garlicy dip, if you prefer, start with a smaller amount of garlic and incorporate more as needed.
- To Store: It’s best to store tzatziki in the fridge in a tightly-covered glass container. Use within 4 days.
- Visit our shop to browse quality Mediterranean ingredients including olive oils.
Nutrition
*This post first appeared on The Mediterranean Dish in 2016 and has been updated with new information and media for readers’ benefit.
i made it just as you said but used lemon juice instead of the vinegar. Also added about 3T crumbled feta cheese. It was really good.
Awesome, Donna! Thanks so much for sharing your variation!
This recipe is very good, used it on homemade gyros…but beware. FIVE cloves is a lot of garlic. I put in that much and it was so strong it made your eyes water and was inedible…couldn’t even taste the cucumber so overpowered by garlic. I had to double the recipe (minus doubling the garlic) to tone it down some and it was still too strong. I love garlic, so it’s not that I don’t like garlic, but when you can’t get rid of the lingering garlic taste in your mouth and smell bad the next day…not so good.
Thank you for sharing, Katharine! Yes, there is a lot of garlic in this recipe, that’s why we write that people should start with fewer garlic cloves and add as needed. Thanks so much for sharing.
This was better than the recipe I had been using for years. Thank you! It was delicious.
Thank you, Terri! So glad to hear it!
Great recipe! … I don’t think it matters much with the cucumber quantities bcuz I used a large cucumber and I halved the other ingredients to make a smaller amount… it was Fantastic!!!… thank you my dear!!!
Wonderful recipe, subbed out the vinegar with lemon juice, added dill, and some season salt. Our family of 7, from age 2 and up enjoyed!
Awesome, Cassandra! Thanks for sharing
I love your site please send me your recipe for your dip I can’t remember the name it goes with veggies and bread oh it looks so very good thank you
Sharon, thank you! The recipe for Tztatziki sauce is right on this page if you scroll to see it 🙂
I made this with whole milk and it has the consistency of milk. Had to throw away So disappointing ?
Hi Linda, seems there must have been some confusion. The recipe calls for Greek yogurt (either a whole milk Greek yogurt or a 2% Greek yogurt.) But you used whole milk?
Do you know how long this sauce can be kept (safely) in the refrigerator?
Thank you for your time and the wonderful recipe!
Some say it can last up to a week, but reality is, after 2 days, the cucumbers give off too much moisture and with all the garlic in there too it’s best to consume earlier. A good tight-lid container is helpful.
does 3/4 cucumbers mean “three quarters of a cucumber or 3 or 4 cucumbers?
Hi Henry, 3/4 of a whole English cucumber (the longer ones that are seedless)
Looks delicious! How long will this last in the fridge? Thanks!
Hi! I would say 3 to 4 days or so in a tightly closed container. Still, I’d be sure to smell and taste a super tiny bit of it before serving if you’ve kept it in the fridge a few days.
I make tzatziki sauce regularly but this is the first time I’ve tried it this way. I am used to adding dill but I made it as your recipe, except that I used lemon juice instead of vinegar. Delicious, the best I’ve made. And I went a little heavier on the garlic. Honestly I think it’s the garlic that makes it. Thank you for posting.
Haha…garlic does make everything better, doesn’t it?! Thanks so much for sharing, Kathleen!
I don’t usually leave reviews but this sauce is AMAZING!! It’s literally so good I could drink it! ? I made the recipe exactly as is with no changes and it was perfect on my chicken gyros! Thanks for sharing!
Suzanne, how lucky are we to hear from you then?! Thanks so much for sharing your thoughts on this recipe. So glad to hear you enjoyed it!
I have a ginger grater that also grates garlic. I like using this because it turns them into a paste rather than pieces. Could I use this instead of the food processor for the garlic?
Sure, Anita! That would work.
Was a great recipe. Was a bit garlicy, , but I have a pregnant wife and she loved it. Thank you. I love to cook and look for new recipes all the time. Thank you for the adding of this one. I threw in some flank steak
Ya, the garlic can be a bit much if that’s not your thing, so definitely adjust it down as need it.
Delicious! Substituted lemon juice for the vinegar, and a little less garlic…perfect for me! Just sent the recipe to my daughter. We both make Greek rice bowls for work lunches and this sauce takes it over the top!
Great, Lynn! Glad you adjusted the garlic to your taste 🙂 Love the idea of Greek bowls for lunch. I do Greek bowls with keftedes, Greek salad and pita. We love it.
Lynn,
Curious for your recipe for Greek rice bowls 🙂
I love your blog and appreciate you’re being here! I tried this tonight and POW! Hello Garlic! My bad as I didn’t read the recipe notes. This time I used 5 large garlic cloves. Next time will make the same amount of garlic paste and add more as needed. Either way – I loved it and it went really well with my gluten free Lamb meatballs. Again – thanks so much!
Karen, thank you for your comment! Yes, it’ll take a bit of trial to adjust the garlic here to your taste 🙂