Easy Greek Tzatziki Sauce
Thick, cool and garlicky, this Greek yogurt and cucumber dip is perfect with vegetables, grilled meats, falafel and pita. The secret is squeezing the cucumber.
Tzatziki is a refreshing Greek dip made from strained yogurt, cucumber, garlic, olive oil and herbs. It is wonderful as a dip for vegetables and pita, as a sauce for grilled meat and fish, or as a spread in wraps.
The most important step is squeezing the grated cucumber. Cucumbers are full of water, and skipping this step is the reason homemade tzatziki often turns runny. Letting it rest for 30 minutes gives the garlic time to mellow into the yogurt.
At a glance: this easy greek tzatziki sauce serves 8, needs about 15 min of hands-on prep and no cooking, and provides roughly 60 calories and 5 g of protein per serving. It is naturally vegetarian and gluten-free.
Why you'll love this recipe
- Thick and creamy, never watery
- About 5 g of protein per serving
- Only six ingredients
- Works as a dip, sauce or spread
About this tzatziki recipe
Tzatziki is a refreshing yogurt and cucumber sauce from Greece, closely related to Turkish cacık and the raitas of South Asia. In Greece, it is served with grilled meats, gyros, souvlaki and fried vegetables, or simply with bread as part of a meze spread.
A good tzatziki is thick, creamy and garlicky, with a fresh bite from cucumber and herbs. The most important step is squeezing the grated cucumber, which removes excess water so the sauce stays thick rather than runny. Resting the sauce for 30 minutes lets the garlic mellow and the flavors blend.
It takes 15 minutes to make, keeps for several days and adds instant freshness to almost any meal.
Ingredient notes and substitutions
- Greek yogurt. Thick, strained Greek yogurt is essential. Full-fat yogurt gives the creamiest, most traditional result.
- Cucumber. English cucumbers have thin skin and few seeds. Grate them on the large holes of a box grater.
- Garlic. Fresh garlic gives tzatziki its signature flavor. Grate it very finely and start with one clove.
- Lemon juice. Lemon or red wine vinegar adds brightness.
- Olive oil. A drizzle of extra-virgin olive oil adds richness and is traditional.
- Dill and mint. Fresh dill is classic. Mint adds a cool note.
Equipment you'll need
- A box grater
- A fine-mesh sieve
- A clean towel or cheesecloth
- A mixing bowl
How to make it, step by step
Grate and salt the cucumber
Grate the cucumber and toss it with a little salt. Let it drain in a sieve for 10 minutes to draw out water.
Squeeze it dry
Wrap the cucumber in a towel and squeeze firmly to remove as much liquid as possible. This keeps the tzatziki thick.
Mix the sauce
Combine the yogurt, cucumber, garlic, lemon juice, olive oil, herbs, salt and pepper.
Rest
Refrigerate for at least 30 minutes so the garlic mellows and the flavors blend.
Serve
Stir, drizzle with olive oil and garnish with dill before serving.
Recipe
Easy Greek Tzatziki Sauce
Greek · Snacks · Vegetarian · Gluten-Free · High-Protein
Ingredients
- 1 English cucumber
- 1/2 teaspoon salt, divided
- 1 1/2 cups (360 g) full-fat or 2% Greek yogurt
- 1 to 2 garlic cloves, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint, optional
- Black pepper
Instructions
- Grate and salt the cucumber. Grate the cucumber on the large holes of a box grater. Toss with 1/4 teaspoon salt and let it sit in a sieve for 10 minutes.
- Squeeze. Wrap the cucumber in a clean towel or cheesecloth and squeeze out as much liquid as you can.
- Mix. In a bowl, combine the yogurt, cucumber, garlic, lemon juice, olive oil, dill, mint, remaining salt and a little pepper.
- Rest. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Serve. Stir, drizzle with a little olive oil and garnish with dill.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Do not skip squeezing the cucumber; it is the difference between thick and watery tzatziki.
- Start with one garlic clove; the flavor gets stronger as it rests.
- Use thick Greek yogurt rather than regular yogurt.
Troubleshooting
- The tzatziki is runny. Squeeze the cucumber more and use thicker yogurt.
- The garlic is too strong. Use less garlic or let the sauce rest longer.
- The tzatziki is bland. Add more salt, lemon and herbs.
- Liquid separates. Pour off the liquid or stir it back in.
Variations
- Dairy-free. Use a thick coconut or soy yogurt.
- Herbs. Swap the dill for fresh parsley or chives.
- Spicy. Add a pinch of Aleppo pepper or chili flakes.
What to serve with it
Serve tzatziki with pita and vegetables, grilled chicken, lamb, salmon, falafel, souvlaki or roasted potatoes. It is also a great sandwich spread and a topping for grain bowls.
For a meze platter, serve it with hummus, olives, feta, cucumber and warm pita.
Make ahead and storage
Tzatziki keeps for up to four days in the fridge. It tastes even better after a few hours.
Refrigerate for up to 4 days. Some liquid may separate; simply pour it off or stir it back in. Tzatziki does not freeze well.
Is it healthy?
Made with Greek yogurt, tzatziki is high in protein and lower in fat than many creamy dips. It provides calcium and, depending on the yogurt, live cultures.
It is a light alternative to mayonnaise-based sauces and dressings.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Why is my tzatziki watery?
The cucumber was not squeezed well enough, or regular yogurt was used instead of strained Greek yogurt.
Do I need to peel the cucumber?
No. English cucumbers have thin skins that add color. Peel thicker-skinned cucumbers and remove large seeds.
What do you eat tzatziki with?
Pita and vegetables, grilled chicken or lamb, falafel, gyros, salmon, roasted potatoes, or as a sandwich spread.
Can I use regular yogurt?
Strain it overnight in a cheesecloth to thicken it first.
Can I make dairy-free tzatziki?
Use thick coconut or soy yogurt.
Can I freeze tzatziki?
No. The texture changes after freezing.
How do you pronounce tzatziki?
Tsah-ZEE-kee.
Do I need to peel the cucumber?
No, not for English cucumbers.
What herbs go in tzatziki?
Dill, mint or parsley.
Is tzatziki healthy?
Yes. It is high in protein and relatively low in calories.
How many calories are in tzatziki?
About 60 calories per serving.
Can I use it as a salad dressing?
Yes. Thin it with lemon juice or water.
What is the difference between tzatziki and raita?
Raita is an Indian yogurt sauce, often spiced with cumin. Tzatziki uses garlic, olive oil and dill.
Can kids eat tzatziki?
Yes. Use less garlic for a milder flavor.
Can I make it ahead for a party?
Yes. Make it the day before.
Is tzatziki gluten-free?
Yes.
Can I use vinegar instead of lemon?
Yes. Red wine vinegar is traditional in some regions.
How long can tzatziki sit out?
No more than two hours at room temperature.
Why do you salt the cucumber first?
Salt draws water out of the grated cucumber through osmosis. Squeezing it afterwards removes that water, so it does not dilute the yogurt and make the sauce runny.
Can I make tzatziki with sour cream?
Yes. Replace up to half of the yogurt with sour cream for a richer, milder sauce, though it will contain less protein.
What dishes can I use tzatziki in?
Use it with gyros, souvlaki, falafel wraps, grilled salmon, lamb burgers, roasted vegetables, baked potatoes and grain bowls, or as a dip for crudités.
How do I make it extra thick?
Strain the Greek yogurt in a cheesecloth-lined sieve in the fridge for a few hours before mixing.
Can I add other vegetables?
Grated zucchini, squeezed dry like the cucumber, or finely chopped radish add variety while keeping the classic texture.
What is the best garlic to use?
Fresh, firm garlic cloves grated on a microplane. Avoid jarred minced garlic, which can taste bitter in raw sauces.
Can I make a large batch for a barbecue?
Yes. Double or triple the recipe, keep it chilled in a covered bowl and set it on ice when serving outdoors.
Is Greek yogurt the same as strained yogurt?
Greek yogurt is a type of strained yogurt. Skyr and labneh are also strained and can be used for an even thicker sauce.
Final thoughts
This easy greek tzatziki sauce takes about 15 min from start to finish and serves 8. It is vegetarian, gluten-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our snacks recipes or the full recipe index.