How to Make Tzatziki Sauce 🥒🧄🥛 — Creamy, Refreshing & Authentic Greek Recipe

How to Make Tzatziki Sauce: A Refreshing and Versatile Condiment

Tzatziki sauce is a delicious and refreshing condiment that is commonly served with Mediterranean and Greek dishes. This creamy sauce is made with yogurt, cucumber, garlic, and dill, and is a perfect accompaniment to grilled meats, veggies, and pita bread. Making tzatziki sauce at home is easy and requires only a few ingredients, so let's get started!

Here's what you'll need:

1 cup of Greek yogurt

1/2 cup of grated cucumber, squeezed of excess water

2 garlic cloves, minced

1 tablespoon of chopped fresh dill

1 tablespoon of lemon juice

Salt and pepper to taste

Here's how to make it:

Begin by grating your cucumber and then squeezing out any excess water. This will prevent your tzatziki sauce from becoming too watery. You can use a cheesecloth or a paper towel to squeeze out the water.

In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper.

Taste and adjust seasoning as needed.

Cover and refrigerate for at least an hour to let the flavors meld together.

That's it! Your tzatziki sauce is ready to serve. You can serve it as a dip with veggies or pita bread, or as a sauce for grilled meats or veggies. It's also a great topping for gyros or falafel wraps.

Here are a few tips to ensure the best results:

Use Greek yogurt instead of regular yogurt. Greek yogurt is thicker and has a higher protein content, which will make your tzatziki sauce creamier.

Use fresh herbs. Fresh dill is traditional in tzatziki sauce, but you can also use fresh mint or parsley.

Let the sauce sit in the fridge for at least an hour before serving. This will give the flavors a chance to meld together and make the sauce more flavorful.

Easy Greek Tzatziki Sauce (Cucumber Yogurt Dip) #shorts

In conclusion, tzatziki sauce is a delicious and versatile condiment that's easy to make at home. With just a few ingredients, you can create a creamy and refreshing sauce that's perfect for a variety of dishes. Give this recipe a try and impress your friends and family with your culinary skills!

Tzatziki Sauce

Creamy Greek yogurt–cucumber dip with garlic, dill & lemon.

Prep: 15 mins Rest: 30–60 mins Total: 45–75 mins Yield: ~2 cups (16 servings)

Ingredients

• 1 cup (250 g) thick Greek yogurt (whole milk preferred)
• 1/2 English cucumber (about 150 g), coarsely grated
• 1/2 tsp kosher salt (for cucumber), plus more to taste
• 2 small garlic cloves, very finely minced or grated
• 1 Tbsp fresh dill, finely chopped (or 1–2 tsp mint)
• 1 Tbsp fresh lemon juice (or 2–3 tsp white wine vinegar)
• 1–2 tsp extra-virgin olive oil (optional, for silkiness)
• Freshly ground black pepper, to taste

Instructions

1. Drain cucumber: Toss grated cucumber with 1/2 tsp salt. Let sit 10 minutes, then squeeze very dry in a clean towel or sieve. (Less water = thicker tzatziki.)
2. Mix: In a bowl, combine yogurt, squeezed cucumber, garlic, dill, lemon juice, olive oil (if using), pinch of pepper, and a pinch more salt. Stir until smooth.
3. Adjust & rest: Taste and adjust salt/acid. Cover and chill 30–60 minutes so flavors meld and garlic mellows.
4. Serve: Swirl into a bowl; drizzle with a few drops of olive oil and extra dill. Serve with pita, gyros, lamb, chicken, fish, roasted veg, or grain bowls.

Notes & Swaps

• Yogurt thickness: If your yogurt isn’t super thick, strain it in a coffee filter/cheesecloth 30–60 minutes.
• Garlic level: Start with 1 clove if sensitive; raw garlic intensifies as it rests.
• Herbs: Dill is classic; mint is lovely with lamb; parsley for a milder green note.
• Low-lactose/vegan: Use lactose-free Greek yogurt or a very thick, unsweetened coconut/almond yogurt; add 1–2 tsp olive oil for body.
• Extra tang: Add 1–2 Tbsp finely grated lemon zest or 1–2 tsp vinegar alongside lemon.

Recipe Care

• Storage: Refrigerate in an airtight container 3–4 days. Stir before serving.
• Thickening after storage: If it loosens, stir in 1–2 Tbsp strained yogurt or a pinch of xanthan (⅛ tsp) and whisk.
• Freezing: Not recommended (yogurt can split).
• Food safety: Keep below 40°F/4°C; don’t leave at room temp over 2 hours.

Estimated per 2 Tbsp: 35 kcal • Protein 2 g • Carbs 2 g • Fat 2 g • Sodium 75 mg. (Estimates only.)