Tzatziki Sauce
This creamy, garlicky tzatziki sauce is quite possibly the most versatile dip you’ll ever make – and it comes together in just 10 minutes with 6 simple ingredients. Made with thick Greek yogurt, fresh cucumber, garlic, olive oil, and dill, it’s so much better than anything you’ll find at the store. Whether you’re serving it as a dip with pita and veggies, spooning it over gyros, or dolloping lamb meatballs with it, this is the recipe you’ll come back to again and again.
🌿 My All-Time Favorite Dip
When I visited Greece, I was couldn’t get enough of the food, but nothing stuck with me quite like Greek yogurt and tzatziki.
It’s been a staple in my kitchen ever since, and once you taste the homemade version, you’ll understand exactly why. It’s…
🥒 Ready in 10 minutes: Just grate, squeeze, stir, and chill – seriously, that’s the whole recipe.
🧄 Creamy & garlicky: Thick Greek yogurt and three cloves of garlic make this dip absolutely irresistible.
🌿 Totally versatile: Dip it, spread it, dollop it – it goes on everything and makes any meal better.
🫙 Better than store-bought: The flavor difference is unreal. Once you make it yourself, there’s no going back.
✅ Naturally gluten-free: Simple ingredients that work for just about everyone at the table.
This Greek sauce pairs perfectly with air fryer pita chips or as part of a Mediterranean spread with lamb meatballs for protein and a Greek cucumber salad for veggies. Add flavor and healthy fat with the tzatziki and you’ve got a nutritious and delicious meal.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this Greek dip recipe to the table: cucumber, full-fat or reduced-fat Greek yogurt, olive oil, lemon juice, garlic, dill, and sea salt.
Emily’s Tips & Tricks
- Pro tip: Squeeze the grated cucumber as thoroughly as you can – this is the single most important step. Watery tzatziki is the most common issue with homemade versions, and it comes down to not removing enough moisture from the cucumber. Use a clean kitchen towel or several layers of paper towel and really wring it out.
- Variations: Fresh dill works beautifully here if you have it on hand — use about 2 tablespoons in place of 1 tablespoon dried. A squeeze of fresh lemon juice is a great addition if you like a brighter, more tangy flavor. Some versions also include fresh mint alongside the dill for a more complex flavor.
- Addition: I love to add a drizzle of olive oil and a sprinkle of flaky sea salt and freshly cracked black pepper to the serving dish.
Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 10 mins
- Yield: 6 servings (about 1/3 cup each) 1x
- Cuisine: Greek
Description
This easy homemade tzatziki sauce comes together in just 10 minutes with 6 simple ingredients. Creamy, garlicky, and so much better than store-bought!
Ingredients
- 1/2 medium cucumber, peeled
- 2 cups plain whole milk Greek yogurt
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1–2 cloves garlic, minced or grated
- 2 Tbsp. fresh dill, finely chopped (or 1 tsp. dried)
- 1/4 tsp. sea salt
Instructions
- Grate the peeled cucumber using the large holes of a box grater. Transfer to a paper towel or clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
- Combine the cucumber, yogurt, olive oil, lemon juice, garlic, dill, and salt in a medium bowl and stir until fully combined. Cover and refrigerate for 30 minutes to let flavors come together. Taste and adjust salt as needed.
Notes
Storage: Refrigerate in an airtight container for up to 5 days. The flavors actually deepen as it sits, so it’s often even better on day two.
Ingredients: Use full-fat or reduced-fat Greek yogurt – not fat-free. The fat adds flavor and that thick, creamy texture that makes tzatziki what it is. Fat-free will work in a pinch, but the result won’t be as satisfying.
Prep Ahead: Tzatziki is an ideal make-ahead dip. Make it the night before (or up to 2 days ahead) and refrigerate until ready to serve. Give it a stir before serving and give it a fancy topping of drizzling olive oil, flaky sea salt, and freshly cracked pepper.
Tools: A box grater makes quick work of the cucumber and is the right tool for getting the right texture – not too chunky, not too fine. If you dislike chunks of garlic, grate it using a microplane.
Serve With: Pita bread or air fryer pita chips, sliced fresh vegetables, gyros, lamb meatballs, grilled chicken, kebabs, or grilled bread. It also makes a great spread for sandwiches and wraps.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Ooooh I absolutely adore tzatziki! I have never made my own though…maybe it’s about time 😉 Great photo’s.
You need to make it! So easy!
the greeks definitely have the best selection of dips.. followed by the mexicans. this looks so good!
I think I would have to agree with you! 🙂
Bam! I’m making this tonight!
LOVE tzatziki! I never knew it was so simple to make… thanks for sharing! Good work on the gif! Also, you look great as a brunette, too 🙂