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.