SaveThis tzatziki sauce recipe is a cool, creamy Greek-style dip made from thick Greek yogurt, grated and squeezed cucumber, fresh garlic, lemon juice, olive oil and chopped dill. It takes about 15 minutes to grate and stir, and a 30-minute chill lets the garlic and herbs flavor the yogurt. It makes about 2 cups. Spoon it into gyros and pitas, serve it with grilled chicken or lamb, or set it out with warm pita and raw vegetables. Below you’ll find why squeezing the cucumber matters, which yogurt to use, dill vs. mint, and how to keep it fresh and safe.
What Is Tzatziki Sauce?
Tzatziki is a yogurt and cucumber sauce from Greek cooking. It’s thick enough to scoop as a dip but loose enough to spoon over meat, with a tangy, garlicky flavor and a cool crunch from the cucumber. It’s often served with grilled meats, gyros and souvlaki, or as part of a spread of small plates.
Tzatziki vs. dill sauce vs. garlic aioli
| Tzatziki | Dill sauce | Garlic aioli | |
|---|---|---|---|
| Base | Greek yogurt, cucumber | Sour cream, mayo | Mayonnaise |
| Texture | Thick, slightly chunky | Smooth, creamy | Smooth, rich |
| Flavor | Tangy, garlicky, fresh | Lemony, herby | Rich, garlicky |
| Best with | Gyros, grilled chicken, pita | Salmon | Fries, sandwiches |
For a creamy herb sauce for fish, see our lemon dill sauce. For a rich garlic dip for fries, try our garlic aioli.
Ingredients You’ll Need
- Plain Greek yogurt (1 1/2 cups / 340 g): the thick, tangy base. Whole-milk or 2% Greek yogurt gives the creamiest result; regular yogurt is too thin unless you strain it.
- Cucumber (1 medium English cucumber): cool crunch. English or Persian cucumbers have thin skins and small seeds.
- Garlic (1 to 2 cloves, finely grated): the sharp bite. Start with one if you’re sensitive to raw garlic.
- Fresh lemon juice (1 tablespoon): brightness.
- Extra-virgin olive oil (1 tablespoon): richness and a smoother finish.
- Fresh dill (2 tablespoons, finely chopped): the classic herb. Mint works too.
- Salt (1/2 teaspoon) and black pepper (a pinch).
How to Make Tzatziki Sauce
- Grate the cucumber. Trim the cucumber, halve it lengthwise and scrape out the seeds with a spoon. Grate it on the large holes of a box grater; you should have about 1 cup.
- Squeeze it dry. Wrap the grated cucumber in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until very little liquid comes out.
- Mix. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, salt and pepper.
- Chill. Cover and refrigerate for at least 30 minutes so the garlic mellows into the yogurt. Stir, taste and adjust the salt and lemon before serving. Drizzle with a little olive oil if you like.
Why Squeeze the Cucumber?
Cucumbers are mostly water. If you skip the squeeze, that water seeps into the yogurt and turns the sauce thin and watery within an hour. Squeezing keeps the tzatziki thick enough to scoop and to hold its shape in a wrap.
Dill, Mint or Both?
| Herb | Flavor |
|---|---|
| Dill | Fresh, grassy; the most common choice |
| Mint | Cool and bright; great with lamb |
| Both | Balanced and very fresh |
| Dried dill | Use about 1 teaspoon instead of 2 tablespoons fresh |
Building a Gyro or Mezze Plate
Tzatziki is a natural partner for anything grilled. Spoon it into chicken gyros, pita wraps and falafel, serve it beside grilled lamb, chicken or salmon, or use it as a dip with warm pita, cucumber slices, carrots and bell peppers. It’s also good dolloped on roasted potatoes, rice bowls and burgers.
Storing Tzatziki Safely
Tzatziki is made with yogurt, so keep it cold. Don’t leave it out for more than 2 hours (1 hour above 90°F), refrigerate it in a covered container, and keep your refrigerator at 40°F or below, as the CDC recommends. A little liquid may collect on top as it sits; stir it back in or pour it off.
Frequently Asked Questions
What is tzatziki sauce made of?
Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, fresh dill or mint, salt and pepper.
Do you have to peel the cucumber?
No. English and Persian cucumbers have thin skins; leave them on for color, or peel for a whiter sauce.
Can I use regular yogurt?
Yes, but strain it first in a fine-mesh sieve lined with cheesecloth in the refrigerator until thick.
Why is my tzatziki watery?
The cucumber wasn’t squeezed enough, or the yogurt was thin. Squeeze the cucumber well and use Greek yogurt.
Can I freeze tzatziki?
It’s not recommended. Freezing changes the texture of the yogurt and cucumber.
