I put together a Tzatziki Sauce Recipe that showcases the classic cucumber and yogurt sauce and hints at unexpected ways to serve it, from pita sandwiches to Greek chickpea salad.

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I never thought a bowl of plain Greek yogurt and a grated English cucumber could cause so much trouble in my kitchen, but it does. I wrote this Tzatziki Sauce Recipe because it’s the shortcut that makes boring meals suddenly exciting.

I squeeze out the cucumber until it stops dripping, fold it into the yogurt, let it sit so the flavors wake up, and then taste like I’m solving a mystery. Put it on grilled meat, dollop on a Mediterranean Diet Pita Sandwich, or sneak it into a salad and watch people do a double take.

Try it, you’ll poke around and make it your own.

Ingredients

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Greek yogurt: Thick creamy base rich in protein and calcium, makes dip silky and filling
Cucumber: Cool watery crunch adds fiber and freshness, keeps it light and crisp
Garlic: Sharp punch, mostly allicin not sugar, gives heat and savory depth, strong if raw
Extra virgin olive oil: Smooth mouthfeel, healthy fats for heart, rounds flavors and feels luxurious
Lemon juice: Bright acidic lift, adds tang and balance, cuts richness and wakes flavors up
Dill: Herby, slightly grassy aroma that pairs with cucumber, adds classic Greek flavor, light
Fresh mint: Optional cooling herb, brightens the dip, adds a sweet fresh note when used

Ingredient Quantities

2 cups plain Greek yogurt full fat (about 475 g)

1 medium English cucumber (about 8 oz / 225 g)

2 large garlic cloves

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

1 tablespoon chopped fresh mint optional

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon red wine vinegar or white wine vinegar optional

How to Make this

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1. Grate the English cucumber on the large holes, then squeeze out as much water as you can using a clean towel or cheesecloth. If it seems waxy you can peel it first, but you dont have to.

2. Mince the garlic very fine or smash it into a paste with the flat of a knife so it blends into the yogurt and doesnt hit you like a bomb.

3. In a bowl combine 2 cups plain full fat Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1 teaspoon red wine vinegar or white wine vinegar if you want the tang.

4. Stir in 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1 tablespoon chopped fresh mint if using, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

5. Fold the well drained cucumber and minced garlic into the yogurt mixture until evenly distributed, dont overmix.

6. Taste and adjust salt, lemon or vinegar if needed. Tzatziki should be bright and a bit tangy, not flat.

7. Cover and chill at least 30 minutes so the flavors meld, overnight is even better if you can wait.

8. Before serving give it a final stir, drizzle a little olive oil on top and sprinkle extra dill or mint. Serve with pita, grilled meat, veggies or whatever you like.

9. Store leftover tzatziki in an airtight container in the fridge for up to 3 days, the cucumber will keep giving a little water so stir before serving again.

Equipment Needed

1. Box grater (use the large-hole side) for the English cucumber
2. Clean kitchen towel or cheesecloth, to squeeze out as much water as you can
3. Chef knife and cutting board, for mincing garlic and chopping dill/mint
4. Large mixing bowl to combine the yogurt and ingredients
5. Measuring cups and measuring spoons (2 cup measure, tbsp, tsp)
6. Rubber spatula or wooden spoon for folding everything together, dont overmix
7. Small whisk or fork to emulsify the olive oil, lemon and vinegar
8. Fine-mesh sieve or colander (optional) if you want extra draining, plus an airtight container for leftovers

FAQ

2 cups plain Greek yogurt full fat (about 475 g)

1 medium English cucumber (about 8 oz / 225 g)

2 large garlic cloves

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

1 tablespoon chopped fresh mint optional

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon red wine vinegar or white wine vinegar optional

Q: Can I use regular yogurt instead of Greek yogurt? A: Yes, but you should strain regular yogurt through cheesecloth or a coffee filter for 1 to 3 hours to remove excess whey so it reaches that thick Greek yogurt texture.

Q: How long does tzatziki keep in the fridge? A: Store in an airtight container for 3 to 4 days. It may separate a bit, just stir before serving. Avoid keeping it much longer because fresh herbs and raw garlic lose quality.

Q: My tzatziki tastes too garlicky. How do I fix it? A: Add more yogurt, a bit more lemon juice or a pinch of sugar to balance it, and chill it. Time mellows raw garlic, so letting it sit in the fridge for a few hours helps.

Q: Do I need to peel the cucumber? A: Not necessary if you use an English cucumber since the skin is tender. If using a garden cucumber with thick waxy skin, peel it first.

Q: Can I make it ahead for a party? A: Yes make it a few hours to a day ahead. It gets better after resting. Just stir before serving and add a little extra olive oil on top right before you serve.

Q: Is there a low fat version? A: Use low fat Greek yogurt but expect a thinner creaminess. You can strain it to thicken, or add a touch less lemon so it does not taste too sharp.

How To Make Tzatziki (Greek Yogurt + Cucumber Dip) Recipe Substitutions and Variations

Greek yogurt: swap for full-fat plain yogurt (strain it in cheesecloth 30-60 min if it’s thin), or use labneh or skyr for a thicker, tangy result.
English cucumber: use Persian cucumbers, or a regular slicing cucumber peeled and seeded; if you gotta, grated zucchini works after salting and draining excess water.
Garlic cloves: use 1 tsp jarred minced garlic or 1/4 to 1/2 tsp garlic powder, or 1-2 tsp roasted garlic mashed for a milder, sweeter flavor.
Fresh dill: replace with 1 tsp dried dill, or 1 tbsp chopped fresh parsley or mint for a different but pleasant herb note.

Pro Tips

– Pro tip 1: Squeeze that grated cucumber like you mean it. Wrap it in a clean towel or cheesecloth and twist until it stops dripping, or let the grated cukes sit with a pinch of salt for 10 minutes then squeeze again, otherwise your tzatziki will end up watery and sad.

– Pro tip 2: Don’t just chop the garlic, make a paste. Smash it with a knife, grate it on a microplane or grind it with a pinch of salt in a mortar and pestle so it blends into the yogurt instead of punching your tongue. If it feels too sharp, let the garlic sit mixed with the lemon or a little olive oil for 5 to 10 minutes to mellow.

– Pro tip 3: For creamier, silkier texture, strain the yogurt first. Put it in a fine sieve or cheesecloth over a bowl in the fridge for 1 to 3 hours, you’ll get a thicker result and the flavor concentrates. If it gets too thick, loosen with a teaspoon of lemon juice or a bit of cold water, taste as you go.

– Pro tip 4: Always chill it and taste again before serving. Flavors settle and the salt level can change after resting, so adjust lemon, vinegar or salt after an hour in the fridge. Finish with a little drizzle of good olive oil and fresh herbs right before serving for the best presentation and aroma.

How To Make Tzatziki (Greek Yogurt + Cucumber Dip) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I put together a Tzatziki Sauce Recipe that showcases the classic cucumber and yogurt sauce and hints at unexpected ways to serve it, from pita sandwiches to Greek chickpea salad.

Servings

servings

Calories

105

kcal

Equipment: 1. Box grater (use the large-hole side) for the English cucumber
2. Clean kitchen towel or cheesecloth, to squeeze out as much water as you can
3. Chef knife and cutting board, for mincing garlic and chopping dill/mint
4. Large mixing bowl to combine the yogurt and ingredients
5. Measuring cups and measuring spoons (2 cup measure, tbsp, tsp)
6. Rubber spatula or wooden spoon for folding everything together, dont overmix
7. Small whisk or fork to emulsify the olive oil, lemon and vinegar
8. Fine-mesh sieve or colander (optional) if you want extra draining, plus an airtight container for leftovers

Ingredients

2 cups plain Greek yogurt full fat (about 475 g)
1 medium English cucumber (about 8 oz / 225 g)
2 large garlic cloves
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon chopped fresh mint optional
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon red wine vinegar or white wine vinegar optional

Directions

Grate the English cucumber on the large holes, then squeeze out as much water as you can using a clean towel or cheesecloth. If it seems waxy you can peel it first, but you dont have to.
Mince the garlic very fine or smash it into a paste with the flat of a knife so it blends into the yogurt and doesnt hit you like a bomb.
In a bowl combine 2 cups plain full fat Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1 teaspoon red wine vinegar or white wine vinegar if you want the tang.
Stir in 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1 tablespoon chopped fresh mint if using, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
Fold the well drained cucumber and minced garlic into the yogurt mixture until evenly distributed, dont overmix.
Taste and adjust salt, lemon or vinegar if needed. Tzatziki should be bright and a bit tangy, not flat.
Cover and chill at least 30 minutes so the flavors meld, overnight is even better if you can wait.
Before serving give it a final stir, drizzle a little olive oil on top and sprinkle extra dill or mint. Serve with pita, grilled meat, veggies or whatever you like.
Store leftover tzatziki in an airtight container in the fridge for up to 3 days, the cucumber will keep giving a little water so stir before serving again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.