tzatziki sauce recipe

This tzatziki sauce recipe is simple and refreshing, giving it an approachable and lively flavor. Creamy Greek yogurt forms the base, while crunchy cucumber, zesty lemon juice and zest, hints of garlic, and fresh herbs add just enough brightness to make it feel special without going overboard.

The summer after my first year in college, my date took me to a small Greek restaurant where I ate the crispiest fries and tzatziki. Crunchy, indulgent, and the perfect balance with the cool, refreshing sauce! I’ve been hooked ever since.

I’ve mentioned many times that I’m a sauce and dip connoisseur, and this tzatziki sauce recipe is my latest obsession. Use it for almost anything.

Tzatziki sauce recipe ingredients

The ingredients for this creamy sauce are very simple, but when combined they create a very refreshing and delicious sauce. Here’s what you need:

base

Plain Greek yogurt: You can use full-fat, low-fat, or non-fat yogurt, but we recommend using Greek yogurt because non-fat yogurt is not as durable. Extra virgin olive oil: We recommend good quality olive oil.

fresh add-ins

Lemon Zest and Juice: This recipe definitely calls for fresh lemon juice. Nothing beats the flavor you get from the skin. Cucumber: Be sure to use English cucumbers as they have fewer seeds and are a little sweeter. Sea Salt: Adds flavor. Garlic: By grabbing a whole garlic clove and pressing or finely grating it, you won’t know it’s in it texturally, but you’ll still get its unmistakable flavor. Dill: Fresh and chopped…I don’t recommend dried. It’s just not the same. Fresh mint: This is one of my favorite ingredients in this recipe. It really gives you something special!

Make this yogurt into a spread all summer long! Kids will love it and you can dip all your fresh garden produce into it.

tzatziki tips

Choose the right cucumber: Use English or Persian cucumbers instead of regular cucumbers. There is no need to peel and the small seeds are almost invisible. Grate rather than chop: I’ve tried both grating and mincing, but I prefer grated cucumbers. It will mix better and the texture of the sauce will be smoother. Remove excess water: Squeeze the cucumber well. You want a fresh flavor, but too much water will make the Greek yogurt sauce runny and separate. Let it rest: After mixing, put it in the refrigerator so the flavors meld. It makes a big difference and can also be prepared a day in advance.

How to make tzatziki sauce recipe

This tzatziki sauce recipe comes together quickly, but a little extra care can make a big difference. After experimenting with shortcuts and variations, I’ve found that fresh ingredients, especially fresh lemons and herbs, are key to bright, authentic flavor. For the creamiest, most flavorful results, follow these simple steps.

Prepare cucumbers. Grate the cucumber using a box grater and squeeze out as much excess water as possible using paper towels, cheesecloth, or a thin dish towel. Prepare other ingredients. Peel the lemon and squeeze the juice, and chop the herbs and garlic. Make the sauce: Mix the grated cucumber with the lemon, herbs, garlic and yogurt. Let it rest: Cover the sauce and let it rest in the refrigerator for at least an hour to let all the flavors meld.

Pro tip: Once everything is mixed together, the last (and most important) step is to let it rest for a bit in the fridge. The time allows the flavors to fully mix and the ingredients transform into a creamy sauce that gets even better the longer you let it sit.

How to use this Greek Tzatziki sauce recipe

I highly recommend the tzatziki sauce, which I associate with gyros. But don’t stop there! This creamy cucumber yogurt dip can be served on salads, with falafel or salmon, on sandwiches, as a dip for vegetables (raw or grilled), or on crackers or pita wedges. I also love it on top of baked potatoes or roasted chicken!

Pairs well with Greek chicken souvlaki kababs or Greek turkey tostadas with healthy hummus. Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so soside so so so so so so so sosignssssssssssssssssssssssssssssssssssssssssssssasaongongong, Ihsss so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so sostanding so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so so sostanding a friends neighbors-guy friends readers- colleagues friends colleagues friends self-promoting friends I’m drooling!

If you’re looking for other Greek recipes to eat with tzatziki, try Greek Salad, Homemade Tabbouleh, Greek Salad Skewers, or Greek Pasta Salad.

Storage and preparation instructions

Tzatziki can be stored in an airtight container in the refrigerator for up to 5 days. It may separate a little if you let it sit, but just stir it well and it should be fine. Unfortunately, cucumber sauce is difficult to freeze.

This is a great make-ahead recipe. If you let it sit in the refrigerator, the flavors will meld and it will be even more delicious the next day.

This tzatziki recipe is perfect for hot summer days and can be used in a variety of ways. I will be making this all summer long! Healthy, cool, and creamy, it’s the perfect summertime yogurt dip.

Try our other delicious sauces: