Tzatziki Sauce is creamy, garlicky, and packed with fresh cucumber and lemon. This refreshing dip takes everything from grilled meats to pita to the next level.
What Is Tzatziki Sauce?
If you haven’t had this sauce before, you’re in for a treat. It’s a creamy, cool sauce made with yogurt and shredded cucumber—super refreshing with a little zip. I love it with anything bold or spicy!
I seriously put this stuff on everything. Use it as a dip, spread, or topping and thank me later!
Quick Tip
Pronounce tzatziki as tuh·zee·kee.
Ingredients
Here’s what you’ll need to make Tzatziki Sauce from scratch:
- Greek yogurt: Full-fat Greek yogurt makes the sauce thick and creamy. Traditional tzatziki uses goat or sheep’s milk yogurt, but Greek is easier to find.
- English cucumbers: Regular cucumbers are too watery and lack flavor.
- Lemon juice and zest: Fresh is best! The zest adds key flavor, so skip bottled juice.
- Garlic: Fresh is great, but pre-minced works too.
- Olive oil: Extra virgin has the best flavor.
- Red wine vinegar: Adds brightness and a little zip.
- Fresh herbs: Optional but delicious! Try mint, dill, parsley, or a mix of all three. If you don’t have access to fresh herbs, try freeze-dried!
How To Use Tzatziki Sauce
- Grab a spoon and dig in—it’s that good!
- Drizzle over my favorite Greek dishes like Vegetarian Gyros, Greek Ground Turkey, and Chicken Gyros.
- Dip pita chips, warm pita, or fresh or grilled veggies.
- Spread on a sandwich or wrap—try it in Chicken Shawarma Wraps!
- Pair with your favorite crackers for an easy snack.
- Pair with grilled meat—chicken, beef, pork, and lamb. One of the most popular ways to enjoy this condiment is on gyros.
Tzatziki Sauce Tips
- Make it ahead: Flavors get better as it sits. Saves time later on too!
- Use full-fat yogurt: Keeps it thick and creamy.
- Squeeze cucumber well: Less water means better texture.
- Make it vegan: Use dairy-free Greek yogurt.
Storage
Tzatziki Sauce stays fresh for 3–4 days in the fridge. Stir before serving. If it turns watery or smells off, it’s time to toss it.
More Greek-Inspired Favorites:
- Greek Chicken Wrap with cucumbers and tomatoes
- Greek Meatballs with a tasty lemon-herb sauce
- Marinated and grilled Greek Chicken
- Greek Pasta Salad with a bright Greek dressing
- Greek Quinoa Salad with spinach, avocados, and cucumbers
Tzatziki Sauce
Tzatziki Sauce is a cool, creamy mix of yogurt, cucumber, olive oil, garlic, lemon, and red wine vinegar. Great for dipping or as a delicious topping!
Equipment
Ingredients
- 1/2 cup grated cucumber Persian, English, or mini cucumbers
- 1 large lemon
- 1/2 cup plain Greek yogurt I love Greek Gods
- 1 teaspoon minced garlic
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon finely chopped herbs optional, see note 1
- Serving suggestions see note 2
Instructions
- Grate the unpeeled cucumber using the large holes of a cheese grater. Measure ½ cup and place it in a bowl lined with paper towels or a kitchen towel. Squeeze out as much liquid as possible to keep the sauce from getting watery.
- Transfer the drained cucumber to a medium bowl. Zest the lemon to get 1/2 teaspoon, then juice it to get 1 tablespoon. Add both to the bowl along with the Greek yogurt, garlic, olive oil, red wine vinegar, salt, and pepper.
Video
Recipe Notes
Note 1: The fresh herbs are optional—if you have some, throw ’em in, and if not, the sauce is still tasty! I love fresh mint, dill, parsley, or a combination of the three. Freeze-dried herbs are also great here!
Note 2: Serve with grilled chicken, beef, pork, or lamb, spread on gyros, as a dip for veggies (raw or grilled), with pita chips or warm pita, in sandwiches or wraps, or even straight from the spoon!
Storage: Store tzatziki in an airtight container in the fridge for 3–4 days. Stir before serving. If it turns watery or develops an off smell, it’s time to toss it. Freezing is not recommended.
Nutrition
Serving: 1serving | Calories: 50kcal | Carbohydrates: 3.6g | Protein: 1.8g | Fat: 3.6g | Cholesterol: 2.3mg | Sodium: 7mg | Fiber: 0.3g | Sugar: 1.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
This was my first time making tzatziki myself.
Flavor is great. Although its a bit more acidic than usua,l I like acidic flavors so this works for me. If you’re going for the more mild flavor common at Greek restaurants (at least that I’ve visited) you could reduce the lemon juice and vinegar a little. My main complaint is that the cucumber pieces are too long which gives a weird texture, not like tzatziki I’ve had made by others. This detracted a lot from the fantastic flavor for me. Next time I might cut cucumber in half lengthwise before grating so pieces are half as long (or if you’re using mini cucumbers maybe it’s ok). Or maybe even just finely chop.
Thanks so much for sharing! I’m so glad you enjoyed it. You can definitely use smaller shreds for the cucumbers next time so they aren’t as long, or finely chopping works too. Thanks again!
Delicious!!!
Thanks Gina!
This is the BEST sauce ever!
YAY! SO happy to hear this! Thanks Cate! 🙂
As your sister, me and my husband put this sauce on everything😂Thanks for the recipe!
I am so thrilled to hear this! Thanks Kaiti! 🙂
Cant wait to make this soon for me can i use coconut yogurt i never had tzatziki sauce before perfect for my snacks