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This tzatziki sauce recipe keeps things simple and refreshing, with flavors that feel both familiar and lively. Creamy Greek yogurt provides the base, while crisp cucumber, tangy lemon juice and zest, subtle garlic, and fresh herbs add just enough brightness to make it feel special without trying too hard.
The summer after my first year of college, a date took me to a small Greek restaurant where I had the crispiest fried potatoes with tzatziki. Crunchy, indulgent, and perfectly balanced by the cool, refreshing sauce! I’ve been hooked ever since.
I have said many times how much of a sauce/dip lover I am, and this tzatziki sauce recipe is my latest obsession. We use it on just about anything!
Tzatziki Sauce Recipe Ingredients
The ingredients for this creamy sauce are so simple, but the combination of them all makes such a refreshing and tasty sauce. Here is what you will need:
Base
- Plain Greek Yogurt: You can use full fat, low fat or fat free, but the fat free doesn’t hold up quite as well and definitely stick with Greek yogurt.
- Extra-Virgin Olive Oil: A good quality olive oil is recommended.
Fresh Add-Ins
- Lemon Zest and Juice: You’ll definitely want fresh lemon juice for this recipe and you can’t beat the flavor you get from the zest.
- Cucumber: Always use English cucumbers because they are less seedy and a little sweeter.
- Sea Salt: adds flavor
- Garlic: Grab a whole head of garlic and either press the clove or finely grate it so that texturally you don’t know it’s there but you still get that unmistakable flavor.
- Dill: Fresh and chopped…I don’t recommend dried, just not the same.
- Fresh Mint: This is one of my favorite ingredients in this recipe. It really gives it that extra something!
Make this yogurt spread all summer long! The kids love it and you can dip all your fresh garden produce in it!
Tzatziki Tips
- Choose the Right Cucumber: Use English cucumbers or Persian cucumbers instead of regular ones. No need to peel, and the tiny seeds are barely noticeable.
- Grate, Don’t Mince: I tried both grated and minced, and I much prefer grated cucumber. It blends better and gives the sauce a smoother texture.
- Remove Excess Moisture: Squeeze the cucumber thoroughly. You want the fresh flavor, but extra water will make the greek yogurt sauce runny and separate.
- Let It Rest: After mixing, refrigerate so the flavors meld. It makes a big difference, and you can even prepare it a day ahead.
How to Make This Tzatziki Sauce Recipe
This tzatziki sauce recipe comes together quickly, but a little extra care makes all the difference. After testing shortcuts and variations, we’ve learned that fresh ingredients, especially fresh lemon and herbs, are key to getting that bright, authentic flavor. Follow these simple steps for the creamiest, most flavorful result.
- Prepare the cucumber: Using a box grater, grate the cucumber and then squeeze as much of the excess water out of it as possible using paper towels, cheesecloth or a thin dish towel.
- Prep the other ingredients: Zest and juice the lemon, mince the herbs and garlic.
- Create the sauce: Whisk the grated cucumber with the lemon, herbs, garlic, and yogurt.
- Let it rest: Cover the sauce and let it rest in the fridge for at least an hour so all the flavor can meld together.
PRO TIP: Once everything is mixed, that short rest in the fridge is the final (and most important) step. That time allows the flavors to fully come together, transforming the ingredients into a creamy sauce that tastes even better the longer it sits.
How to Use This Greek Tzatziki Sauce Recipe
We typically think of tzatziki sauce being on gyros, which I highly recommend! But don’t stop there! This creamy cucumber yogurt dip can be used on salads, paired with falafel or salmon, on sandwiches, as a dip for veggies (fresh or grilled), or for crackers and pita wedges. We also love it on the top of baked potatoes or even roasted chicken!
It also goes great with our Greek chicken souvlaki kabobs with a healthy helping of hummus, or on our Greek turkey tostadas. Oooohhh…and I’m dying to try it as a dip for our Greek lemon roasted potatoes. Cue the mouth watering!
If you are looking for some other Greek inspired recipes to eat tzatziki with, try our Greek salad, homemade tabbouleh, Greek salad skewers, or our Greek pasta salad.
Storage and Make Ahead Instructions
Store tzatziki in an airtight container in the refrigerator for up to 5 days. It may separate a little as it sits, but just give it a good stir and it will be fine. Cucumber sauce doesn’t freeze well unfortunately.
This is a great make-ahead recipe. Letting it rest in the fridge allows the flavors to intensify, and it’s even better the next day.
This tzatziki recipe is perfect for hot summer days and can be used in so many different ways. We are going to be making it all summer long! It’s healthy, cool and creamy, just what you want in a summer yogurt dip!
Try Some Of Our Other Yummy Sauces:
Tzatziki Sauce
Ingredients
- 1 Cup Plain Greek Yogurt , thick whole milk
- 1 Pinch Lemon Zest
- ½-1 Tablespoon Lemon Juice, to taste
- ½ Tablespoon Extra-Virgin Olive Oil
- 1 Clove Garlic, finely grated
- ¾ Cup Cucumber , finely grated or minced
- Sea Salt, to taste
- 1 Tablespoon Dill, fresh and chopped (I don't recommend dried)
- 1 teaspoon Mint , finely chopped
Instructions
- Squeeze as much water out of the cucumber using paper towels as you can so it doesn't break the sauce.¾ Cup Cucumber
- Mix everything together and set aside in the fridge for one hour or until ready to serve.1 Cup Plain Greek Yogurt , 1 Pinch Lemon Zest , ½-1 Tablespoon Lemon Juice, ½ Tablespoon Extra-Virgin Olive Oil , 1 Clove Garlic, Sea Salt, 1 Tablespoon Dill, 1 teaspoon Mint
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
