Learn how to make Tzatziki sauce at home with yogurt, cucumber, garlic, olive oil, lemon juice and dill. Homemade Greek Tzatziki Sauce with Mediterranean flavors is a delicious appetizer dip that's great for any gathering! This Whole 30, Keto and Paleo recipe is also gluten-free.
Similar to Balsamic Cucumber Salad, Greek Pasta Salad, and Greek Pizza, this is my favorite recipe with Mediterranean flavors. It pairs very well with baked falafel and Quinoa Tabbouleh Salad as well.
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To make this restaurant quality authentic tzatziki, you combine thick and creamy Greek yogurt with cool crisp cucumbers and spiced with garlic, dill, and lemon. It is simple, fresh, and healthy.
Tzatziki Ingredients
- Thick creamy Greek yogurt - star ingredient. I use store brought 5% fat variety.
- Cucumber - for cool crisp and refreshing bite. I use English hothouse type. If seeds feel tough, please remove. We also squeeze out excess water.
- Fresh Garlic - minced garlic adds a wonderful zest and flavors to this dip. Though it feels odd, yogurt and garlic are match made in heaven.
- Fresh herbs - classic recipes use dill and parsley. If you don't like dill, skip it. Other herbs like basil and chives also work.
- Olive Oil - I prefer to use extra virgin olive oil for fruity flavor and to further amp up the creamy quotient.
- Fresh Lemon Juice - Greek food is incomplete without refreshing pop of fresh lemon juice. You can also use white wine vinegar.
- Salt and fresh ground pepper - to balance and round up the flavors.
How to Make Tzatziki Sauce at home?
Prepare the cucumber: Grate the cucumber. (Peeling them is optional) and squeeze the excess water out.
Mix everything together: In a bowl, combine the yogurt with grated cucumber, minced garlic, lemon juice, olive oil, herbs and salt. Sprinkle some freshly ground pepper on top. Gently mix everything together. Taste and adjust the seasoning, as necesary.
Chill then serve: Cover the bowl with plastic wrap and refrigerate for an hour before serving. Drizzle some olive oil and ground black pepper on top and serve.
Pro Tips
- To avoid watery tzatziki and to keep the dip creamy and thick, do squeeze out as much liquid out of the grated cucumbers as possible. If you have time, you can let them sit till water drips around in colander but usually squeezing it in tight fist also works.
- If you notice that your yogurt isn't thick, you might want to strain it. That will get rid of excess water and make the tzatziki thicker.
- Put the large piece of cheesecloth over the colander. Move the colander in the sink or the put it over a bowl. Add the yogurt over the cheesecloth. Let it strain for about a half hour to an hour.
- If you are in a hurry, skip straining the yogurt. You can also serve this dip at room temperature if there's no time for chilling it.
Serving Suggestions
- This is my favorite dip to use in a Mezze Platter. You can serve it up with soft pita bread, crunchy pita chips, fresh veggies, crostini or crackers.
- You can use this creamy dip in a wide range of dishes. Spoon it onto whatever main grilling dish you may be making. It also is a perfect sauce to drizzle on gyros, burgers, falafel, salads or sandwiches.
- With Seasoned Pita Chips - Cut the whole wheat pita bread in triangles. Lightly drizzle some extra virgin olive oil over those triangles. Sprinkle some chili lime seasoning over. Put it in toaster oven and light toast for 5 minutes.
Tzatziki Recipe FAQs
Yes, you can freeze tzatziki sauce, but it might not maintain its texture perfectly upon thawing. The yogurt in tzatziki can sometimes separate and become watery when frozen, which can affect the overall consistency and taste. To mitigate this, try using full-fat yogurt which tends to freeze better. Also, stir well after thawing to reincorporate any separated liquids. It's also a good idea to freeze it in airtight containers or freezer bags to prevent freezer burn and maintain flavor.
Tzatziki" is pronounced "tsah-TSEE-kee" with the emphasis on the second syllable. The "ts" sound at the beginning is similar to the "zz" in "pizzazz," and the "kee" at the end is pronounced like "key
Tzatziki sauce is a traditional Greek condiment made from strained thick yogurt, cucumber, garlic, olive oil, salt, and lemon juice or vinegar. It often includes herbs like dill, mint, or parsley for added flavor. It pairs well with various grilled meats, gyros, or as a dip for vegetables and pita bread.
While both tahini and tzatziki are delicious Mediterranean condiments, they have distinct flavors and are used in different ways in cooking. Tahini is a nutty paste made from sesame seeds, while tzatziki is a yogurt-based sauce with cucumber, garlic, and herbs
Our Favorite Appetizer Dips
- Bread Dipping Oil
- Sour Cream and Chives Dip
- Whipped Cottage Cheese Dip
- Olive Tapenade
- Spinach Artichoke Dip
- 7-Layer Party Dip
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📖 Recipe
Tzatziki Recipe
Equipment
Ingredients
- 2 cups plain Greek Yogurt
- 1 English cucumber grated and water squeezed
- 2-3 garlic cloves minced
- 2 Tablespoons Lemon juice or white wine vinegar
- 2 Tablespoons fresh dill + parsley
- 1 Tablespoon olive oil plus more for drizzling
- ½ teaspoon kosher salt and black pepper or more to taste
Instructions
Prepare the cucumbers
- Grate the cucumber. (Peeling them is optional) and squeeze the excess water out.
Mix everything together
- In a bowl, combine the yogurt with grated cucumber, minced garlic, lemon juice, olive oil, herbs and salt. Sprinkle some freshly ground pepper on top. Gently mix everything together. Taste and adjust the seasoning, as necessary.
Chill then serve
- Cover the bowl with plastic wrap and refrigerate for an hour before serving. Drizzle some olive oil and ground black pepper on top and serve.
Notes
will get rid of excess water and make the tzatziki thicker. Put the large piece of cheesecloth over the colander. Move the colander in the sink or the put it over a bowl. Add the yogurt over the cheesecloth. Let it strain for about a half hour to an hour. Slice the cucumber lengthwise. If the seeds appear tough, scrape out the center with a spoon. Then either finely dice it or grate it. Use your hands to squeeze the grated cucumber. Try to get out as much liquid as possible. If you are in a hurry, skip straining the yogurt. You can also serve this dip at room temperature if there's no time for chilling it.
Nutrition
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This recipe was originally published on June 16, 2020. It is revised and republished on April 29, 2023 with details FAQs and information to make best Tzatziki at home.
Kari
I lived in the Middle East for several years and have come to really adore the flavours of the Levant. This brings me back and I am going to make it as part of my dinner.
admin
Thank you. Enjoy making it