Tzatziki Sauce Recipe

Tzatziki Sauce or Greek yogurt dip is make with cucumber, garlic, lemon, and fresh dill. Bright and tangy, it’s the perfect addition to all your favorite Greek dishes.

Greek Tzatziki Sauce

Tzatziki Sauce, with its cucumber and yogurt, is the perfect compliment to chicken, lamb, and even beef. This tangy and healthy dip is heightened with the addition of lemon juice and fresh dill.

Usually, a condiment for a gyro, or that delicious sandwich that you order and never pronounce correctly, Tzatziki sauce can be used for any number of dishes.

The fresh and crisp flavor of the cucumber is complimented by the tangy Greek yogurt that is the base of the sauce.

I am all in when it comes to Greek food. I can eat a Greek salad just about every day because I am obsessed with the salty feta cheese.

And I love using my homemade Greek seasoning on ALL THE THINGS!

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Ever wonder what’s in Tzatziki sauce? Just a few simple ingredients but its packed with flavor!

Ingredients Needed

Yogurt: I prefer Greek as it is an already strained yogurt and thicker in consistency. No real difference between full fat, skim, or fat-free versions that I can tell.

Cucumber: I like to use English cucumbers because they are smaller in diameter, have fewer seeds, and you don’t have to peel them. You can peel them if you want to but not really necessary.

Lemon: Using fresh lemon juice is way better than bottled, so if you have an extra lemon or two use the fresh ones.

Dill: Use fresh if at all possible. Dried herbs just don’t have the same flavor as fresh, especially when dill is concerned.

Kitchen Staples: Garlic, Kosher salt.

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How to make Tzatziki Sauce

First: Grate or finely dice the cucumber using a box grater or food processor.

Second: In a medium sized bowl, add the grated cucumber, salt, garlic, olive oil, lemon juice, vinegar, and dill. Stir to combine.

Third: Fold in the yogurt and store covered in the refrigerator for 30 minutes to let the dip thicken up and the flavors to mix.

Fourth: Serve when ready and enjoy with pita bread or all sorts of yummy dishes!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long does it last?

Up to 4 days in the fridge if stored in an airtight container. There might be some separation or get watery, just stir before serving and all will. be well.

Do not freeze! The yogurt will separate and will get very runny and the texture will be all wrong.

Serving Suggestions

• top your falafel
• gyro bar ideas
• a topping for lamb sliders
• appetizer meatballs
• a great dip for chicken (like this boom boom sauce!)
• a healthy dip option when looking for veggie tray ideas

What is the difference between tzatziki and tahini?

It is a yogurt dip whereas tahini is pureed sesame seeds that is used for making hummus.

Tapas Tips & Tricks

• use a food processor or box grate to get your cucumber into small pieces. It’s easier but feel free to finely dice it with your favorite knife.
• you will have excess water in your dip making it very loose if you don’t drain the cucumber. Squeeze it in a paper towel or use a mesh strainer.
• the dip will thicken if allowed to sit in the fridge for an hour before serving but not necessary.
• if you only have dried dill you can always use it, but fresh is best!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Tzatziki Sauce Recipe

Tzatziki Sauce is a cucumber yogurt sauce is the perfect compliment to chicken, lamb, and even beef. This tangy, dip is heightened with the addition of lemon juice and fresh dill.

5 from 4 votes

Print Pin Rate

Course: Condiments

Cuisine: Greek

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 servings

Calories: 1g

Author: Jennifer Stewart

Equipment

• Cheese Grater for Kitchen Stainless Steel 6-Sides
• Food Processor Mini Chopper, 3 Cup

Ingredients

• 1/2 large cucumber peeled, grated
• 2 cups plain full-fat Greek yogurt
• 2 large garlic cloves finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1 tablespoon minced fresh dill
• 2 tablespoons fresh lemon juice

Instructions

• Chop the peeled cucumber very small or you can grate it on a box grater or in a food processor.
• Strain the cucumber thought a mesh sieve or squeeze in a kitchen towel to remove excess water.
• In a medium sized bowl, add the cucumber, garlic, lemon juice, vinegar, and dill.
• Stir to combine.
• Fold in the yogurt until evenly mixed.
• Mix in the minced garlic, olive oil, salt, vinegar, and lemon juice.
• Chill for 10 minutes to thicken or keep chilled until ready to enjoy.

Notes

• If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 153mg | Sugar: 3g

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{originally posted 05/24/16 – photos and notes updated 02/02/20}