Tzatziki Sauce

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This homemade tzatziki sauce is creamy, tangy, and full of fresh garlic, dill, and cucumber. Spoon it over grilled chicken, lamb, or salmon, tuck it into gyros, or serve it alongside warm pita and crisp vegetables.

The biggest secret to great tzatziki is squeezing the grated cucumber until it’s almost dry. It only takes a minute, but it keeps the yogurt thick and creamy instead of watery.

Bowl of tzatziki with olive oil, dill, and pita bread around.

Tzatziki is delicious with grilled chicken, my Cedar Plank Trout, salmon, or shrimp. It also makes a fresh dip for vegetables

Here’s Why This Tzatziki Sauce Recipe Works

The cucumber gets squeezed dry: I never rush this step. Grated cucumber holds a surprising amount of water, and squeezing it well is what keeps the tzatziki thick and creamy instead of watery.

Greek yogurt gives it body: Plain Greek yogurt is already strained, so it creates a rich, creamy base without needing any extra thickener.

Fresh dill keeps it bright: Fresh dill adds the classic flavor that makes tzatziki taste fresh and balances the sharpness of the garlic.

A short chill brings it together: Thirty minutes in the refrigerator gives the garlic, dill, lemon, and cucumber time to blend into the yogurt for a smoother, more balanced flavor.

Cucumber, lemon, garlic, dill, yogurt, olive oil, salt and pepper displayed.

Ingredient Notes

English Cucumber: English cucumbers have thin skin, fewer seeds, and a mild flavor. Grate the cucumber, then squeeze out as much liquid as you can.

Garlic: Grated garlic blends into the yogurt more evenly than chopped garlic. Four cloves gives this sauce a strong garlic flavor, so adjust if your cloves are large.

Plain Greek yogurt: Full-fat Greek yogurt gives the richest flavor and thickest texture. Low-fat Greek yogurt also works, but the sauce will be a little lighter.

Olive oil: A tablespoon of olive oil smooths out the yogurt and gives the sauce a little richness.

Fresh dill: Fresh dill is best here. If you need to use dried dill, use about 2 teaspoons.

Lemon juice or red wine vinegar: Lemon juice keeps the flavor bright, while red wine vinegar gives the sauce a sharper tang.

Tzatziki sauce making steps with cucumber, yogurt, and finished bowl.

Recipe Tips

Drain the cucumber well: This is the most important step. Squeeze out as much liquid as possible to keep the sauce thick and creamy.

Use full-fat Greek yogurt: It gives the sauce the richest flavor and creamiest texture.

Grate the garlic finely: Finely grated garlic blends into the yogurt more evenly than minced garlic.

Let it chill: Refrigerate the tzatziki for at least 30 minutes so the flavors have time to meld.

Adjust after chilling: Taste before serving and add more salt, lemon juice, or vinegar if needed.

Spoon tzatziki onto these Lamb Pita Sandwiches. It’s also delicious with warm pita, fresh vegetables, grain bowls, or falafel.

Tzatziki sauce in a bowl with olive oil, pita, lemon, and dill.

Frequently Asked Questions

Why is my tzatziki sauce watery?

The cucumber probably wasn’t squeezed dry enough, or the yogurt was too thin. Use thick Greek yogurt and remove as much liquid as possible from the grated cucumber before mixing the sauce.

Can I make tzatziki sauce ahead of time?

Yes. Tzatziki tastes better after at least 30 minutes in the refrigerator. You can make it several hours ahead and stir it before serving.

Can I use dried dill instead of fresh dill?

Yes. Fresh dill gives the best flavor, but you can use about 2 teaspoons dried dill if needed.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because it is thicker. If using regular yogurt, strain it first so the finished sauce does not turn thin.

Bowl of tzatziki with olive oil, dill, pita, and lemon wedges.

Homemade Tzatziki Sauce

This homemade tzatziki sauce is simple to make, but a few small details make all the difference. Drain the cucumber well, use thick Greek yogurt, and let the sauce chill before serving for the best flavor and texture. Serve it with my lemon chicken, salmon, shrimp, or lamb.

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Bowl of tzatziki sauce with olive oil, pita bread on the side.

Prep Time: 10

Chilling Time: 30

Total Time: 40

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Tzatziki Sauce

By Dahn Boquist

This homemade tzatziki sauce is cool, creamy, and packed with fresh cucumber, Greek yogurt, garlic, dill, and lemon. It's easy to make and perfect for serving with grilled meats, pita, vegetables, grain bowls, and sandwiches.

If you make this recipe, please leave a star rating and comment.

Servings: servings

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Ingredients

▢ 1 English cucumber, grated
▢ 4 garlic cloves, grated or minced
▢ 1 cup plain Greek yogurt
▢ 1 tablespoon olive oil
▢ 2 tablespoons chopped fresh dill
▢ 2 teaspoons fresh lemon juice, or red wine vinegar
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper

Instructions

Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible.
In a medium bowl, combine the cucumber, garlic, Greek yogurt, olive oil, fresh dill, lemon juice, salt, and black pepper. Stir until well combined.
Taste and adjust the seasoning with additional salt or vinegar, if needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Video

Notes

Drain the cucumber well. This is the most important step. Squeezing out as much liquid as possible keeps the tzatziki thick and creamy instead of watery.

Use full-fat Greek yogurt. It has the richest flavor and the thickest texture, but low-fat Greek yogurt will also work.

Fresh dill is best. Fresh dill gives the sauce its bright, classic flavor. If you need to substitute dried dill, use about 2 teaspoons.

Let it chill. Refrigerating the tzatziki for at least 30 minutes allows the garlic and dill to infuse the yogurt for the best flavor.

Adjust to taste. If you prefer a tangier sauce, add an extra splash of lemon juice. For a stronger garlic flavor, grate in another clove.