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This tzatziki recipe is creamy, fresh, and loaded with flavour from yogurt, garlic, cucumber, and herbs. If you’ve ever wondered how to make a quick and versatile sauce for pita, fries, wraps, or sandwiches, this 10-minute recipe has you covered!
For more delicious sauce recipes, try my Scotch Bonnet Hot Pepper Sauce, Homemade Browning Sauce, Escovitch Sauce, and Hickory Smoke BBQ Sauce next.
I’ve always loved ordering tzatziki at Greek restaurants, but once I realized how easy it is to whip up at home, I never looked back. This version is thick, rich, and super refreshing—especially in the summer when you’re craving something cool and bright. It’s not fully authentic, but it’s very similar, with just a few minor tweaks to keep things simple.
We tend to associate tzatziki with Greek cuisine, but it’s also served and loved across the Middle East and the Mediterranean. I like it as a dip for lunch with pita or veggies, but it’s just as good at parties or BBQs. Once you try it, I promise it’ll become a regular in your fridge.
What is tzatziki?
Tzatziki is a cucumber yogurt dip made with garlic, olive oil, and fresh herbs. Traditionally, it was made using goat’s milk yogurt, giving it a tangy and rich flavour. Today, it’s commonly served as a refreshing dip or sauce alongside pita, grilled meats, or veggies.
Ingredients
- Greek Yogurt: This is the creamy base of the dip. It gives tzatziki its thick texture and tangy flavour. Full-fat Greek yogurt works best.
- Cucumbers: Adds a cool, refreshing crunch and balances the richness of the yogurt. Make sure to grate and squeeze out excess liquid so the dip stays thick.
- Garlic: Brings a bold, savoury bite that deepens the flavour. A little goes a long way in this dip.
- Lemon Juice: Brightens the overall taste and adds a touch of acidity. It also helps balance the richness of the yogurt and olive oil.
- Olive Oil: Adds a smooth, rich texture and helps round out the flavour. Use a good quality oil for best results.
- Fresh Dill: Gives tzatziki its classic herby taste and refreshing aroma. Dill is the most traditional herb used in this dip.
- Fresh Parsley: Adds an extra layer of fresh, green flavour. It’s not always traditional, but it complements the dill nicely.
- Salt: Enhances all the other flavours and brings everything together. Don’t skip it—it makes a big difference.
How to Make Tzatziki
First, I grate the cucumbers using the large holes of a box grater. Then I squeeze out as much liquid as I can using a fine cheesecloth or a clean, lint-free paper towel—this helps keep the tzatziki thick and not watery. I like to work in small batches to make sure I really get that extra moisture out.
I add the grated cucumber to a medium mixing bowl along with the Greek yogurt, garlic, lemon juice, olive oil, fresh dill, parsley, and salt. Then I give everything a good stir until fully combined. At this point, I let it sit for at least 10 minutes before serving so the flavours have a chance to blend. It’s worth the wait—trust me!
Tzatziki Recipe Tip
Make sure to squeeze out all the excess liquid from the grated cucumber. This step is what keeps the tzatziki nice and thick, rather than turning runny after it sits.
How to Use Tzatziki Sauce
- Gyros: Chicken gyros with homemade pita make the perfect base for a generous spoonful of tzatziki. It adds that creamy, tangy touch that ties everything together.
- Fries: Crispy, herby fries made in the air fryer and served with tzatziki for dipping. A fun and flavourful way to enjoy this versatile sauce.
- Grilled Meats: Tzatziki pairs beautifully with grilled chicken, lamb, or beef. It cools and complements smoky, savoury flavours.
- Veggies: Serve it alongside grilled or roasted vegetables like brussels sprouts, for a refreshing contrast. It also works great as a dip for raw veggie sticks.
- Cheese Board: Add tzatziki to a board with cheeses, hummus, olives, and fresh vegetables. It brings a creamy, herby element that rounds out the spread.
Storage
Store tzatziki in an airtight container in the fridge to keep it fresh. It will last for up to 4 days, though the flavour is best within the first 1 to 2 days. Give it a quick stir before serving, as some separation may occur.
Frequently Asked Questions (FAQs)
Tzatziki is traditionally made with thick, tangy yogurt, which gives it that classic creamy texture and refreshing flavour. Sour cream can be used as a substitute, but it’s richer and slightly heavier, so the dip may lose some of its lightness.
Tzatziki can be made with either lemon juice or vinegar, depending on personal preference or regional style. Lemon adds a bright, citrusy note, while vinegar brings sharper acidity. Both work well to balance the richness of the yogurt.
You don’t have to, but peeling the cucumber helps keep the texture smooth and the colour consistent. If you like a bit of extra texture and don’t mind the green flecks, you can leave the skin on.
More Sauce and Condiment Recipes
- Hot Pepper Sauce
- Homemade BBQ Sauce
- Escovitch Sauce
- Jamaican Browning Sauce
- Green Seasoning
- Jerk Marinade
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Tzatziki Recipe
Equipment
- Box Grater
- Cheesecloth or lint-free paper towel
- Mixing Bowl
- Spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1½ cup Greek Yogurt
- 1½ cup Cucumbers grated use large holes on box grater
- 2 Cloves Garlic
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tbsp Fresh Dill finely chopped
- 1 tbsp Fresh Parsley finely chopped
- 1 tsp Salt
Instructions
- Grate the cucumber and lightly squeeze the excess liquid over the sink using a fine cheesecloth, or lint-free paper towel – working one handful at a time. Transfer squeezed cucumbers in a medium sized mixing bowl, repeat until finished.
- Add the yogurt, garlic, lemon juice, olive oil, fresh herbs and salt to the bowl, stir to blend. Set aside for at least 10 mins (see notes section).
- Serve immediately or allow to chill for later, and enjoy!
