This homemade tzatziki sauce has a rich, creamy texture and fresh, vibrant flavors. It combines Greek yogurt, cucumber, garlic, olive oil, and lemon juice in a simple 10-minute recipe that works well as a dip, spread, or sauce.
Ingredients and Substitutes
- Greek Yogurt: Use full-fat Greek yogurt for the creamiest and most authentic tzatziki. If using a thinner yogurt, strain it first to remove excess liquid.
- Cucumber: A Persian or English cucumber works best as they have fewer seeds and a sweeter taste. If using a regular cucumber, remove the seeds for a smoother texture.
- Garlic: Fresh garlic adds a punchy, bold flavor. Grate or mince finely to ensure even distribution in the sauce.
- Lemon Juice: Adds freshness and tanginess. White wine vinegar can be used as a substitute and is the traditional choice.
- Extra Virgin Olive Oil: Greek extra virgin olive oil is ideal for the most authentic taste, but any high-quality extra virgin olive oil will enhance the richness of the sauce.
- Salt: Used in two stages: first to draw moisture from the cucumber, then to season the sauce to taste.
- Herbs: Herbs are not always used in traditional tzatziki. However, if a herb is included, fresh dill is the most popular choice. You can also add a mix of herbs like chopped fresh dill and dried mint to bring extra depth to the sauce.
Chef Tips
Remove Excess Cucumber Water: After grating the cucumber, mix it with salt and squeeze out the liquid using a cheesecloth or a clean kitchen towel. If you have time, let it sit for 20 minutes before squeezing—the salt will help draw out moisture from the cucumber.
Use Full-Fat Greek Yogurt: Full-fat Greek yogurt provides the best texture and creaminess. If using regular yogurt, strain it for 30 minutes to remove excess liquid and prevent the sauce from becoming runny.
Let the Flavors Develop: Tzatziki tastes best after chilling for at least an hour. This allows the cucumber, garlic, lemon juice, and herbs to infuse the yogurt, giving the sauce a well-rounded flavor.
Step by Step Instructions
1) Grate the cucumber using a box grater. Place the grated cucumber in a bowl and mix with ½ tsp of salt.
2) Transfer to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.
3) In a mixing bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, remaining ½ tsp of salt, and grated cucumber.
4) Stir in the optional fresh dill and dried mint. Mix well until fully combined.
5) Optionally, cover and refrigerate for at least 1 hour before serving. This will allow the flavors to develop and the Tzatziki to thicken.
Storage and Leftovers
Refrigeration: Store tzatziki in an airtight container in the fridge for up to 3–4 days. The flavors will continue to develop over time. If liquid separates, stir well before serving to restore its creamy texture.
Freezing: Not recommended, as the yogurt base can turn grainy and watery once thawed.
Frequently Asked Questions
What can I serve with tzatziki?
You can enjoy Tzatziki as a dip with pita bread, crackers, or fresh vegetables such as cucumbers, carrots, and bell peppers. It complements grilled meats like lamb, chicken, beef, or fish, providing a refreshing contrast to strong flavors. Additionally, tzatziki makes a great sauce for gyros, souvlaki, shawarma, or sandwiches.
Can I use a different type of yogurt?
Full-fat Greek yogurt is best for authentic tzatziki, but you can use strained regular full-fat yogurt if needed.
Recipes You May Like:
Homemade Tzatziki Sauce
Ingredients
- 1 tbsp extra virgin olive oil
- 1 ⅓ cups full-fat Greek yogurt
- 1 small cucumber
- 1 garlic clove minced
- ½ lemon juiced (or substitute with white wine vinegar)
- 1 tsp fresh dill chopped (optional)
- ½ tsp dried mint optional
- 1 tsp sea salt divided
Instructions
Prepare the Cucumber:
- Grate the cucumber using a box grater.
- Place the grated cucumber in a bowl and mix with ½ tsp of salt.
- Transfer to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.
Mix the Sauce:
- In a mixing bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, remaining ½ tsp of salt, and grated cucumber.
- Stir in the optional fresh dill and dried mint. Mix well until fully combined.
Chill and Serve:
- Optionally, cover and refrigerate for at least 1 hour before serving. This will allow the flavors to develop and the Tzatziki to thicken.
- Serve as a dip, sauce, or spread.
Notes
- Full-fat Greek yogurt gives the best texture and creaminess. If you use regular yogurt, strain it for 30 minutes to prevent a runny sauce.
- Chill for at least an hour to let cucumber, garlic, lemon juice, and herbs infuse for a more well-rounded flavor.