Learn how to make Tzatziki Sauce from scratch with just a few ingredients. This is a Greek condiment that is creamy and bursting with fresh flavors. Creamy and full of garlic and cucumber flavor. Serve as a dip, top grilled meats, or drizzle on a my classic Greek Chicken Gyro! This Homemade Tzatziki Sauce is creamy, cool, and packed with flavor! it’s a classic Mediterranean condiment that’s both refreshing and versatile. Whether you’re spooning it over grilled meats, using it as a dip, or adding it to wraps and bowls, this sauce is a must-have for any summer spread or Mediterranean-inspired meal.
No matter what you serve with this creamy sauce, it is hard to resist coming back for more. This is an effortless recipe that is versatile and will ramp up the flavor of any dish.
Try my homemade A&W BBQ sauce, Chick-fil-A sauce, or even this Italian tomato sauce for more tasty homemade sauces!
What Is Tzatziki Sauce?
Tzatziki is a traditional Greek yogurt-based sauce made with cucumber, garlic, lemon juice, and herbs. It’s known for its cool, tangy, and creamy flavor that complements grilled meats like chicken gyros, souvlaki, lamb, or falafel. The texture is rich yet refreshing, with tiny flecks of cucumber and herbs throughout. This version keeps it classic and simple, using fresh ingredients you probably already have in your fridge.
When to Serve It
Tzatziki is the ultimate warm-weather sauce! It’s perfect for summer barbecues, picnics, and pool parties. Serve it as a dip for veggies or pita chips, or spoon it over grilled meats straight from the BBQ. It’s especially handy when hosting a build-your-own gyro night—just pop it in a bowl and let your guests serve themselves!
Why You’ll Love This Sauce
- Quick to Make: Just 10 minutes of prep, and you’re done!
- Healthy and Light: Made with Greek yogurt, this is a protein-packed and low-carb option.
- Versatile: Works great as a dip, spread, or dressing.
- Make Ahead Friendly: The flavor actually improves as it sits.
Recipe Highlights
- This sauce is made with fresh ingredients for a vibrant flavor.
- Perfect for warm-weather meals.
- You can use this as a dip, dressing, or even a spread. There is no wrong way to eat this sauce.
- Customize the ingredients and amounts to create the perfect flavor for the sauce.
- Make a batch and keep on hand for when you get a craving.
Ingredients & What Each Does
Cucumbers: English cucumbers work great for adding a nice fresh flavor to the sauce. You will want to drain all the excess water from the cucumber.
Yogurt: Greek yogurt is the base for this tangy sauce. Any brand works, and it’s a great way to incorporate extra protein into your diet.
Lemon Juice: You can use bottled lemon juice, but I recommend using fresh for the best flavor.
Garlic: Fresh garlic, minced, works excellently. If you want to go bold, add a bit more garlic to ramp up the flavor even more.
Dill: The signature flavor of this sauce is the fresh chopped dill. If you can’t get your hands on fresh, you can use dried.
Salt and Pepper: Flavor to taste with the salt and pepper.
Oil: Olive oil is optional. It’s great to drizzle on top if you’re serving it as a dip.
Variations & Substitutes
- Plain yogurt is a good alternative if you’re not a fan of Greek yogurt. Or if you need dairy-free, reach for your favorite dairy-free plain yogurt.
- You can add 1/4 cup of sour cream for another layer of flavor in the dip.
- Finely chop some of the cucumber or grate it to add to the dip for a chunky texture.
- You can sprinkle in some red pepper flakes to add a bit of spice to the sauce.
Creative Serving Suggestions
- Wraps & Bowls: Dollop over chicken gyros, lamb kebabs, falafel wraps, or grain bowls.
- Dips: Serve with pita chips, cucumber slices, carrots, or grilled flatbread.
- Sandwich Spread: Swap mayo for tzatziki on your favorite turkey or veggie sandwich.
- Salads: Thin with a little lemon juice and use as a tangy dressing.
Fun Party Idea: DIY Mediterranean Platter
Set up a gorgeous grazing board with pita wedges, olives, cherry tomatoes, hummus, tzatziki, feta cubes, and grilled meats. Let guests build their own Mediterranean plates! It’s easy, festive, and totally customizable.
Storage
Store any of the sauces in an airtight container in the fridge for up to 5-7 days. You will find that it can separate a bit as it sits. So, with a spoon, give the mixture a good stir before serving.
Serving Suggestions
- Whip up a grain bowl or quinoa bowl and then add some of the sauce for flavor!
- Drizzle over roasted vegetables or dip with fresh vegetables or your favorite dippers.
- Spread on a pita and make chicken gyros with this recipe.
- Use as a sauce to drizzle over cooked meat. Works great for grilled meats and even kebabs.
Tips For Making Tzatziki Sauce
Here are some helpful tips for making this Greek sauce. It is very easy to make, but these tips will help ensure success.
I recommend that once you mix up the sauce, allow it to sit in the fridge for at least 30 minutes before serving. This will help blend all the flavors. If you can make it a few hours in advance.
If you drain the cucumbers and remove seeds, this will help prevent the sauce from becoming too watery.
I recommend using a cheesecloth when straining the liquid from the cucumbers.
Full-fat yogurt will provide the creamiest texture to the sauce and give the most authentic flavor.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is much thicker and creamier than regular yogurt, which makes it perfect for tzatziki. Regular yogurt will result in a much runnier sauce. If that’s all you have, try straining it through cheesecloth to remove excess liquid.
Do I have to peel the cucumber?
Not necessarily! English cucumbers have thin, edible skin. If you prefer a smoother texture, you can peel them, but it’s not required.
Can I make tzatziki without dill?
Yes! You can substitute fresh parsley or mint if you don’t have dill on hand. Each gives a different but still delicious twist.
How long should I chill the tzatziki before serving?
At least 30 minutes is ideal. This gives the garlic and herbs time to infuse the yogurt for a more balanced flavor.
Is this sauce spicy?
Nope! It’s mild and refreshing. If you want heat, add a tiny pinch of cayenne or serve alongside spicy grilled meats for contrast.
Troubleshooting
- Too Watery? Be sure to thoroughly drain the shredded cucumber—don’t skip this step.
- Too Thick? Add a splash of lemon juice or olive oil to loosen it up.
- Lacks Flavor? Give it at least 30 minutes in the fridge to allow the flavors to meld.
If you’re hosting a backyard cookout or casual get-together, this tzatziki makes a fantastic topping for burgers or grilled veggies. Try slathering it on grilled portobello mushrooms, lamb burgers, or even corn on the cob for a Mediterranean twist that no one will expect but everyone will love. It’s also perfect for serving alongside roasted potatoes or crispy smashed potatoes—just add a sprinkle of paprika or za’atar and you’ve got an instant crowd-pleaser.
And if you haven’t already, you have to try this sauce in my Greek Chicken Gyros recipe—it’s a match made in flavor heaven. The juicy, marinated chicken combined with this creamy, herby tzatziki, all wrapped in warm pita, is seriously what weeknight dinner dreams are made of. It’s one of those meals that looks fancy but is totally doable, and your family or guests will think you ordered out from a Greek restaurant. Don’t skip it!
Once you make this Homemade Tzatziki Sauce, you’ll find yourself whipping it up on repeat. It’s the perfect complement to just about anything off the grill and a dreamy dip for veggies and pitas. It’s light, bright, and full of fresh flavor—the kind of simple, timeless recipe that every home cook should have in their back pocket.
More Tasty Recipes
Tzatziki Sauce
Ingredients
- 1 large English cucumber about a 1⅓ cup after shredded and draining
- 1 ½ cups full fat Greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic minced
- 1 Tablespoon fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Garnish with a tablespoon of olive oil if serving in a bowl
Instructions
- Cut the cucumber in half and remove any seeds in the center of each cucumber.
- Then shred the cucumber fine, and place in a cheesecloth and sprinkle with a little bit of salt. Let sit for a couple minutes then squeeze out all the liquid from the cucumber.
- Next all all ingredients plus the drained cucumber in a bowl and mix well.
- Cover and refrigerate at least 30 minutes before serving.
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