I used just a few pantry staples to make an Easy Tzatziki Sauce in five minutes that’s healthy, versatile, and pairs beautifully with meats, appetizers, and more.

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I always keep a jar of this Easy Greek Tzatziki Sauce in the fridge because it saves dinner. People type things like How To Make Tzatziki into search bars all the time, but the Greek Tzatziki Sauce I make is the kind that actually gets used, not just admired.

It’s cool, a little sharp, and bright without trying too hard. I use plain full fat Greek yogurt and English cucumber to build the base.

I cant resist spooning it on grilled meats, veggies, and quick snacks when I need something fresh. Try it once and you’ll keep making it, trust me.

Ingredients

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Greek yogurt, thick and tangy, high in protein and calcium, adds creamy body.
English cucumber, watery fresh crunch, provides hydration and a bit of fiber.
Garlic, sharp and pungent, low calories, may boost immunity, gives bold punch.
Fresh lemon juice, bright acidity, adds tang and vitamin C, cuts richness.
Extra virgin olive oil, healthy monounsaturated fats, silky mouthfeel and subtle fruitiness.
Fresh dill, fragrant herb with light anise notes, low calories, lifts and freshens.
Fresh mint optional, cooling sweetness, brightens flavor and aids digestion a little.
Red wine vinegar optional, sharp tang that deepens flavor and balances the sauce.

Ingredient Quantities

2 cups plain full-fat Greek yogurt (strained if not thick)

1 medium English cucumber, peeled, seeded and grated

2 to 3 garlic cloves, minced

1 to 2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

2 tablespoons fresh dill, finely chopped

1 tablespoon fresh mint, finely chopped (optional)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon red wine vinegar (optional)

Pinch of sugar (optional)

How to Make this

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1. If your yogurt isnt thick, drain it: line a fine mesh or sieve with cheesecloth or a coffee filter, put the 2 cups yogurt in it and let it drain 15 to 30 minutes (or skip this if you have thick full fat Greek yogurt).

2. Peel the English cucumber, cut it lengthwise and scoop out the seeds with a spoon, then grate the flesh on the coarse side of a box grater.

3. Put the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as you can, you want it pretty dry so the tzatziki wont be watery.

4. Mince or grate 2 to 3 garlic cloves finely (start with 2 if you like it mild), then put the garlic in a mixing bowl with the drained yogurt.

5. Add the squeezed cucumber, 1 to 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint if you like, 1/2 teaspoon salt and 1/4 teaspoon black pepper; add 1 teaspoon red wine vinegar and a pinch of sugar only if you want a tiny bright note.

6. Stir everything together until smooth and well combined, taste and adjust salt, lemon or garlic to your liking.

7. Cover and refrigerate at least 30 minutes so the flavors meld, though you can serve right away in a pinch its always better after chilling.

8. Before serving give it a final stir and drizzle a little extra olive oil on top and sprinkle a bit more dill if you want, store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Equipment Needed

1. Fine mesh sieve or large strainer (for draining yogurt)
2. Cheesecloth or coffee filter (to line the sieve)
3. Box grater, coarse side (for the cucumber)
4. Cutting board and sharp knife (to peel and seed the cucumber)
5. Clean kitchen towel or several layers of paper towels to squeeze the cucumber dry, dont skip this
6. Mixing bowl and sturdy spoon or rubber spatula (to combine everything)
7. Measuring spoons and a 1 tablespoon measure or small measuring cup
8. Airtight container for storing leftover tzatziki in the fridge

FAQ

Q: How do I get rid of the cucumber water so the tzatziki isn't runny? A: Grate the cucumber, sprinkle a little salt, let it sit 10 minutes, then squeeze tightly in a clean kitchen towel or cheesecloth. You can also put the grated cukes in a fine mesh sieve and press with the back of a spoon. English cucumbers have less water, but seeding and squeezing still helps.

Q: My tzatziki is too thin, how do I thicken it? A: Use full-fat Greek yogurt or hang regular yogurt in cheesecloth for 1-3 hours to strain. Add less cucumber or squeeze more water out. If it's only a little thin, stir in a couple tablespoons extra yogurt until you like the texture.

Q: How much garlic should I use and can I make it milder? A: The recipe says 2 to 3 cloves, but start with 1 if you're sensitive. Mince or press very fine so it blends. If it's too sharp, let the sauce sit in the fridge a few hours to mellow or add more yogurt. Roasted garlic works if you want a sweeter, milder flavor.

Q: Can I make this ahead and how long does it keep? A: Yes, make it a few hours or up to a day ahead to let flavors meld. Store in an airtight container in the fridge for 3 to 4 days. Avoid freezing because the yogurt will separate and get grainy.

Q: Any swaps for dietary needs or different flavors? A: For lower fat use strained low-fat yogurt but expect a thinner sauce unless you hang it. For dairy-free try thick, plain coconut or almond yogurt, but taste will change. Fresh dill is classic, but mint is nice if you like a brighter note.

Q: Best ways to serve and last minute hacks? A: Serve chilled with pita, grilled meats, roasted veg or as a dip. Hack: if you want a super smooth tzatziki, blitz the yogurt, cucumber and garlic briefly in a food processor, then fold in herbs and oil. Another trick: add a little red wine vinegar or a pinch of sugar to balance acidity if it tastes flat.

Easy Greek Tzatziki Sauce Recipe Substitutions and Variations

Greek yogurt: use regular plain yogurt hung in a cheesecloth an hour to thicken, or labneh or full fat sour cream for a silkier result; dairy free option: thick unsweetened coconut or almond yogurt.
English cucumber: grate zucchini instead, peel and salt it then squeeze out the water, or use Persian cucumber if you want less seedy bits.
Garlic: swap for roasted garlic for a milder sweeter note, or use about 1/8 to 1/4 teaspoon garlic powder per fresh clove if you need convenience.
Fresh dill/mint: parsley or tarragon stand in for dill, and basil can replace mint; if using dried dill use about 2 teaspoons dried instead of 2 tablespoons fresh.

Pro Tips

1) Don’t skip straining the yogurt if it’s not thick, even 15 minutes makes a big difference, and if you want it extra creamy let it hang in the fridge for an hour or overnight.
2) Grate garlic on a microplane or mince it super fine and start with less, taste after chilling and then add more if you want more punch — garlic can mellow or get stronger after sitting so go slow.
3) Get as much water out of the cucumber as you can: salt it lightly or wrap and squeeze with a clean towel, press with a heavy plate if you have to, otherwise the whole thing turns watery and sad.
4) Add acid and herbs in small amounts, chill at least 30 minutes (longer is better) and then adjust lemon, vinegar or salt right before serving so the flavors dont end up flat.

Easy Greek Tzatziki Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I used just a few pantry staples to make an Easy Tzatziki Sauce in five minutes that’s healthy, versatile, and pairs beautifully with meats, appetizers, and more.

Servings

servings

Calories

188

kcal

Equipment: 1. Fine mesh sieve or large strainer (for draining yogurt)
2. Cheesecloth or coffee filter (to line the sieve)
3. Box grater, coarse side (for the cucumber)
4. Cutting board and sharp knife (to peel and seed the cucumber)
5. Clean kitchen towel or several layers of paper towels to squeeze the cucumber dry, dont skip this
6. Mixing bowl and sturdy spoon or rubber spatula (to combine everything)
7. Measuring spoons and a 1 tablespoon measure or small measuring cup
8. Airtight container for storing leftover tzatziki in the fridge

Ingredients

2 cups plain full-fat Greek yogurt (strained if not thick)
1 medium English cucumber, peeled, seeded and grated
2 to 3 garlic cloves, minced
1 to 2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon red wine vinegar (optional)
Pinch of sugar (optional)

Directions

If your yogurt isnt thick, drain it: line a fine mesh or sieve with cheesecloth or a coffee filter, put the 2 cups yogurt in it and let it drain 15 to 30 minutes (or skip this if you have thick full fat Greek yogurt).
Peel the English cucumber, cut it lengthwise and scoop out the seeds with a spoon, then grate the flesh on the coarse side of a box grater.
Put the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as you can, you want it pretty dry so the tzatziki wont be watery.
Mince or grate 2 to 3 garlic cloves finely (start with 2 if you like it mild), then put the garlic in a mixing bowl with the drained yogurt.
Add the squeezed cucumber, 1 to 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh mint if you like, 1/2 teaspoon salt and 1/4 teaspoon black pepper; add 1 teaspoon red wine vinegar and a pinch of sugar only if you want a tiny bright note.
Stir everything together until smooth and well combined, taste and adjust salt, lemon or garlic to your liking.
Cover and refrigerate at least 30 minutes so the flavors meld, though you can serve right away in a pinch its always better after chilling.
Before serving give it a final stir and drizzle a little extra olive oil on top and sprinkle a bit more dill if you want, store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.