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    Home » Appetizers & Sides

    Creamy Tzatziki Sauce

    Published: Nov 7, 2019 / Updated: Mar 28, 2022 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This tzatziki recipe is a creamy, garlicky, and incredibly refreshing Greek sauce that goes with everything! It's easier than you think to master this classic in your own kitchen.

    Can't get enough fresh cucumber? Try this Creamy Cucumber Salad.

    easy tzatziki sauce with an olive, oil drizzled on top, and pita bread

    What is tzatziki sauce?

    It's an extremely versatile Greek cucumber and yogurt sauce that's served with many foods like gyros, pita, and fresh vegetables. This Mediterranean dish is immensely popular in North America. I've tweaked my recipe over the years to arrive at a version I absolutely adore. It's wonderfully garlicky and fresh.

    Have you ever visited Greece? It's definitely high up on my list of places to go. In the meantime, I eat plenty of this tzatziki (tsaht-ZEE-key) all the time, especially in the summer, but it's great anytime. It's really simple to make, and once you try it homemade, you won't want to buy it from the grocery store ever again.

    What you'll need

    • Greek yogurt - I prefer using full-fat (10%) Greek yogurt whenever possible. Yes, it adds a couple of calories, but they're well worth it! The taste is richer, creamier, and incomparable in my opinion. This dish is still healthy overall.
    • Cucumber - we're using English cucumber, unpeeled
    • Garlic - always use fresh garlic. It's effortless to mince with this garlic press.
    • Lemon juice - for brightness and acidity. Use freshly squeezed and never the concentrated stuff.
    • Salt & pepper - be fairly generous with both
    • Dill or mint - choose one or the other (or both) to give a bright herby flavor. Either way, it's important that they're as fresh as possible!
    • Oregano - dried oregano is a fun twist but totally optional. I especially like to use it when I'm out of fresh herbs.
    • Olive oil - for drizzling on top

    Pro tip

    • The key to making tzatziki successfully is squeezing the water out of the cucumber. This step is really crucial, so don't skip it! Cucumber holds a lot of excess liquid. You can use a cheesecloth or simply your hands over a bowl or the sink.
    tzatziki close-up photo

    How to make tzatziki sauce

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Grate the cucumber, and squeeze out the excess water.
    • Then add the Greek yogurt to a bowl along with the cucumber, garlic, lemon juice, salt & pepper, and optional add-ins (mint, dill, oregano) if using.
    • Stir well, give it a taste, and adjust the seasonings to your liking as needed. Garnish with a splash of olive oil on top. You can serve right away or let it chill for a bit in the fridge.

    Substitutions and variations

    • Add a pinch of cayenne pepper for a little heat. One of my favorite restaurants actually does this with their version.
    • Some tzatziki recipes mix plain yogurt and sour cream, which is another thing you could try if you're in an experimenting kind of mood and enjoy the tangy taste of sour cream.
    • You can use more or less garlic depending on your tastes. I love garlic, so I sometimes add even more than I suggest in this recipe! 
    Greek tzatziki sauce in a white bowl

    What to serve with tzatziki

    • Kalamata olives are a must-have with it. They just complement each other perfectly.
    • It's great to use as a dipping sauce with warm pita bread. Make it a meal and serve it on a meze platter with hummus, melitzanosalata, baba ganoush, and taramasalata.
    • You could also try pita chips, crackers, or raw veggies. It's a fantastic accompaniment on any appetizer tray, basically.
    • It pairs well with grilled meats like lamb, chicken souvlaki, or gyros.
    • You can even use it as a spread to top a sandwich or burger.
    • Falafel or Saganaki (Greek fried cheese) are more tasty vegetarian options!

    Leftovers and storage

    • Tzatziki will keep in the fridge for 4-5 days no problem. Just make sure it's in an airtight container for freshness.
    • If it accumulates liquid on top in the fridge, that's normal! Simply stir it right back in.
    • I'd dispose of it if it's been sitting out for more than a couple of hours.

    Try these next

    • Mediterranean Orzo Salad
    • Easy Greek Pasta Salad
    • Mediterranean Chickpea Salad
    • Avocado Greek Salad Recipe
    • Mediterranean White Bean Salad
    homemade tzatziki sauce with pita bread

    Made this recipe? I'd love to hear from you in the comments below. Questions? Feel free to ask!

    easy tzatziki sauce with an olive, oil drizzled on top, and pita bread

    Creamy Tzatziki Sauce

    This tzatziki recipe is a creamy, garlicky, and incredibly refreshing Greek sauce that goes with everything! It's easier than you think to master this classic in your own kitchen.
    5 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Greek
    Servings 6
    Calories 45 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 cups plain Greek yogurt see note
    • 1/2 English cucumber grated
    • 2 cloves garlic minced (or more to taste)
    • 1 teaspoon fresh lemon juice
    • Salt and pepper to taste
    • Optional add-ins: fresh chopped dill and/or mint (up to 1 tablespoon each), and/or a pinch of dried oregano to taste
    • Olive oil optional, for drizzling on top

    Instructions
     

    • Grate the cucumber using the large holes in a box grater. You can either grate it into a sheet of paper towel and then wring it out to remove the excess liquid, or simply grate it into a bowl and then squeeze out the excess liquid with your hands.
    • Add the Greek yogurt to a bowl and stir in the cucumber, garlic, lemon juice, salt and pepper, and the optional add-ins if using. I am quite generous with the salt. Be sure to taste & adjust ingredients to your liking (I've included a bunch of tips/suggestions in the recipe notes).
    • Let it sit for at least 10 minutes, up to a few hours so the flavors mix and intensify. Serve with olive oil drizzled over top.

    Notes

    • 2 cups Greek yogurt = 16 ounces (this is half of a 32 oz. container). Here in Canada, I just buy the 500g containers and use the whole thing.
    • You can use full-fat Greek yogurt to make this tzatziki extra rich and delicious (I highly recommend it). I often make this with 2% Greek yogurt, but I've also made this with plain yogurt instead of Greek yogurt. It's not as thick a consistency but it still tastes great.
    • This will keep in the fridge for a few days.
    • Customization tips:
      • Fresh mint and dill add some amazing flavor if you get get some. If using dried dill, use 1 teaspoon.
      • Dried oregano adds another layer of flavor if you want to try something a little different (start with adding 1/4 teaspoon or so).
      • If you prefer a less tangy tzatziki, skip the lemon juice.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 45kcalCarbohydrates: 4gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 25mgPotassium: 136mgFiber: 1gSugar: 3gVitamin A: 29IUVitamin C: 1mgCalcium: 79mgIron: 1mg
    Keyword Greek tzatziki sauce, how to make tzatziki, tzatziki recipe
    Author Natasha Bull

    This recipe was originally published on August 3, 2015. It's been updated with new photos and better instructions but is the same great recipe!

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    1. Kahwana says

      November 5, 2022 at 5:02 PM

      5 stars
      I made this tzatziki sauce and it was a delight! My husband does not like cucumbers because of the seeds. Well he absolutely had a change of heart with tzatziki sauce. I used it on pita bread with stir fried chicken adding no grease to a good non stick pan and browning it. Topped with fresh romaine lettuce and tomatoes. It yielded (2) 8 oz jars full.

      Reply
      • Miranda @ Salt & Lavender says

        November 5, 2022 at 5:20 PM

        That's awesome!! So glad you both enjoyed it, Kahwana. Appreciate your review! 🙂

        Reply
    2. Kim says

      December 5, 2021 at 3:25 PM

      5 stars
      Fantastic, so tasty with veggies and the kids love it too!

      Reply
      • Natasha says

        December 5, 2021 at 3:34 PM

        Wonderful!! 🙂 Thanks, Kim! 😀

        Reply
    3. Christine says

      May 31, 2021 at 9:53 PM

      5 stars
      Delicious! Perfect compliment to grilled lamb burgers, served on toasted ciabatta bread with feta cheese and a heap of this fabulous sauce.

      Reply
      • Natasha says

        June 1, 2021 at 8:29 AM

        Fantastic!! I'm so pleased you enjoyed it. 😀

        Reply
    4. Yu-Ning says

      October 30, 2020 at 3:42 PM

      Whoops! I meant to comment on the White bean dip recipe but I accidentally posted it under the Tzatziki recipe because this is what I will be trying next!! I love all of your recipes! Thank you.

      Reply
      • Natasha says

        October 30, 2020 at 7:59 PM

        No worries!! Looks like I can't move that comment so I'll have to delete it.. oh well! Thank you, though.. I'm glad you like my recipes 🙂 Hope you enjoy the tzatziki!

        Reply
    5. Fotine HalikasKopriva says

      November 24, 2019 at 5:08 PM

      In my restaurants I would make a 5 gallon bucket each week using Kefier cheese ( very thick) instead of Greek Yogurt since it’s thickness worked and it held up for a week at a time. I never had to add oregano or lemon juice to mine but everything else you did in your recipe is how I made mine!

      Reply
      • Natasha says

        November 24, 2019 at 5:14 PM

        I'll have to try it with kefir cheese! Yup, I'd say the oregano is definitely optional, as is the lemon juice.

        Reply
    6. Beth says

      October 27, 2015 at 10:34 AM

      Delicious! I've never had tzatziki with mint in it before, but I love it. Nice and fresh (and easy to make!).

      Reply
      • Natasha says

        October 27, 2015 at 10:42 AM

        It's really good - I first had mint in tzatziki at a Greek restaurant then had to replicate it myself!

        Reply

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    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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