Easy Greek Tzatziki Sauce Recipe

This Greek Tzatziki Sauce is a quick and easy low-carb recipe. Greek yogurt, shredded cucumber, fresh dill, lemon juice, and garlic are combined in a food processor for an amazingly authentic flavor. Enjoy this homemade Mediterranean sauce with kabobs, gyros, or falafel. 

Greek Tzatziki Sauce Recipe

Light, refreshing, creamy, and loaded with fresh dill flavor.

This homemade tzatziki sauce recipe is going to put any restaurant or store bought version to shame.

Don’t believe me?

Recently both a popular store-bought brand and my homemade version were in the fridge at the same time.

They obviously had to be compared side by side, and hands down this homemade tzatziki sauce recipe was the best!!

It’s made with finely shredded cucumbers, Greek yogurt, and just the right amount of crushed garlic cloves and fresh dill.

Pop all of the ingredients into your food processor and it’s ready to enjoy in less than 15 minutes.

Because no Chicken Shish Kebob, Turkey Meatball or Falafel recipe would be complete without a drizzle of some creamy Tzatziki sauce!

What is Tzatziki Sauce?

Tzatziki sauce is common in Mediterranean cuisine. It typically consists of full-fat Greek yogurt, shredded cucumbers, fresh dill and crushed garlic.

While cucumbers do not have a ton of flavor, they do help give this Greek yogurt sauce a wonderful texture. They’re also what makes this dip especially unique.

Oftentimes you will also find an acidic component used, such as lemon juice or vinegar. Additionally a bit of olive oil is added in for flavor and texture.

Fresh dill is the most common herb used. Occasionally parsley, mint, and thyme may also be used.

Tzatziki is typically served with pita bread stuffed with gyro meat, alongside falafel, or as a dip for Mediterranean meatballs.

Ingredients

The ingredients you will need are pretty easy to find at your local grocery store. The Greek tzatziki sauce recipe ingredients include:

• Greek yogurt – Full-fat yogurt is the most authentic type to use. Non-fat or 2% may also be used.  2% Greek yogurt is a great compromise. You still get the wonderfully creamy texture of the fat but without too many extra calories. Dairy-free yogurt can be used if you are vegan or avoiding dairy.
• Cucumbers – English seedless cucumbers are the best and easiest type to use since you will not have to remove the seeds. If you have cucumbers with seeds you want to use, simply cut them in half and remove the seeds before shredding.
• Garlic – Two cloves of fresh garlic are used.  If you’re hesitant to use this much, start with one clove. Then add more until it’s to your desired amount of garlicky goodness.
• Lemon juice – Fresh lemon juice adds a subtle acidity to the sauce and helps to preserve its freshness.
• Dill – This fresh herb is a must in this recipe.  Change this recipe up a bit by mixing in some fresh parsley, thyme, or mint along with it!
• Olive Oil – A high-quality olive oil is recommended for the best flavor.
• Salt – Sea salt has a great taste, but any salt you have on hand will work.

Kitchen Tools

Now that you have all of the ingredients, let’s talk about a few kitchen appliances you need when making this sauce.

The best kitchen tool to use is a large food processor. You’ll need has both a grating attachment as well as an S-shaped blade.

You will use the grating attachment to grate your cucumber and the S-blade to mix up the Tzatziki sauce.

If you do not have a food processor you can always use a boxed grater to grate your cucumber. Then mix the sauce by hand.

You can also just finely chop your cucumbers for larger bites of it throughout your sauce.

Preparing the Cucumber

Once you’ve rinsed and cleaned your cucumber, you can either choose to peel it or leave the skin on.

Personally, I like to leave the skin on for added color and texture throughout the sauce.

1. Cut and remove both the stem and blossom ends from your cucumber. These are tough and will not grate well.
2. Slice the cucumber in half lengthwise and then again into quarters. This way it will fit into the opening of your food processor.
3. Grate ½ – ¾ of the English cucumber. Use a food processor or boxed grater until you get 1 cup of shredded cucumber. (step 1 above)
4. Let it sit. Set aside and let the cucumber rest for 5-10 minutes.
5. Wrap shredded cucumber in cheese cloth or a thin dish towel. Wring out any excess liquid. (step 2 above)

You should end up with ½ cup of packed cucumber once the moisture is removed.

How to Make

Once you have the cucumber grated and the excess moisture wrung out, it’s time to combine the rest of the ingredients. Here are the simple steps for making tzatziki sauce at home:

1. Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a large food processor. Use the S-blade for this step. (step 3 above)

2. Pulse until ingredients are well incorporated. This should take about 10-15 times or so. (step 4 above)

Make sure you do not over mix your ingredients.  Having a few larger chunks of cucumber really give this dip a wonderful texture.

Meal Prep and Storage

• To Prep Ahead:  This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
• To Store: Homemade tzatziki sauce will last for up to a week if stored in an airtight container in the refrigerator.  After a few days in the refrigerator the yogurt may begin to separate.  You can either drain out the liquid or give it a good stir and serve away.
• To Freeze: The yogurt will separate once thawed so freezing is not recommended.

Dietary Modifications

The recipe you’ll find below is already vegetarian, gluten-free, low-carb, and keto as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

Whole30, Paleo, and Vegan – Use a plant or nut-based yogurt.

Dairy-free – Use a dairy-free yogurt.

FAQs

What is tzatziki sauce made of?

Tzatziki sauce is made from Greek yogurt, shredded cucumber, lemon juice, garlic, dill, salt, and oil.

What is the difference between tzatziki and tahini?

Tzatziki is a flavorful creamy yogurt sauce. Whereas tahini is a paste-like sauce made from ground sesame seeds.

Is tzatziki sauce keto approved?

Yes, this easy tzatziki sauce is keto approved as it contains only 2 grams of carbs per serving.

Should I use seedless or seeded cucumbers?

English seedless cucumbers are best to use. Cucumbers with seeds can be used but the seeds will need to be scooped out before making the recipe.

What type of yogurt is best?

Full-fat Greek yogurt is the best to use when making a homemade tzatziki sauce. However, you can also substitute it with non-fat, 2% or even a dairy-free and vegan plain yogurt.

Can I freeze any extra sauce?

Freezing tzatziki sauce is not recommended since the yogurt tends to separate upon thawing.

Expert Tips and Tricks

• Use seedless cucumbers. Cucumbers with seeds can be used but the seeds will need to be scooped out before making the recipe.
• Full-fat Greek yogurt is creamiest. Non-fat, 2%, or even a dairy-free yogurt may also be used. But, this will give you a different taste and texture.
• Pull out that processor. Running the cucumbers through a food processor is way easier than grating them by hand.
• Drain all of the liquid. A cheese cloth is the easiest to use to ensure you remove all of the liquid from the grated cucumbers.
• Don’t over-mix. It’s nice to have a few chunks of cucumber throughout the sauce.

What to Serve Tzatziki With

Creamy Greek tzatziki pairs excellently with any of these fabulous recipes:

Grilled Greek Chicken Shish Kabobs

Greek Turkey Meatballs

Falafel.

Homemade Pita Bread 

Easy Hummus Recipe

4.34 from 6 votes

Easy Tzatziki Sauce Recipe

This Greek Tzatziki Sauce is a quick and easy low-carb recipe. Creamy Greek yogurt, shredded cucumber, fresh dill, lemon juice, and garlic are combined in a food processor for an amazingly authentic flavor. Enjoy this homemade Mediterranean sauce with kabobs, gyros, or falafel.

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Course Dinner, lunch, Main Course, sauce

Cuisine Greek

Keyword dip, easy, fresh, healthy, sauce

Prep Time 10 minutes

Total Time 15 minutes

Servings 12 servings

Calories 35 kcal

Ingredients

• ¾ seedless cucumber skin on or peeled
• 2 cups Greek yogurt plain, full-fat, 2%, or non-fat
• 2 cloves garlic crushed
• 2 Tbsp. lemon juice freshly squeezed
• 1 Tbsp. olive oil
• 1 Tbsp. dill fresh finely chopped
• ½ tsp. salt to taste

Instructions

1. Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.

2. Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
3. Let cucumber sit for 5-10 minutes. Wrap shredded cucumber in cheese cloth or a thin dish towel and wring out any excess liquid. You should end up with ½ cup of packed cucumber.

4. Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a food processor with an S-shaped blade. Pulse 10-15 times or until ingredients are well incorporated.

5. Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!

Recipe Video

Recipe Notes

• Use a dairy-free yogurt if vegan or avoiding dairy.
• If you do not have a food processor you can always use a boxed grater to grate your cucumber and a blender to blend it up.

Expert Tips and Tricks

• Use seedless cucumbers. Cucumbers with seeds can be used but the seeds will need to be scooped out before making the recipe.
• Full-fat Greek yogurt is creamiest. Non-fat, 2%, or even a dairy-free yogurt may also be used but you will end up with a different taste and texture.
• Pull out that processor. Running the cucumbers through a food processor is way easier than grating them by hand.
• Drain all of the liquid. A cheese cloth is the easiest to use to ensure you remove all of the liquid from the grated cucumbers.
• Don't over-mix. It's nice to have a few chunks of cucumber throughout the sauce.

Meal Prep and Storage

• To Prep Ahead:  This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
• To Store: Homemade tzatziki sauce will last for up to a week if stored in an airtight container in the refrigerator.  After a few days in the refrigerator the yogurt may begin to separate.  You can either drain out the liquid or give it a good stir and serve away.
• To Freeze: The yogurt will separate once thawed so freezing is not recommended.

Nutrition Facts

Easy Tzatziki Sauce Recipe

Amount Per Serving

Calories 35 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 93mg4%

Potassium 84mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 115IU2%

Vitamin C 3mg4%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.