The BEST and EASIEST Tzatziki Sauce
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.
It’s made with finely shredded cucumbers, Greek yogurt, and just the right amount of minced 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, after all, no Lamb Kofta, Turkey Meatball or Falafel recipe would be complete without a drizzle of some creamy Tzatziki sauce!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Greek yogurt. Full-fat is the most authentic type to use. Non-fat or 2% may also be subbed. 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 is the best and easiest type to use since you will not have to remove the seeds. If you have cucumbers with seeds, simply cut them in half and remove the seeds before shredding.
- Garlic. You’ll need two cloves of fresh garlic. 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 squeezed adds a subtle acidity to the sauce and helps to preserve its freshness.
- Dill. This fresh herb is a must in this recipe. Change it up a bit by mixing in some fresh parsley, thyme, or mint along with it!
- Olive Oil. A high-quality brand is recommended for the best flavor.
- Salt. Sea salt has a great taste, but any type you have on hand will work.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the cucumber.
A large food processor with a grating attachment and S-blade is the best tool for this job. If you don’t have one, a box grater works too—or finely chop the cucumber for bigger bites.
Wash the cucumber and peel it if you prefer, though keeping the skin adds color and texture. Trim the ends, then slice it lengthwise and into quarters so it fits easily into the food processor.
Grate the cucumber.
Grate ½ to ¾ of an English cucumber using a food processor with a grating attachment or a box grater until you have about 1 cup.
Let it rest for 5–10 minutes to release excess moisture, then wrap it in a cheesecloth or thin towel and squeeze out the liquid. You should end up with about ½ cup of packed, drained cucumber.
Combine the ingredients.
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
Pulse until ingredients are well incorporated. This should take about 10-15 times or so.
Pro Tip: Make sure you do not overmix your ingredients. Having a few larger chunks of cucumber really gives this dip a wonderful texture.
FAQs
Tzatziki sauce is made from Greek yogurt, shredded cucumber, lemon juice, garlic, dill, salt, and oil.
This Greek sauce goes with just about any Mediterranean dish. Try it on gyros, falafel, and Greek salad, or as a dip for pita chips, vegetables, or kabobs.
This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
It 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 before freezing.
What to serve with it?
Creamy Greek Tzatziki pairs excellently with any of these fabulous recipes:
This sauce is perfect for a main dish like Grilled Greek Chicken Shish Kabobs, Lamb Koftas, or Greek Turkey Meatballs.
Or, whip it up with a side like Falafel, Mediterranean Yellow Rice, Homemade Pita Bread, or this Easy Hummus Recipe.
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Easy Tzatziki Sauce Recipe
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Ingredients
- ¾ seedless cucumber skin on or peeled
- 2 cups Greek yogurt plain, full-fat, 2%, or non-fat
- 2 cloves garlic finely minced
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- 1 tablespoon dill fresh finely chopped
- ½ teaspoon salt to taste
Instructions
- Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.¾ seedless cucumber
- Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
- 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.
- 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.2 cups Greek yogurt, 2 cloves garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon dill fresh, ½ teaspoon salt
- Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!
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Video
Notes
- Cucumber: Cucumbers with seeds can be used but the seeds will need to be scooped out before making the recipe.
- Yogurt: Non-fat, 2%, or even a dairy-free yogurt may also be used. But, full-fat will give you a different taste and texture.
- Moisture: A cheese cloth is the easiest to use to ensure you remove all of the liquid from the grated cucumbers.
- Mixing: Do not overmix as it’s nice to have a few chunks of cucumber throughout the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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