The first time I made tzatziki sauce from scratch, I wasn’t aiming for perfection. I just had a leftover cucumber, some Greek yogurt in the fridge, and a craving for something cool and creamy. What surprised me was how fast it came together and how much better it tasted than anything store-bought. Since then, it’s become my go-to summer sauce.
Tzatziki sauce is more than just a dip. It’s the flavor lift your veggies have been waiting for, the silky contrast to anything grilled, and a refreshing way to beat the heat on hot days. Whether you're new to Mediterranean food or already obsessed, this recipe brings a homemade edge that’s rich, fresh, and packed with herbs. And yes, it only takes minutes.
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Why You’ll Love This Recipe
- It’s unbelievably fresh: There’s something about grated cucumber, real Greek yogurt, and fresh herbs that creates a flavor store-bought jars can’t match. Each spoonful feels cool, bright, and naturally refreshing.
- Ready in just minutes: No cooking, no complicated steps, no special tools. You mix simple ingredients and the magic happens almost instantly, which is perfect for quick meals or last-minute guests.
- Perfect for almost anything: This tzatziki sauce works as a dip, a spread, a drizzle, or a full-on flavor booster. From pita to grilled veggies to grain bowls, it fits into nearly every kind of summer meal.
- Naturally light and wholesome: Made with real ingredients and no fillers. It’s a clean, crisp sauce you can feel good about, especially when you want something tasty that won’t weigh you down.
Ingredients You'll Need
- ½ cup finely grated cucumber – Use a firm cucumber with the skin on for extra texture and color. Be sure to squeeze out the water so your sauce stays thick and creamy.
- 1 cup thick Greek yogurt (full-fat preferred) – This gives the sauce its luscious texture and a slight tang. Full-fat yogurt adds richness, but low-fat will work in a pinch.
- 1 tablespoon fresh lemon juice – Adds brightness and lifts all the other flavors. Freshly squeezed is key here.
- ½ tablespoon extra-virgin olive oil – Just a little brings out the smoothness and adds depth.
- 1 garlic clove, grated or finely minced – Gives it that signature bite. Start with one clove, then add more if you like it punchier.
- ¼ teaspoon sea salt – Balances everything and sharpens the flavor.
- 1 tablespoon chopped fresh dill – Dill brings that unmistakable herby pop that makes tzatziki feel so fresh.
- 1 tablespoon chopped fresh mint (optional) – Adds a cool, light twist. Not traditional for everyone, but it’s a favorite in many versions.
How to Make Tzatziki Sauce
Step 1: Grate the cucumber
Use the large holes of a box grater. You want it shredded, not mushy. Keep the skin on for texture unless you prefer it super smooth.
Step 2: Squeeze out the moisture
This step is huge. Cucumber holds a lot of water, and if you skip this, your tzatziki will turn watery. Grab a clean kitchen towel or a few paper towels and squeeze until barely any liquid remains.
Step 3: Combine everything
In a medium bowl, stir together the drained cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, dill, and mint if you're using it. Mix until smooth and evenly combined.
Step 4: Chill before serving (optional but worth it)
Let it rest in the fridge for 30 minutes if you have time. The flavors meld and deepen as it sits. That said, it's still amazing straight from the bowl.
Pro Tips from My Kitchen
✓ Always squeeze the cucumber dry – Yes, I’ve said it already. And yes, it’s that important. Even a little extra water can ruin the texture. Dry cucumber equals creamy tzatziki.
✓ Use full-fat Greek yogurt – It’s richer, thicker, and gives a better mouthfeel. If you only have low-fat, it works, but you might miss that satisfying creaminess.
✓ Go easy on the garlic at first – Raw garlic gets stronger as it sits. Start small, then taste after chilling. Too much and it can overpower the whole sauce.
✓ Chill for at least 30 minutes – The flavors get way better with time. If you taste it right away and think it's “meh,” give it half an hour. It transforms.
✓ Customize with herbs – Dill is classic, but mint adds a refreshing twist. You can even try chives or parsley if that’s what you’ve got. Just keep it fresh.
✓ Make it ahead – Tzatziki keeps well in the fridge for up to 3 days. In fact, day two might be the best version.
Frequently Asked Questions about Tzatziki Sauce
Tzatziki stays fresh for about 3 to 4 days when stored in an airtight container in the fridge. After that, the cucumber can release more water and the flavor starts to fade.
Yes, but it will be thinner. If you're using regular yogurt, try straining it through a cheesecloth or coffee filter for a few hours to thicken it up.
Definitely. It's made with simple ingredients like cucumber, yogurt, lemon juice, and herbs. It's naturally low in carbs, gluten-free, and can be high in protein if you use Greek yogurt.
Not really. Freezing changes the texture of the yogurt and cucumber, making it watery and separated when thawed. It’s best enjoyed fresh.
Dried herbs can work in a pinch, but the flavor won’t be as bright. Use about one-third the amount if substituting dried dill or mint.
Tzatziki Sauce Recipe
Ingredients
- ½ cup finely grated cucumber
- 1 cup whole milk Greek yogurt thick
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 clove garlic grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint optional
Instructions
- Grate the cucumberUse the large holes of a box grater. You want it shredded, not mushy. Keep the skin on for texture unless you prefer it super smooth.
- Squeeze out the moistureWrap the grated cucumber in a clean kitchen towel or paper towels and squeeze until barely any liquid remains.
- Combine everythingIn a medium bowl, stir together the drained cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, dill, and mint if using. Mix until smooth and evenly combined.
- Chill before serving (optional but recommended)Let the sauce rest in the fridge for 30 minutes to allow the flavors to meld.
Notes
- Always squeeze the cucumber dry for the creamiest texture.
- Use full-fat Greek yogurt for best results, and go easy on garlic to avoid overpowering the sauce.
- The flavor improves after chilling for 30 minutes.
- Tzatziki keeps well for up to 3 days in the fridge.
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