This is a recipe for homemade tzatziki sauce from scratch. This yogurt-based condiment uses Greek yogurt and cucumber as the main ingredients. The preparation is straightforward and takes only minutes.
You can enjoy it immediately or chilled. It keeps well when prepared ahead of time for easy serving later.
Tzatziki complements many dishes; serving suggestions are listed below the instructions, right above the recipe card.
How to make homemade tzatziki sauce
Making tzatziki at home is simple. Grate or shred the cucumber and press out as much liquid as possible. Combine the drained cucumber with Greek yogurt, chopped fresh dill, salt, black pepper, pressed garlic and a squeeze of lemon juice in a bowl.
Stir everything together and taste, adjusting seasoning if needed. Serve right away or chill for a few hours to meld the flavors.
How long will homemade tzatziki sauce last in the fridge?
Stored in an airtight container, tzatziki will keep for up to 3 days in the refrigerator. Use fresh cucumber and good-quality yogurt. If you use homemade yogurt, strain it well beforehand for a thicker texture.
Tips for making the best tzatziki sauce from scratch
- Use Greek yogurt for the creamiest, thickest tzatziki. Regular unsweetened yogurt works too but will yield a thinner sauce.
- Cucumbers hold a lot of water, so remove excess moisture for a creamy, non-watery sauce. Use a sieve and press down, then wring the shredded cucumber in a clean kitchen towel to extract the last of the liquid.
- Garlic mellows and intensifies over time. Two cloves are recommended if serving the sauce the same day; reduce to one clove if you plan to refrigerate it overnight and prefer a milder garlic flavor.
Serving suggestion
Greek-style tzatziki is versatile. Try these ideas:
- Serve with grilled meats—chicken, lamb or beef—alongside pita and a simple Greek salad.
- Use as a sauce for falafel, either on a plate with couscous or stuffed into pita bread.
- Pair with skewers or kebabs as a cooling condiment.
- Spread on burgers in place of mayonnaise or other sauces.
- Spoon over baked potatoes instead of sour cream for a fresh twist.
- Use as a topping for gyros or koftas, or serve with grilled fish like salmon.
Tzatziki Sauce
Ingredients
- ½ English Cucumber, see note 1
- 1 cup Greek Yogurt, see note 2
- Salt, to taste
- A pinch of black pepper
- Fresh Lemon Juice, to taste
- Fresh Dill, about 1 tablespoon finely chopped
- 2 Garlic Cloves, pressed
Equipment
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Garlic press (optional)
Instructions
-
Shred the cucumber and squeeze out the water. First press it through a sieve or fork, then wrap the shredded cucumber in a clean kitchen towel and squeeze until no more liquid comes out.
-
In a bowl, mix the drained cucumber with Greek yogurt, salt, black pepper, a squeeze of lemon juice, finely chopped dill and pressed garlic. Stir until combined.
-
Serve immediately or cover and chill to let the flavors develop.
Notes
- You should yield about ½ cup of shredded cucumber after squeezing out most of the water.
- The thicker the yogurt, the thicker the sauce. If using homemade yogurt, strain it (preferably overnight) for best results.
- Too much lemon juice will thin the sauce; add sparingly and adjust to taste.
- Fresh dill gives the best flavor—avoid dried dill if possible.
- If the sauce sits overnight, the garlic will become stronger. Use 2 cloves for same-day serving or 1 clove if serving the next day and you want a milder garlic profile.
- Store leftovers in an airtight container in the fridge; the sauce will keep up to 3 days.
Nutrition
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