There’s something about cool, creamy cucumber and garlic that just makes you want to keep dipping. Tzatziki sauce is that irresistible Greek classictangy, fresh, and ridiculously simple to whip up at home.
I started making this back in culinary school when we spent a week on Mediterranean basics, and I remember how one of my instructors said the key was draining the cucumber bone-dry. That little step changed everythingno more watery disappointment. After testing this dozens of times for the blog, I can promise you’ll never buy the store version again.
Joe Rooney
Easy Tzatziki Sauce Recipe Fresh and Irresistibly Delicious
This easy Tzatziki Sauce is a creamy, refreshing Greek dip made with cucumber, yogurt, and garlic. Perfect for serving with pita bread or fresh veggies, it features optional fresh dill or mint for extra flavor. It’s quick to prepare and best chilled before serving, making it a versatile and delicious addition to any meal.
4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves if you don’t want it to be too strong)
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
Handful of chopped fresh dill or mint (optional)
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving
Method
Grate the cucumber using a box grater or finely chop it in a small food processor. Toss the grated cucumber with half of the kosher salt, then place it into a cheesecloth or double-layered napkin and squeeze out as much liquid as possible.
In a large mixing bowl, combine the garlic with the remaining kosher salt, white vinegar, and extra virgin olive oil, stirring gently to blend the flavors.
Add the drained cucumber to the garlic mixture and mix in the Greek yogurt, a pinch of ground white pepper, and fresh herbs if you choose to use them. Stir everything thoroughly to create a smooth consistency.
Cover the bowl and refrigerate the tzatziki for at least 30 minutes, or up to 2 hours, to allow the sauce to thicken and the flavors to develop.
Before serving, give the sauce a good stir to refresh it, then transfer to a serving bowl. Optionally, drizzle additional olive oil on top and serve with warm pita bread and sliced vegetables.
Notes
This recipe yields about 2 cups of tzatziki, with a serving size considered as 1 tablespoon. For a milder garlic flavor, start with fewer cloves and add more to taste. Store leftovers in a tightly sealed glass container in the refrigerator and use within 4 days. Adapted from Yogurt Culture with portion size adjusted for smaller families.
Why You’ll Love This Homemade Tzatziki
Here’s what makes this version worth keeping in your rotation:
Fresh and light: Plain Greek yogurt, cucumber, and garlic come together in under 10 minutesno processed additives or weird stabilizers.
Tested for texture: After making this countless times in the test kitchen, I learned that draining the cucumber completely is non-negotiable. It keeps your dip thick and scoopable, never soupy.
Customizable garlic level: Start with a couple of cloves if you’re sensitive, or go all-in with four or five if you love bold flavor. It’s your call.
Incredibly versatile: Use it on gyros, grilled chicken, roasted vegetables, or just as a dip with warm pita bread. It belongs on almost everything.
Key Ingredients You’ll Need
This recipe relies on a handful of simple, grocery-store staples. Most of them you probably already have tucked in your fridge or pantry.
English cucumber: Partially peel it in stripes so you get a little texture without bitterness. The key is grating it finely and squeezing out every drop of moisture.
Plain Greek yogurt: The thicker, the better. It gives you that creamy base without any tang overload.
Garlic cloves: Finely grate or mince them so they blend smoothly into the yogurt. Start conservative if you’re not a garlic lover.
White vinegar and olive oil: A splash of vinegar brightens everything up, while Early Harvest Greek extra virgin olive oil adds richness and a peppery finish.
Fresh dill or mint (optional): A handful of chopped herbs makes the sauce taste garden-fresh, but you can skip them if you’re in a pinch.
How to Make Tzatziki Sauce (Step by Step)
The process is faster than you’d think, but don’t skip the draining stepit’s what keeps your sauce thick and restaurant-quality.
Step
What to Do
1
Grate the cucumber using a box grater or food processor, toss with 1/2 tsp kosher salt, then squeeze dry in a cheesecloth or napkin.
2
In a large bowl, mix garlic, remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil.
3
Stir in the drained cucumber, plain Greek yogurt, ground white pepper, and fresh herbs (if using).
4
Cover and refrigerate for 30 minutes to 2 hours to thicken and let flavors meld.
5
Stir to refresh, transfer to a serving bowl, drizzle with more olive oil, and serve with warm pita bread and sliced vegetables.
Pro Tip: If your sauce looks a little thin after stirring, let it sit another 15 minutes in the fridge. The yogurt and cucumber will continue to firm up.
Smart Substitutions and Swaps
You can tweak this recipe to match what’s in your fridge or to dial the flavor up or down.
Ingredient
Swap
English cucumber
Regular cucumber (just peel and seed it first to avoid excess water)
Plain Greek yogurt
Regular whole-milk yogurt (strain it through cheesecloth for 1 hour to thicken)
White vinegar
Fresh lemon juice for a brighter, citrusy note
Fresh dill or mint
Dried dill (use 1 tsp) or skip entirely if you don’t have herbs on hand
Garlic cloves (4–5)
Start with 1–2 cloves for a milder version, then taste and add more
Serving Ideas and Storage Tips
Once your tzatziki is chilled and ready, the fun begins. I love pairing it with warm pita wedges or pita chips for dipping, but it’s equally amazing dolloped over grilled chicken, lamb, or roasted vegetables. You can also spread it inside a wrap or gyro for instant creaminess and tang.
To Store: Keep it in a tightly covered glass container in the fridge and use within 4 days. The flavors actually deepen after a day or two, so don’t be surprised if it tastes even better on day two. If you notice a little liquid pooling on top, just stir it back in before serving.
Note: Avoid freezing tzatzikithe yogurt and cucumber don’t thaw well, and the texture turns grainy. Fresh is always best.
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FAQs (Tzatziki Sauce)
Can I make this recipe ahead of time?
Yes, this sauce actually tastes better when made a few hours ahead. The flavors meld together beautifully in the refrigerator. Store it covered for up to 3 days, and give it a quick stir before serving.
Should I drain the yogurt before using?
Absolutely! Draining Greek yogurt for 30 minutes removes excess water and prevents a watery sauce. Place it in a fine-mesh strainer lined with paper towels. This step makes all the difference in texture.
What’s the best way to prepare cucumber?
Grate the cucumber and salt it generously, then let it sit for 15 minutes. Squeeze out all the liquid using a clean kitchen towel or paper towels. This prevents the sauce from becoming watery and diluted.
Can I substitute regular yogurt for Greek?
Regular yogurt works but needs extra draining time – about 2 hours in a strainer. Greek yogurt is thicker and gives better results right away. If using regular, add an extra pinch of salt to enhance the flavor.
How long does homemade sauce last?
Fresh homemade sauce keeps for 3-4 days in the refrigerator when stored in an airtight container. The garlic flavor intensifies over time, so taste and adjust if needed. Always use clean utensils to prevent contamination.
You’ll love how quickly this tzatziki sauce comes togetherjust ten minutes of hands-on work for a thick, creamy dip that tastes like you flew straight to Greece. The cool cucumber, bright garlic, and tangy yogurt hit all the right notes, especially when you’ve drained every drop of moisture out of that grated cucumber. It’s the kind of sauce that disappears fast at potlucks and makes weeknight grilled chicken feel special.
If you want a little more zing, swap the vinegar for fresh lemon juiceit brightens everything beautifully. You can also dial the garlic up or down depending on who’s at your table. Store leftovers in a glass jar with a tight lid, and don’t be surprised when it tastes even better the next day after all those flavors have mingled overnight in the fridge.
I’d love to see how yours turns outtag me if you snap a photo or tell me what you served it with. Did you grow up dipping pita into something creamy like this, or is tzatziki brand new to your kitchen? Either way, I hope this recipe becomes one you make again and again for the people you love.
