This is an iconic Homemade Tzatziki Sauce that is perfect on salads, as a dip, or our favorite: chicken gyros. The flavors are bold, but not overly intense. And it all comes together in a matter of minutes! And it keeps for up to two weeks in the fridge! Simply the best!
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🥒 The Ingredients
This recipe brings together a refreshing blend of crisp garden textures, creamy foundations, and zesty aromatics to create the ultimate bright and balanced Mediterranean condiment. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Cucumber: Use English or Persian cucumbers for their thin skins and small seeds; most importantly, ensure you squeeze out the excess moisture using a cheesecloth or paper towel to prevent the sauce from becoming watery.
- Greek Yogurt: For the creamiest texture, use a full-fat, plain Greek yogurt; if you need a dairy-free option, a thick, unsweetened almond or cashew-based yogurt is an excellent alternative.
- Garlic: Freshly minced or grated cloves provide the best “bite,” but you can substitute with ½ teaspoon of garlic powder if you prefer a milder, smoother flavor profile.
- Fresh Dill: While fresh dill offers the most vibrant, traditional taste, you can substitute it with one-third the amount of dried dill or swap it for fresh mint for a refreshing twist.
- White Wine Vinegar & Lemon Juice: This combination provides a complex acidity; if you are missing one, you can use all lemon juice or substitute the vinegar with red wine vinegar or apple cider vinegar.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How to Make Homemade Tzatziki Sauce
- Step 1: Peel the cucumber, slice it in half (lengthwise), spoon out the seeds, and then grate it on a box grater. You need about ¼ to ½ cup.
- Step 2: Place the shredded cucumber in cheesecloth (or a paper towel) and squeeze out the water into a bowl (or the sink). Discard the liquid.
- Step 3: Place the shredded cucumber in a medium bowl and add the plain Greek yogurt.
- Step 4: Add the vinegar, garlic, dill, salt, pepper, lemon juice, and oil.
- Step 5: Whisk to combine.
- Step 6: Transfer to a jar (or container) with a lid and chill for at least one hour, or up to 1 week.
🍽️ How to Serve
- Chicken Gyros: The most iconic pairing! Slather a generous amount onto warm pita bread stuffed with seasoned chicken, juicy tomatoes, and red onions.
- Greek Meatballs (Keftedes): Use it as a cooling dip for these crispy, herb-scented meatballs to balance their savory richness.
- Fresh Vegetable Platter: Serve it as a healthy dip alongside sliced cucumbers, bell peppers, cherry tomatoes, and baby carrots.
- Warm Pita & Crackers: Set it out as an appetizer with toasted pita wedges, salty crackers, or even crusty bread.
- Grilled Proteins: It makes an excellent sauce for grilled lamb chops, chicken souvlaki, or even roasted salmon.
- Greek Salad with Grilled Steak: Use it as a creamy dressing or a side dollop to add a refreshing contrast to a crisp salad topped with savory, seared steak and salty feta. It’s also amazing in Tzatziki Cucumber Salad.
- Sandwich Spread: Use it as a lighter alternative to mayo on sandwiches, wraps, or burgers.
🙋🏽♂️ Frequently Asked Questions
It typically lasts for about 5 to 7 days when stored in an airtight container. In fact, the flavors often improve after the first 24 hours as the garlic and herbs have more time to meld together.
This usually happens if the cucumber wasn’t thoroughly drained. To fix this, make sure to squeeze the shredded vegetable through a cheesecloth or fine-mesh sieve to remove as much liquid as possible before mixing it into the yogurt.
Freezing is not recommended because the texture of the dairy will change significantly upon thawing. The dip will likely separate and become grainy rather than staying smooth and creamy.
😋 More Classic Sauce/Condiment Recipes
Ready to make the best dressing and dip this side of the Mediterranean? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Tzatziki Sauce
Video
Equipment
- Box grater
Ingredients
- 1 cucumber peeled and seeded
- 1 cup Greek plain yogurt
- 1 teaspoon white wine vinegar
- 2 cloves garlic minced
- 1 tablespoon dill fresh, chopped
- 2 tablespoon lemon juice from 1 lemon
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon extra-virgin olive oil
Instructions
- Shred the cucumber with a box cutter, or pulse a few times in a food processor. You need ¼ to ½ cup.1 cucumber
- Wrap shredded cucumber in cheesecloth or a paper towel. Place over a bowl or sink, and squeeze to remove as much water as possible. Place in a clean, medium-sized bowl.
- To the shredded cucumber, add the yogurt, vinegar, garlic, dill, lemon juice, salt, pepper, and olive oil. Whisk together until fully combined.1 cup Greek plain yogurt, 1 teaspoon white wine vinegar, 2 cloves garlic, 1 tablespoon dill, 2 tablespoon lemon juice, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, 1 tablespoon extra-virgin olive oil
- Refrigerate for at least 1 hour.
Notes
Nutrition
POST UPDATE: This recipe was originally published in June 2017, but was updated with improved tweaks to the recipe, with new tips and photography, and a fabulous new video in June 2020!
Laura says
I use this recipe every time I make tzatziki sauce. It’s amazing!
Kris Longwell says
Hi Laura! Woo hoo! We are thrilled you are loving the tzatziki sauce! We love it, too, and put it on everything! Thank you so much for sharing and for the GREAT review! That means so much to us! xoxo Kris & Wesley