Tzatziki is a fresh and light sauce or dip that is easy to make and full of fresh flavors. It’s made with simple ingredients, and the combination of the freshly grated cucumber with the lemon, garlic, and dill is excellent. Serve this easy yogurt dip with veggies, pita or spoon it over grilled meat or gyros.
For a long time, I only had tzatziki if we happened to eat at a Greek restaurant. Then I learned how to make easy tzatziki sauce at home, and now we make it often. It’s creamy with fresh flavors and can be used in a variety of ways.
What is Tzatziki Sauce?
Tzatziki is a type of yogurt sauce or dip that is popular in Greek cuisine. It’s made with fresh cucumbers, thick Greek yogurt, garlic, herbs, and lemon juice, so it’s light and creamy.
It’s a very easy sauce to make and can be used in lots of ways. We love it as an appetizer with dippers, or you can use it as a sauce or salad dressing.
What’s in Tzatziki Sauce?
- Non-fat plain Greek yogurt
- Minced garlic
- White vinegar
- Olive oil
- Finely chopped fresh dill
- Salt and pepper
How to Make Tzatziki Sauce
First, prep the cucumber by slicing it in half lengthwise, so you have two long pieces. Next, scoop out the seeds with a spoon and discard them. Finally, shred the cucumber using a box grater.
Place the grated cucumber in a clean kitchen towel or paper towels. Wrap the towel around the cucumber so you can squeeze all of the water out.
Place the grated cucumber in a mixing bowl. Add the yogurt, garlic, vinegar, oil, and dill. Stir well to combine. Add the salt and pepper to taste.
Cover the bowl and refrigerate the tzatziki for at least 30 to 45 minutes so the flavors can develop.
How to Serve Tzatziki
- My favorite way to serve tzatziki sauce is as a dip. Serve it with pita and vegetable sticks like carrots and celery.
- You can also use it as a dip or sauce for grilled chicken, beef, or lamb kebabs.
- I’ve also used it as a salad dressing. I thin it with a little more olive oil.
- Tzatziki is also used as a topping for gyros.
For the best tzatziki, be sure and squeeze as much moisture out of the cucumber as you can. If it’s too wet, the excess liquid will make your sauce runny.
For the salt and pepper, I season the dip with a pinch of each when I make it. Then, once the dip is chilled, taste it again and add more seasonings if you think it needs it. It’s easier to add more salt than trying to take out too much.
I don’t include mint in my tzatziki sauce recipe, but many recipes do. A little goes a long way if you want to add fresh mint, so don’t add too much.
Homemade tzatziki sauce will keep in the refrigerator for two to three days in an airtight container. Make a batch of these creamy cucumber yogurt sauce, and you’ll find all kinds of ways to use it – including eating by the spoonful from the bowl. It will add fresh flavor to anything you serve it with. I hope you give it a try!
More Sauces and Dips You'll Enjoy
Tzatziki Sauce Recipe
- 1 cup Greek plain nonfat yogurt
- ½ cucumber halved, skin and seeds removed then grated
- 3 garlic cloves minced
- 1 tablespoon white vinegar
- 1 Tablespoon olive oil
- 1 tablespoon fresh dill finely chopped
- Salt and pepper to taste a pinch of each should do
- Take grated cucumber and wrap in paper towels. Squeeze out the water. Place in a medium mixing bowl.
- Add yogurt, garlic, vinegar, olive oil, dill, salt and pepper to the grated cucumber and mix well.
- Cover for 30-45 minutes. Serve.
Tzatziki Sauce is a Greek dip made with fresh cucumbers, thick Greek yogurt, garlic, herbs, and lemon juice, so it’s light and creamy.
Mel is an IT guy turned blogger and is discovering his love of cooking and photography. If you ever have Fantasy Football questions, he's your guy.