If you love bright, fresh flavors, this homemade tzatziki sauce recipe is a must-have in your kitchen. It's creamy, cool, and packed with fresh herbs, which makes it perfect for dipping veggies, drizzling over grilled meats, or spreading on a warm pita.
We first fell in love with tzatziki thanks to our weekly trips to Ashburn Kabob, one of our go-to spots for Mediterranean food. Another favorite, The Mantoo, doesn't serve it (which feels like a crime, honestly), so I started making my own!
Now we keep a batch in the fridge at all times. It's healthy, made with real ingredients like Greek yogurt, cucumber, garlic, lemon, and fresh herbs. And since it's naturally low-carb and keto-friendly, it's one of those rare sauces everyone in the family loves and can enjoy. And best of all, it comes together in just 10 minutes.
What is Tzatziki?
Tzatziki is a traditional Greek yogurt sauce made with strained yogurt, cucumber, garlic, lemon juice, and fresh herbs like dill or mint. It's cool, creamy, and tangy, which is why it's so popular with Mediterranean dishes as it balances their stronger flavors. You'll find it served with grilled meats like gyros, souvlaki, and kebabs, or as part of a mezze platter with pita bread, hummus, and olives.
Although it's most commonly associated with Greek cuisine, tzatziki (also known as cacık in Turkey or mast-o-khiar in Persian cuisine) has variations across many Eastern Mediterranean and Middle Eastern cultures. Most modern recipes use Greek yogurt for its thick texture and tangy flavor, but originally, it was often made with goat's milk or sheep's milk yogurt.
Ingredients You'll Need
This tzatziki sauce recipe is made with just a handful of fresh ingredients, but each one is crucial to its signature flavor and creamy texture. Here's what you'll need:
- Greek Yogurt: Full-fat Greek yogurt gives tzatziki its thick, creamy texture. And it's packed with protein!
- Cucumber: Use English cucumber or regular cucumber with the seeds removed. Grate it finely and squeeze out the excess moisture to prevent a watery sauce.
- Garlic: A small clove goes a long way! I'm one of those people who always adds more garlic to a recipe, but be cautious doing that here, as the garlic is kept raw and is very pungent.
- Fresh Herbs: Dill and mint are classic choices. You could also add some chives or parsley for a little something extra.
- Lemon Juice: A little fresh lemon juice helps tie all the flavors together. Make sure you use fresh as bottles just isn't the same.
- Salt and Pepper: Season it well to bring out the flavors.
Step-by-Step Instructions
- Strain: Add the yogurt to fine-mesh strainer or coffee filter over a bowl and refrigerate 1-2 hours. You can skip this step if you're short on time but your Tzatziki may turn out watery.
- Remove Water From Cucumber: Squeeze the liquid from the grated, deseeded cucumber using a tea towel, thick paper towel or a potato ricer. You can also place it in a colander first and sprinkle it with salt to help draw out the liquid.
- Combine Ingredients: Mix all of the ingredients together and store it in the refrigerator for at least an hour before serving to allow the flavors to meld.
Variations
This tzatziki sauce recipe is easy to customize to suit your taste or what you have on hand. Here are a few ways to make it your own:
- Herb Swap: Dill and mint are traditional, but you can use parsley, chives, or even basil for a twist. Just be sure to stick with fresh herbs as dried really won't be good here.
- Make it vegan: Use a plant-based Greek-style yogurt made from coconut or almond milk to keep it dairy-free.
- Garlic Level: If you love garlic, add more! Just be cautious since the garlic is raw and can easily overpower the other flavors. If you prefer a milder flavor, try roasting the garlic first or cutting back to half a clove.
- Add vinegar : Swap the lemon juice for a splash of red wine vinegar for a slightly sharper flavor.
- Add an olive oil drizzle: A drizzle of high-quality extra virgin olive oil on top adds some richness, plus it looks beautiful!
- Make it a spread: Strain the yogurt longer and skip the cucumber for a thicker dip you can use like a spread.
What to Serve with Tzatziki Sauce
One of the best things about tzatziki sauce is how many ways you can use it. We have some in our fridge at all times and use it with just about everything! Here are some of our favorite ways to enjoy it:
- With grilled meats: Spoon tzatziki over grilled chicken, lamb, beef, or pork. It's especially good with kebabs, gyros, shawarma, and souvlaki.
- As a dip: Serve it with warm pita bread, pita chips, raw veggies, or baked potato wedges. It also pairs well with meatballs, spanakopita, or crispy portobello fries.
- On sandwiches & wraps: Use it in place of mayo for a lighter spread on burgers, pitas, or sandwiches, especially lamb or chicken.
- Topping for bowls or salads: Dollop it onto grain bowls with quinoa or orzo, or drizzle it over a Greek salad.
- With fish or roasted veggies: It's fantastic with salmon, baked potatoes, or roasted eggplant and zucchini.
- As part of a mezze platter: Combine it with hummus, olives, dolmas, and cheese for a stunning appetizer board!
Storage and Make-Ahead Tips
Tzatziki is best when it's fresh, but it stores well for a few days. Use a clean spoon every time to avoid introducing bacteria, which helps extend its shelf life.
Refrigerator: Store tzatziki in an airtight container in the fridge for up to 4-5 days. It may get slightly watery as it sits, so just give it a good stir before serving.
Freezing is Not Recommended: Due to the high water content in cucumbers and the dairy base, freezing tzatziki isn't a good idea. It tends to separate and lose its smooth texture once thawed.
Make-Ahead: It can be prepared a day in advance and refrigerated to let the flavors meld. It'll taste even better the next day!
Frequently Asked Questions
- What does tzatziki taste like? Tzatziki has a cool, creamy texture with a tangy, refreshing flavor. The yogurt gives it richness, the cucumber adds crunch, and the garlic, and lemon add flavor and brightness. Fresh herbs like dill and mint bring it all together!
- Can I make tzatziki ahead of time? Yes! Tzatziki actually tastes better after a few hours in the fridge. Making it ahead allows the flavors to meld. Just give it a stir before serving if it separates slightly.
- Is tzatziki sauce healthy? Definitely. It's low in carbs and calories and high in protein (thanks to the Greek yogurt). It's naturally keto-friendly and a great alternative to heavier, mayo-based dips and sauces.
- What if I don't have Greek yogurt? You can use regular yogurt, but strain it through a cheesecloth or coffee filter much longer than the recipe calls for. This will give you a thick, creamy texture similar to Greek yogurt.
- Can I use dried herbs instead of fresh? Technically, yes, but fresh herbs really are best. It won't be quite the same but could do in a pinch.
Tzatziki Sauce Recipe
Homemade Tzatziki is very simple to make and can be used as a topping or a dipping sauce.
Ingredients
- 1 8-oz container Greek yogurt
- 1 cup grated, deseeded cucumber (about 1 small cucumber)
- 1 small garlic clove, minced
- 1 tablespoon fresh mint, chopped
- 1 teaspoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place a fine-mesh strainer or coffee filter over a bowl and add the yogurt. Place it in the refrigerator and allow the liquid to drain out for 1-2 hours.
- Squeeze the liquid from the grated, deseeded cucumber using a tea towel, thick paper towel or a potato ricer. You can also place it in a colander first and sprinkle it with salt to help draw out the liquid.
- Mix all of the ingredients together and store it in the refrigerator for at least an hour before serving to allow the flavors to meld. Keeps for up to one week in the fridge.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 156mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
This data was provided and calculated by Nutritionix.
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