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This Tzatziki Sauce is cool, creamy, garlicky, and ready in 10 minutes with just a handful of ingredients. The kind of sauce that makes everything it touches better, and the squeeze the cucumber step is the one thing standing between you and tzatziki that actually tastes like the real thing.
There are sauces you make for a specific recipe and then there are sauces you make and then put on everything for the rest of the week. Tzatziki is firmly in the second category.
It is one of my favorite things to have in the fridge during summer. Cool and creamy with that sharp garlic bite softened by dill and lemon, it goes on grilled chicken, inside a pita, alongside vegetables, on top of a burger if you are feeling adventurous, or honestly just eaten with a spoon standing at the open fridge at midnight. No judgment.
The best part is that it takes 10 minutes to make and most of that time is squeezing a cucumber over the sink.
Why This Recipe Works
- The cucumber squeeze is everything. I cannot stress this enough. Cucumber is mostly water and if you skip this step that water releases into the yogurt as the tzatziki sits and you end up with something thin and watery that pools at the bottom of the bowl. Squeeze the grated cucumber in a clean kitchen towel or paper towel until you genuinely cannot squeeze any more. You will be surprised how much liquid comes out. That step is the difference between thick proper tzatziki and a sad yogurt puddle.
- Full fat Greek yogurt is non negotiable. It is thick, tangy, and creamy in a way that low fat yogurt simply is not. The low fat version releases more liquid too which compounds the watery problem you were already trying to avoid.
- The rest time matters. 30 minutes in the fridge is the minimum and an hour is better. Raw garlic and fresh dill need time to mellow into the yogurt. Without that rest it tastes like yogurt with things stirred into it. With it, it tastes like proper tzatziki.
Ingredients in Tzatziki Sauce
- Plain Greek yogurt (1½ cups, full fat): The base and the bulk of the sauce. Full fat only. The texture and flavor of full fat Greek yogurt is what makes tzatziki taste like tzatziki.
- English cucumber (½, grated): English cucumber has fewer seeds and less water than regular cucumber which makes it the better choice here. Grate it on the large holes of a box grater then squeeze out every drop of water you can.
- Garlic (2 cloves, minced): Raw garlic gives tzatziki its signature bite. It mellows significantly after the 30 minute rest so do not be alarmed by how sharp it smells when you first stir it in.
- Lemon juice (1 tablespoon): Fresh is better here. It brightens everything and balances the richness of the yogurt.
- Olive oil (1 tablespoon): Adds a subtle richness and a beautiful silkiness to the finished sauce.
- Fresh dill (1 tablespoon, chopped): Fresh not dried. Dried dill works in a pinch but fresh dill has a brightness and flavor that dried simply cannot match in a cold sauce like this.
- Salt (¼ teaspoon): Season to taste after the rest period since the flavors concentrate as the tzatziki chills.
How to Make Tzatziki Sauce
Grate the cucumber on the large holes of a box grater. Then place it in the center of a clean kitchen towel, gather the edges, and squeeze hard over the sink. Keep squeezing until no more liquid comes out. This takes about 30 seconds and feels satisfying in a way that is hard to explain. You will probably be shocked by how much water comes out of what looked like a small amount of cucumber. That water is what would have ruined your tzatziki so you are welcome.
In a bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, fresh dill, and salt until everything is evenly combined.
Cover and refrigerate for at least 30 minutes before serving. This rest period is not optional. The garlic and dill need time to mellow into the yogurt and the flavors need time to get to know each other. Taste it before and after the rest and you will understand immediately why this step matters.
Taste and adjust the salt before serving. The flavors concentrate slightly as it chills so it may need a little more.
Tips and Tricks
- Squeeze the cucumber properly. Do it twice if you need to. The drier the cucumber the thicker the tzatziki.
- Use full fat Greek yogurt. This is not the place to save calories. The texture difference between full fat and low fat is significant and so is the flavor.
- Let it rest. 30 minutes minimum, an hour is better, overnight is best. The longer it sits the more the flavors develop and the better it tastes.
- Make it ahead. Tzatziki is one of those things that is better the next day. Make it the night before and it will be noticeably more flavorful by the time you serve it.
- Taste and adjust at the end. After the rest period give it a taste and add more salt, lemon, or garlic if it needs it.
Variations Worth Trying
- Add fresh mint: A tablespoon of chopped fresh mint alongside the dill adds a lovely freshness that works beautifully in summer.
- Make it spicier: A pinch of red pepper flakes or a small amount of finely diced jalapeño stirred in gives you a tzatziki with some heat that is excellent alongside grilled meats.
- Add cucumber chunks: After squeezing out the liquid, reserve a small amount of diced cucumber to stir in at the end for extra texture.
- Sour cream substitution: Full fat sour cream can substitute for Greek yogurt in a pinch. The flavor is slightly different but still very good.
What to Serve With Tzatziki
This is the sauce that goes with everything. Literally everything. Here are some of my favorites that pair beautifully with it:
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Tzatziki Sauce
Ingredients
- 1½ cups plain Greek yogurt
- ½ English cucumber grated
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill chopped
- ¼ teaspoon salt
Instructions
- Place the grated ½ cucumber in a clean kitchen towel and squeeze hard over the sink to wring out as much water as possible. This is the step everyone skips, and it is the difference between thick tzatziki and a watery puddle.
- In a bowl, stir together the 1½ cups Greek yogurt, the squeezed cucumber, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon dill, and ¼ teaspoon salt.
- Cover and refrigerate for at least 30 minutes before serving. The rest lets the garlic and dill mellow into the yogurt, so it tastes like tzatziki instead of yogurt with stuff stirred in.
Tips & Notes:
- Squeeze the cucumber thoroughly: This is the most important step in the recipe. Squeeze the grated cucumber in a clean kitchen towel until no more liquid comes out. Skipping this or being half hearted about it gives you watery tzatziki. Squeeze hard and squeeze twice if needed.
- Full fat Greek yogurt only: Low fat yogurt releases more liquid and has less flavor. Full fat is what gives tzatziki its thick creamy texture.
- English cucumber: Fewer seeds and less water than regular cucumber which makes it easier to work with and gives you a better result.
- Fresh dill: I prefer fresh over dried here. In a cold sauce like this dried dill lacks the brightness that makes tzatziki taste fresh and vibrant. If you only have dried use 1 teaspoon instead of 1 tablespoon.
- Rest time: 30 minutes minimum before serving. The garlic and dill need time to mellow into the yogurt. An hour is better. Overnight is best.
- Season after resting: Taste the tzatziki after the rest period and adjust the salt and lemon before serving. The flavors concentrate as it chills.
- Make ahead: Tzatziki gets better as it sits. Make it the night before for the best flavor.
- Storage: Keeps in the fridge covered for up to 4 days. Stir before serving if any liquid has separated.
- Do not freeze: Greek yogurt does not freeze and thaw well. The texture becomes grainy and separated. Make it fresh, it only takes 10 minutes.
nutrition facts
Frequently Asked Questions
How long does tzatziki keep in the fridge?
I find it keeps well for up to 4 days covered in the fridge. It may release a little liquid as it sits, just give it a good stir before serving and it comes right back together.
Can I use regular cucumber instead of English cucumber?
You can but I recommend English cucumber. Regular cucumber has more seeds and more water which means more squeezing and a higher chance of ending up with a watery result even after squeezing. English cucumber is just easier to work with here.
Can I use dried dill instead of fresh?
I prefer fresh dill in this recipe because the brightness of fresh herbs in a cold sauce is hard to replicate with dried. If you only have dried, use about 1 teaspoon instead of 1 tablespoon since dried herbs are more concentrated.
My tzatziki turned out watery. What happened?
Almost certainly the cucumber was not squeezed thoroughly enough. Even if you think you squeezed it well, squeeze it again. The cucumber holds more water than you think and it all ends up in the yogurt if you are not thorough about it.
Can I make this without garlic?
You can but it will not really be tzatziki. The garlic is a defining flavor of the sauce. If raw garlic is too sharp for you, try roasting the garlic first and using that instead. It gives you a sweeter milder garlic flavor that is much gentler.
Can I freeze tzatziki?
I do not recommend it. Greek yogurt does not freeze and thaw well, the texture becomes grainy and separated. Make it fresh, it only takes 10 minutes.
