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A crisp chip scoops thick, creamy tzatziki garnished with fresh dill from a rustic wooden serving bowl.
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Tzatziki Sauce

Cool and creamy homemade Tzatziki Sauce made with full fat Greek yogurt, grated cucumber, fresh garlic, dill, lemon, and olive oil. Ready in 10 minutes. Squeeze the cucumber thoroughly and rest it in the fridge for at least 30 minutes before serving for the best result.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Sauce, Side Dish
Cuisine: Greek
Servings: 8
Calories: 37kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    Grated cucumber rests on a cloth before being squeezed by hand over a glass bowl to remove excess liquid.
  • 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.
    Two-step view showing tzatziki ingredients in a glass bowl, then stirred together into a creamy, herb-filled sauce.
  • 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.

Notes

  1. 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.
  2. 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.
  3. English cucumber: Fewer seeds and less water than regular cucumber which makes it easier to work with and gives you a better result.
  4. 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.
  5. 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.
  6. Season after resting: Taste the tzatziki after the rest period and adjust the salt and lemon before serving. The flavors concentrate as it chills.
  7. Make ahead: Tzatziki gets better as it sits. Make it the night before for the best flavor.
  8. Storage: Keeps in the fridge covered for up to 4 days. Stir before serving if any liquid has separated.
  9. 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

Serving: 1serving | Calories: 37kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.1mg
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