This fresh tzatziki recipe will liven up any summer meal! Rich, creamy & full of fresh herbs, it's delicious on pita, grilled veggies, sandwiches, and more!
Break out the pita, it’s tzatziki time! On Monday, I posted my favorite Greek salad, and now I’m following it up with another Greek essential: this cool, refreshing cucumber tzatziki sauce.
One of the best parts of summer is that dinner suddenly becomes easy. My favorite ingredients – fresh fruits and veggies – are at their peak. Tomatoes are sweeter and juicier, berries are plumper, peppers are snappier, and our backyard herbs are at their most potent.
Sometimes, when I want to put these peak-season veggies front and center, making dinner just means prepping a sauce to dress them up. This tzatziki sauce is a great recipe for showcasing summer produce – it’s rich & creamy, bright, and packed with fresh herbs. So mix it up, serve it with a big platter of pita and your favorite summer veggies, and call it dinner!
What is tzatziki?
Tzatziki is a salted yogurt and cucumber dip that’s made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt. It’s easier to find in the store, and it still has the creamy, thick consistency you want in tzatziki sauce. Along with the other traditional ingredients, I stir in fresh mint and dill for a bright, summery finish.
How to Make Tzatziki Sauce
I first started eating tzatziki sauce at Greek restaurants, but I’ve since learned that it’s incredibly easy to whip up at home. Now, along with pesto, it’s one of my must-make summer sauces. Here’s how you do it:
- Start by grating the cucumber. I use the largest holes on a box grater to give my final sauce texture and plenty of green flecks.
- Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.
- Then, stir everything together! Mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and herbs, and chill until you’re ready to use.
That’s it!
How to Use Tzatziki Sauce
Once you’ve mixed your tzatziki sauce together, there are endless ways to use it. Most simply, I enjoy it as a snack with fresh veggies and pita or crackers. Try it this way, or add it to your next crudité platter. Your guests will love it!
You could also slather it onto sandwiches like these pita wraps, serve it alongside a Mediterranean salad like tabbouleh or couscous salad, or top it onto falafel, falafel burgers, or a flatbread.
And last but not least, serve it with pita and lots of grilled veggies for a delicious, easy summer dinner.
If you love this tzatziki recipe…
Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!
For more appetizer ideas, check out this post with 50 easy appetizers.
Tzatziki Sauce
Equipment
Ingredients
- ½ cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint, optional
Instructions
- Place the cucumber on a towel and gently squeeze out a bit of the excess water.
- In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
Thanks for the recipe.
I was wondering how long it would last in the fridge (I might have missed this in the article)
Thanks
Hi Taz, up to about 5 days.
Have not made this yet but I want to try this recipe….it sounds amazing! Can you substitute low-fat yogurt for the whole fat?
Hi Sally, we like to use full-fat yogurt because it has a richer flavor, but low-fat would still work fine. Enjoy!
Super easy to make and very tasty. I’m never buying tzatziki again! I did not have any fresh herbs on hand so added dried dill. Still amazing! The next time I make this, I will use fresh dill & mint…my mouth is already watering!
Hi Ginny, I’m so glad you loved the tzatziki!
I made this recipe using low-fat cottage cheese because I was out of plain yogurt. Since it was so thick, I just blitzed the cucumbers right in…PERFECTION!!!
Hi Heather, what a fun twist! So glad you enjoyed it.
Best tzatziki recipe I’ve ever tried. Everybody raved about it!
Hi Mary, I’m so glad it was a hit!
Deep down inside I know the answer but should ask anyway.
I do I peel the cucumber first?
Oh gosh never mind! I watched the video above.
Hi Kathleen, if you’re using a regular cucumber, yes, but English and Persian cucumbers have thin enough skins that you can leave them on.
The skin is where all cucumbers nutriants are, super good 4u
This was so easy and delicious! I left out the salt, used dried dill and garlic, and it still tasted wonderful. Next time, I’ll be prepared!
Did I miss it on the post, or is there nutritional information available? As a diabetic with heart disease, I need to track everything I eat.
Hi Karen, I’m sorry, we don’t calculate nutrition info for our recipes, so the best way to get an estimate is by plugging the recipe into an online nutrition calculator. Thanks for your comment. I’m so glad you enjoyed the tzatziki!
I am allergic to garlic so I never use it. the sauce is just delicious without it. I use it for salads all the time.
Hi Darlene, so glad you love the tzatziki!
Made this to serve with my harissa chicken and it was amazing. I replaced the fresh dill with dill weed seasoning from my pantry and it turned out great. If you notice it’s not as salty as what you find at grocery stores or restaurants it’s because most places over salt in my humble opinion. However I’d recommend tasting after adding the salt and then deciding if you’d like more. Overall quick, Easy, healthy and delicious. 10/10
Hi Mel, I’m so glad you enjoyed it!
I decided to try this recipe over the other ones I saw posted because it seemed to be the easiest and didn’t make too much. I used dried dill because that’s what I had. I didn’t put mint in because I didn’t have it. Otherwise I followed the recipe and it was delicious! I will be keeping this one. Thanks for a quick, easy and tasty recipe!
Hi Jane, I’m so glad you enjoyed the recipe!
Delicious! Quick, easy. Thank you!
So easy to make, delicious, why would you buy it when you can make it in 10 minutes.I enjoy serving with lamb or fish.
Hi Peter, I’m so glad you enjoyed the tzatziki!
Five Stars. We also love Tzatziki on oven roasted chicken and even meatballs. It’s delish! I’ll be sure to “@ tag” you in my post on Instagram.
Thanks for sharing.
Carol @the7thdecade
Hi Carol, So glad you loved it!
I din’t have any mint but this is delicious!!! Just made it to put on gyros for lunch today.
I’m so glad you loved the sauce!
Hello..I just made this tonight my son says it’s the best Tzadiki he has ever had so thankyou from Barossa valley south Australia 🇦🇺
Thanks for your comment! I’m so glad you enjoyed it.
The recipe said dill and I don’t think that dried would work very well. The photos show fresh dill. I have it growing six months out of the year but I’m wondering if I can freeze fresh dill and pull it out as needed for things like this.
I have frozen my fresh dill and have used it in my tartar sauce and, although the color is darker, it tastes just fine. So I think it would be fine in this sauce as well.
I freeze herbs all the time to
Make certain cocktails but it’s usually frozen in lemon or lime water. Perhaps you can try the lemon water since lemon is one of the ingredients
Hi Cheryl, I’ve made this with dried dill – start with 1/2 teaspoon.
CanI use sour cream instead of yogurt
Hi David, I think that would work fine. We haven’t tried it though, so I can’t say for sure.
I am very sensitive to yogurt (it’s naturally high in histamines), so I made it with sour cream and a plop of the “tangy zip” salad dressing (can I use brand names in the comments??). It was absolutely delightful!!!
i only have dried dill weed. is this the same as dried dill? and would it be ok to use? thanks and love, love your recipes!
Yes… dried dill weed is dried dill
How long does this recipe keep in fridge
Hi Merry, up to about 5 days. If it separates, give it a stir!
Any suggestions for cucumber substitutes? It really upsets my stomach, but I’d love to make this without it or something else in its place.
Hi Nahrissa, You can skip the cucumber here. Hope you enjoy!
hello! in Greece we often use carrot instead of cucumber, or a mix of both. we skip the lemon and use good quality balsamic vinegar and we rarely use mint (i think its more like the turkish variation), just dill.