Easy Tzatziki Sauce

This easy tzatziki sauce recipe is unbelievably delicious and super simple to make. It’s a creamy cucumber yogurt dip you can serve with almost anything!

Tzatziki is a creamy, delicious, and simple sauce made with cucumber, yogurt, and fresh herbs.

Tzatziki (pronounced tuh-zee-kee) is a creamy sauce made with yogurt, cucumber, fresh herbs, and garlic. It’s often associated with Greek food, but similar sauces are served throughout the Mediterranean and Middle East. I love to serve it as a sauce, spread, or dip for homemade pita and veggies.

If this is your first time making it, tzatziki sauce is easy. You don’t need much time or fancy equipment. I love this sauce so much that I’ve also shared this feta tzatziki and this creamy cucumber salad with a dressing inspired by authentic Greek tzatziki.

Tzatziki is a creamy, delicious, and simple sauce made with cucumber, yogurt, and fresh herbs.

Key Ingredients

  • Cucumber: I use thin-skinned cucumbers, such as hothouse, English, or Persian cucumbers. I don’t peel them, and since they are usually seedless, I don’t need to remove any seeds.
  • Yogurt: I use full-fat plain Greek yogurt when making homemade tzatziki sauce. Icelandic-style yogurt will work well, too (you are just looking for a thicker-style yogurt). If you can only find thinner yogurt, add it to cheesecloth and strain it for a few hours, like we do when making homemade labneh.
  • Garlic: The amount of garlic you use is up to you. I use 2 medium cloves, which gives the sauce a strong garlic flavor. Reduce or increase the garlic in your sauce, depending on how much you want to taste it.
  • Olive oil: Adds flavor and a little richness to our sauce.
  • Lemon: I love fresh lemon juice in my tzatziki sauce. It really brings all the ingredients together.
  • Fresh herbs: I’ll never pass up an opportunity to add some fresh herbs, and I absolutely love them in tzatziki. I love fresh dill and fresh mint.

How to Make Tzatziki Sauce

You’ll start by grating your cucumber. I use my box grater, which takes less than a minute, or you can use the grater attachment for your food processor. Sprinkle salt over the grated cucumber and leave it for 5 minutes. Salting cucumbers like this helps to season them, bump up their “cucumbery” flavor, and pull out excess water, which would inevitably make our sauce too runny.

Showing how to make the best tzatziki by wringing excess water out of the grated cucumber

After 5 minutes, place the cucumber in a clean dishcloth or cheesecloth and wring it out. We want the cucumber’s flavor in our tzatziki, but we don’t want all the water that comes with it. By the way, the cucumber water is delicious, so don’t throw it away. I add it to soups, grains, or salad dressings.

Now, stir the cucumber into the other tzatziki ingredients and let them sit for at least 10 minutes so the flavors meld, making our tzatziki taste incredible.

What to Serve with Tzatziki Sauce

Tzatziki sauce can be served in so many different ways. It can be served alongside other dips like our hummus or baba ganoush with this easy flatbread or homemade pita bread. I also love it with seafood and chicken. Next time you make this lemon dill baked salmon, add a dollop of tzatziki (it will be so good!). Or, try it with our juicy skillet chicken breasts.

You can also add it to sandwiches and burgers. I love a dollop of tzatziki on these juicy turkey burgers and our homemade veggie burgers! You can also serve it with raw or roasted veggies or this Greek salad!

Tzatziki Sauce with pita and cucumbers

Easy Tzatziki Sauce Recipe

  • PREP

Tzatziki is a creamy, delicious sauce made with cucumber, yogurt, and fresh herbs. Salting and wringing out your cucumbers is the secret to making the best tzatziki sauce. This seasoning makes them taste more cucumbery and removes excess water that would water the sauce down. Use a thick plain yogurt for this (Greek or Icelandic yogurt is perfect).

Makes about 2 cups

You Will Need

2 cups grated cucumber (we love hothouse or seedless cucumbers)

2 cups plain Greek yogurt

2 tablespoons extra-virgin olive oil

1 to 2 medium cloves garlic, minced, depending on how much you love garlic

2 tablespoons fresh squeezed lemon juice or more to taste

2 to 3 tablespoons chopped fresh mint and/or dill

Salt and fresh ground black pepper


    1Grate the cucumber and scatter it over a clean dishcloth (or cheesecloth). Sprinkle with 1/4 teaspoon salt. Let sit for 5 minutes.

    2Gather up the corners of the dishcloth and squeeze as much liquid from the grated cucumber as possible. Discard the liquid or save it for another use.

    3In a medium bowl, combine the squeezed cucumber with yogurt, olive oil, garlic, lemon juice, fresh herbs, a pinch of salt, and a pinch of pepper.

    4Set aside for at least 10 minutes, then serve.

Adam and Joanne's Tips

  • Storing: Homemade tzatziki lasts in an airtight container in the fridge for 3 to 4 days. It might get runnier as it sits since the cucumbers will continue to release some of their water. Give a good stir before serving.
  • Cucumber water: Save the cucumber water and use in salad dressings, soups, or grains.
  • The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size About 2 tablespoons / Calories 53 / Total Fat 3.6g / Saturated Fat 1.1g / Cholesterol 4.6mg / Sodium 85.7mg / Carbohydrate 2.2g / Dietary Fiber 0.1g / Total Sugars 1.7g / Protein 3.3g
AUTHOR:  Adam and Joanne Gallagher
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6 comments… Leave a Review
  • Geraldine B January 12, 2023, 9:43 am

    I’ve tried this recipe and everyone liked it including my kids. I’ve watched you and your husband but this the first time I’ve tried one of your recipe. Thank you for sharing it with us. Do you have a cook book? Where can I buy it?

    • Adam January 13, 2023, 6:09 pm

      Hi Geraldine! So glad you enjoyed the recipe. We don’t have a cookbook yet. We are working on it 🙂

  • Cristel September 2, 2021, 8:39 pm

    This Tzatziki sauce is a wonderful accompaniment to the falafel!!😍 So good! Thank you!

  • Jeff Gatlin February 24, 2020, 10:07 pm

    My ex is Greek and I lived there for 2 years. The entire time I was there I never had Tzatziki with either mint or dill. I learned how to make it from my ex’s grandmother. The method I use is slightly different. I combine the cucumber with the yogurt, salt, pepper, and garlic. Then, as I stir, I slowly add olive oil until it takes about 30 seconds for the olive oil to incorporate. I then put the lemon juice in last and stir it in quickly. Then I put it on almost anything. Scrambled eggs are amazing this way.

  • Connie Matiowsky August 10, 2019, 2:34 pm

    This is awesome. I know we are suppose to eat this as a dip or sauce but I can eat it right out of the container with a spoon. You guys never disappoint me with all the recipes I have tried. Keep up the great job.

  • Karen August 10, 2019, 2:09 pm

    I’ve made this tzatziki twice! Fantastic stuff!! I chop my cucumbers very finely rather than grating and skip the mint, both personal preferences. It ticks all my boxes. ?


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