How to Make Tzatziki
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it's so easy to make!
Updated by Kathryne Taylor on August 28, 2024
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Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the correct pronunciation here).
Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.
I traveled to Greece last fall and ordered tzatziki at every restaurant. I’m serious. I enjoyed tzatziki with every single meal, even breakfast. This recipe tastes just like authentic tzatziki.
I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.
Tzatziki is often served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. You can also serve up some tzatziki with your next appetizer spread. Let’s make some already!
Uses for Tzatziki
Grilled Vegetables
- Bell peppers
- Mushrooms
- Carrots
- Asparagus
- Green beans
- Corn on the cob
Appetizer Spreads
- Toasted pita wedges
- Crisp raw vegetables
- Olives
- Cheese and crackers
- Hummus
- Zhoug or Shatta (Middle-Eastern hot sauces)
Falafel, Sandwiches and Salads
- Falafel
- Pita sandwiches (you could use it instead of the avocado in that recipe)
- Tabbouleh
- Lentil salad
- Chickpea salad
My Tzatziki Technique
Fortunately, tzatziki is super easy to whip together. The only trick is to properly drain the cucumber before mixing it into the yogurt. Otherwise, cucumber waters down the sauce too much. Salting the grated cucumber and letting the excess moisture drip out takes a while.
The easiest and most efficient way to get rid of the excess moisture is to lightly squeeze the grated cucumber over the sink. The only wait required in my recipe is to let the tzatziki rest for five minutes after you mix it all together, to let the flavors meld. At that point, you can serve it right away or chill it for later.
Tzatziki Nutrition & Yogurt Notes
Nutritionally speaking, tzatziki is a creamy but light sauce. You can dollop it generously on your food without adding a lot of calories (unlike, say, mayonnaise or ranch dressing). It’s made mostly with Greek yogurt and cucumber, after all.
I haven’t found a noticeable difference in texture whether I use whole-milk yogurt, low-fat or non-fat, so any of those will work. Traditional Greek tzatziki is made with strained goat or sheep’s yogurt, but it’s hard to find those here. The Greek yogurt sold here in the U.S. is strained yogurt (that’s why it’s thicker and higher in protein than regular yogurt), so I use that.
As always, please let me know how you like this recipe in the comments! I’m excited to hear how it turns out for you and how you serve it.
Watch How to Make Tzatziki Sauce
Best Tzatziki
Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so easy to make! This basic recipe yields about 2 ½ cups; multiply if necessary.
Ingredients
- 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- ½ teaspoon fine sea salt
Instructions
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Notes
Recipe adapted from my cookbook, Love Real Food.
Make it dairy free/vegan: Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Perfect to address my falafel, so yummy!
Thank you.
Great to hear, Tania!
Thanks for the recipe! So easy and tasty!
Also, I saved the cucumber water/juice, mixed it with some cold coconut water and got a refreshing drink!
Thank you for sharing, Kami!
This is an American tzatziki. Not greek. You peel the cucumbers and if they have seeds you take them out. You always press the garlic, not minced it. And we definitely not use mint. Maybe that’s why some people don’t like it because mint has a specific taste like bitter.
I use an English cucumber they have less liquid inside and seed it also before making this. It is wonderful to eat with smoked salmon. Just Love this recipe I now make it when ever it gets eaten up
Simple and delicious. Had all ingredients on hand including mint growing outside the back door. We love it with salmon.
Made this with lamb burgers and sauteed onions all I can say is wonderful.
That’s great to hear, Kathy!
what would be the nutrition facts calories and serving & per size I just started dieting I didn’t see this in the recipe
Hi Patti! The nutrition information is below the notes section of the recipe. You will need to click the header to expand.
This is my go to tzatziki recipe. It is awesome and easy. I use granulated garlic to ease the garlic bite. I cut it in half because there are only 3 of us. Thanks! It is delicious!
You’re welcome, Kim!
Great recipe! Yes squeeze as much as you can out of the cucumber, and you won’t have any issues , I use 1.5 cloves garlic and I like to make it night before or several hours before so the flavours are much more pronounced. Also a go to for me, as I have all the ingredients on hand always
Love Love Love
Great to hear, Elaine!
I’ve successfully made this recipe more than once.
An English cucumber (long, thin skin, virtually no seeds) seemed to work/taste better to me than all other types of cucumbers.
Using the big holes on a box grater for the cucumber makes a huge difference in texture. Using the small holes on a box/hand grater, or a rasp grater, or a food chopper makes the tzatziki really unpleasantly gritty. (I’ve tried. Several times.)
I found using both dill and mint together better than either one alone.
When tweaking at the end, I’ve found adding a *little* extra salt to help. Adding just a little more lemon juice somehow made it a lot worse.
Too many cucumbers in the garden so made using 7. Followed recipe with addition of 1scotch bonnet pepper… Delicious
Love it! I’ve been making this version since I first saw it years ago. I like to add a little more fresh garlic and lemon. I also go with dried dill out of convenience, but it’s a good quality dill. Don’t skimp on the fresh lemon too if you like tangy!
This recipe goes perfectly with falafel and also as a dressing on fresh greens. Don’t forget to add the homemade pickled radish and onion if you’re doing falafel!
Thank you Cookie (and Kate )
Even having to make some substitutions and omissions, this was soooo good, oh my gosh. My husband was trying to talk to me while I was tasting it and I didn’t hear a WORD he was saying. I had to use what was on hand and used whole fat yogurt (not Greek) dried dill, and fresh peppermint. I don’t have lemon and can’t find vinegar. I might cave and go to the store for the lemon because I’m sure it’s not complete without it, but even without the lemon it is soooo good!!
My first time making tzatziki and it did not disappoint! As delicious as they serve at my favorite restaurant!
Hooray! I’m excited you loved it, Joyce.