sauces condiments greek

Tzatziki (Greek Yogurt Cucumber Sauce)

Authentic tzatziki recipe — thick Greek yogurt with cucumber, garlic, dill, and olive oil. Cool, creamy, and ready in 10 minutes.

vegetarian gluten free
More Recipes
Prep 10 min
Cook 0 min
Total 10 min
Servings 6
Difficulty Easy

Ingredients

Instructions

  1. Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should remove at least 3-4 tablespoons of liquid.

    Tip: This is the most important step. Watery cucumber makes watery tzatziki. Squeeze hard — you want it as dry as possible.

  2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, and mint (if using).

  3. Add salt and white wine vinegar. Stir everything together until well combined.

  4. Taste and adjust seasoning — you may want more garlic, salt, or lemon juice depending on your preference.

  5. Cover and refrigerate for at least 30 minutes (ideally 1-2 hours) to let the flavors meld. The garlic will soften and the flavors will bloom.

  6. Serve drizzled with olive oil. Pair with warm pita, grilled meats, roasted vegetables, or use as a spread in sandwiches and wraps.

Storage & Meal Prep

Store tzatziki in an airtight container in the refrigerator for up to 3-4 days. The cucumber will release some water over time, so give it a stir before serving. Tzatziki does not freeze well — the yogurt texture changes when thawed.

Variations

  • Gyro-Style Tzatziki: Use extra garlic (3-4 cloves) and add 1 tsp dried oregano for the bold flavor you get at Greek gyro shops.
  • Lighter Tzatziki: Use 2% Greek yogurt instead of full-fat. The taste is slightly less rich but still excellent.
  • Dairy-Free Tzatziki: Substitute coconut yogurt or cashew-based yogurt for a vegan version. Add extra lemon juice to compensate for the reduced tang.

FAQ

What is tzatziki?

Tzatziki (τζατζίκι) is a classic Greek sauce made from thick strained yogurt, grated cucumber, garlic, olive oil, and herbs — usually dill. It's served as a dip with pita bread, as a sauce for gyros and souvlaki, or alongside grilled meats and vegetables.

What is the difference between tzatziki and raita?

Both are yogurt-based condiments with cucumber, but tzatziki is Greek and uses olive oil, garlic, and dill, while raita is Indian and typically uses cumin, cilantro, and sometimes mint. Tzatziki is thicker and more garlicky; raita is lighter and spiced differently.

How do you pronounce tzatziki?

Tzatziki is pronounced 'tsah-TSEE-kee' in Greek. The 'tz' makes a 'ts' sound, like the end of 'cats'.

Why is my tzatziki watery?

The most common reason is not squeezing enough water out of the cucumber. Grate the cucumber, place it in a towel, and squeeze hard until no more liquid comes out. Also make sure you're using thick, strained Greek yogurt — regular yogurt is too thin.

What do you eat with tzatziki?

Tzatziki is incredibly versatile: serve it with warm pita bread, as a sauce for gyros or souvlaki, alongside grilled lamb or chicken, with roasted vegetables, as a spread in sandwiches, or as part of a Mediterranean mezze platter with hummus and olives.

Can you make tzatziki ahead of time?

Yes, and it actually tastes better after resting. Make it 1-2 hours ahead (or even the night before) and refrigerate. The flavors meld and the garlic mellows. Just stir before serving, as some liquid may separate.

Nutrition Facts

6 Servings

Customize Ingredients

Dairy
Greek Yogurt (Full-Fat)
490 g
Vegetables
Cucumber (with peel)
200 g
Garlic
6 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Lemon Juice (Fresh)
15 g
Fresh Dill
10 g
Fresh Mint
5 g
Salt
4.5 g
Condiments
White Wine Vinegar
5 g

Per Serving

202kcalCalories
17gProtein
7gCarbs
13gFat
0gFiber
Sodium
72mg3% DV
Potassium
275mg6% DV
Calcium
171mg13% DV
Iron
0.2mg1% DV
Magnesium
23mg5% DV
Vitamin C
1.6mg2% DV
Vitamin A
84µg9% DV
Vitamin K
9.7µg8% DV
Folate
17µg4% DV
Greek Yogurt (Full-Fat)
Cucumber (with peel)
Garlic
Extra Virgin Olive Oil
Lemon Juice (Fresh)
Fresh Dill
+3 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Tzatziki is one of those recipes where the technique matters more than the recipe itself. You probably already know what goes in it — yogurt, cucumber, garlic, dill, olive oil. But the difference between mediocre tzatziki and the real thing comes down to one step: squeezing the cucumber dry.

Skip this and you get thin, watery sauce. Do it properly and you get thick, creamy, intensely flavored tzatziki that clings to warm pita and transforms grilled meat.

The Secret to Perfect Tzatziki

There are really only two rules:

  1. Squeeze the cucumber completely dry. Grate it, wrap it in a clean towel, and wring out every drop. You’ll be surprised how much liquid comes out.
  2. Use proper Greek yogurt. It needs to be thick, strained yogurt — the kind that holds a spoon upright. Regular yogurt will give you soup, not sauce.

Everything else is personal preference. More garlic or less. Dill, mint, or both. A splash of vinegar for extra tang. Start with this base and adjust to your taste.

What to Serve with Tzatziki

Tzatziki goes with almost everything:

  • Grilled meats — lamb, chicken, pork. The classic pairing.
  • Gyros and souvlaki — the essential Greek street food sauce
  • Warm pita bread — the simplest and perhaps best way to eat it
  • Raw vegetables — cucumber, bell peppers, cherry tomatoes
  • Spanakopita — the cool sauce contrasts beautifully with warm, flaky pie
  • Gigantes plaki — a dollop on top adds freshness
  • Grilled vegetables — especially eggplant and zucchini