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Tzatziki (Greek Yogurt Cucumber Sauce)

Cool, creamy, garlicky tzatziki. The essential Greek sauce for grilled meats, vegetables, and as a dip. Authentic technique for the creamiest result.

vegetarian gluten free
More Recipes
Prep 15 min
Cook 0 min
Total 15 min
Servings 8
Difficulty Easy

Ingredients

Instructions

  1. Grate the cucumber on the large holes of a box grater. Place in a clean kitchen towel or several layers of paper towels.

  2. Squeeze the grated cucumber firmly to extract as much water as possible. This is crucial—watery cucumber makes watery tzatziki.

    Tip: Really squeeze hard. You should get about 1/4 cup of liquid out. The more water you remove, the creamier the result.

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

  4. Season with salt and pepper. Mix well.

  5. Taste and adjust: more garlic for punch, more lemon for brightness, more salt for depth.

  6. Cover and refrigerate for at least 30 minutes to let flavors meld. The garlic will mellow slightly.

  7. Before serving, drizzle with olive oil and sprinkle with a little more dill. Keeps refrigerated for 4–5 days.

Storage & Meal Prep

Tzatziki keeps in an airtight container in the refrigerator for 3 to 4 days. Stir before serving because the cucumber may release a little liquid as it sits.

FAQ

How do I keep tzatziki thick instead of watery?

The main step is squeezing as much water as possible out of the cucumber before mixing it into the yogurt. Thick full-fat yogurt also makes a big difference.

Can I make tzatziki ahead?

Yes. Making it a few hours ahead is ideal because the garlic and dill have time to blend into the yogurt. Give it a stir before serving.

Can I use dried dill instead of fresh?

Yes. Use about one-third as much dried dill as fresh and let the sauce sit for a bit so the herb has time to hydrate.

Nutrition Facts

8 Servings

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Dairy
Greek Yogurt (Full-Fat)
490 g
Vegetables
Cucumber (with peel)
260 g
Garlic
9 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Dill
10 g
Lemon Juice (Fresh)
15 g
Salt
4.5 g
Black Pepper
0.5 g
Condiments
Red Wine Vinegar
5 g

Per Serving

153kcalCalories
13gProtein
6gCarbs
10gFat
0gFiber
Sodium
54mg2% DV
Potassium
219mg5% DV
Calcium
130mg10% DV
Iron
0.2mg1% DV
Magnesium
18mg4% DV
Vitamin C
1.5mg2% DV
Vitamin A
63µg7% DV
Vitamin K
8.6µg7% DV
Folate
13µg3% DV
Greek Yogurt (Full-Fat)
Cucumber (with peel)
Garlic
Extra Virgin Olive Oil
Fresh Dill
Lemon Juice (Fresh)
+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

Every Greek meal seems to have tzatziki nearby. It goes with grilled lamb, chicken, vegetables, in pita wraps, as a dip for bread, alongside rice—really, anything savory.

The secret to proper tzatziki is removing water from the cucumber. Skip this step and you get a thin, runny sauce. Do it properly and you get something thick, creamy, and intensely flavored.

Use full-fat Greek yogurt. The fat carries the garlic and dill flavors. Low-fat versions taste flat and thin. If you can find labneh (strained yogurt cheese), even better.

This keeps well for several days, though the garlic mellows over time. Some prefer it freshly made with sharp garlic bite; others like the mellowed day-two version. Both are good.