This homemade tzatziki sauce recipe is simple and quick. It uses Greek yogurt and cucumber as the base, delivering a fresh, creamy condiment ready in minutes.
You can serve tzatziki immediately or chill it for a cooler, more blended flavor. It keeps well when made in advance, making it convenient for meal prep or entertaining.
Tzatziki pairs with a wide range of dishes. Serving ideas are listed below the recipe card.
How to make homemade tzatziki sauce
Making tzatziki at home is straightforward. Start by shredding the cucumber and removing as much liquid as possible. Combine the drained cucumber with Greek yogurt, fresh dill, salt, black pepper, pressed garlic and a squeeze of lemon juice in a bowl.
Mix thoroughly and taste, adjusting salt, pepper or lemon to your preference. Serve right away for a lively, bright flavor or refrigerate for at least 30 minutes to let flavors meld.
How long will homemade tzatziki sauce last in the fridge?
Stored in an airtight container, tzatziki will keep up to 3 days in the refrigerator. Use fresh cucumber and quality yogurt for best results. If you make your own yogurt, strain it well before using to maintain a thick consistency.
Tips for the best tzatziki sauce from scratch
- Use Greek yogurt for the creamiest texture. Regular natural yogurt works, but the sauce will be thinner.
- Cucumbers hold a lot of water—remove it to avoid a watery sauce. Drain shredded cucumber in a sieve or press with a fork, then squeeze in a clean kitchen towel to extract remaining moisture.
- Garlic mellows and intensifies with time. Use two garlic cloves for a pronounced flavor if serving the same day; reduce to one clove if preparing the sauce a day ahead for a milder garlic presence.
Serving suggestions
Tzatziki is versatile. Try it with:
- Grilled meats with pita and a fresh salad
- Falafel, either on a bed of couscous or stuffed in pita
- Greek-style kebabs or gyros
- Burgers as a creamy topping
- Baked potatoes in place of sour cream
- Grilled or baked fish
- Koftas and other Mediterranean dishes
Tzatziki Sauce
Ingredients
- ½ English Cucumber
- 1 cup Greek Yogurt
- Salt, to taste
- A pinch of black pepper
- Fresh lemon juice, to taste
- Fresh dill, about 1 tablespoon finely chopped
- 2 Garlic cloves, pressed
Equipment
- Garlic press (optional)
Instructions
-
Shred the cucumber and squeeze out the water. Use a sieve or fork to press out moisture, then wrap the shredded cucumber in a kitchen towel and squeeze again until mostly dry.
-
In a bowl, combine the drained cucumber with Greek yogurt, salt, pepper, a squeeze of lemon juice, chopped dill and pressed garlic. Stir until evenly mixed.
-
Serve immediately or chill for a fresher, more blended flavor.
Notes
- After squeezing, you should have roughly ½ cup of shredded cucumber for the recipe.
- Thicker yogurt yields a thicker sauce. If using homemade yogurt, strain it (preferably overnight) to remove excess whey.
- Too much lemon juice can thin the sauce—add gradually and taste as you go.
- Fresh dill gives the best aroma and flavor, so avoid substituting with dried dill if possible.
- If refrigerated overnight, garlic becomes more pronounced. Use one clove for a milder result when making the sauce ahead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is an estimate and may vary based on ingredients and portion sizes.
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