Creamy and cool Homemade Tzatziki Sauce is bright, tangy, and pleasantly garlicky. It’s a traditional condiment for Greek foods, but you can use it for so much more!
Go the extra mile with homemade tzatziki.
You’re making Greek Chicken or Greek Bowls. You want to add a little somethin’-somethin’. Don’t settle for store-bought tzatizki. This is one of those recipes where homemade is WORTH IT.
Like Hummus, homemade (or restaurant-made) tzatziki is miles better than pre-packaged. I think it’s probably the lemon component in both of them—the flavor of citrus juice dulls as time passes. The bottom line is that this homemade tzatziki sauce deserves the effort.
But rest assured: it’s also easy. You do have to grate the cucumber, which is what makes tzatziki so refreshing, but the rest is just a matter of stirring ingredients together. Between the garlic, lemon, dill, and tangy yogurt, you’ll want to make this flavorful sauce all the time!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- English Cucumber. English cukes are less pulpy and seedy than garden cucumbers, so they result in a better final texture. If you absolutely need to use a standard cucumber, scoop out the seeds before grating.
- Greek Yogurt. I use nonfat, but you can use a higher fat variety if you like. Plain is non-negotiable, though! (Save your vanilla yogurt for snacking.)
- Garlic. This homemade tzatziki has garlic flavor, but not so much that it overwhelms the other ingredients. It helps that the acid in the sauce cuts the bite.
- Lemon Juice. Freshly squeezed, not bottled.
- Dill. Fresh dill has such a unique, happy flavor! Pop any extra into a jar of Refrigerator Pickles.
How to Make Homemade Tzatziki Sauce
Prep the Cucumber. Use a box grater to grate the cucumber onto paper towels. Bundle up the shredded cucumber in the towels and then wring it out over the sink, squeezing and squeezing until no more liquid comes out.
Combine. Add the grated cucumber to a bowl and fluff it up a bit—it will all be stuck together at this point. Stir in the remaining ingredients.
Let It Rest—Or Not. If you have time, let the tzatziki sauce chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (It’s perfectly fine to use it right away, though.) ENJOY!
Recipe Variations
- Make Vegan Tzatziki. Use vegan plain Greek yogurt. Some vegan yogurts can be high in sugar, so I recommend looking at the labels and using one with a lower sugar count.
- Swap Out the Dill. Minced fresh mint leaves are also delightful in tzatziki, giving it even more of that cooling factor. Mint is stronger than dill, so cut back on the amount a bit (you can always add more to taste).
Ways to Use Tzatziki Sauce
This homemade tzatziki sauce recipe pairs well with Greek and Mediterranean dishes, but you don’t have to limit yourself to that!
- Dipping. Use tzatziki as a dip for vegetables or Air Fryer Chicken Wings. Or add it to Greek Layer Dip instead of plain yogurt.
- Burgers and Sandwiches. Spread it onto the buns when you’re making Greek Crock Pot Sloppy Joes.
- Topping. Spoon it over Slow Cooker Greek Chicken or Greek Stuffed Peppers.
More Creamy Dips and Sauces
Homemade Tzatziki Sauce
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- ½ large English cucumber peel on (about 8 ounces)
- 1 cup nonfat plain Greek yogurt
- 2 cloves minced garlic about 2 teaspoons
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed.
- Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).
Notes
- TO STORE: Refrigerate in an airtight container for up to 3 days. Give it a good stir before using it.
Awe, thanks so much Phoebe!