This easy Greek tzatziki sauce blends Greek yogurt, grated cucumber, garlic, lemon juice, and dill, finished with extra virgin olive oil. Fresh ingredients give this homemade version a thick, creamy texture and delicious flavor, perfect as a dip, dressing, or sauce.
There’s something irresistible about cool, creamy tzatziki, pronounced dzah-ZEE-kee (or tsah-see-key). This classic Greek sauce is bursting with fresh cucumber, garlic, lemon juice, and dill, all stirred into thick, tangy Greek yogurt. It’s refreshing, full of flavor, and has just the right balance of bright citrus and savory garlic. You can serve it as a dip, a sauce for grilled meats, or a fresh little something to bring dinner together.
I first fell in love with Greek food back in high school when I met my friend whose family is from Greece. I loved sampling the dishes she introduced me to. Tzatziki was one of my favorites.
So today, I’m making my own easy homemade version using the same Greek yogurt I recently used in my Gluten Free Lemon Yogurt Cake.
It’s just a handful of fresh ingredients and a little stirring, and you’ve got a nutritious homemade sauce that’s so much better than anything from a tub.
Some store-bought brands may contain thickeners, stabilizers, or other additives that contain gluten. There’s also the possibility of cross-contact during processing. When you make tzatziki at home, you have complete control over the ingredients, so you know exactly what’s going into your bowl.
Tzatziki is naturally gluten free, and low in carbohydrates, with typically just 3–6 grams of carbs per 2-tablespoon serving and no added sugar. Sounds pretty good to me!
Ingredients
You’ll only need a few simple ingredients to make this creamy homemade tzatziki. Here’s what to grab before you get started.
Greek yogurt – I have Fage 2% Greek yogurt. You can certainly use full-fat yogurt, but I found that the 2% I had on hand was thick and creamy enough for this recipe. Just be sure to use plain, strained Greek yogurt. Regular yogurt is too thin and would make your dip runny.
Cucumber – Today I’m using an organic English cucumber, but Persian cucumbers work well, too. Both have thin skins and are pretty much seedless. My English cucumber was nearly a foot long, but after grating and squeezing out all that extra water, I ended up with about ½ cup of cucumber. If you’re using a conventional cucumber, peel off the thick skin and scoop out the seeds before grating.
Garlic – You’ll only need one small clove. Grating the garlic turns it into a fine paste that blends smoothly into the yogurt. Keep in mind that grated garlic has a stronger, more pungent flavor than chopped garlic, so start with one clove, taste, and add more only if you like.
Lemon juice – Fresh lemon juice adds a bright, tangy flavor that balances the richness of the yogurt and brings all the ingredients together. Freshly squeezed is best, but bottled lemon juice will work just fine if that’s what you have on hand.
Dill – Fresh dill gives tzatziki its classic herb flavor. I love the fresh, slightly grassy taste it adds. If you don’t have fresh dill, you can substitute dried dill, using about one-third as much.
Extra virgin olive oil – I stir a spoonful into the yogurt. It gives the tzatziki a silkier, richer texture. A little drizzle on top too, adds richness and a smooth finish. I like to choose a good-quality extra virgin olive oil for its fresh, fruity flavor.
Salt – Just enough salt brings out the flavors of the cucumber, garlic, lemon, and dill. Start with the amount in the recipe and adjust to taste.
Instructions
*Free printable recipe card is available at the end of the post.
Step 1. Grate the cucumber.
Wash the cucumber and grate it by hand using the large holes of a box grater. There’s no need to peel an English or Persian cucumber.
Step 2. Remove the excess moisture.
Transfer the grated cucumber to a piece of cheesecloth. Gather the edges and twist into a pouch. Squeeze firmly over the sink to remove as much liquid as possible. This is an important step to keep your tzatziki thick and creamy rather than watery.
Step 3. Let the cucumber drain.
Place the squeezed cucumber in a small bowl and let it sit for about 10 minutes. Some additional liquid may collect at the bottom. Give it one more good squeeze before adding it to the yogurt.
Step 4. Prepare the yogurt mixture.
Meanwhile, add the Greek yogurt to a medium mixing bowl. Using a microplane, grate the garlic directly into the yogurt and stir. I wear cut-resistant gloves when using my microplane to protect my fingers.
Step 5. Combine everything.
Squeeze in the fresh lemon juice and stir again.
Add the drained cucumber, olive oil, fresh dill, and salt. Then stir until everything is evenly incorporated. Give it a taste and adjust the salt to your liking. I like it salty!
Bam! That’s it!
Cover and refrigerate for at least 30 minutes to an hour before serving. This gives the flavors time to mingle. If the tzatziki thickens a bit more in the refrigerator, just give it a quick stir before serving.
When you’re ready to serve, transfer to a serving bowl, drizzle with a little extra virgin olive oil, and garnish with fresh dill.
Serving suggestions
For an easy appetizer spread, serve tzatziki with fresh vegetables, chicken wings, and gluten free pita bread. If you’d like to make your own, try this Gluten Free Pita Bread recipe from Mama Knows Gluten Free. Set out a variety of dippers alongside a bowl of tzatziki dip and a serving spoon, allowing everyone to spoon personal portions onto their own plates.
Spoon it over Marinated Grilled Chicken or Crispy Skin Salmon for a fresh, tangy finish. It’s wonderful with lamb too. Serve my Gluten Free Lamb Meatballs with tzatziki dipping sauce. It’s also delicious drizzled over roasted vegetables such as Baked Zucchini sticks.
Pro tips and recipe notes
Can I make tzatziki ahead of time? Yes! Tzatziki tastes even better after chilling for a few hours. This gives the garlic, dill, and lemon time to mingle with the yogurt. You can make it a day ahead.
How do I keep tzatziki from becoming watery? Cucumbers contain a lot of water, so squeeze out as much moisture as possible after grating. Cheesecloth works well.
Can I change up the flavor of tzatziki? Tzatziki is easy to customize. Try adding a splash of red wine vinegar for extra tang, finely chopped fresh mint for a refreshing twist, or a little freshly ground black pepper for gentle warmth. Feel free to play around and make it your own!
How long can I keep tzatziki? Store it in an airtight container for 3–4 days in the fridge. If a little liquid collects on top, just give it a good stir before serving. I don’t recommend freezing it.
Once you make tzatziki from scratch, you’ll see just how easy it is to keep this little kitchen staple on hand.
Have fun experimenting with the flavors until you find your favorite combination! Adjust the garlic, add a little more dill, or stir in some chopped fresh mint. That’s part of the fun of cooking at home!
Before you go, I have one more resource you might enjoy.
No more rushing around at 5:30 wondering what to make or second-guessing your choices. My Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into flavorful meals you’ll look forward to. Spend less time figuring out what to cook and more time enjoying what’s on your plate.
More delicious dips to try
Easy Homemade Guacamole – This easy guacamole is made with creamy avocado and salsa for extra flavor. No cooking required, just mash, mix, and serve.
Homemade Salsa – Roasting the tomatoes for this salsa recipe, creates a richer flavor while keeping the ingredients simple.
Caramelized Onion Dip – Indulge in the rich flavor of this easy-to-make dip. It’s smooth, savory, and perfect for dipping!
Game Day Chili Dip– This homemade, gluten-free and low-carb chunky chili dip has all the ingredients necessary to make it a crowd-pleasing favorite on game day (or movie night!).
Tzatziki Sauce Recipe
Ingredients
- 1 cup of Greek Yogurt I use Fage 2% plain or full fat
- 1/2 cup of grated cucumber drained
- 1 small garlic clove grated
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh dill chopped
- 1/2 tablespoon of extra virgin olive oil
- 1/4 -1/2 teaspoon of salt
Instructions
- Wash the cucumber, cut off both ends, and grate it by using the large holes of a box grater. Then transfer the grated cucumber to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture over the sink. Set it aside in a bowl to allow more water to drain. Give it one more good squeeze before adding it to the yogurt.
- Meanwhile, add the Greek yogurt to a mixing bowl. Using a microplane, grate the garlic directly into the yogurt and stir.1 cup of Greek Yogurt, 1 small garlic clove
- Squeeze in the fresh lemon juice and stir again.1 tablespoon of fresh lemon juice
- Add the drained cucumber, oil, dill, and salt. Stir until everything is evenly incorporated. Give it a taste and adjust the salt to your liking. I like it salty!1/2 cup of grated cucumber, 1 tablespoon of fresh dill, 1/2 tablespoon of extra virgin olive oil, 1/4 -1/2 teaspoon of salt
- Cover and refrigerate for at least 30 minutes to an hour before serving. This gives the flavors time to mingle. If the tzatziki thickens a bit more in the refrigerator, just give it a quick stir before serving.
- When you're ready to serve, transfer to a serving bowl, drizzle with a little extra virgin olive oil, and garnish with fresh dill.
Notes
Nutrition
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Barbara Bianchi says
I love having a batch of this in the fridge! It makes even a simple dinner feel a little more special. And the fun part is finding all the different ways to enjoy it. If you make it, drop me a note. I’d love to hear what you paired it with!