This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.
I’ve been perfecting this homemade tzatziki recipe for years, and I can confidently say it rivals what you’ll find at restaurants! After an epic trip to Greece, Alex and I created a version to capture the magic of our experience with this traditional dip.
This recipe has been on our website for years, and when I just served it alongside my grilled chicken thighs for a dinner party recently, people couldn’t stop raving about it. Alex’s meat and potatoes uncle even called it “Incredible.” Alex and I have served this at countless dinner parties, and it never fails to be the star. Whether you’re dunking pita chips or slathering it on a sandwich, I know you’ll love this one!
Key tzatziki ingredients
Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.
There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:
- Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
- Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
- Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
- Olive oil: Oil is important for taste and texture.
- Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
- Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
- Salt: Salt is essential for good seasoning.
Pro tips for tzatziki sauce
There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:
- Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
- Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
- Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.
Use an English cucumber
This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe.
You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!
Vegan tzatziki sauce variation
Recently I spent hours testing a vegan tzatziki sauce variation, since my son eats dairy free. I tried many different substitutes (cashew cream, tahini, etc), but nothing held up. Finally I tried it with coconut yogurt, and it turned out brilliantly!
I used Cocojune coconut yogurt, which is thick and tangy. I know that brands do vary, so try to find one that is plain, thick, and tangy. Add a comment below if you have a brand you prefer!
Delicious ways to serve tzatziki
This versatile sauce works with so many dishes that I always keep a container in my refrigerator. Here are my favorite ways to use it:
- Mediterranean mezze platter: I serve it alongside classic hummus, marinated olives, and warm pita bread for an authentic Greek appetizer spread.
- Grilled proteins: It’s perfect for summer grilling: try grilled chicken, grilled chicken thighs, grilled salmon, or my blackened chicken.
- Falafel and gyros: Essential for classic falafel or falafel sandwich.
- Vegetable dip: Fresh cucumber slices, bell pepper strips, cherry tomatoes, and carrots all taste amazing dipped in this sauce.
- Burger sauce: I love spreading it on chickpea burgers or salmon burgers instead of mayo.
- Fish cakes and fritters: It’s the perfect accompaniment to salmon cakes, tuna cakes, vegan crab cakes, corn fritters, or zucchini fritters.
Storage and make ahead tips
Store this homemade tzatziki in a sealed container in the refrigerator for up to 1 week. In fact, I often make it a day ahead when entertaining because the flavors improve with time.
For serving, I like to drizzle a little extra olive oil on top and garnish with a fresh sprig of dill.
Dietary notes
This tzatziki sauce recipe is vegetarian and gluten-free. For vegan, see the
Tzatziki Sauce
This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 ½ cups
- Category: Dip
- Method: No Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 1 cup finely grated English cucumber (10 ounces or ¾ large cucumber)
- 2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes)
- 2 medium garlic cloves, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1 tablespoon chopped fresh dill (optional)
- Fresh ground black pepper
Instructions
- Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
- In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
- Serve immediately, or refrigerate for up to 1 week.
- Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.
Notes
You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.
Vegan tzatziki sauce variation: This recipe works well with vegan coconut yogurt. I used Cocojune coconut yogurt, which is thick and tangy. Brands do vary, so try to find one that is plain, thick, and tangy.
Other homemade sauces and dips
If you enjoyed this tzatziki sauce recipe, here are a few more essential sauce recipes to try:
