Authentic Greek Tzatziki

Cool, creamy, and herby, this classic Greek tzatziki is made with thick yogurt, cucumber, garlic, lemon juice, and fresh dill. It’s the perfect dip, sauce, or spread for almost anything.

Tzatziki is one of those things that, once you make it from scratch, you wonder how you ever lived without it. It’s simple, fresh, tangy, and creamy—and somehow manages to be both light and satisfying at the same time.

If you’ve ever had a Greek gyro or a mezze platter, you’ve probably already fallen in love with this cool cucumber-yogurt sauce. But what you might not know is just how easy it is to whip up at home. All you need is thick yogurt, grated cucumber, garlic, lemon juice, and fresh dill—plus a drizzle of olive oil to finish it off.

This version is authentic and simple, with the perfect balance of creamy texture, zingy flavor, and fresh herbs. Serve it cold, let the flavors mingle for a bit in the fridge, and then spoon it onto everything—from pita and grilled meats to veggie bowls or sandwiches.

Trust me: once you’ve got a jar of tzatziki in the fridge, your meals will start tasting a whole lot more Mediterranean.

Tips & Tricks

• Thick yogurt is key. If using regular yogurt, strain it through a cheesecloth or coffee filter for an hour or two first.

• Don’t skip the cucumber squeeze. Excess water will thin your tzatziki. Get it dry for the best texture.

• Garlic power: Tzatziki is raw-garlic-forward! Start with 1 clove and adjust to taste.

• Let it rest. The flavor improves after a short chill time.

How to Use Tzatziki

This is one of the most versatile sauces ever:

On the Side:

• With pita bread or warm naan

• As part of a mezze platter with olives, hummus, and veggies

• With grilled meat like chicken souvlaki, lamb kebabs, or kofta

• Drizzled over grilled or roasted vegetables

As a Dressing or Sauce:

• Over grain bowls or Mediterranean salads

• Inside wraps, gyros, and sandwiches

• On baked salmon or shrimp

• As a dip for falafel, crudités, or friesCustomizing the Flavor

Storage & Shelf Life

• Fridge: Store in an airtight container for up to 4–5 days

• Don’t freeze: Tzatziki doesn’t freeze well due to the yogurt and cucumber—it will separate when thawed

• Flavor deepens: It tastes even better the next day!

Whether you’re building a mezze board, meal-prepping Mediterranean bowls, or just looking for a healthier dip to keep on hand, homemade tzatziki is a winner. It’s creamy, garlicky, and refreshing—a cool contrast to bold, warm flavors and a go-to sauce you’ll reach for all week long.

Make a batch. Keep it cold. Put it on everything.

Yield: 1.5 Cups

Print

With ImageWithout Image

Authentic Greek Tzatziki

Prep time: 10 MinTotal time: 10 Min

Cool, creamy, and herby, this classic Greek tzatziki is made with thick yogurt, cucumber, garlic, lemon juice, and fresh dill. It’s the perfect dip, sauce, or spread for almost anything.

Cook modePrevent screen from turning off

Ingredients

• 1 cup thick Greek yogurt (full-fat preferred)
• ½ large English cucumber, grated (or 1 small cucumber)
• 1–2 cloves garlic, minced or grated
• 1½ tbsp lemon juice (fresh)
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh dill, finely chopped (plus more for garnish)
• Salt, to taste
• Optional: 1 tsp red wine vinegar or white wine vinegar for extra tang
• Optional garnish: a drizzle of olive oil, dill sprigs, mint leaves, or crushed black pepper

Instructions

1. Grate the cucumber using a box grater or food processor. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step keeps the tzatziki thick and not watery.
2. In a mixing bowl, combine Greek yogurt, lemon juice, olive oil, garlic, and a pinch of salt. Stir well.
3. Fold in the grated cucumber and chopped dill. Taste and adjust salt, garlic, or lemon to your liking.
4. Let the tzatziki chill in the fridge for at least 15–30 minutes (or up to a few hours) to allow the flavors to meld. Drizzle with olive oil and garnish before serving.

Notes

Thick yogurt is key. If using regular yogurt, strain it through a cheesecloth or coffee filter for an hour or two first.

Don’t skip the cucumber squeeze. Excess water will thin your tzatziki. Get it dry for the best texture.

Garlic power: Tzatziki is raw-garlic-forward! Start with 1 clove and adjust to taste.

Let it rest. The flavor improves after a short chill time.

Nutrition Facts

Calories

192

Carbs

10 g

Cholesterol

7 mg

Fat

11 g

Fiber

1 g

Net carbs

10 g

Protein

15 g

Sat. Fat

2 g

Sodium

180 mg

Sugar

6 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.