Easy Tzatziki Sauce is a cool, creamy Greek dip made with thick Greek yogurt, crisp cucumber, zesty lemon juice, and fresh dill. It’s the perfect refreshing companion to grilled meats, roasted veggies, pita bread, or even as a spread for wraps and sandwiches. Light, fresh, tangy, and herbaceous, tzatziki is quick to prepare and keeps well in the fridge, making it a go-to sauce for Mediterranean meals.
With only a handful of ingredients and no cooking involved, this homemade tzatziki comes together in minutes. Grated cucumber adds crunch and freshness, while Greek yogurt creates a rich, creamy base. Finished with garlic, olive oil, and dill, it’s a beautifully balanced dip that’s loaded with flavor in every bite
Why You’ll Love This Easy Tzatziki Sauce Recipe
- Light and refreshing. The combination of cool cucumber, creamy yogurt, and fresh lemon juice makes this dip crisp, clean, and the perfect match for bold grilled foods or spicy dishes. It brightens every bite and adds contrast to heavier dishes.
- Made in minutes. With just a little grating, mixing, and chilling, you can have this flavorful dip ready in less than 10 minutes — no cooking required! It’s a fast, foolproof way to elevate meals and snacks.
- Easy to serve. Tzatziki pairs with everything from pita chips and falafel to grilled chicken, lamb or lemon potatoes and fresh vegetables. It’s a universally loved condiment that elevates any meal and fits into countless cuisines.
- Healthy and protein-packed. Greek yogurt is high in protein and probiotics, making this a nutritious addition to your meals, especially when you use full-fat or low-fat varieties. It’s both filling and feel-good.
- Make-ahead friendly. Tzatziki actually tastes better after it chills for a bit, allowing the flavors to blend. It stores well and is an ideal prep-ahead option for parties, picnics, weekday snacking, or meal prepping your week.
Ingredient Notes
To make this quick and easy Tzatziki Sauce, you will need the following ingredients (full measurements in recipe card below):
- plain Greek yogurt - the thick and creamy base. Greek yogurts provides the best texture, but you can substitute with plain regular yogurt (strain to thicken) or non-dairy yogurt for a vegan version.
- cucumber - I like to keep the skin on for the most authentic texture. You can peel the skin, based on your personal preference. Feel free to substitute with Persian cucumbers for fewer seeds.
- garlic - fresh garlic is best and adds punch and depth. I would not skip this. If you are out, you can substitute with garlic paste or roasted garlic for a milder flavor. I do not recommend substituting with garlic powder, as the flavour will not be as intense.
- extra virgin olive oil - adds richness and enhances the flavor. Substitute with avocado oil or leave out for a lighter dip.
- lemon juice - freshly squeezed lemon juice gives the best flavour. You can substitute with white wine vinegar or apple cider vinegar.
- dill - gives the dip its signature herb flavor. I recommend fresh dill for the best flavor, but you can substitute for dried dill if that is all you have on hand. Use about one-third the amount, or ½ tablespoon. The flavor will be milder and a bit more earthy, but still makes a tasty, balanced dip.
- salt and pepper - added to taste.
You will also need measuring cups and spoons, grater or food processor, mixing bowl, and a fine mesh strainer or cheesecloth (for draining cucumber).
How to Make the Best Authentic Tzatziki Sauce
- Prep your ingredients. Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands.
- Combine ingredients. Transfer drained cucumber to a medium mixing bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine.
- Refrigerate. Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
- Serve. Serve as is or garnish with some olives, a sprig of fresh dill, a swirl of olive oil, and pita chips.
Recipe Variations
- Add mint. Swap or combine dill with chopped fresh mint for a slightly sweeter, refreshing variation of classic tzatziki that pairs well with spicy or rich dishes.
- Make it spicy. Stir in a pinch of red pepper flakes or a spoonful of harissa for a spicy twist. This adds complexity and a hint of heat without overpowering the dip.
- Go dairy-free. Use a thick coconut yogurt or almond milk-based yogurt to make a vegan-friendly version that still holds up in flavor and texture. Add lemon for brightness.
- Add more lemon. If you love acidity, increase the lemon juice for a tangier dip that pops. This enhances the freshness and brings out the flavor of the herbs.
How to Serve
Tzatziki sauce is the essential part of any Greek dish. Serve it as a dip, spread, sauce. Pour it over your meat skewers, dip bread in it, or spread it onto a sandwich, pita wrap, or Greek gyro. I also use it for dipping raw veggies or as a salad dressing. It's so delicious!
Tzatziki pairs well with:
- Pita Bread
- Chicken Souvlaki Skewers
- Falafel
- Lamb Souvlaki Skewers
- Greek Chicken Gyros
- Lemon Roasted Baby Potatoes
- Stuffed Eggplant
For more recipe ideas, see our 30 Best Greek Recipes.
Recipe Tips and Tricks
- Drain the cucumber. After grating, squeeze out excess moisture using a fine mesh strainer or cheesecloth. This prevents the dip from becoming watery and helps it stay creamy longer.
- Use thick yogurt. Greek yogurt works best for a rich, creamy consistency. If using regular yogurt, strain it for 1–2 hours to thicken and improve the texture.
- Chill before serving. Tzatziki sauce tastes best when chilled for at least one hour, up to overnight. This lets the flavours of the garlic and dill really infuse to the yogurt. You could skip this step, but you will immediately notice the difference once chilled.
- Grate garlic finely. Use a microplane or small grater for a fine texture that evenly distributes in the dip. This ensures no overpowering bites of raw garlic.
- Adjust seasoning last. After chilling, taste and add more salt, lemon juice, or herbs as needed to balance and brighten the dip before serving.
Storing Instructions
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some separation may occur. It keeps best when stored cold and undisturbed.
I would not recommend storing it in the freezer.
FAQ
Yes! In fact, it's best made ahead. The flavor improves after a few hours in the fridge, giving the garlic and herbs time to infuse. Just stir well before serving and adjust seasoning if needed.
Freezing is not recommended. The yogurt base tends to separate when thawed, resulting in a grainy, watery texture. It's best enjoyed fresh or refrigerated for short-term use.
Absolutely. It’s high in protein, low in carbs, and full of probiotics and fresh ingredients—especially when made with Greek yogurt and served with veggies or lean proteins. It’s a great choice for clean eating.
More Dip Recipes
- 20 Best Dip Recipes
- French Onion Dip
- Classic Hummus
- Homemade Ranch Dip
- Whipped Ricotta Dip
- Olive Tapenade
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Recipe
Easy Tzatziki Sauce (Cucumber Yogurt Dip)
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Easy Tzatziki Sauce is a cool, creamy Greek dip made with thick Greek yogurt, crisp cucumber, zesty lemon juice, and fresh dill. It’s the perfect refreshing companion to grilled meats, roasted veggies, pita bread, or even as a spread for wraps and sandwiches. Light, fresh, tangy, and herbaceous, tzatziki is quick to prepare and keeps well in the fridge, making it a go-to sauce for Mediterranean meals.
Ingredients
- ½ large cucumber, unpeeled
- 1 cup plain Greek yogurt
- 2 cloves garlic, pressed or finely minced
- ½ tablespoon extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice (juice of ¼ lemon)
- 1 ½ tablespoon fresh dill, chopped
- ¼ teaspoon salt
- pinch of ground black pepper
- kalamata olives (optional, for garnish)
Instructions
- Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands.
- Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine.
- Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
- Serve as is or garnish with some olives, a sprig of fresh dill, a swirl of olive oil, and pita chips.
Notes
How to serve: Pour it over Greek Chicken Souvlaki Skewers or Greek Lamb Souvlaki Skewers and Greek Lemon Potatoes, dip Pita Bread in it, spread it onto a sandwich, pita wrap, or Greek Gyro, or use it for dipping raw veggies into.
How to store: Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some separation may occur. It keeps best when stored cold and undisturbed. I would not recommend storing it in the freezer.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Category: Dip
- Method: Mixing
- Cuisine: Greek
This post was first published in May 2017. It was completely updated in May 2025.
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Sandy M says
Absolutely delicious. Had this at a friends house and she shared the recipe. I just made it last night with your baked greek chicken and it was just as easy as my friend said.
Chelsea says
Why I haven't made my own tzatziki sauce before causes me such great pain! This was such a super simple recipe and SO delicious!!! This will become our new tzatziki sauce from here on out.
Sue says
Hi ... I'm a huge fan of this recipe, thank you!!! And your Greek Salad recipe ... both are amazing! One small note, when printing from the Print button, for some reason it prints over 4 pages - with 2 pages showing 2 lines only. Cheers.
Sam | Ahead of Thyme says
Thank you so much, Sue! I am happy that you are liking the recipes. And thank you for letting me know about the print issue. I will look into it. Thanks!
Nicoletta @sugarlovespices says
It does look like the perfect tzatziki! We love Greek food as well, and it is so nice when you can reproduce it at home. With all the fresh dill coming up now, we'll make sure to make a batch! Thank you!
Elaine @ Dishes Delish says
I'm obsessed with Tzatziki sauce. Mmmm. I could put it on just about anything! Great recipe!