Go Back
A bowl of fresh Tzatziki Sauce, garnished with olive oil and black pepper, served alongside lemon wedges, fresh dill, and warm pita bread.
Maryam

Tzatziki Sauce

This refreshing Greek yogurt and cucumber dip is incredibly easy to make and the perfect accompaniment to grilled meats, pita bread, or fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dip, Sauce
Cuisine: Greek, Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Tzatziki Sauce
  • 2 cups plain full-fat Greek yogurt cold, from the refrigerator
  • 1 large English cucumber
  • 2 cloves garlic minced
  • 3 tbsp fresh dill finely chopped
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar or fresh lemon juice
  • 0.75 tsp kosher salt divided, plus more to taste
  • 0.25 tsp freshly ground black pepper or to taste

Equipment

  • Box Grater
  • Fine-Mesh Sieve
  • Large Mixing Bowl
  • Clean kitchen towel

Method
 

Prepare the Cucumber
  1. Using a box grater, coarsely grate the English cucumber. Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle with 0.5 teaspoon of kosher salt and let it sit for 10-15 minutes to draw out excess water. Firmly squeeze out as much liquid as possible from the cucumber – this step is crucial for thick, non-watery tzatziki.
Combine Ingredients
  1. In a medium-sized mixing bowl, combine the drained grated cucumber, cold Greek yogurt, minced garlic, finely chopped fresh dill, extra virgin olive oil, and red wine vinegar (or lemon juice).
  2. Add the remaining 0.25 teaspoon of kosher salt and the freshly ground black pepper. Stir all ingredients together thoroughly until well combined. Give it a taste and adjust seasonings, adding more salt, pepper, or a touch more vinegar if needed.
Chill and Serve
  1. Cover the bowl and refrigerate the tzatziki for at least 30 minutes. This allows the flavors to meld beautifully and the sauce to chill completely, making it even more refreshing. For the best flavor, chill for 2-4 hours if time allows.
  2. Before serving, give the tzatziki another quick stir. Garnish with a fresh dill sprig and a drizzle of olive oil, if desired. Serve cold with pita bread, crudités, or as a condiment for grilled meats like souvlaki or gyros.

Notes

Thoroughly draining the cucumber is the absolute most important step to prevent watery tzatziki. Don't skip it! n For the best creamy texture, always use full-fat Greek yogurt. Non-fat or low-fat options can be thinner and less satisfying. n This sauce tastes even better the next day! Make it ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days.