Get a taste of the Mediterranean with this cool, creamy Greek Tzatziki recipe. Bright, tangy and refreshingly herby, this sauce comes together in about 10 minutes and pairs perfectly with grilled meats, pita, vegetables, or as a dressing for grain bowls.
Mediterranean flavors shine in summer when produce is at its peak. Thick Greek yogurt, freshly grated cucumber, garlic, lemon juice, dill and a drizzle of olive oil make this authentic tzatziki sauce a staple for barbecues and light meals. Use it as a dip for crudités and pita chips, a sauce for souvlaki or gyros, or a cooling topping for grilled vegetables and burgers.
Why you’ll love this recipe
- Cool, creamy and full of fresh Mediterranean flavor.
- Quick to prepare — ready in about 10 minutes with a short resting time.
- High in protein and naturally light when made with plain Greek yogurt.
- Extremely versatile: use as a dip, sauce, spread or salad topper.
- Excellent for make-ahead entertaining or meal prep; flavors deepen after resting.
Recipe ingredients
- Greek yogurt: Use plain, full-fat Greek yogurt for the creamiest texture.
- Cucumber: An English (seedless) cucumber is ideal. Grate it, salt lightly, and drain to avoid watery tzatziki.
- Garlic: Fresh garlic adds the best flavor; substitute 1/2–1 teaspoon garlic powder only if needed.
- Lemon juice: Freshly squeezed lemon brightens the dip—avoid bottled lemon juice for best taste.
- Dill: Fresh dill gives classic flavor. Fresh oregano or mint can be used as alternatives.
- Olive oil: Optional but recommended: a drizzle on top or stirred in for a silkier finish.
See the recipe card below for exact quantities and step-by-step instructions.
How to make this authentic tzatziki recipe
This authentic tzatziki is simple and fast. The key step is salting and draining the grated cucumber so your dip stays thick and not watery.
Pro tip: After grating, toss the cucumber with a pinch of salt, let it rest in a fine-mesh sieve for 5–10 minutes, then squeeze out any excess liquid before adding to the yogurt.
- Grate the cucumber and toss it with a pinch of salt. Let drain for 5–10 minutes, then squeeze out excess water and transfer to a bowl.
- In a mixing bowl combine Greek yogurt, fresh lemon juice, minced garlic, chopped fresh dill, salt and pepper.
- Add the drained cucumber to the yogurt mixture and stir until well combined. Taste and adjust seasoning as desired.
- Transfer to a serving bowl, drizzle with olive oil if desired, and refrigerate for 10–30 minutes to let flavors meld. Serve chilled.
Recipe FAQs
Tzatziki is a traditional Greek sauce or dip made with plain Greek yogurt, cucumber, lemon juice, olive oil, garlic and fresh herbs like dill. It’s commonly served with grilled meats, gyros and as a refreshing dip.
What yogurt is best for tzatziki?
Plain full-fat Greek yogurt yields the creamiest texture and richest flavor. If you want an even thicker texture, you can strain regular yogurt in a cheesecloth-lined sieve in the refrigerator for several hours or overnight.
Why is my tzatziki watery?
Watery tzatziki usually results from insufficiently drained cucumber. Be sure to salt the grated cucumber, let it sit in a sieve for 5–10 minutes, then firmly squeeze out the liquid before mixing with the yogurt.
How long does tzatziki keep?
Stored in an airtight container in the refrigerator, tzatziki will keep for about 3–5 days. Stir before serving if the yogurt separates slightly.
Serving suggestions
Tzatziki is a versatile sauce—try these ideas:
- Serve as a dip with raw vegetables, pita chips or warm pita bread.
- Dollop over grain salads or Mediterranean bowls to add creaminess and acidity.
- Use as a sauce for grilled chicken souvlaki, lamb kebabs, turkey burgers or roasted vegetables.
Recipe notes
- Pro tip: Always drain the grated cucumber to avoid a watery dip.
- Use fresh dill and fresh garlic for the best, most authentic flavor.
- For a richer tzatziki, use full-fat Greek yogurt or strain your yogurt to thicken it further.
- Store in an airtight container for 3–5 days; stir before serving if separation occurs.
Greek Tzatziki Dip — Quick Recipe Card
Ingredients (serves 4)
- 1 cup plain Greek yogurt (full fat recommended)
- 1/2 cup grated, well-drained cucumber
- 1/2 lemon, juiced
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced or grated
- 1/2 teaspoon sea salt (adjust to taste)
- 1 tablespoon olive oil (optional, for garnish)
Instructions
- Grate the cucumber, toss with a pinch of salt and drain for 5–10 minutes; squeeze out any remaining liquid.
- Combine yogurt, lemon juice, dill, garlic and salt in a bowl. Stir in the drained cucumber.
- Taste and adjust seasoning. Spoon into a serving bowl and drizzle with olive oil if desired. Chill briefly before serving.
Nutrition (approx. per 1/4 cup)
Calories: ~47 kcal; Protein: ~6 g; Carbohydrates: ~2 g; Fat: ~1 g. (Estimates for guidance only.)
Did you try this recipe? If so, please leave a review and share your photos to show how you served it.