I make tzatziki so often in the summer that I genuinely keep a container of drained cucumber in my fridge “just in case.” It takes ten minutes, five ingredients I always have on hand, and it makes literally everything taste better — grilled chicken, a plain pita, even a spoon straight out of the bowl (no judgment). Once you make it from scratch, the tubs at the grocery store just don’t compare.
This is a classic Greek tzatziki sauce recipe: thick Greek yogurt, well-drained cucumber, plenty of garlic, and fresh dill. No shortcuts, no weird fillers, and it comes together faster than it takes to preheat your grill.
Why You’ll Love This Tzatziki Recipe
- Ready in 10 minutes of hands-on time, no cooking required.
- Just 5 main ingredients, all pantry and fridge staples.
- Thick and creamy, never watery, thanks to one simple draining trick.
- Naturally gluten-free and vegetarian, and easily made dairy-free with a plant-based yogurt swap.
- Tastes noticeably better than any store-bought tub.
Ingredients
- 1 large English cucumber, grated
- 1/2 teaspoon salt, plus more to taste
- 2 cups plain Greek yogurt (full-fat recommended for the creamiest texture)
- 2 cloves garlic, finely minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- Freshly ground black pepper, to taste
How to Make Tzatziki Sauce
- Drain the cucumber. Grate the cucumber and toss it with 1/2 teaspoon salt. Transfer to a fine strainer and let it sit for 15 minutes, then squeeze out as much liquid as you can with your hands or a clean towel. This step is what keeps your tzatziki thick instead of watery — don’t skip it.
- Mix the yogurt base. In a medium bowl, stir together the Greek yogurt, minced garlic, olive oil, and lemon juice until smooth.
- Fold in the cucumber and dill. Add the well-drained cucumber and fresh dill to the yogurt mixture and stir to combine. Season with salt and black pepper to taste.
- Chill and serve. Cover and refrigerate for at least 30 minutes before serving so the flavors have time to meld. Serve cold with a drizzle of olive oil on top.
Tips for the Best Tzatziki
- Full-fat Greek yogurt gives the creamiest, most authentic texture — low-fat versions turn out thinner.
- Don’t skip draining the cucumber. It’s the single biggest reason homemade tzatziki turns out watery.
- Fresh dill makes a real difference here, but 1 teaspoon of dried dill works in a pinch.
- Let it chill before serving — tzatziki tastes noticeably better after the garlic has had time to mellow into the yogurt.
Got extra cucumber left over? Use it up in my Korean cucumber salad or this creamy cucumber salad — both come together just as fast as this sauce does.
What to Serve with Tzatziki
- Gyros, souvlaki, or grilled chicken and lamb
- Warm pita bread or pita chips
- A veggie platter — cucumber, bell pepper, carrots, cherry tomatoes
- Spread inside a wrap or sandwich instead of mayo
- Spooned over roasted or grilled vegetables
For a full Mediterranean spread, serve it alongside my Greek yogurt garlic breadsticks, or spoon a little on top of protein bagels with Greek yogurt for a savory twist on breakfast.
Storage
Store tzatziki in an airtight container in the refrigerator for 3 to 4 days. Give it a quick stir before serving, since a little liquid can separate at the top after a day or two. This recipe doesn’t freeze well, since the cucumber and yogurt both lose their texture once thawed.
Frequently Asked Questions
What is tzatziki sauce made of?
Traditional tzatziki is made from strained Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh dill or mint. Draining the cucumber well is what keeps the sauce thick instead of watery.
What is the best tzatziki recipe?
The best version uses full-fat Greek yogurt for a creamy texture, well-drained cucumber, and fresh (not dried) garlic and dill for the brightest flavor. Chilling it for at least 30 minutes before serving makes a real difference too.
Is tzatziki healthy?
Yes — it’s a light, protein-rich sauce built mostly from Greek yogurt and cucumber with no added sugar, roughly 45 calories and 3 grams of protein per serving, making it a lighter option than mayonnaise or sour cream-based dips.
How long does homemade tzatziki last in the fridge?
It keeps for 3 to 4 days in an airtight container in the refrigerator, and the flavor actually improves after the first few hours.
What do you eat tzatziki with?
It’s classic alongside gyros, souvlaki, and grilled chicken or lamb, but it’s just as good as a dip for pita and vegetables, or a spread on sandwiches and wraps.
Can you make tzatziki ahead of time?
Yes, it’s actually better made ahead — prepare it up to a day in advance so the garlic and dill have time to fully flavor the yogurt.
Why is my tzatziki watery?
This almost always means the cucumber wasn’t drained long enough. Salt it, let it sit in a strainer for a full 15 minutes, then squeeze out the liquid firmly before mixing it in.
If you love this one, you have to try its Cypriot cousin, talatouri — same creamy base, but made with mint and lemon instead of dill and vinegar. And if you’re in the mood for something sweet after all that garlic, my 2-ingredient Greek candy is worth a look too.
The Best Easy Tzatziki Recipe (Creamy, Garlicky, No Fuss)
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy tzatziki recipe is thick, creamy, and packed with fresh flavor. Made with Greek yogurt, cucumber, garlic, lemon, and dill, it’s the perfect homemade Greek sauce for grilled meats, pita, vegetables, wraps, and more.
Ingredients
- 1 large English cucumber, grated
- 1/2 teaspoon salt, plus more to taste
- 2 cups plain Greek yogurt (full-fat recommended)
- 2 cloves garlic, finely minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber and toss it with 1/2 teaspoon salt.
- Transfer the cucumber to a fine strainer and let it sit for 15 minutes.
- Squeeze out as much liquid as possible using your hands or a clean towel.
- In a medium bowl, stir together the Greek yogurt, garlic, olive oil, and lemon juice until smooth.
- Add the drained cucumber and chopped dill to the yogurt mixture.
- Stir until everything is evenly combined.
- Season with additional salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes.
- Serve chilled with a drizzle of olive oil if desired.
Notes
Always drain the cucumber well to keep the tzatziki thick and creamy. Full-fat Greek yogurt gives the best texture, and chilling before serving allows the flavors to fully develop.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
Keywords: easy tzatziki recipe, homemade tzatziki, greek yogurt sauce, greek dip, cucumber yogurt sauce, tzatziki sauce