Easy Greek Tzatziki Recipe
This easy Greek tzatziki recipe is a cool, creamy cucumber yogurt sauce made with Greek yogurt, Persian cucumber, garlic, lemon juice, olive oil, and dill. It comes together in minutes and has a thick, scoopable texture thanks to the strained cucumber and rich Greek yogurt. We love to serve it as a dip with pita or veggies, or as a topping for grilled meats, bowls, and more!
Why You’ll Love This Easy Greek Tzatziki Recipe
A good, authentic Greek tzatziki sauce should taste bright and herby while still being thick enough to cling to pita chips or spoon over a shawarma bowl without sliding everywhere. The grated Persian cucumber keeps this version crisp and fresh without watering down the yogurt.
I also love how flexible this Greek yogurt cucumber sauce is. It works as a dip, spread, or quick sauce for leftovers, and the flavor only gets better after it sits in the fridge for a little while. It’s especially good spooned over my air fryer Greek chicken skewers for an easy Mediterranean-style dinner.
JordanIngredients You’ll Need
- Greek yogurt: Thick Greek yogurt gives this tzatziki its creamy texture and tangy flavor. Full-fat yogurt gives the richest texture, but any thick Greek yogurt works.
- Persian cucumbers: These smaller cucumbers have less water content than larger cucumbers, which helps keep the tzatziki thick instead of runny.
- Garlic clove: Fresh garlic gives the sauce its classic savory bite. Grating it into a paste helps distribute the flavor evenly through the yogurt.
- Olive oil: Adds richness and smooths out the sharpness from the garlic and lemon.
- Lemon juice: Brightens the sauce and balances the richness with a little acidity.
- Fresh dill: Fresh dill gives the cleanest flavor, but dried dill still works well if that’s all you have on hand.
- Kosher salt: Helps bring out the flavor in the yogurt, cucumber, dill, and garlic.
Recipe Variations
- You can use an English cucumber if needed, but Persian cucumbers usually give the best texture because they contain less water. If your cucumber is especially large or juicy, start with less and add more as needed. Mine are about 4-5 inches.
- For a milder garlic flavor, use a very small clove. Raw garlic gets stronger as the tzatziki sits, especially after a few hours in the fridge.
How to Make Greek Tzatziki
- Step 1: Grate the cucumber using a garlic grater plate or fine grater. Strain it in a fine mesh strainer over the sink. Press lightly with the back of a spoon to remove excess liquid so the tzatziki stays thick and creamy.
- Step 2: Grate the garlic on the same plate so it turns into a smooth paste. This keeps the garlic from tasting too harsh or chunky in the finished sauce.
- Step 3: Add the cucumber to a serving bowl with the Greek yogurt, garlic, olive oil, lemon juice, dill, and salt. Mix until all the ingredients are fully combined.
- Step 4: Stir until smooth and creamy, then taste and adjust the salt and lemon. If the yogurt tastes a little flat, another pinch of salt usually wakes everything up. If it needs more brightness, add another squeeze of lemon. Serve with pita, fresh vegetables, or crackers.
Expert Tips
- Don’t skip straining the cucumber. Even Persian cucumbers let out a surprising amount of liquid after grating, and pressing that moisture out keeps the tzatziki from separating later.
- Use thick Greek yogurt, not regular plain yogurt. Regular yogurt loosens the sauce too much once the cucumber goes in.
- Fresh dill gives the cleanest flavor, but dried dill still gives the sauce that classic herby flavor after it sits for a few minutes and rehydrates.
- If you have extra tzatziki, serve it with air fryer tofu for an easy lunch during the week.
If you enjoy making Mediterranean-inspired dips and sauces at home, try my creamy homemade hummus next.
Storage & Make-Ahead Tips
- Store the tzatziki in an airtight container in the fridge for 3 to 4 days. You might notice a little liquid collecting on top after it sits. Just stir it back in before serving.
- I don’t recommend freezing this Greek yogurt cucumber sauce because the yogurt and cucumber can separate once thawed.
Recipe FAQs
Both! Tzatziki dip works well with pita and vegetables, but it’s also commonly used as a sauce for gyros, grain bowls, grilled chicken, baked salmon, or roasted vegetables.
Straining the cucumber is the most important step. Thick Greek yogurt also helps keep the sauce creamy and stable after chilling.
Yes. Fresh dill tastes brighter, but dried dill still gives the sauce that classic herby flavor.
Absolutely. Homemade tzatziki actually tastes even better after chilling for a bit because the garlic, dill, and lemon have time to blend into the yogurt.
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Easy Greek Tzatziki Recipe
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Equipment
Ingredients
- 1-2 persian cucumbers
- 1 small garlic clove
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or dried works
- ¼ teaspoon kosher salt
Instructions
- Grate the cucumber directly onto a garlic grater plate. Strain it in a fine mesh strainer over the sink.1-2 persian cucumbers
- Grate the garlic on the same plate so it turns into a paste.1 small garlic clove
- Add the grated cucumber to a bowl with the Greek yogurt, garlic, olive oil, lemon juice, dill, and salt. Mix until all the ingredients are fully combined.1 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons fresh dill, ¼ teaspoon kosher salt
- Stir until smooth and creamy. Taste and adjust salt/lemon.
- Serve with pita, fresh vegetables, or crackers.
Notes
- You can use an english cucumber if you prefer but I like the Persian cucumbers because they have less water content. If you’re using a larger cucumber, you may want to use less. Mine are about 4-5 inches in size.
Nutrition
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