Greek Tzatziki Sauce Recipe (Creamy & Authentic) – Fresh, Bright, and Easy

Tzatziki is the kind of sauce that makes everything taste fresher. It’s cool, creamy, garlicky, and full of bright cucumber and dill. You’ll find it alongside grilled meats, tucked into wraps, or simply served with warm pita.

This version keeps things classic and authentic while staying easy enough for a weeknight. With a few smart steps, you get a thick, luxurious sauce that never turns watery and always tastes vibrant.

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Greek Tzatziki Sauce Recipe (Creamy & Authentic) - Fresh, Bright, and Easy

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Ingredients

• 1 large English cucumber or 2 Persian cucumbers, grated
• 2 cups full-fat Greek yogurt (plain, unsweetened)
• 2–3 cloves garlic, finely grated or minced
• 2 tablespoons extra-virgin olive oil
• 1–2 tablespoons fresh lemon juice, to taste
• 2 tablespoons fresh dill, finely chopped (plus more for garnish)
• 1 tablespoon fresh mint, finely chopped (optional but lovely)
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

• Prep the cucumber. Grate the cucumber on the large holes of a box grater. Place it in a clean kitchen towel or layered paper towels and squeeze out as much liquid as possible. The drier, the better.
• Combine the base. In a medium bowl, add the Greek yogurt, olive oil, lemon juice, garlic, salt, and a few grinds of pepper.Stir until smooth and glossy.
• Fold in the cucumber and herbs. Add the squeezed cucumber, dill, and mint (if using). Mix gently until evenly distributed.
• Taste and adjust. Add more salt, lemon, or dill if needed. The flavor should be bright, cool, and balanced, with a gentle garlic kick.
• Chill. Cover and refrigerate for at least 30 minutes and up to 24 hours.This rest time helps the flavors meld and the garlic mellow.
• Serve. Swirl into a shallow bowl, drizzle with a little olive oil, and garnish with a pinch of dill. Serve with warm pita, veggies, grilled meats, or as a spread for wraps.

Why This Recipe Works

• Strained cucumber = no watery sauce. Grating and pressing the cucumber removes excess moisture, keeping the tzatziki thick and creamy.
• Greek yogurt gives body. Full-fat Greek yogurt delivers the best texture and flavor. It’s tangy and rich without being heavy.
• Balanced garlic. Fresh garlic is essential, but the amount matters.

  A little rest time mellows it so you get flavor without harshness.

• Fresh herbs and lemon. Dill and a touch of lemon juice brighten the sauce, while extra-virgin olive oil rounds it out.
• Quick chill time. Even 30 minutes in the fridge helps the flavors come together beautifully.

Ingredients

• 1 large English cucumber or 2 Persian cucumbers, grated
• 2 cups full-fat Greek yogurt (plain, unsweetened)
• 2–3 cloves garlic, finely grated or minced
• 2 tablespoons extra-virgin olive oil
• 1–2 tablespoons fresh lemon juice, to taste
• 2 tablespoons fresh dill, finely chopped (plus more for garnish)
• 1 tablespoon fresh mint, finely chopped (optional but lovely)
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Prep the cucumber. Grate the cucumber on the large holes of a box grater. Place it in a clean kitchen towel or layered paper towels and squeeze out as much liquid as possible. The drier, the better.
2. Combine the base. In a medium bowl, add the Greek yogurt, olive oil, lemon juice, garlic, salt, and a few grinds of pepper.

   Stir until smooth and glossy.

3. Fold in the cucumber and herbs. Add the squeezed cucumber, dill, and mint (if using). Mix gently until evenly distributed.
4. Taste and adjust. Add more salt, lemon, or dill if needed. The flavor should be bright, cool, and balanced, with a gentle garlic kick.
5. Chill. Cover and refrigerate for at least 30 minutes and up to 24 hours.

   This rest time helps the flavors meld and the garlic mellow.

6. Serve. Swirl into a shallow bowl, drizzle with a little olive oil, and garnish with a pinch of dill. Serve with warm pita, veggies, grilled meats, or as a spread for wraps.

Storage Instructions

• Refrigeration: Store in an airtight container in the fridge for 3–4 days.
• If it loosens: Stir well before serving. If excess liquid pools on top, gently pour it off or stir it back in.
• Make-ahead tip: You can grate and drain the cucumber a day ahead.

  Keep it wrapped and chilled until you mix the sauce.

• Freezing: Not recommended. Yogurt will separate and turn grainy once thawed.

Why This is Good for You

• Protein-rich and satisfying. Greek yogurt packs protein that helps keep you full and supports muscle health.
• Probiotics for gut health. Many Greek yogurts contain live cultures that may support digestion.
• Fresh produce. Cucumber and herbs add hydration, fiber, and antioxidants with very few calories.
• Healthy fats. Extra-virgin olive oil provides heart-healthy monounsaturated fats and great flavor.

What Not to Do

• Don’t skip draining the cucumber. This is the number one cause of runny tzatziki.
• Don’t overdo the garlic. Raw garlic is potent. Start with 2 cloves, then add more if you like after it rests.
• Don’t use thin yogurt. Regular yogurt will make a loose sauce.

  If that’s all you have, strain it in a cheesecloth-lined sieve for 1–2 hours.

• Don’t add dried dill. Fresh dill gives the signature aroma. If you must use dried, use very sparingly and let it hydrate in the sauce.
• Don’t skip the chill time. Even a short rest improves texture and flavor.

Variations You Can Try

• Creamier restaurant-style: Add 2 tablespoons of sour cream for extra tang and silkiness.
• Lemony and bright: Stir in 1/2 teaspoon lemon zest for a citrusy lift.
• Garlic-forward: Use 3–4 cloves and add a pinch of grated lemon zest to balance it.
• Minty-fresh: Increase mint to 2 tablespoons and reduce dill slightly for a cooler flavor profile.
• Cumin twist: Add 1/4 teaspoon ground cumin for a subtle warmth that pairs well with grilled lamb.
• Dairy-light: Use low-fat Greek yogurt and a teaspoon more olive oil to keep it silky.
• Vegan option: Use a thick, unsweetened plant-based yogurt (coconut or almond). Strain if thin, and add an extra tablespoon of olive oil for body.

FAQ

Can I use regular cucumbers instead of English or Persian?

Yes, but peel them and scoop out the seeds first.

Regular cucumbers have more water and bigger seeds, so draining becomes even more important.

How do I make tzatziki thicker?

Use full-fat Greek yogurt and squeeze the grated cucumber thoroughly. You can also strain the finished sauce through a fine sieve for 15 minutes if you want it extra thick.

Is dill essential?

Dill is traditional and adds that classic flavor, but you can use just mint or a mix of parsley and mint in a pinch. Fresh herbs are key for the best taste.

How long should tzatziki chill before serving?

At least 30 minutes, but 1–2 hours is even better.

The flavors blend and the garlic softens, making the sauce smoother and more balanced.

What should I serve tzatziki with?

It’s great with grilled chicken, lamb, or fish; falafel; gyros and wraps; roasted veggies; or simply with pita, crackers, and raw veggies as a dip.

Can I make it without lemon juice?

Yes. Replace the lemon juice with 1–2 teaspoons of white wine vinegar or red wine vinegar. Adjust to taste.

Why does my tzatziki turn watery overnight?

Usually, the cucumber wasn’t drained well enough.

Also, some yogurts release whey over time. Stir before serving and drain off excess liquid if needed.

Is it spicy?

No, tzatziki is cool and mild. If you like heat, add a pinch of Aleppo pepper or a tiny amount of finely chopped fresh chili.

Wrapping Up

This Greek Tzatziki Sauce Recipe is all about balance: creamy yogurt, fresh cucumber, bright lemon, and fragrant herbs.

With a few simple techniques—especially draining the cucumber—you’ll get a thick, reliable sauce every time. Keep a bowl in the fridge and you’ll always have a quick, healthy way to elevate grilled meats, wraps, and snacks. Once you taste it fresh, you’ll never go back to store-bought.