Once you learn how to make this authentic Greek Tzatziki Sauce Recipe, then you’ll have the perfect topping for any and ALL Mediterranean dishes. Simply combine Greek yogurt, shredded cucumber, fresh dill, lemon juice, and garlic in a food processor for quick and easy flavor. Enjoy this homemade sauce on a gyro, kabob, or falafel.
Light, refreshing, creamy, and loaded with fresh dill flavor.
This homemade tzatziki sauce recipe is going to put any restaurant or store bought version to shame.
Don’t believe me?
Recently both a popular store-bought brand and my homemade version were in the fridge at the same time.
They obviously had to be compared side by side, and hands down this homemade tzatziki sauce recipe was the best!!
It’s made with finely shredded cucumbers, Greek yogurt, and just the right amount of minced garlic cloves and fresh dill.
Pop all of the ingredients into your food processor and it’s ready to enjoy in less than 15 minutes.
Because, after all, no Lamb Kofta, Turkey Meatball or Falafel recipe would be complete without a drizzle of some creamy Tzatziki sauce!
What is Tzatziki Sauce?
Tzatziki sauce is a common Mediterranean dip that consists of full-fat Greek yogurt, shredded cucumbers, fresh dill and minced garlic.
Oftentimes you will also find an acidic component used, such as lemon juice or vinegar. Additionally a bit of olive oil is added in for flavor and texture.
Fresh dill is the most common herb used. Occasionally parsley, mint, and thyme may also be used.
Tzatziki is typically served with pita bread stuffed with gyro meat, alongside falafel and kofta, or as a dip for Mediterranean meatballs.
Ingredients
The simple ingredients you need to make this Greek Tzatziki Sauce include:
- Greek yogurt. Full-fat is the most authentic type to use. Non-fat or 2% may also be subbed. 2% Greek yogurt is a great compromise. You still get the wonderfully creamy texture of the fat but without too many extra calories. Dairy-free yogurt can be used if you are vegan or avoiding dairy.
- Cucumbers. English seedless is the best and easiest type to use since you will not have to remove the seeds. If you have cucumbers with seeds, simply cut them in half and remove the seeds before shredding.
- Garlic. You’ll need two cloves of fresh garlic. If you’re hesitant to use this much, start with one clove. Then add more until it’s to your desired amount of garlicky goodness.
- Lemon juice. Fresh squeezed adds a subtle acidity to the sauce and helps to preserve its freshness.
- Dill. This fresh herb is a must in this recipe. Change it up a bit by mixing in some fresh parsley, thyme, or mint along with it!
- Olive Oil. A high-quality brand is recommended for the best flavor.
- Salt. Sea salt has a great taste, but any type you have on hand will work.
How to Make Tzatziki Sauce
Here are the simple steps for making tzatziki sauce at home:
Cut the Cucumber
The best kitchen tool to use is a large food processor. You’ll need one that has both a grating attachment as well as an S-shaped blade.
If you do not have a food processor you can always use a boxed grater to grate your cucumber. Then mix the sauce by hand.
You can also just finely chop your cucumbers for larger bites of it throughout your sauce.
Once you’ve rinsed and cleaned your cucumber, you can either choose to peel it or leave the skin on.
Personally, I like to leave the skin on for added color and texture throughout the sauce.
First, cut and remove both the stem and blossom ends from the cucumber. These are tough and will not grate well.
Slice the cucumber in half lengthwise and then again into quarters. This way it will fit into the opening of your food processor.
Grate the Cucumber
You will likely only need to grate ½ – ¾ of the English cucumber.
Use a food processor on low speed with the grating attachment. Add one piece of the veggies at a time.
Or, use a boxed grater over a large bowl until you get 1 cup of shredded cucumber.
Set aside and let it rest for 5-10 minutes. Let it sit to allow excess moisture to seep out of the vegetable.
Then, wrap shredded cucumber in a cheesecloth or a thin dishtowel. Using your hands, firmly but carefully wring out any extra liquid.
You should end up with ½ cup of packed cucumber once the moisture is removed.
Combine the Ingredients
Once you have the cucumber grated and the excess moisture removed, it’s time to combine the rest of the ingredients.
Add cucumber, yogurt, garlic, lemon juice, olive oil, dill, and salt to the bowl of a large food processor. Use the S-blade for this step
Pulse until ingredients are well incorporated. This should take about 10-15 times or so.
Make sure you do not over mix your ingredients. Having a few larger chunks of cucumber really give this dip a wonderful texture.
Meal Prep and Storage
- To Prep Ahead: This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
- To Store: Homemade tzatziki sauce will last for up to a week if stored in an airtight container in the refrigerator. After a few days in the refrigerator the yogurt may begin to separate. You can either drain out the liquid or give it a good stir and serve away.
- To Freeze: The yogurt will separate once thawed so freezing is not recommended.
Dietary Modifications
The recipe you’ll find below is already vegetarian, gluten-free, low-carb, and keto as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Whole30, Paleo, and Vegan. Use a plant or nut-based yogurt.
- Dairy-free. Use a dairy-free yogurt.
FAQs
Tzatziki sauce is made from Greek yogurt, shredded cucumber, lemon juice, garlic, dill, salt, and oil.
Tzatziki is a flavorful creamy yogurt sauce. Whereas tahini is a paste-like sauce made from ground sesame seeds.
This Greek sauce goes with just about any Mediterranean dish. Try it on gyros, falafel, and Greek salad, or as a dip for pita chips, vegetables, or kabobs.
Tzatziki sauce is fairly healthy for you because it has many vitamins and minerals needed for strong bones and eyes. For example, Vitamin A, Vitamin C, and calcium.
Expert Tips and Tricks
- Go seedless. Cucumbers with seeds can be used but the seeds will need to be scooped out before making the recipe.
- Full-fat is best. Non-fat, 2%, or even a dairy-free yogurt may also be used. But, full-fat will give you a different taste and texture.
- Pull out that processor. Running the cucumbers through a food processor is way easier than grating them by hand.
- Wring it out. A cheese cloth is the easiest to use to ensure you remove all of the liquid from the grated cucumbers.
- Take it easy. Do not overmix as it’s nice to have a few chunks of cucumber throughout the sauce.
What to Serve Tzatziki With
Creamy Greek Tzatziki pairs excellently with any of these fabulous recipes:
Make it a Meal
Pair this authentic sauce with any of these dishes:
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Easy Tzatziki Sauce Recipe
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Ingredients
- ¾ seedless cucumber skin on or peeled
- 2 cups Greek yogurt plain, full-fat, 2%, or non-fat
- 2 cloves garlic finely minced
- 2 Tbsp. lemon juice freshly squeezed
- 1 Tbsp. olive oil
- 1 Tbsp. dill fresh finely chopped
- ½ tsp. salt to taste
Instructions
- Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.
- Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
- Let cucumber sit for 5-10 minutes. Wrap shredded cucumber in cheese cloth or a thin dish towel and wring out any excess liquid. You should end up with ½ cup of packed cucumber.
- Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a food processor with an S-shaped blade. Pulse 10-15 times or until ingredients are well incorporated.
- Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!
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Notes
Meal Prep and Storage
- To Prep Ahead: This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
- To Store: Homemade tzatziki sauce will last for up to a week if stored in an airtight container in the refrigerator. After a few days in the refrigerator the yogurt may begin to separate. You can either drain out the liquid or give it a good stir and serve away.
- To Freeze: The yogurt will separate once thawed so freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
