Name: Tzatziki Sauce Recipe (Greek Cucumber Sauce) Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 1 large cucumber (unpeeled); 2 cups plain full-fat Greek yogurt; 2 large garlic cloves (minced, or more to taste); 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh dill (minced); 3/4 teaspoon salt

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Introduction

Tzatziki is a refreshing Greek cucumber sauce that pairs beautifully with grilled meats, pita bread, or fresh vegetables. Creamy, tangy, and packed with garlic and dill, this sauce is easy to make and brings a bright, cool flavor to any meal.

A white plate with several fresh green celery sticks and bright green cucumber slices arranged around a small round wooden bowl filled with white creamy dip that has small green herb bits mixed in. Next to the vegetables are halved red radishes showing their white insides with green tops. A woman's hand is dipping a piece of soft, light brown flatbread with some charred spots on it into the creamy dip. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber (unpeeled)
2 cups plain full-fat Greek yogurt

2 large garlic cloves (minced, or more to taste)
2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice
1 tablespoon fresh dill (minced)

3/4 teaspoon salt

Instructions

Step 1: Grate the whole cucumber using a box grater or food processor. Place the shredded cucumber in cheesecloth or a clean tea towel and squeeze out as much excess liquid as possible to keep the sauce thick and creamy.
Step 2: In a large bowl, combine the drained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, fresh dill, and salt. Mix well until all ingredients are fully incorporated.

Step 3: Cover the bowl and refrigerate the sauce for at least 2 hours, preferably overnight, to allow the flavors to meld together. Serve chilled.

Tips & Variations

For a lighter version, substitute part of the full-fat yogurt with low-fat or fat-free Greek yogurt.
If you prefer a smoother texture, blend the ingredients briefly after mixing.

Add a splash of red wine vinegar instead of lemon juice for a slightly different tang.
Adjust garlic amount according to your taste, starting with less and adding more if desired.

Storage

Store tzatziki sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It is best enjoyed chilled but can be brought to room temperature for a few minutes before eating.

How to Serve

A white round plate with a small white bowl in the center filled with creamy, white yogurt dip mixed with small green herb pieces and tiny cucumber bits visible in the swirled texture. Surrounding the bowl are fresh, crisp green cucumber sticks arranged in a neat stack to the left, bright red radish slices with green leaves to the right, light green broccoli florets grouped near the radishes, and triangular pieces of tan pita bread placed flat on the left side of the plate. The whole arrangement sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tzatziki sauce without fresh dill?

Yes, if you don’t have fresh dill, you can use dried dill, but use it sparingly as it is more concentrated. Fresh dill is preferred for the best flavor.

How thick should the sauce be?

The sauce should be creamy but thick enough to coat a spoon. Removing excess cucumber liquid is key to preventing a watery consistency.