Greek Tzatziki Recipe

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Inside: The indispensable pro-tips for a thick, creamy Greek tzatziki recipe that’s never watery and always flavorful.

Want to know how to make Greek tzatziki that tastes like a visit to the Greek Isles? This creamy mix of Greek yogurt, cucumber, garlic, and herbs is easy to whip up — and once you taste it, you’ll never go back to store-bought. Use this Greek tzatziki recipe as a dip, sauce for meats, seafood and veggies, and of course as a spread for gyros.

A bowl of Greek Tzatziki with pita wedges.

I’m a firm believer in condiments and sauces. A boring piece of chicken or simple fish fillet transcends when paired with the right flavor-booster. Don’t believe me? Try my Italian Salsa Verde on your next pork chop or this Homemade Garlic Aioli Recipe on a plain salmon steak.

This Greek tzatziki sauce recipe isn’t just a dip — it’s one of those versatile condiments that instantly makes any meal taste fresher and brighter. A spoonful of this creamy cucumber yogurt sauce can transform salmon recipes, grilled meats, roasted veggies, sandwiches, and even seafood.

What makes this Greek yogurt tzatziki so versatile is that it can be used in so many different ways.

Serve it as a quick appetizer with pita or veggies.
Drizzle it over grain bowls
Use it as a light and refreshing alternative to heavier sandwich spreads.

It’s healthy, easy to prepare in minutes, and keeps well in the fridge — making it a go-to choice for busy weeknights or entertaining.

Why you’ll love this recipe:

Fresh, vibrant flavor – Bright lemon, garlic, dill, and mint make every bite refreshing.
Quick & easy – Comes together in about 10 minutes with simple ingredients.
Healthy & light – Made with protein-packed Greek yogurt instead of heavy cream or mayo.
Budget-friendly – Uses everyday ingredients you probably already have on hand.
Authentic yet adaptable – Classic Greek flavors with room to tweak the herbs or seasonings to your taste.

Ingredients:

Cucumber–You can use either regular or hothouse cucumbers. (Hothouse or English cucumbers are seedless, but you want to avoid the soft, watery center in this Greek tzatziki recipe).
Full-Fat Greek Yogurt–the flavor and texture are best with whole milk yogurt, but you can use low-fat in a pinch.
Garlic–to add a punchy flavor to the sauce.
Lemon Zest–you won’t need the juice for this, so save it for something else.
Fresh Mint–though it might seem like an odd herb to use in the sauce, it adds a fresh note and balances with the other ingredients.
Fresh Dill–you can also substitute dried dill, but cut the amount by about half.
Kosher Salt–I use Diamond Crystal kosher salt, which is less salty by volume than Morton’s. If you have Morton’s kosher salt, reduce the amount by about half, then taste it and add more if necessary.
Black Pepper–Freshly ground will provide the most flavor and potency.
Extra Virgin Olive Oil–use a nice fruity oil that you enjoy the taste of.

Step by step instructions:

Peel and grate the cucumber, discarding the soft, watery seeds at the center.

2. Fit a mesh strainer with a coffee filter and set it over a bowl to catch the liquid. Add the grated cucumber and sprinkle with ¼-½ teaspoon of salt (to draw out the moisture). Set aside to rest for 20-30 minutes.

After resting, use your clean hands to squeeze and compress the shredded cucumber, removing every bit of moisture, so the shreds are pretty dry.

3. Add the lemon zest and roughly chopped garlic to a pestle and grind with the mortar until you have a smooth, fragrant paste (grinding it well ensures no pungent bites in the Greek tzatziki.

4. Add the yogurt to a medium to large bowl and mix in the lemon paste, olive oil, fresh herbs and salt and pepper.

5. Add the grated cucumber to the yogurt sauce and blend well until the ingredients are evenly combined.

Pro-Tips:

Don’t skip straining the cucumber. Cucumber is primarily water, and if you don’t remove the excess moisture, this simple Greek tzatziki recipe will be more liquid-y than thick and creamy.
If you’re using a low-fat Greek yogurt, it also needs to be strained because it contains more water than the whole milk version. I don’t recommend using plain or European varieties as they aren’t as thick and creamy; however, if you do, they must be strained first.
If you don’t have a mortar and pestle, you can also create a smooth lemon-garlic paste using the flat side of a chef’s knife and a sprinkle of coarse salt on the lemon zest and garlic. By holding the knife at a 20-30° angle, firmly pull the tang of the blade toward you, scraping the ingredients with the sharp blade on a cutting board. Just keep working it until it smooths out into a paste.
Use good quality olive oil (preferably Greek) in the tzatziki. You want something that you would use for dipping bread into.
Chop the herbs finely so they are evenly distributed throughout the cucumber yogurt sauce. If you’re serving tzaziki as a mezze dipping sauce, decorate the dish with fresh herbs so guests can readily identify the flavors.
Flavors will intensify overnight.

Swaps and Variations:

Use goat’s or sheep milk yogurt for a cow’s milk variety to experience a more authentic Greek tzatziki.
¼ to ⅓ teaspoon of fresh oregano will add a more savory flavor to the sauce. Don’t overdo it, though. Oregano is potent and can overpower the flavors.
Drizzle extra olive oil and sprinkle lightly with whole herb leaves over the finished dish. It will get mixed in as people serve themselves, but it makes for a more inviting presentation.

FAQs

What’s the secret to great tzatziki?

Removing excess moisture is the most crucial step to making a successful Greek tzatziki sauce. If the cucumber or yogurt is too wet, the sauce will be watery and unappetizing.

What are common tzatziki mistakes?

The garlic and lemon should be finely mashed (into a paste) so it blends evenly into the yogurt. Fresh herbs should be chopped and added at the last minute to preserve their freshness, vibrancy and color.

Is tzatziki a healthy sauce?

Overall, it is healthy with a lower calorie count and a good source of protein. Although it contains oil, it’s heart-healthy olive oil. While store-bought tzatzikis can be loaded with sodium, making it at home allows you to control the amount used.

Scooping the cucumber yogurt sauce onto a pita.

Make ahead:

Tzatziki is best on the first day, but it can be kept in the refrigerator for 2-3 days longer.
You can assemble the recipe a day ahead of time, but I recommend adding the fresh herbs at the last minute to keep their potency.

Storage:

Store the Greek tzatziki recipe in an airtight container or glass jar with a resealable lid for 2-3 days in the fridge.
The garlic flavor will become more pronounced as it rests, so you may want to stir in a bit more yogurt (1-2 tablespoons) and a squeeze of lemon juice if you’re serving it several days later.
Stir before using.

Freezing:

I don’t recommend freezing this recipe. The textures will change and the cucumber will give up more moisture if it freezes and thaws.

What to serve with the Greek tzatziki sauce recipe:

Use as a dip with soft pita wedges on a mezze platter with hummus, vegetables and olives.
Make Greek lamb sandwiches (gyros) with pita and tomatoes. Top generously with tzatziki.
Serve with Greek style turkey meatballs as a party appetizer or tasty dinner.
Use as a topping for grilled chicken, pork and lamb.
Serve with grilled bell peppers, zucchini, squash and eggplant for a healthy vegetarian meal.

More sauces you might like:

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