This homemade tzatziki sauce is super easy and delicious. Great as a healthy dip, sauce for grilled meat, or spread for sandwiches. Thick, rich and creamy. Flavored with garlic, lemon and dill. Amazing!
Who doesn’t love tzatziki sauce?
I adore Mediterraneanfood. All the healthy,fresh, delicious ingredients and flavors. It’s the kind of food you can feel good about eating!
Growing up, I never even tried it. How weird is that! It’s not something my family was familiar with. Way back in the day, sleepy Orange County didn’t have a plethora of Mediterranean Restaurants either.
Then I met my husband and all of that immediately changed. He was raised on Meditteranean food almost exclusively. The food he and his family exposed me to quickly became my absolute favorite.
His mom was an amazing cook, so I, of course, quickly and eagerly learned absolutely everything I could from her. I also read every cookbook I could get my hands on. I still collect new recipes from the region and often try them out. I can’t get enough of it!
If this type of food isn’t part of your regular cooking rotation, I humbly say, you’re missing out on something really delicious!
So, today, I’m really excited to share with you one of my all-time favorite Mediterranean dishes, authentic Tzatziki Sauce Recipe. It’s the deliciously familiar white sauce you’ve probably hadon a gyro recipe.
Traditionally, it’sserved with the iconic Greek dish, Souvlaki. Souvlaki is a popular Greek street food. It consists of meat that’s been cooked on a skewer, served on a warm, soft pita, with a few fresh veggies topped off with Tzatziki Sauce.
While variations of this sauce can be found throughout the Mediterranean, Tzakiki originates from Greece. It was traditionally made with a very thick type of Greek yogurtmade from goats or sheep’smilk. Today, especially in the US, Greek yogurt is made from cow’s milk. As with any regional iconic food, there are a million different recipes for it. Every Greek grandmother has her own recipe with slight variations in ingredients and technique, but, all of them are of course fairlysimilar.
Where To Use It:
Homemade Tzatziki sauce is really easy to make. Seriously, I’m addicted to this stuff! It has a ton of usesin literally every typeand ethnicity offood. Because it’s equally useful as a cool, tangy, refreshing sauce or dip, once you try it, I think you’ll be surprised by its versatiliy…
Serving it with homemade Souvlaki is,obviously, a no-brainer,but it’s also great as acondiment or sauce over almost any type of grilled fish, lamb, chicken or evenveggies. It adds lots of extra tangy flavor to these dishes and also some extra moisture. This can be a lifesaver if you accidentally overcook your meat.
One of my favorite dishesto serve it with is lollipoplamb chops. It’s perfect drizzled artfully over the tops of them or served on the side as a dippingsauce.
It’s also great to have around the house for those times when you need a quick proteinpacked snack. Dip a few slices of fresh pita bread or pita chips in it and you have a snack that’s not only delicious, you have one that’s actually good for you.
Want a lower calorie or maybe a paleofriendly version, substitute the pita with sliced veggies or Romaine leaves. Btw-dipping the Romaine leaves in the Tzatziki and sprinkling with chopped tomatoes is one of my hubby’s all-time favorite snacks. He eats paleomost of the time tomanage his ideal surfing weight! How cute is that!?!?
I think we all are used to reaching for the hummus at times like these, but trust me, you’ll be happy to use this easy Tzatziki sauce recipe instead!Tzatziki sauce contributes calcium and probiotics.
It’s a great, flavorfulsubstitute, to slather on a sandwich instead of mayonnaise. All the delicious dill, lemon, and garlic are nowhere to be found in plain ole mayo!
One of my favorite sandwiches, which I serve for both lunch and dinner, is made up of a La Brea bakery Torta sandwich roll, sliced rotisserie chicken, mozzarella cheeseandTzatziki sauce. Since I buy everything at Costco except my homemade Tzatziki sauce, I call it my “Costco Run” sandwich. LOL!
Homemade Vs. Commercial?
Oh please,please don’t even compare the two.
Yes, you can buy premadeTzatzikik at most grocery stores or even Trader Joes.
As with most commercially madeversus homemade recipes, this homemade version literallyblows the commercial one out of the water. Even the Trader Joes product doesn’t measure up and believe me, I’m a huge fan of good ole TJ’s!
I promise, thisTzatziki sauce recipe is so, so, so much better! It’smuch thicker and has a creamier consistency. The cucumber, which is a really significant ingredient, tastes sooo much better fresh. You won’t believe it!
Tzatziki Sauce Ingredients
- Greek yogurt
- cucumber
- garlic
- salt & pepper
- dill
- lemon juice
Recipe Notes
General:
I highly recommend making this recipe the day before you want to serve it and storing it overnightin the fridge. The time in the fridge allows the garlic paste to completely infuse and more importantly mellow out. If you serve it the same day you make it the garlic can have a much harsher bite.
So, in this post, I’ve tried to give you all the facts that I’ve collected over the many, many years so that you can make this sauce authentically. My main purpose in doing so is so that you have a strong foundation from which you can make the worlds best tzatziki sauce recipe customized for you and your family.
Tzatzikisauce recipe with sour cream is not in any way authentic. I must be opinionated and unyielding on this point, please forgive my hubris! It’s just not right.
Lemon zest, however, is a lovely, albeit nontraditional, addition. I have to say I like it though!
The Yogurt – The base of Tzatziki is plain, unflavored yogurt. Traditionally, it is always made with the full-fat version. Making your own gives you the flexibilityto use whichever you like.
You can use nonfat, low-fat or whole-milk yogurt. I use all types depending on what I’m using the Tzatziki for. Clearly, nonfat will make the most calorie-friendly Tzatziki. The whole milk yogurt makes the richest Tzatzikik sauce and is the one I personally prefer to make most often.
Most authentic recipes called for “strained yogurt.” This refers to a yogurt that has been strained to remove some of the whey, which results in a thicker consistency. Here in the US, it’s what we know as Greek-style yogurt. No endorsem*nthere, but I usually use fa*ge brand.
When this sauce is made in Greece, it is made with yogurt that is thicker than the standard Greek yogurts commercially available to us in the US. Personally, I’m totally fine making this recipe with a good quality Greek-style yogurt.
If you want to use a thicker version you can start this recipe with plain “regular” yogurt if you’d like, then strain it yourself. Doing it this way allows you to control how much liquid is removed or left in. The longer you strain it, the thicker it will become. It can be strained to the point it becomes the consistency of a cream cheese. When it is strained to this point it is generally referred to as yogurt cheese. If you’re straining your own yogurt for this recipe, don’t strain it to the pointwhere it becomes a cheese, that’stoo thick.
The Cucumber – The cucumber can be shredded or diced. It really comes down to a matter of preferenceon the size issue. Shredded is the most authentic way to prepare it. The diced pieces give the sauce a heavier texture than the shredded do. The larger the dice, the heavier the texture. The finer the shred the finer the texture.
The most important point I want to make in regard to the cucumber is that it absolutely must be salted, allowed to sit then squeezed dry. If you don’t do this you will have a very watery Tzatziki. Please don’t skip these steps. Here’s how to do it:
- Shred the cucumbers.
- Place the cucumbers into a sieve, sprinkle with salt, stir, and let sit 20-30 minutes.
- Wring out the cucumbers with a clean dry dish towel.
The Garlic – Traditionalrecipes call for the garlic to be pressed into a paste. This allows the garlic to blend perfectly into the sauce and also infuse its flavorthoroughly. Making a garlic paste is easy, just follow the few steps I’ve listed below:
Here’s how to make a garlic paste from fresh garlic:
- Mince the peeled garlic clovesand arrange them in a neat pile.
- Sprinkle the top of the garlic with some table salt.
- Hold the blunt edge of your knife with both hands and drag the shape edge of the knife across the surface of the garlic, holding the blade at a slight angle so it flattens and smashes the garlic. Continue this process for a few minutes until the garlic becomes a paste.
The Herbs – The herbs traditionally used in Tzatziki sauce are a very hotly debated issue. Many people believe that authenticTzatziki sauce contains no herbs at all. Some say it should have the only dill while others say both dill and mintmust be included.
Hubby’s original family Tzatziki recipe has only dill in it. His family only used about 1 tablespoon. This is the only place I personally deviate from their original recipe. I love dill. I add 3 full tablespoons of fresh, chopped dill.
How To Make Tzatziki Sauce
- Scrape out all the cucumber seeds.
- Shred the cucumber with a box grater.
- Sprinkle the cucumber with salt. Let it stand for 30 minutes.
- Spread the cucumber in a line down on a clean kitchen towel.
- Wring out as much liquid as possible.
- Combine all the ingredients in a bowl.
- Cover the bowl and refrigerate overnight. Stir well before serving.
***See the full instructions below.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge?Store in an airtight container, this can last for up to
- Can You Freeze This? No.
- Make-Ahead Tips: This should be refrigerated overnight for best results
- Food Safety: If you’d like more info on food safety check out this link.
Check This Sauce Recipe!
- Horseradish Sauce Recipe
- Honey Mustard Dipping Sauce
- Bang Bang Sauce
Recipes to Partner with:
- Chicken Gyro
- Greek Chicken
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Tzatziki Sauce Recipe
Homemade Tzatziki Sauce is super easy and delicious. Great as a healthy dip, sauce for grilled meat, or spread for sandwiches. It's thick, rich, and creamy!
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 2 cups
Author: Kathleen
Ingredients
- 16 ounces plain Greek yogurt
- 1/2 English cucumber
- 4 large cloves fresh garlic
- salt
- 1/4 teaspoon black pepper
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon fresh lemon juice
US Customary - Metric
Instructions
Peel the cucumber and cut it in half lengthwise. Using a teaspoon, scrape out all the seeds. Shred the cucumber with a box grater into a fine mesh sieve. sprinklethe cucumber with 1 teaspoon salt and stir. Let stand 30 minutes. Press on the shredded cucumber with the back of a large spoon to remove some of the excess liquid. Spread the cucumber in a line down on a clean kitchen towel. Twists each end of the towelin opposing directions and wring out as much liquid as possible. Place cucumber in a medium-sized mixing bowl. Add yogurt to the bowl.
Press the garlic (4 cloves) into a paste (follow the instructions above in the recipe notes). Add garlic paste tomixing bowl.
Add 1 teaspoon of salt, black pepper, chopped dill (3 tablespoons), and lemon juice (1 tablespoon) and stir well until mixture is evenly combined. Cover bowl and refrigerate overnight. Before serving, stir well and adjust salt and pepper.
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Notes
- General: I highly recommend making this recipe the day before you want to serve it and storing it overnightin the fridge. The time in the fridge allows the garlic paste to completely infuse and more importantly mellow out. If you serve it the same day you make it the garlic can have a much harsher bite.
- The Yogurt - The base of Tzatziki is plain, unflavored yogurt. Traditionally, it is always made with the full-fat version. Making your own gives you the flexibilityto use whichever you like.
- You can use nonfat, low-fat or whole-milk yogurt. I use all types depending on what I'm using the Tzatziki for. Clearly, nonfat will make the most calorie-friendly Tzatziki. The whole milk yogurt makes the richest Tzatzikik sauce and is the one I personally prefer to make most often.
- Most authentic recipes called for "strained yogurt." This refers to a yogurt that has been strained to remove some of the whey, which results in a thicker consistency. Here in the US, it's what we know as Greek-style yogurt. No endorsem*nthere, but I usually use fa*ge brand.
- When this sauce is made in Greece, it is made with yogurt that is thicker than the standard Greek yogurts commercially available to us in the US. Personally, I'm totally fine making this recipe with a good quality Greek-style yogurt.
- If you want to use a thicker version you can start this recipe with plain "regular" yogurt if you'd like, then strain it yourself. Doing it this way allows you to control how much liquid is removed or left in. The longer you strain it, the thicker it will become. It can be strained to the point it becomes the consistency of a cream cheese. When it is strained to this point it is generally referred to as yogurt cheese. If you're straining your own yogurt for this recipe, don't strain it to the pointwhere it becomes a cheese, that'stoo thick.
- The Cucumber - The cucumber can be shredded or diced. It really comes down to a matter of preferenceon the size issue. Shredded is the most authentic way to prepare it. The diced pieces give the sauce a heavier texture than the shredded do. The larger the dice, the heavier the texture. The finer the shred the finer the texture.
- The most important point I want to make in regard to the cucumber is that it absolutely must be salted, allowed to sit then squeezed dry. If you don't do this you will have a very watery Tzatziki. Please don't skip these steps. Here's how to do it:
- Shred the cucumbers.
- Place the cucumbers into a sieve, sprinkle with salt, stir, and let sit 20-30 minutes.
- Wring out the cucumbers with a clean dry dish towel.
4. The Garlic - Traditionalrecipes call for the garlic to be pressed into a paste. This allows the garlic to blend perfectly into the sauce and also infuse its flavorthoroughly. Making a garlic paste is easy, just follow the few steps I've listed below:
- Here's how to make a garlic paste from fresh garlic:
- Mince the peeled garlic clovesand arrange them in a neat pile.
- Sprinkle the top of the garlic with some table salt.
- Hold the blunt edge of your knife with both hands and drag the shape edge of the knife across the surface of the garlic, holding the blade at a slight angle so it flattens and smashes the garlic. Continue this process for a few minutes until the garlic becomes a paste.
- Here's how to make a garlic paste from fresh garlic:
5. The Herbs - The herbs traditionally used in Tzatziki sauce are a very hotly debated issue. Many people believe that authenticTzatziki sauce contains no herbs at all. Some say it should have the only dill while others say both dill and mintmust be included.
- Hubby's original family Tzatziki recipe has only dill in it. His family only used about 1 tablespoon. This is the only place I personally deviate from their original recipe. I love dill. I add 3 full tablespoons of fresh, chopped dill.
Nutrition
Serving: 2cups | Calories: 161kcal | Carbohydrates: 14g | Protein: 24g | Fat: 1g | Saturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 85mg | Potassium: 470mg | Fiber: 1g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 7mg | Calcium: 277mg
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Reader Interactions
Comments
Vinnie says I haven’t tried this recipe but I will in the very near future, and I noticed that in the comments section some people complained about the strength of the ‘Taste” and the suggestion to refrigerate overnight makes perfect sense to meld all the flavors and if it still needs a spike,
I’ve been using Badias’s Garlic and Parsley for a burst of flavor and it works very well in all my dishes. as far as Cukes go, I use English cukes for Bread n’ Butter pickles, Cuke salads, and in Sushi Rolls, and Tartar dishes and I think Kirby Cukes might have a bit more flavor for this Tzatziki sauce, I’m trying bothReply
- world t20 says
I was more than happy to uncover this website. I wanted to thank you for your time due to this fantastic read!!
I definitely savored every bit of it and I have you book-marked to see
new things in your site.Reply
- Kathleen says
Thank you 🙂
Reply
- Mary says
What a fantastic post. All the tips, hints, and recipe ideas are great! Thanks! Going to Costco this weekend…having your sandwich Sunday! Pinned. Yummy recipe. Thanks for sharing.
Reply
- Kathleen says
Thank you Mary. Enjoy!!! 🙂
Reply
