Creamy, Garlicky Classic Tzatziki Sauce

This classic tzatziki sauce is the one I keep in the fridge all summer. It is cool, tangy, and packed with fresh cucumber and raw garlic, ready in about 15 hands-on minutes.

The sauce is miles better than anything from a tub. A quick salting step pulls water out of the cucumber so every spoonful stays thick and creamy, never watery.

What Makes This Tzatziki So Good

Straight out of the bowl it tastes like real yogurt should. Full-fat Greek yogurt gives it a silky body that clings to warm pita, and the fresh lemon juice keeps the richness from feeling heavy.

The garlic brings a slow, warm heat that builds on the back of your tongue. I start with two cloves and grate them fine so they disappear into the sauce without leaving raw chunks behind.

Leftovers are even better the next day. The dill and garlic soften and meld, so I often make it in the morning for an easy dinner side.

Ingredients

• 1 large English cucumber: fewer seeds and thin skin, so no peeling needed.
• 1 1/2 cups plain full-fat Greek yogurt: the fat keeps the sauce smooth and prevents it from breaking.
• 2 garlic cloves, minced: grate them on a microplane for the mildest bite.
• 2 tbsp fresh lemon juice: brightens the whole bowl without being sour.
• 2 tbsp extra-virgin olive oil: plus extra for drizzling at the end.
• 2 tbsp finely chopped fresh dill: mint works beautifully too, or a mix of both.
• 1/2 tsp fine sea salt: plus a pinch for salting the cucumber.
• Freshly ground black pepper: add a few grinds right before stirring.

Variations / Substitutions

• Swap the herb: Use chopped fresh mint instead of dill, or do half dill and half parsley for a greener, lighter sauce.
• Lighten it up: Low-fat Greek yogurt works, but the sauce will be slightly thinner and less creamy.
• Garlic lover’s version: Push it to 3 cloves, but know the heat will intensify as the sauce sits.
• Dairy-free option: A thick, unsweetened coconut yogurt can stand in for the Greek yogurt; drain it well if it is watery.

Greek Rice Bowl is an easy way to put this sauce to good use.

How To Make Classic Tzatziki Sauce

Step 1: Salt and Drain the Cucumber

Grate the cucumber on the large holes of a box grater and toss the shreds with a pinch of salt. Pile the salted cucumber into a fine-mesh sieve set over a bowl and let it drain for about 10 minutes, until a little pool of liquid collects underneath. Squeeze the cucumber firmly with your hands to press out as much water as you can, then give it one last blot on a clean kitchen towel.

Step 2: Mix the Yogurt Base

In a medium bowl, stir together the 1 1/2 cups Greek yogurt, minced garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 tablespoons chopped dill, 1/2 teaspoon salt, and a few grinds of black pepper. Stir until everything is evenly combined and the garlic is fully dispersed.

Step 3: Combine and Chill

Fold the squeezed cucumber into the yogurt mixture until no clumps of cucumber hide at the bottom. Cover and refrigerate for at least 30 minutes so the flavors can come together and the garlic softens.

Step 4: Drizzle and Serve

Scrape the chilled tzatziki into a serving bowl. Drizzle a little extra olive oil over the top, scatter a few fresh dill fronds, and set it out with warm pita, crisp vegetables, or grilled skewers.

A Few Notes Before You Start

• Salting the cucumber is the one step you cannot skip. Even English cucumbers hold more water than you would guess, and skipping it turns the sauce watery.
• If regular yogurt is all you have, spoon it into a cheesecloth-lined sieve and let it drain in the fridge overnight until it is as thick as Greek yogurt.
• Raw garlic gets stronger as the sauce rests. If you are making it hours ahead, two cloves will be mellow. If you are serving it right away, start with one and a half and taste before adding more.
• Make a double batch and stash one bowl in the fridge. It stays fresh for days and makes any quick dinner feel a little more put together.

Scale it up for a crowd:

Keeping It Fresh

• Refrigerate: Store in a tightly sealed container for up to 4 days. Stir before spooning it out, as a little liquid may settle on top.
• Serve cold: This sauce is meant to be eaten straight from the fridge, so no reheating needed.

What To Serve With Classic Tzatziki Sauce

A dollop of cold tzatziki is the perfect contrast to hot, charred meat, so pile it beside grilled lamb chops or chicken souvlaki. It also loves being a dip for warm pita wedges, crunchy cucumber rounds, and sweet bell pepper strips. Try it as a sauce for a grain bowl with roasted chickpeas and pickled onions, or spread it inside a pita pocket with falafel.

Frequently Asked Questions

Is tzatziki gluten-free?

Yes, this recipe is naturally gluten-free. Just check your yogurt brand to be sure no thickeners with gluten were added.

Can I freeze leftover tzatziki?

I do not recommend freezing it. The yogurt and cucumber both release water when they thaw, and the texture turns grainy and thin.

My tzatziki separated in the fridge, what can I do?

Give it a good stir with a spoon and it will come right back together. A little liquid on top is normal and does not mean anything is wrong.

Classic Tzatziki Sauce Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 140

Ingredients Method Notes

Ingredients

  

• 1 large English cucumber
• 1 1/2 cups plain full-fat Greek yogurt
• 2 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp finely chopped fresh dill
• 1/2 tsp fine sea salt
• Freshly ground black pepper

Method

 

1. Grate cucumber on a box grater, toss with a pinch of salt, and drain in a sieve for 10 minutes. Squeeze out as much liquid as possible.
2. Stir together yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper in a bowl.
3. Fold the squeezed cucumber into the yogurt mixture, cover, and refrigerate for at least 30 minutes.
4. Transfer to a serving bowl, drizzle with olive oil, add a few fresh dill fronds, and serve cold.

Notes

For the best flavor, let the sauce chill for at least 30 minutes before serving. It thickens slightly, the garlic mellows, and the herbs settle in. Leftover tzatziki may release a little water in the fridge, just stir it back in.