This Greek Tzatziki Sauce recipe is made with crisp cucumbers, Greek yogurt, garlic, lemon juice and fresh dill. This light and creamy Tzatziki Sauce can be served as an accompaniment to other dishes, as a dip with fresh veggies and pita bread or as a topping for wraps and gyros.
Serve this super creamy Tzatziki Sauce with these delicious Greek Meatballs (Keftedes)!
It’s no secret I love Mediterranean foods and this yogurt cucumber sauce is definitely a favorite recipe. It goes so well with a lot of foods like grilled meats and it’s a great dip to serve as an appetizer at any gathering.
Greek food has a special place in my heart. My father was born and raised in Athens, Greece and while on a military service trip to South America, he met my mom and the rest is history! Love at first sight made him stay but his roots and family kept him going back home yearly.
After my dad broke the news to his family in Greece, my Greek grandmother (Yiayia) took a trip to go see what was going on to meet my mom – keep in mind it was the 70’s – she also wanted to teach my mom how to cook Greek food and how to take care of his son!! Imagine that!
Fast forward forty some thirty-some years and I am in my kitchen making this light and cool Greek Tzatziki to post it on the blog! I am half Greek after all!!!
Greek Tzatziki Sauce
Tzatziki, pronounced “tsah-see-key” is a versatile, creamy and delicious sauce that compliments many Mediterranean dishes. This Greek sauce is very easy to make with simple ingredients.
There are slightly different versions of Tzatziki sauce depending on what island you come from, but the basic principle is the same. Grated cucumber, creamy and rich Greek yogurt, garlic (sometimes lots of garlic), olive oil, lemon juice or vinegar and fresh herbs.
Tzatziki Sauce Ingredients
- Cucumber: I prefer a seedless cucumber like English cucumber or hothouse
- Greek Yogurt: Full fat or low fat can be used.
- Garlic: I use fresh garlic.
- Olive Oil
- Vinegar: I use white wine vinegar.
- Lemon Juice: From fresh lemons
- Seasonings: Fresh Dill, Salt and Black Pepper
How To Make Authentic Greek Tzatziki
- Grate the cucumber and toss it with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
- Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
- You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
- Serve chilled or at room temperature.
How Long Does Tzatziki Last In The Refrigerator?
This creamy Greek sauce will last up to a week in the refrigerator. Keep it in an airtight container to keep it fresh.
Tzatziki doesn’t freeze well! This sauce becomes very watery if frozen.
Tzatziki Recipe Tips
- I use either full fat or non-fat Greek yogurt. Full fat of course produces the creamier sauce.
- You can add more or less garlic and dill according to your taste.
- You can serve this sauce as a dip with veggies, crackers, pita chips or bread or flatbread.
Other easy Greek recipes:
Greek Tzatziki Sauce
Ingredients
- 1 large seedless cucumber (hothouse/English unpeeled)
- 1 teaspoon salt, divided
- 11/2 cup Greek Yogurt (full fat or non fat)
- 2 garlic cloves, minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 – 2 tablespoon lemon juice, freshly squeezed
- 2 teaspoons fresh dill, minced
- Pinch of ground black pepper
Instructions
- Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
- Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
- You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
- Serve chilled or at room temperature.
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