Dessert

Tzatziki Sauce Recipe

ByHarry Bern January 4, 2026January 4, 2026

Introduction

Tzatziki sauce is a refreshing and creamy Greek condiment made from yogurt, cucumber, and herbs. It’s perfect for dipping fresh vegetables, spreading on pita bread, or serving alongside grilled meats. This easy recipe captures authentic flavors with simple ingredients you can find year-round.

A close-up image showing a white bowl filled with a creamy, white dip flecked with small green herb bits and a light sprinkling of black pepper on top. A woman's hand with light pink nails is dipping a triangular piece of golden-brown pita bread into the thick dip. The bowl sits on a white plate with a lemon wedge and some additional pita pieces, placed on a white marbled surface. In the background, blurred slices of cucumber and red cherry tomatoes add soft green and red tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups finely grated cucumber (about 1 medium cucumber)
2 cups plain Greek yogurt
2 ½ teaspoons minced garlic
1 tablespoon white wine vinegar
1 teaspoon dried dill
1 teaspoon dried oregano
Salt (to taste)
Ground black pepper (to taste)
2 tablespoons fresh lemon juice (about half of 1 medium lemon)
1 tablespoon extra virgin olive oil

Instructions

Step 1: Wrap the grated cucumber in cheesecloth or a couple of paper towels and squeeze well to remove excess moisture.
Step 2: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, white wine vinegar, dried dill, dried oregano, and fresh lemon juice. Stir well to mix.
Step 3: Add salt and ground black pepper to taste, then stir again to incorporate the seasonings.
Step 4: Drizzle the extra virgin olive oil over the top. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Step 5: Serve chilled with fresh vegetables, pita bread, or as a sauce for grilled dishes.

Tips & Variations

For a fresher flavor, replace dried dill and oregano with 1 tablespoon of finely chopped fresh herbs.
If you prefer a thinner sauce, stir in a little cold water or extra yogurt before serving.
To make it dairy-free, substitute Greek yogurt with coconut or almond-based yogurt.
Adding a small amount of grated fresh mint adds a bright, refreshing twist.

Storage

Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving if any liquid separates. It’s best enjoyed fresh but can be reheated slightly if used as a warm sauce, though traditionally served cold.

How to Serve

A white bowl filled with thick, creamy white tzatziki sauce topped with small green dill pieces and a light sprinkle of ground spices sits at the center of a white plate. Around the bowl are bright green cucumber slices arranged in a semi-circle at the top left, shiny red cherry tomatoes clustered to the right, and warm, toasted pita bread triangles with a light golden-brown color placed at the bottom right. A thin lemon slice peeks out from under the bowl on the left side. The plate is set 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 use regular yogurt instead of Greek yogurt?

Regular yogurt can be used but may be thinner and less creamy. Straining regular yogurt through a cheesecloth for an hour can thicken it to a similar consistency as Greek yogurt.

How can I make sure my tzatziki isn’t watery?

Be sure to squeeze out as much moisture as possible from the grated cucumber using cheesecloth or paper towels. This step prevents the sauce from becoming watery.