Homemade Tzatziki Sauce

5 from 7 votes

Made with thick Greek yogurt, grated cucumber, dill, garlic, and lemon juice, this easy Tzatziki recipe is ready with just minutes of prep. Perfect as a dip, dressing, or sauce for gyros, grilled meats, or veggies.

Prep Time10

Refrigeration1

Total Time1 10

Course: Appetizer, Condiment

Cuisine: Greek

Servings:

Author: Kristen Chidsey

Ingredients

½ large Hothouse cucumber AKA English or seedless cucumber
2 cups plain Greek yogurt
4 cloves fresh garlic finely grated
½ teaspoon kosher salt + more for salting cucumber
2 tablespoons fresh dill minced
1 tablespoon extra virgin olive oil plus more for serving
1 tablespoon fresh lemon juice

Instructions

Wash and dry ½ large Hothouse cucumber then finely grate it using a box grater or food processor fitted with the grating blade.
Place the grated cucumber into a fine-mesh strainer and sprinkle with ½ teaspoon salt. Allow it to sit for 10 minutes.
After 10 minutes, place the cucumber into a piece of cheesecloth and squeeze out any excess liquid. Alternatively, you place the cucumber in a mesh strainer and use a cup or spoon to press the excess liquid out of the cucumber.
Mix together 2 cups plain Greek yogurt, 4 cloves fresh garlic (grated), ½ teaspoon kosher salt, 2 tablespoons fresh dill, 1 tablespoon extra virgin olive oil, and 1 tablespoon fresh lemon juice until well combined. Gently stir in cucumber.
Refrigerate for at least 60 minutes before serving.
When ready to serve, drizzle with additional olive oil if desired.

Notes

Storage: Tzatziki Sauce should be stored in an airtight container for up to 3 days in the refrigerator. Any longer amount of time, the cucumber will begin to break down and the sauce will become a bit watery.

Watery Sauce? Drain the prepared Tzatziki sauce over a fine mesh strainer lined with cheesecloth to remove the excess liquid.

Using a Garden Cucumber: If using a garden cucumber in place of a seedless Cucumber, be sure to peel and seed before grating.

Using a Persian Cucumber: You will need 2 small persian cucumbers to replace ½ a hothouse cucumber. No need to peel or seed.

Yogurt: Non-fat, whole milk, or 2% plain Greek yogurt are all suitable for Tzatziki. For an authentic, luscious sauce, I advise using whole milk yogurt.

Dill: Omit the dill if serving with curries or Indian dishes.

Nutrition