This easy homemade tzatziki sauce combines thick Greek yogurt, grated cucumber, garlic and fresh herbs for a bright, cooling dip or condiment. It takes just minutes to prepare (plus time to strain the yogurt) and is a lighter, protein-rich alternative to many creamy sauces.
Easy Tzatziki Sauce
Tzatziki (pronounced tsah-see-key) is a classic Greek sauce made from strained yogurt, cucumber, garlic, olive oil, lemon and fresh herbs such as dill, mint or parsley. Its cool tang and herby aroma make it perfect with grilled meats, roasted vegetables, salads, sandwiches and as a dip for pita and fresh vegetables. Using strained (Greek) yogurt gives tzatziki its thick, creamy texture while keeping the recipe relatively low in fat when you choose reduced‑fat or fat‑free yogurt.
Ingredients
- Greek yogurt – 8 oz plain Greek yogurt; use fat‑free, reduced‑fat or full‑fat depending on your preference.
- Cucumber – 1 small, peeled and seeded (about 1 cup grated and squeezed dry). English cucumbers may not need seeding.
- Garlic – 1 clove, crushed or minced.
- Lemon juice – 1 teaspoon fresh lemon juice for brightness.
- Fresh herbs – 1 tablespoon chopped dill and 1 tablespoon chopped chives (or substitute mint or parsley).
- Salt and pepper – to taste.
- Optional – a drizzle of extra virgin olive oil to finish.
How to Make Tzatziki Sauce
Key steps are straining the yogurt and removing excess water from the cucumber so the tzatziki stays thick and creamy.
- Strain the yogurt: Place the Greek yogurt in a fine mesh sieve lined with cheesecloth or a coffee filter and set it over a bowl. Chill for a few hours or overnight to remove whey and concentrate the texture.
- Prepare the cucumber: Halve and scoop out seeds if needed. Grate or finely chop the cucumber, sprinkle with a pinch of salt and let it sit in a sieve for 10–15 minutes, then press or squeeze out any remaining liquid.
- Mix: In a bowl, combine the strained yogurt, drained cucumber, crushed garlic, lemon juice, chopped dill and chives, and salt and pepper. Stir until smooth and refrigerate for at least 1 hour so the flavors meld.
- Finish and serve: Taste and adjust seasoning. If desired, stir in a teaspoon of olive oil or drizzle before serving. The sauce will thicken slightly as it chills.
What to Serve with Tzatziki
Tzatziki is versatile. Try it as a dip for fresh vegetables, pita chips or crackers; as a sauce for grilled meats, seafood or kebabs; or as a spread on sandwiches and wraps. It pairs especially well with Greek salads, chicken shawarma, gyros, fish tacos and Mediterranean grain bowls.
- Dip for raw vegetables, pita bread or chips
- Sauce for grilled chicken, lamb, fish or kebabs
- Spread for sandwiches, burgers or wraps
- Stirred into salads and grain bowls for extra creaminess
Variations
- Vegan: Use a thick dairy‑free yogurt (coconut or soy based).
- Richer: Swap half the yogurt for sour cream for a creamier texture.
- Herb options: Substitute mint for dill for a different, refreshing flavor profile.
- Olive oil: A small drizzle of good extra virgin olive oil brightens the finished sauce.
How to Store
Keep tzatziki in an airtight container in the refrigerator for up to 5 days. Because it contains fresh cucumber and garlic, use it within that timeframe for the best flavor and texture. If the sauce loosens after storage, stir in a little more strained yogurt to restore thickness.
FAQ
Is tzatziki high in calories?
Tzatziki is generally lower in calories than many creamy dressings and sauces. Using fat‑free Greek yogurt reduces the calorie content; this recipe yields about 18 calories per 1/4 cup serving.
Is tzatziki healthier than sour cream?
Yes—when made with Greek yogurt, tzatziki typically provides more protein and less fat than sour cream. It also includes fresh cucumber and herbs, which adds vitamins and flavor without many additional calories.
Is tzatziki high in carbs?
No. Tzatziki contains only a small amount of carbohydrates, mostly from the yogurt and cucumber—about 1–2 grams per 1/4 cup serving depending on the yogurt used.
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Homemade Tzatziki Sauce Recipe
Yield: 8 servings | Serving size: 1/4 cup | Prep: 10 mins (plus straining) | Total: 10 mins active
Ingredients
- 8 oz plain Greek yogurt (fat‑free, reduced or full‑fat)
- 1 small cucumber, peeled, seeded and grated (about 1 cup drained)
- 1 clove garlic, crushed
- 1 tsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Strain the Greek yogurt for several hours in the refrigerator to remove excess liquid and thicken it.
- Remove cucumber seeds, grate or finely chop, sprinkle with salt and press or squeeze out the moisture in a strainer or with a clean kitchen towel.
- Combine the strained yogurt, drained cucumber, garlic, lemon juice, dill and chives in a bowl. Season with salt and pepper and mix until smooth.
- Refrigerate at least 1 hour before serving to allow flavors to meld. Makes about 2 cups.
Nutrition (per 1/4 cup)
Calories: 18 kcal • Carbohydrates: 1.7 g • Protein: 2.6 g • Fiber: 0.1 g