Greek Tzatziki Sauce (Yogurt Cucumber Dip) is a classic Middle Eastern dip made using cucumber, Greek yogurt, garlic, and fresh herbs like dill. Make this super easy, creamy, and light yogurt and cucumber sauce in under 10 minutes (vegetarian, gluten-free).
About This Recipe
Greek Tzatziki Sauce (pronounced as Tshat-ZEE-kee or tsah-see-key) is a traditional Middle Eastern Dip made using cucumbers, Greek yogurt, and a few herbs and spices.
It is mildly sour, salty and refreshing in taste, and creamy in texture.
This yogurt cucumber dip is no-cook, super easy to make, and comes together in just 10 minutes using simple ingredients.
Making this Greek dip at home makes sure it is preservative-free, economical, and made using the best ingredients.
It is a great make-ahead dip too. Make it a day or two before the get-together and just pull it out of the refrigerator at the time of serving.
You can easily double or triple this Greek tzatziki sauce recipe.
Cucumber – I prefer to use English cucumbers to make the Greek dip recipe as they are seedless. Having said that, use any cucumbers that are easily available to you.
Peel the Cucumber or not? It’s totally up to you. I like to peel them for a creamier sauce but you can totally choose to grate them with the skin on.
Yogurt – Traditionally goat or sheep’s yogurt is used to make Tzatziki, however, I have used plain Greek yogurt to make the dip.
If Greek yogurt is not available, you can use hung yogurt. To make hung or strained yogurt, hang the regular yogurt in a muslin cloth for an hour to discard the extra water, and then use it.
I have tried using both full-fat yogurt and low-fat yogurt and there wasn’t much of a difference in the taste or texture of the final dish. So feel free to use whichever you fancy.
Use vegan yogurt like cashew yogurt or soy yogurt if you are on a vegan diet.
You can replace yogurt with sour cream as well for a creamier dip.
Garlic – Garlic is the hero ingredient in this dip. Use freshly minced garlic to get the best result. The longer it stands in the yogurt, the better it tastes and its sharp taste mellows downs.
Fresh Dill – Use fresh dill leaves to add the best flavor and crunch.
You will also need fresh lemon juice (or lime juice), extra virgin olive oil, salt, and freshly cracked black pepper.
How To Make Authentic Greek Tzatziki Sauce
Prepare The Cucumber
Mix ½ peeled and grated English cucumber with ½ teaspoon salt and keep aside for 5-6 minutes.
Squeeze the cucumber and keep it aside. You can use the liquid to make curries or buttermilk.
Make The Dip
Whisk 1 cup of Greek yogurt using a wire whisk in a medium mixing bowl until smooth and creamy.
Add the squeezed cucumber, ½ teaspoon minced garlic, 2 tablespoon chopped dill, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, ¼ teaspoon salt, and ¼ teaspoon freshly cracked pepper to the bowl and mix well.
Check for salt and add more if needed.
Refrigerate the dip for 2-3 hours for the flavors to meld. Serve chilled.
Pro Tips By Neha
Remove the seeds from the cucumber if they have any. Peel and then grate using the large holes of a box grater. You can choose to leave the skin on too.
Make sure you drain out the water from the grated cucumber. You can squeeze out the liquid using a cheesecloth or leave it in a mesh sieve overnight. If you are in a hurry, then squeeze out all the water using your hands. I am always in a hurry and squeezing works perfectly fine.
The liquid discarded from cucumber can be used to make curries or buttermilk. It is rich in nutrients so do not waste it. You can even drink it after diluting it with water.
Garlic is the hero ingredient in this dip. The longer it stands in the yogurt, the better it tastes and its sharp taste also mellows down.
If Greek yogurt isn’t available and you need to make homemade tzatziki recipe, you can use sour cream or hang the plain yogurt for some time to drain the excess water.
You can also make vegan tzatziki dip using tofu as the base. Just blend tofu in a blender until smooth. Then add all the remaining ingredients as mentioned in the recipe below and your vegan dip will be ready in no time.
This recipe yields 1 cup dip. It can be easily halved, doubled, or tripled.
Adding a splash of red wine vinegar to the Greek sauce elevates its taste a lot. Do try!
Greek Tzatziki is a versatile dip that can be served with anything and everything.
This tangy and delicious sauce can be used as a spread on warm bread!
You can serve it as a dipping sauce with snacks and appetizers. The tzatziki sauce is always a part of the Mezze platter.
You can also serve it with roasted or grilled vegetables, pita chips, nachos, or finger food at any party or dinner.
Serve it with crunchy pita, soft warm Pita Bread, or any other bread, sliced vegetables, or grilled or roasted chicken.
You can serve it with Gyros, Buddha Bowl, Pita Sandwiches, Shawarma, Chips, or Greek Baked Potatoes. You can even use it as a sandwich or burger spread.
You can also use it as a salad dressing.
You can make this Greek sauce ahead of time and store it in an airtight container in the refrigerator. Consume it within 2 to 4 days.
You can freeze tzatziki, but it is not preferable as cucumber will lose its crunch and dill will overpower all the other flavors.
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Authentic Greek Tzatziki Sauce Recipe (Yogurt Cucumber Dip)
- ½ cup grated English cucumber
- 1 cup Greek yogurt
- ½ teaspoon minced garlic (Minced)
- 2 tablespoons chopped fresh dill (Chopped)
- 1 tablespoon lemon juice (or 1 teaspoon lime juice)
- 1 tablespoon extra virgin olive oil
- salt (to taste)
- ¼ teaspoon Bfreshly cracked black pepper powder
Prepare The Cucumber
- Mix cucumber with ½ teaspoon salt and keep aside for 5-6 minutes.
- Squeeze the cucumber and keep it aside. You can use the liquid to make curries or buttermilk.
Make The Dip
- Whisk yogurt using a wire whisk in a medium mixing bowl until smooth and creamy.
- Add the squeezed cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper to the bowl and mix well.
- Check for salt and add more if needed.
- Refrigerate the dip for 2-3 hours for the flavors to meld. Serve chilled.