Tzatziki Sauce Recipe in 8 Steps

Published: 22 May 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.

Table of Contents

Ingredients with Exact Amounts

Getting the ingredients right is the foundation of a great tzatziki. There is nothing complicated here — just a handful of simple, fresh ingredients that come together to create something genuinely special. Do not be tempted to cut corners on quality, especially with the yogurt and the olive oil, because those two ingredients are doing a lot of the heavy lifting in terms of flavor and texture.

The Main Ingredients

Full-fat Greek yogurt — 500g (about 2 cups) This is the base of your tzatziki and the single most important ingredient. You must use full-fat Greek yogurt — not low-fat, not regular plain yogurt, and definitely not sour cream. Full-fat Greek yogurt is naturally thick, creamy, and tangy in a way that gives tzatziki its signature body. Low-fat versions have too much water and will make your dip thin and bland no matter how well you prep everything else. If you can find strained Greek yogurt (sometimes labeled as “labneh” or “yogurt cheese”), even better. For the thickest possible tzatziki, strain your yogurt overnight through a cheesecloth in the fridge before you start — this extra step makes a noticeable difference in the final texture.

English cucumber — 1 large Use a long English cucumber, also called a seedless cucumber. These have thinner skins, fewer seeds, and a much lower water content than regular garden cucumbers, which makes them ideal for tzatziki. You can leave the skin on for color and nutrients, or peel it off for a smoother texture — both work perfectly well. The key thing to remember is that cucumber is mostly water, and if you do not remove that water before adding it to your yogurt, your tzatziki will be a watery, separated mess within an hour. We will cover exactly how to handle this in the recipe steps.

Garlic cloves — 2 to 4 cloves, finely minced Garlic is what gives tzatziki its personality. The amount you use depends entirely on your own preference and how long the tzatziki will sit before being served. If you are serving it right away, you can use up to 4 cloves. If the tzatziki is going to rest in the fridge for several hours or overnight, stick to 2 cloves because raw garlic intensifies as it sits and can easily become overwhelming. Use a microplane grater or the fine side of a box grater to grate the garlic — this gives you the flavor without any harsh, chunky bites of raw garlic running through the dip.

Extra virgin olive oil — 1 tablespoon Always use a good quality extra virgin olive oil. In Greece, the olive oil used in tzatziki is rich and fruity, and it adds a beautiful depth of flavor that a bland vegetable oil simply cannot replicate. You will mix one tablespoon into the dip itself, and then drizzle a little extra over the top just before serving for presentation and flavor.

White wine vinegar — 1 tablespoon This is what gives authentic Greek tzatziki its subtle tang and brightness. Some recipes use lemon juice instead, which also works well and gives a slightly more citrusy flavor. The vinegar option is more traditional and is what you will find in most taverna-style recipes. Use white wine vinegar rather than regular white distilled vinegar — the flavor is gentler and more rounded.

Fresh dill — 2 teaspoons, finely chopped Fresh dill is the classic herb used in Greek tzatziki. It has a light, slightly anise-like flavor that pairs beautifully with cucumber and yogurt. Always use fresh dill rather than dried — dried dill has almost no flavor in a cold dip like this and will not do the job. If you do not have dill, fresh mint is an excellent substitute and gives the tzatziki a brighter, more refreshing flavor.

Salt — 1 teaspoon (or to taste) Salt brings everything together and enhances all the other flavors. Use fine sea salt or kosher salt. One important note: do not add all the salt at once at the beginning. You will be using salt during the cucumber draining process, which carries over into the dip, so always taste at the end and add more only if needed.

Black pepper — a pinch Just a small pinch of freshly ground black pepper adds a gentle warmth to the finished dip without overpowering anything else.

Optional Extras

A small pinch of cayenne pepper if you want a tiny kick of heat
Fresh mint leaves in addition to the dill for a more complex herb flavor
A small squeeze of fresh lemon juice at the end for extra brightness

Step-by-Step Recipe Method

This is the core of what you came here for, so I am going to walk you through every single step in full detail. Do not skip any of the prep steps — especially the draining of the cucumber and the straining of the yogurt. These are not optional extras; they are the difference between a thick, restaurant-quality tzatziki and a disappointing watery mess. The total active time is about 15 minutes, but plan for at least 1 to 2 hours of resting time in the fridge before serving for the best flavor.

Step 1: Strain the Yogurt

Start by setting up your yogurt to drain. Take a fine mesh strainer or colander and line it with a double layer of cheesecloth or a very clean, thin kitchen towel. Place the strainer over a large bowl so there is space underneath for the liquid to drip into. Spoon your 500g of full-fat Greek yogurt into the lined strainer. Fold the edges of the cheesecloth over the top of the yogurt to cover it, then place the whole setup in the fridge. If you have time, let it drain overnight — this will give you the thickest, creamiest base you can imagine. If you are short on time, even 30 minutes to an hour of draining makes a real difference. When you are ready to proceed, unwrap the yogurt from the cheesecloth and transfer it to a large mixing bowl. Discard the liquid that collected in the bowl below.

Step 2: Grate the Cucumber

While your yogurt is draining, prepare your cucumber. If you prefer, peel the cucumber first using a vegetable peeler — you can leave the skin on if you like the extra color and texture. Using the large holes of a standard box grater, grate the entire cucumber directly onto a clean surface or into a bowl. You will end up with a pile of shredded cucumber that looks very wet and watery — this is completely normal, and removing that water is the next critical step. Do not use a food processor for this step, because it tends to break the cucumber down too finely and makes it harder to drain effectively.

Step 3: Drain Every Drop of Water from the Cucumber

This step is absolutely non-negotiable if you want a thick tzatziki. Take the grated cucumber and transfer it to the center of a clean kitchen towel or a double layer of cheesecloth. Gather the edges of the cloth and twist them together, forming a bundle with the cucumber inside. Hold the bundle over the sink and squeeze with both hands as hard as you can. You will be amazed at how much water comes out — sometimes half a cup or more. Keep squeezing and twisting until almost no more liquid drips out. You want the grated cucumber to be as dry as possible before it goes into the yogurt. Alternatively, you can place the grated cucumber in a colander, sprinkle it with half a teaspoon of salt, and let it sit for 10 to 15 minutes. The salt draws out even more moisture through osmosis. Then squeeze out any remaining liquid using the cloth method. If you used the salt method, rinse the cucumber lightly and pat it dry so the dip does not end up too salty.

Step 4: Prepare the Garlic

Peel your garlic cloves and grate them using a microplane or the very fine side of your box grater. Grating the garlic instead of mincing it gives you all the bold flavor without any harsh, crunchy pieces in the dip. If you do not have a microplane, you can mince the garlic as finely as possible with a sharp knife, then use the flat side of the blade to press and scrape the minced garlic into a smooth paste against the cutting board. This technique, known as making a garlic paste, ensures the garlic distributes evenly through the dip and does not leave any sharp raw chunks. How much garlic you use is up to you — start with 2 cloves for a milder flavor or go up to 4 for something more boldly garlicky. Remember, the flavor will intensify as the tzatziki rests in the fridge, so err on the side of less if you are making it ahead.

Step 5: Combine the Base Ingredients

Now it is time to bring everything together. Into the large bowl with your strained Greek yogurt, add the prepared garlic, the tablespoon of extra virgin olive oil, and the tablespoon of white wine vinegar. Using a large spoon or rubber spatula, stir these together gently until everything is evenly mixed. You should have a smooth, thick, glossy base at this point. Taste it — you should be able to detect the tang of the yogurt, the sharpness of the garlic, and the brightness of the vinegar working together. If you want to use lemon juice instead of vinegar, add it at this stage as well.

Step 6: Fold in the Cucumber and Fresh Dill

Add the thoroughly squeezed cucumber and the finely chopped fresh dill to the yogurt mixture. Now here is something very important: do not stir aggressively. Use a gentle folding motion — scoop from the bottom and fold over the top, rotating the bowl as you go. Rough stirring breaks down the structure of the Greek yogurt and makes your tzatziki loose and somewhat grainy. Folding gently keeps the dip thick, creamy, and beautifully textured. Continue folding until the cucumber and dill are evenly distributed throughout the yogurt. Add a pinch of black pepper and fold once more.

Step 7: Season to Taste

This is the stage where you dial in the final flavor. Taste the tzatziki carefully before adding any salt — remember that the cucumber already has some salt from the draining process, so the dip may need less than you expect. Add salt a small pinch at a time, tasting between each addition, until the flavor pops and everything comes into balance. If it tastes a little flat, a few more drops of vinegar or a small squeeze of lemon juice will lift it immediately. If the garlic is too strong for your liking, a small extra spoonful of yogurt will calm it down.

Step 8: Rest, Then Serve

Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least one to two hours before serving. This resting period is not just recommended — it is genuinely important. The flavors need time to meld together, the garlic needs time to mellow slightly, and the dill needs time to infuse through the yogurt. If you can make it three to four hours ahead, or even the night before, the flavor will be significantly better than if you serve it immediately after mixing. When you are ready to serve, give the tzatziki a gentle stir and taste once more for seasoning. Transfer it to a serving bowl, drizzle generously with extra virgin olive oil, and garnish with a sprig of fresh dill or a few slices of cucumber. Let it sit at room temperature for about 20 minutes before serving so the flavors fully bloom and the garlic mellows from its refrigerator sharpness. Serve cold but not ice-cold.

Variations in the Recipe

Once you have mastered the basic recipe, tzatziki becomes a very fun foundation to build on. There are several variations — both traditional regional styles and more modern creative twists — that are worth trying depending on what you are serving it with and who you are cooking for.

Mint Tzatziki

Instead of dill, use fresh mint as your herb of choice. This gives the tzatziki a noticeably brighter, more intensely refreshing flavor, and it pairs especially well with lamb dishes. In some regions of Greece and throughout Turkey, mint is actually the preferred herb, so this is very much a legitimate and traditional variation rather than a creative twist. Use the same amount — about two teaspoons of finely chopped fresh mint — and follow the recipe exactly as written. The flavor is completely different from the dill version, lighter and more aromatic, and many people actually prefer it once they try it.

Spicy Tzatziki

Add a pinch of cayenne pepper, a small amount of finely chopped fresh red chili, or a few shakes of hot sauce to the base before you fold in the cucumber. This gives the tzatziki a gentle, warming heat that plays beautifully against the cool, tangy yogurt. It works particularly well as a condiment alongside grilled meats like chicken skewers or lamb chops, where the spice in the tzatziki balances the char of the grill. Start with a very small amount of heat and build up gradually — you can always add more, but you cannot take it away once it is in.

Lemon Tzatziki

Replace the white wine vinegar entirely with fresh lemon juice for a version that is slightly more citrusy and bright. You can also add a small amount of lemon zest for even more citrus flavor. This variation is particularly good when you are using the tzatziki as a dressing for salads or grain bowls, because the lemon gives it a lighter, more dressing-like quality. Use the juice of half to one full lemon depending on how lemony you want the flavor to be, and adjust the salt accordingly since lemon juice can make the dip taste slightly sharper.

Vegan Tzatziki

Yes, tzatziki can be made vegan, and it is surprisingly good. Swap the dairy Greek yogurt for a full-fat coconut yogurt or a thick cashew-based yogurt. The key is to use the thickest plant-based yogurt you can find, and to drain it just as you would regular Greek yogurt, because most plant-based yogurts have a higher water content. Everything else in the recipe stays exactly the same. The flavor will be slightly different — a little less tangy and more neutral — but the texture can be just as thick and creamy as the dairy version if you choose the right yogurt.

Tzatziki as a Salad Dressing

If you want to turn your tzatziki into a pourable salad dressing, simply thin it out with a splash of cold water, extra lemon juice, or a little extra olive oil until it reaches a consistency you can drizzle. Toss it with romaine lettuce, cherry tomatoes, sliced cucumber, Kalamata olives, and some crumbled feta for an instant Greek salad that is way better than anything from a bottle. It also works beautifully as a drizzle over roasted vegetables, falafel bowls, or grain salads with quinoa or farro.

What to Serve Tzatziki With

Beyond the classic pita bread pairing, tzatziki goes with an enormous range of foods. It works as a dipping sauce for raw vegetables like carrots, celery, and cucumber slices. It is the essential sauce inside a gyro or souvlaki wrap. You can use it as a spread on burgers instead of mayonnaise, or as a topping for baked potatoes instead of sour cream. It is excellent alongside grilled fish, roasted chicken, and lamb chops. Some people even use it as a sandwich spread on wraps, flatbreads, and sub rolls.

Mistakes to Avoid

Most people make at least one of these mistakes the first time they make tzatziki at home, and they are all completely avoidable once you know what to watch out for. These are the things that separate a thick, flavorful homemade tzatziki from the watery, bland version that gives homemade Greek food a bad reputation.

Not Draining the Cucumber Properly

This is the number one mistake and the most common reason homemade tzatziki turns into a watery soup within an hour of making it. Cucumber is made up of about 95% water, and if you skip the draining step or rush through it without squeezing thoroughly, all of that water will leach out into your yogurt over time. The dip will look fine when you first make it but will become thin and separated very quickly. Always squeeze the grated cucumber as hard and as thoroughly as you possibly can. Squeeze it twice if you have to. A properly drained cucumber should feel almost dry when you press it between your palms.

Using the Wrong Yogurt

There is no substitute for full-fat Greek yogurt in an authentic tzatziki. Regular plain yogurt is far too thin and watery, and even low-fat Greek yogurt lacks the richness and body needed to produce a proper thick dip. Some people try using sour cream as a shortcut — it will produce something vaguely similar, but it is not tzatziki. The tangy, slightly sour quality of full-fat Greek yogurt is a core flavor component, not just a texture choice. Always buy the full-fat version, and if you want the very best result, strain it overnight as described in the recipe steps above.

Overdoing the Garlic

Garlic lovers, take note: more is not always better here. Raw garlic has an extremely strong, sharp flavor that intensifies significantly as it sits in the yogurt. If you add four cloves and then leave the tzatziki overnight in the fridge, by the time you serve it the next day, the garlic flavor could be almost overwhelming. Start with two cloves if you are making it ahead, and taste after an hour of resting. You can always stir in a little more garlic if you want a stronger flavor, but once it is in and has had time to sit, there is no dialing it back.

Stirring Too Aggressively

Greek yogurt has a delicate protein structure that holds its thick, creamy texture as long as you treat it gently. If you whisk it vigorously or stir it hard and fast, you break down that structure and end up with a much thinner, slightly grainy consistency. Always fold the ingredients in gently using a large spoon or rubber spatula. This applies especially when you are incorporating the cucumber — fold it in slowly and patiently rather than dumping it all in and stirring fast.

Adding All the Salt Upfront

A lot of home cooks instinctively season at the beginning of cooking, but with tzatziki, you should always season at the very end after tasting. The reason is that the cucumber draining process already adds salt to the cucumber (especially if you used the salting method), and that salt carries into the dip. If you add your full teaspoon of salt at the beginning without accounting for what is already in the cucumber, you can very easily end up with an oversalted tzatziki that no amount of extra yogurt will fix. Always taste last and season accordingly.

Serving It Straight from the Fridge

Cold mutes flavors — this is true of almost every food, and tzatziki is no exception. If you serve it right out of the refrigerator, the garlic will taste harsh and sharp, the herbs will be muted, and the overall flavor will seem flat. Let the tzatziki sit out at room temperature for about 20 minutes before serving. The flavors will open up, the garlic will mellow, and you will get a much more rounded and delicious result. The dip should still be cool and refreshing when eaten — just not ice-cold.

Trying to Freeze It

Tzatziki should never be frozen. The yogurt base separates during freezing and becomes grainy and watery once thawed, and no amount of stirring will bring it back to its original texture. If you need to make it ahead, the fridge is your only option — and the good news is that it actually tastes better after a day or two in the refrigerator as the flavors continue to develop and deepen. Make only as much as you will eat within four to five days and keep it in an airtight container in the fridge.

Conclusion

Tzatziki sauce is one of those recipes that genuinely rewards the time you put into making it properly. It is not complicated — the ingredient list is short, no cooking is involved, and the whole process takes under 20 minutes of actual hands-on work. But the difference between a tzatziki made correctly and one that skips the important steps is enormous. When you drain your cucumber thoroughly, use good full-fat Greek yogurt, season carefully, and give it time to rest in the fridge, what you end up with is something that puts every store-bought version to shame.

Start with the classic recipe and make it exactly as written at least once before you start experimenting. Once you taste how good it is, you will naturally want to explore the variations — try it with mint instead of dill, add a little lemon zest, or crank up the garlic if that is your thing. There are no wrong answers as long as the foundation is right.

This sauce belongs at your table. Make a big batch this weekend, invite some people over, and watch it disappear before anything else does. I promise it will become a permanent fixture in your recipe rotation, because once people know you make homemade tzatziki, they will ask for it every single time.

FAQs Section

What is tzatziki sauce made of? Tzatziki sauce is made from full-fat Greek yogurt, fresh grated cucumber, garlic, extra virgin olive oil, white wine vinegar or lemon juice, fresh herbs (dill or mint), salt, and black pepper. These simple ingredients come together to create a thick, creamy, tangy dip that is refreshing and deeply flavorful. The quality of each ingredient matters, especially the yogurt and olive oil, so choose the best you can find.

Why is my tzatziki watery? A watery tzatziki is almost always the result of not draining the cucumber well enough before adding it to the yogurt. Cucumber is made up of roughly 95% water, and if you do not squeeze out as much of that liquid as possible, it will gradually leach into the yogurt and thin the whole dip out. Go back to Step 3 in the recipe and squeeze more thoroughly next time. Using full-fat Greek yogurt rather than regular yogurt also helps enormously, since thicker yogurt is far more resistant to becoming watery.

Can I make tzatziki without draining the cucumber? You can, but you should not if you want a thick, proper tzatziki. Skipping the draining step will result in a very loose, watery sauce that separates quickly and lacks the rich, creamy body that makes tzatziki so good. The draining step takes only a few minutes and makes an enormous difference in the final result. Think of it as the most important technique in the entire recipe, not an optional extra.

How long does homemade tzatziki last in the fridge? Homemade tzatziki stored in an airtight container in the refrigerator will keep well for three to five days. After the first day, you may notice some liquid pooling at the surface — this is completely normal and not a sign that it has gone bad. Simply give it a gentle stir before serving and it will come back together beautifully. For the very best flavor and texture, try to eat it within three days.

Can I freeze tzatziki sauce? No — freezing tzatziki is not recommended. The yogurt base separates during freezing and becomes grainy and watery when thawed. There is no way to restore the original smooth, creamy texture once this happens. Always make tzatziki fresh and store any leftovers in the fridge, where it will keep for up to five days and actually improve in flavor over the first couple of days.

What herbs go in tzatziki? The two most traditional herbs used in tzatziki are fresh dill and fresh mint. Greek-style tzatziki most commonly uses dill, while versions from other parts of the eastern Mediterranean often favor mint. Both are excellent, and some cooks use a combination of both for a more complex herbal flavor. Parsley is also sometimes used as a milder, more neutral alternative. Whatever herb you choose, always use fresh — dried herbs have almost no impact in a cold dip like this.

What do you eat tzatziki sauce with? The classic pairing is warm pita bread, but tzatziki goes with an enormous range of foods. It is the essential sauce inside a gyro or souvlaki wrap, and it pairs beautifully with grilled chicken, lamb, and fish. You can serve it as a dip alongside raw vegetables like carrots, cucumber slices, and celery. It works as a spread on burgers and sandwiches, a topping for baked potatoes, or a dressing for grain bowls and Greek salads when thinned slightly with lemon juice or water.

Is tzatziki sauce healthy? Yes, tzatziki is genuinely healthy. It is high in protein from the Greek yogurt, contains beneficial probiotics that support gut health, and is made entirely from natural whole-food ingredients. It is relatively low in calories compared to most creamy dips and dressings, and it contains no artificial ingredients, preservatives, or added sugars. The olive oil provides healthy monounsaturated fats, and the garlic has well-documented anti-inflammatory and immune-supporting properties.

Can I use regular yogurt instead of Greek yogurt? Regular plain yogurt will not give you the right texture or flavor for authentic tzatziki. It is too thin and watery, and it lacks the rich, tangy quality that Greek yogurt brings. If Greek yogurt is unavailable, your best option is to strain regular plain yogurt overnight through a cheesecloth in the fridge, which will remove enough liquid to bring it closer to the consistency of Greek yogurt. But full-fat Greek yogurt is the real deal and the ingredient that makes tzatziki what it is — always use it if you can find it.

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