Name: Homemade Tzatziki
Prep time: 15 min
Cook time: PT-497104H36M59S
Total time: 45 min
Cuisine: Greek
Ingredients: Plain Greek yogurt; English cucumber; Fresh garlic; Fresh lemon juice; Extra-virgin olive oil; Fresh dill; Fresh mint, optional; Salt; Freshly ground black pepper

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Why You’ll Love This Recipe

I love Homemade Tzatziki because it requires simple ingredients and very little preparation. The cucumber keeps it light and refreshing, while Greek yogurt creates a thick, creamy base. Garlic, lemon, and herbs add plenty of flavor without making the sauce complicated.

I also like that I can prepare it ahead of time. In fact, I find the flavor gets even better after the tzatziki spends a little time in the refrigerator, giving the garlic and herbs a chance to blend into the yogurt.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Plain Greek yogurt
English cucumber
Fresh garlic
Fresh lemon juice
Extra-virgin olive oil
Fresh dill
Fresh mint, optional
Salt
Freshly ground black pepper

Directions

1. Prepare the Cucumber

I grate the cucumber using the large holes of a box grater. English cucumber is my preferred choice because it has tender skin and fewer large seeds.

I place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much excess liquid as possible. I find this step particularly important for thick, creamy tzatziki.

2. Prepare the Yogurt Base

I add the Greek yogurt to a mixing bowl. I stir in the minced or finely grated garlic, fresh lemon juice, extra-virgin olive oil, and a little salt and black pepper.

3. Add the Cucumber and Herbs

I add the well-drained cucumber to the yogurt mixture, followed by finely chopped fresh dill. When I want another layer of freshness, I also add a little chopped mint.

I stir until the cucumber and herbs are evenly distributed throughout the yogurt.

4. Adjust the Seasoning

I taste the tzatziki and adjust the lemon juice, garlic, salt, and pepper as needed. If I want a slightly richer finish, I stir in or drizzle over a little more extra-virgin olive oil.

5. Chill

I cover the bowl and refrigerate the tzatziki for at least 30 minutes before serving. I prefer giving it an hour or two when possible because the resting time allows the flavors to develop.

6. Serve

I give the chilled tzatziki another stir before transferring it to a serving bowl. I finish it with a drizzle of olive oil and a little fresh dill or mint.

Servings and Timing

I usually get about 6 servings from a batch of Homemade Tzatziki when I serve it as a dip or sauce.

Prep time: 15 minutes
Chilling time: 30 minutes
Total time: about 45 minutes
Servings: approximately 6

I can serve the tzatziki immediately after making it, but I prefer chilling it first for a colder, more developed flavor.

Variations

Mint Tzatziki

I replace some or all of the dill with finely chopped fresh mint. I especially like this variation alongside grilled vegetables and warm pita.

Extra-Garlic Tzatziki

I add another small clove of garlic when I want a more pronounced garlic flavor. I keep in mind that raw garlic can become stronger as the sauce rests.

Lemon Herb Tzatziki

I add a little finely grated lemon zest along with the lemon juice. I find the zest adds citrus aroma without making the sauce significantly thinner.

Dairy-Free Tzatziki

I replace Greek yogurt with a thick, unsweetened dairy-free yogurt. I choose one with a neutral flavor and thick consistency so the finished sauce stays creamy.

Spicy Tzatziki

I add a pinch of crushed red pepper flakes or cayenne pepper. I use just enough to create gentle heat while keeping the cucumber and herbs prominent.

Storage/Reheating

I store Homemade Tzatziki in an airtight container in the refrigerator. I find it tastes best within about 3 to 4 days.

Some liquid may collect on the surface during storage, particularly because cucumber naturally contains a lot of water. I simply stir the tzatziki before serving. Thoroughly squeezing the grated cucumber before mixing helps minimize this separation.

I don’t recommend freezing tzatziki because freezing and thawing can make the yogurt and cucumber watery or grainy.

I also don’t reheat tzatziki. I serve it cold or slightly cool from the refrigerator.

FAQs

What is tzatziki made of?

I make tzatziki with thick Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, fresh herbs, salt, and pepper. Dill is one of my favorite herbs for it, although I can also add or substitute fresh mint.

How do I keep Homemade Tzatziki from becoming watery?

I squeeze as much moisture as possible from the grated cucumber before adding it to the yogurt. I also use thick Greek yogurt rather than a thin regular yogurt. These two steps give me a much thicker tzatziki.

Can I make tzatziki ahead of time?

Yes. I actually like making tzatziki several hours ahead because chilling gives the flavors time to develop. I keep it covered in the refrigerator and stir it before serving.

Do I need to peel the cucumber for tzatziki?

No. When I use an English cucumber, I usually leave the skin on because it is relatively thin and tender. If I use a cucumber with thick or tough skin, I can peel it before grating.

What can I serve with Homemade Tzatziki?

I serve tzatziki with pita bread, pita chips, cucumbers, carrots, tomatoes, and other fresh vegetables. I also spoon it onto falafel, gyros, wraps, grain bowls, roasted vegetables, baked potatoes, or grilled meats and fish.

Conclusion

Homemade Tzatziki is a simple sauce I return to whenever I want something creamy, tangy, and refreshing. I love how a handful of basic ingredients can create so much flavor, especially when I use thick yogurt, properly drained cucumber, fresh garlic, lemon, and plenty of herbs.

Homemade Tzatziki

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A cool and creamy Greek-inspired sauce made with thick yogurt, crisp cucumber, garlic, lemon, olive oil, and fresh herbs. Serve it chilled as a refreshing dip or sauce with pita, vegetables, wraps, and grilled dishes.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes chilling
Total Time: 45 minutes
Yield: 6 servings
Category: Sauce
Method: No-Cook
Cuisine: Greek
Diet: Vegetarian

Instructions

Grate the English cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much excess liquid as possible.
Add the Greek yogurt to a mixing bowl. Stir in the minced or finely grated garlic, fresh lemon juice, extra-virgin olive oil, salt, and freshly ground black pepper.
Add the well-drained cucumber and finely chopped fresh dill. Add chopped fresh mint if desired and stir until evenly combined.
Taste the tzatziki and adjust the lemon juice, garlic, salt, and black pepper as needed. Stir in additional olive oil if a richer finish is desired.
Cover and refrigerate for at least 30 minutes. For more developed flavor, chill for 1 to 2 hours.
Stir the chilled tzatziki before transferring it to a serving bowl. Finish with a drizzle of extra-virgin olive oil and additional fresh dill or mint if desired.

Notes

Squeeze the grated cucumber thoroughly to prevent the tzatziki from becoming watery.
Use thick Greek yogurt for the creamiest consistency.
Raw garlic can become stronger as tzatziki rests, so adjust the amount according to preference.
For dairy-free tzatziki, substitute a thick, unsweetened, neutral-flavored dairy-free yogurt.
Fresh mint can replace some or all of the dill, and lemon zest can be added for extra citrus aroma.
Store in an airtight container in the refrigerator for up to 3 to 4 days and stir before serving.
Freezing is not recommended because the yogurt and cucumber can become watery or grainy after thawing.

Nutrition

Serving Size: 1 serving
Calories: 85 kcal
Sugar: 3 g
Sodium: 180 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 8 mg