Name: Homemade Tzatziki Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 cups plain full-fat Greek yogurt; 1 medium English cucumber; 2 garlic cloves, finely grated or minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh mint, optional; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground black pepper

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Why You’ll Love This Recipe

I love homemade tzatziki because it comes together quickly with fresh, simple ingredients. The yogurt makes it rich and creamy, while cucumber and lemon keep the sauce light and refreshing.

I also like how versatile it is. I can make the garlic more or less pronounced, add extra lemon for brightness, or switch between dill and mint depending on what I have available. I think the flavor gets even better after a short rest in the refrigerator.

Ingredients

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

2 cups plain full-fat Greek yogurt
1 medium English cucumber
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint, optional
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

1. Prepare the Cucumber

I grate the cucumber using the large holes of a box grater. I usually leave the skin on when using an English cucumber because it is thin and tender.

I transfer the grated cucumber to a clean kitchen towel or several layers of paper towels.

2. Remove the Excess Moisture

I gather the towel around the cucumber and squeeze firmly over the sink to remove as much liquid as possible.

I find this step especially important because excess cucumber water can make my tzatziki thin and watery.

3. Combine the Ingredients

I add the Greek yogurt, drained cucumber, garlic, olive oil, lemon juice, dill, mint if using, salt, and black pepper to a medium bowl.

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

4. Adjust the Flavor

I taste the tzatziki and adjust the seasoning.

I add a little more lemon juice when I want extra brightness, another pinch of salt when needed, or additional garlic when I want a stronger flavor.

5. Chill

I cover the bowl and refrigerate the tzatziki for at least 30 minutes before serving.

I like giving it this resting time because the garlic, herbs, lemon, and cucumber have a chance to flavor the yogurt.

6. Serve

I stir the chilled tzatziki before transferring it to a serving bowl.

I like to finish it with a drizzle of extra-virgin olive oil, a little fresh dill, and a few pieces of cucumber before serving.

Servings and Timing

This recipe makes approximately 2 1/2 cups of tzatziki.

Prep time: 15 minutes
Chilling time: 30 minutes
Total time: approximately 45 minutes
Servings: about 8
Serving size: approximately 1/3 cup

Variations

For extra-garlicky tzatziki, I add another finely grated garlic clove. I usually let this version chill a little longer so the garlic flavor can blend into the yogurt.

For mint tzatziki, I replace some or all of the dill with fresh mint. I especially like this variation with grilled vegetables and lamb-style dishes.

For extra-lemony tzatziki, I add more fresh lemon juice and a little finely grated lemon zest. I add both gradually so the citrus does not overwhelm the cucumber.

When I want a thicker tzatziki, I use strained full-fat Greek yogurt and make sure I squeeze the grated cucumber very thoroughly.

For a dairy-free variation, I use a thick, plain, unsweetened plant-based yogurt. I choose one with a Greek-style consistency so the finished sauce does not become too thin.

Storage/Reheating

I store homemade tzatziki in an airtight container in the refrigerator for about 3 to 4 days.

Some liquid may collect on the surface during storage. I usually stir it back into the sauce before serving. If there is a significant amount of liquid, I can carefully pour some off first.

I do not recommend freezing tzatziki because both yogurt and cucumber can change texture after freezing and thawing.

I also do not reheat tzatziki. I serve it chilled or let it sit at room temperature for about 10 to 15 minutes before serving when I want a slightly softer consistency.

FAQs

How do I keep homemade tzatziki from getting watery?

I squeeze as much moisture as possible from the grated cucumber before mixing it with the yogurt. I also use thick Greek yogurt rather than regular yogurt. These two steps give me a much thicker, creamier sauce.

Can I make tzatziki ahead of time?

Yes. I actually like preparing tzatziki several hours ahead because resting gives the flavors time to blend. I keep it covered in the refrigerator and stir it well before serving.

Do I need to peel the cucumber for tzatziki?

No. When I use an English or Persian cucumber with thin skin, I usually leave it unpeeled. If I use a cucumber with particularly thick or tough skin, I prefer peeling it first.

What can I serve with tzatziki?

I serve tzatziki with pita bread, pita chips, fresh vegetables, falafel, grilled chicken, kebabs, roasted potatoes, wraps, sandwiches, and grain bowls. I also like using it as a creamy dressing for salads.

Can I make tzatziki without dill?

Yes. I can leave the dill out or replace it with fresh mint, parsley, or a combination of herbs. The flavor will be slightly different, but the cucumber, garlic, yogurt, and lemon still give me a refreshing sauce.

Conclusion

Homemade tzatziki is one of my favorite sauces when I want something creamy, tangy, and refreshing. Thick Greek yogurt, crisp cucumber, fresh garlic, lemon, olive oil, and herbs come together in a simple recipe that requires very little preparation.

Homemade Tzatziki Recipe

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Cool and creamy homemade tzatziki combines thick Greek yogurt with crisp cucumber, fresh garlic, lemon, olive oil, and dill. Serve this refreshing Greek-inspired sauce as a dip or alongside grilled foods, wraps, vegetables, and grain bowls.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: Approximately 2 1/2 cups, 8 servings
Category: Sauce
Method: No Cook
Cuisine: Greek
Diet: Vegetarian

Instructions

Grate the cucumber using the large holes of a box grater. Transfer the grated cucumber to a clean kitchen towel or several layers of paper towels.
Gather the towel around the cucumber and squeeze firmly over the sink to remove as much excess moisture as possible.
Add the Greek yogurt, drained cucumber, garlic, olive oil, lemon juice, dill, optional mint, salt, and black pepper to a medium bowl. Stir until thoroughly combined.
Taste the tzatziki and adjust with additional lemon juice, salt, or garlic as desired.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Stir the chilled tzatziki before serving. If desired, garnish with a drizzle of extra-virgin olive oil, fresh dill, and cucumber.

Notes

Squeeze the grated cucumber very thoroughly to prevent watery tzatziki.
Use thick, full-fat Greek yogurt for the creamiest consistency.
For a stronger garlic flavor, add another finely grated garlic clove and allow the sauce to chill before serving.
Fresh mint can replace some or all of the dill for a different herbal flavor.
For extra citrus flavor, add additional lemon juice or a small amount of finely grated lemon zest.
Store tzatziki in an airtight container in the refrigerator for 3–4 days and stir before serving.
Freezing is not recommended because the yogurt and cucumber can develop an undesirable texture after thawing.

Nutrition

Serving Size: Approximately 1/3 cup
Calories: 110 kcal
Sugar: 3 g
Sodium: 190 mg
Fat: 8 g
Saturated Fat: 3.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 6 g
Cholesterol: 15 mg