This Greek tzatziki recipe is the perfect healthy condiment that will add delicious, fresh flavor a variety of meals. It's also incredibly easy to make, and you can have it ready in 10 minutes or less!
How to Make Tzatziki Sauce
First, finely grate the English cucumber. (Either use a zester or the finer side of a box grater.) I usually need to grate almost a whole cucumber to have enough for this recipe. Using a strainer, drain out the extra liquid. This will make sure that your tzatziki doesn't become runny. You will need about ½ cup of grated English cucumber after straining out the excess cucumber juice.
Then pick the baby dill leaves off of their large stems, and get rid of the stems. Roughly chop up the dill leaves until you have about one tablespoon.
Mix all of the ingredients--the Greek yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, and salt. That's it! This recipe is super straightforward and simple.
Homemade Tzatziki Substitutions
This recipe only has a few ingredients, so I wouldn't recommend substituting too many of them--doing so would significantly change the flavor and consistency. However, though I prefer using full-fat Greek yogurt in this recipe, using low-fat is a minor change for those that prefer a lower fat content.
While you could use a normal cucumber instead of an English cucumber, always use the latter when you have the choice. English cucumbers have a sweeter flavor and don't have seeds.
Dairy free Tzatziki
Even though Greek yogurt is the main ingredient in this recipe, there are great dairy-free substitutions that are worth trying. If you normally eat dairy-free, you may already have a favorite substitute. Both almond-based yogurt and coconut-based yogurt are worth trying, though the flavor won't be exactly the same. Just make sure that you are using an unsweetened yogurt! Tzatziki is supposed to be tangy, not sweet.
How to Store Tzatziki
After preparing the tzatziki sauce, make sure to store it in the refrigerator in an airtight container. It should last about 3-5 days when refrigerated.
Can I freeze tzatziki sauce?
Homemade tzatziki will always taste best when it's a fresh batch. However, you can freeze leftover sauce if you want it to last longer. Just keep in mind that defrosted tzatziki will have a different texture--it may be a bit runnier than it would be when fresh. Don't keep it frozen for longer than two months.
What to Serve with Tzatziki Sauce
Tzatziki is a Greek sauce, so naturally it pairs best with Mediterranean-inspired dishes. I use this same recipe in my chicken shawarma bowls, but this tzatziki would pair great with simpler meals as well--like chicken and vegetable kebabs. This recipe would also pair well with a variety of vegetables for a simple but delicious appetizer!
If you try out this Greek tzatziki recipe, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Greek Tzatziki Recipe
Print Pin RateIngredients
- 1 English cucumber
- 1 tablespoon fresh baby dill, chopped
- 1 ½ cup plain Greek yogurt
- 2 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- ½ tablespoon olive oil
- ½ teaspoon fine sea salt
Instructions
- Finely grate the English cucumber (using a fine grater or zester, not a cheese grater), enough to fill ½ cup with most of the excess liquid squeezed out. I prefer to use a strainer to drain out the extra liquid.1 English cucumber
- Pick the dill leaves off of their large stems and roughly chop the leaves enough to fill one tablespoon.1 tablespoon fresh baby dill, chopped
- Mix together the Greek yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, olive oil, and salt.1 ½ cup plain Greek yogurt, 2 teaspoon minced garlic, 1 tablespoon fresh lemon juice, ½ tablespoon olive oil, ½ teaspoon fine sea salt
- Cover and refrigerate until serving.
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