Tzatziki sauce is a fresh, cool, creamy way to really liven up your summertime grilling! It’s an authentic tzatziki sauce recipe that is sure to be your new favorite!
Everyone needs a good tzatziki recipe and this one is amazing! This recipe has a small ingredient list but it definitely packs a big flavor punch. It can be made in just a few easy steps and enjoyed for weeks.
It's tangy, cool and delicious and just tastes better and better the longer it hangs out in the fridge! This makes it perfect for party planning because you can make it ahead of time.
It’s delicious served with tortillas, pita bread, gyros or grilled meat and veggies.
Don’t let the small amount of ingredients fool you. Tzatziki sauce is BIG on flavor and it adds a cool creaminess to a variety of different dishes.
- Greek Yogurt: Plain, full-fat Greek yogurt is the best for an authentic tzatziki recipe. Feel free to sub with non-fat if desired. Regular yogurt can be used but the sauce will not be as thick.
- Cucumber: English cucumbers or regular cucumbers can be used. See our tips section for how to grate them for the recipe.
- Garlic: Fresh garlic is a must! Adjust the amount to your preference.
- Vinegar: Red wine vinegar, white vinegar or even apple cider vinegar can be used. The vinegar can be swapped with lemon juice.
- Olive Oil: Adds flavor and richness.
- Fresh Dill: Some people like dill, some don't. Personally it's one of my favorite herbs, but leave it out if you're not into it.
- Salt and Pepper: These two seasonings bring all the flavors together!
How to make the best tzatziki
Let's go over the basic steps on how to make tzatziki sauce from scratch and then we'll share some tips for making it the best you've ever had!
- Grate the cucumber using a cheese grater. Squeeze excess moisture from the grated cucumber and transfer it into a mixing bowl. Mince the fresh garlic using a knife or a garlic press.
- Add the greek yogurt, minced garlic, vinegar, olive oil, dill, salt and pepper. Stir to combine, cover and chill for 2 hours.
Tips for making the best tzatziki
- Cucumber contains mostly water so it's crucial that you remove as much excess moisture from the grated cucumber as possible. Use your hands to squeeze it and get as much out as you can.
- Let the dip chill in the fridge for a minimum of 2 hours. The garlic flavor will start to mellow out and not be so pungent and sharp tasting.
- Use a garlic press to get the garlic pieces as small as possible. It will help to distribute the garlic flavor even more.
- After the tzatziki has had a chance to chill, give it a taste and add more salt and pepper if needed before serving.
- Make this a vegan or dairy free tzatziki by using coconut yogurt instead of greek yogurt.
- Tzatziki can be stored in the fridge for up to 2 weeks and in the freezer for up to 2 months.
More easy appetizer recipes
The Best Tzatziki Sauce
- 1 cup greek yogurt (full fat is best)
- ½ cup grated cucumber (about half of one large cucumber)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- ½ teaspoon red wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons chopped fresh dill
- Use a cheese grater to grate the cucumber into a bowl. Squeeze the grated cucumber to help release as much extra moisture as possible. Drain the extra moisture from the bowl. Mince the fresh garlic using a knife or a garlic press.
- Add the greek yogurt, garlic, olive. oil, red wine vinegar, salt, pepper and dill to the bowl and stir until the ingredients are fully combined.
- Allow the tzatziki to chill in the fridge for 2 hours. Before serving make sure to give it a taste and add more salt and pepper if needed.
- Keep stored in the fridge for up to 2 weeks or in the freezer for up to 2 months.