Homemade Tzatziki with Greek Yogurt
This homemade tzatziki with Greek yogurt is creamy, garlicky, fresh, and exactly the kind of easy healthy sauce that you will want to put on grilled chicken ,steak and grilled vegetables. The perfect bbq side.
Made with thick Greek yogurt, fresh cucumber, garlic, lemon juice, herbs, and a good crack of black pepper, this easy tzatziki recipe is cool, tangy, and dangerously spoonable. It’s perfect with grilled meats, roasted vegetables, pita bread, falafel, gyros, bowls, wraps, or straight from the bowl with some crackers.
If you love easy Mediterranean-inspired sauces, this one is a fridge staple. It comes together in minutes, tastes better after a little rest, and makes even the most basic dinner feel special.
Why You’ll Love This Recipe
- Fresh and creamy: Thick Greek yogurt makes this tzatziki rich and satisfying without feeling heavy.
- So easy: No cooking, all is said.
- Perfect with everything: Serve it as a dip, sauce, spread, or dressing. She’s versatile.
Ingredients Needed
- Greek yogurt: Use thick, full-fat or 2% Greek yogurt for the best creamy texture.
- Cucumber: Grated finely and squeezed well so your tzatziki does not turn into cucumber soup.
- Garlic: Fresh garlic is best here. Start with one clove if you want it mild, two if you want people to know you are no vampire.
- Lemon juice: Adds brightness and that fresh, tangy flavor.
- Fresh herbs: Dill is classic, but I like mint her as well so I feel a mix works beautifully.
- Black pepper: Freshly ground, please.
- Salt: Essential for flavor and for helping draw moisture from the cucumber.
- Olive oil: Optional, but lovely for a silky finish.
Helpful Tips
- Squeeze the cucumber well: This is the difference between creamy tzatziki and sad yogurt water.
- Let it rest: Tzatziki tastes even better after the garlic and herbs have had a little time to settle in and make themselves comfortable.
- Adjust the garlic: Raw garlic gets stronger as it sits, so don’t go full vampire-repellent unless that is the energy you are bringing to dinner.
- Use thick yogurt: Regular yogurt can be too runny. Greek yogurt gives you that classic creamy texture.
Storage Information
Store homemade tzatziki in an airtight container in the refrigerator for up to 3 days.
Give it a good stir before serving, as a little liquid may separate. That is normal. Annoying, but normal.
I do not recommend freezing tzatziki because the yogurt and cucumber can separate and become watery once thawed. Some things are simply meant to live their short, delicious fridge life.
Variations
- Add mint: Fresh mint makes the tzatziki extra refreshing.
- Use dill and parsley: A mix gives great flavor and color.
- Make it extra lemony: Add a little lemon zest for more brightness.
- Add a pinch of cumin: Not traditional, but delicious with grilled meats.
- Make it lighter: Use 2% Greek yogurt instead of full-fat.
Frequently Asked Questions
Do I have to peel the cucumber?
No, you don’t have to. If your cucumber has a thin skin, leave it on. If the peel is thick or bitter, peel it first.
Can I use dried herbs?
Fresh herbs are best, but dried dill can work in a pinch. Use about 1 teaspoon dried dill instead of 1 tablespoon fresh.
Why is my tzatziki watery?
Most likely the cucumber wasn’t squeezed enough or the yogurt was too thin. Grate the cucumber, salt it lightly, let it sit for a few minutes, then squeeze it very well.
Can I use regular yogurt instead of Greek yogurt?
You can, but the tzatziki will be thinner. For best results, strain regular yogurt through cheesecloth or a coffee filter first.
Homemade Tzatziki Recipe
This homemade tzatziki with Greek yogurt is creamy, garlicky, fresh, and exactly the kind of easy healthy sauce that you will want to put on grilled chicken ,steak and grilled vegetables. The perfect bbq side.
Ingredients
- 1 cup / 240 g Greek yogurt
- 1/2 cucumber grated
- 1 –2 garlic cloves finely grated or minced
- 1 tablespoon fresh lemon juice plus more to taste
- 1 tablespoon each of fresh dill and or mint finely chopped
- 1/4 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1 teaspoon olive oil optional
Instructions
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Grate the cucumber using the large holes of a box grater.
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Place the grated cucumber in a clean kitchen towel or several layers of paper towel. Squeeze out as much liquid as possible.
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Add the Greek yogurt to a medium bowl.
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Stir in the cucumber, garlic, lemon juice, herbs, salt, pepper, and olive oil if using.
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Taste and adjust with more lemon juice, salt, garlic, or herbs as needed.
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Cover and chill for at least 20–30 minutes before serving.
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Serve with pita, grilled meat, vegetables, bowls, wraps, or roasted potatoes.
Recipe Notes
For a stronger garlic flavor, use 2 cloves. For a milder tzatziki, start with 1 small clove and add more after tasting.
The tzatziki will thicken and become more flavorful as it chills. If it releases a little liquid in the fridge, simply stir before serving.
