The Best Tzatziki Sauce Recipe (Cool, Creamy & Ready in 10 Minutes)

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes (plus 30 minutes chilling) | Servings: 8 (about 2 cups) | Calories: 75 kcal per serving

There is a reason tzatziki disappears faster than any other dip on the table. It is cool, creamy, fresh, and goes with absolutely everything. And the best part? It takes ten minutes to make and tastes a hundred times better than anything you can buy from a shop.

This is proper Greek-style tzatziki. Not the watery, bland stuff you get in plastic tubs at the supermarket. This one is thick, tangy, and loaded with real cucumber and fresh herbs.

Once you make it yourself, you will never go back to store-bought.

Why You Will Love This Recipe

Tzatziki is one of those sauces that sounds fancy but is genuinely one of the easiest things you will ever make. Here is why this recipe is worth your time.

It is incredibly fresh and light. It cleanses your palate and cuts through rich or heavy foods like nothing else can. One bite and your whole mouth feels refreshed.

It takes almost no effort. No cooking, no heating, no blending. Just mix a handful of ingredients together and you are done.

It goes with everything. Grilled meats, roasted vegetables, pita bread, falafel, kebabs, chips — the list is basically endless. It is the most versatile sauce in your fridge.

It is genuinely healthy. Greek yoghurt, cucumber, garlic, and herbs. That is essentially what is in this sauce. Clean, simple, and actually good for you.

It impresses every single time. Put a bowl of homemade tzatziki on any table and watch people flock to it. It is a guaranteed crowd pleaser.

Ingredients

• 1 cup (250g) full-fat Greek yoghurt
• 1 medium English cucumber
• 2 cloves garlic, very finely minced or grated
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh mint, finely chopped (optional)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar or fresh lemon juice
• ½ teaspoon salt
• Freshly ground black pepper to taste

Equipment Needed

• Medium mixing bowl
• Fine grater or box grater (for the cucumber)
• Garlic press or fine grater (for the garlic)
• Measuring cups and spoons
• Clean kitchen towel or cheesecloth (for squeezing the cucumber)
• Knife and cutting board
• Small colander or strainer (optional, for draining the cucumber)

Instructions

Step 1: Peel the cucumber. You can leave the skin on if you prefer — it adds a little colour and crunch. Cut it in half lengthways and use a spoon to scrape out the seeds. Discard the seeds.

Step 2: Grate the cucumber using a box grater or fine grater. You should end up with about 1 cup of grated cucumber.

Step 3: This is the most important step. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Cucumbers are about 96% water and if you do not drain them, your tzatziki will be thin and watery. Squeeze hard and be thorough.

Step 4: Add the Greek yoghurt to a medium mixing bowl. Add the squeezed cucumber, minced garlic, dill, mint (if using), olive oil, vinegar or lemon juice, salt, and pepper.

Step 5: Stir everything together until fully combined. Taste it. Adjust the seasoning — more salt, more garlic, more lemon, whatever it needs to taste right to you.

Step 6: Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time lets the flavours come together and makes the whole thing taste noticeably better.

Step 7: Give it a good stir before serving. Drizzle with a little extra olive oil and a sprinkle of fresh dill or paprika on top if you like. Serve cold.

Substitutes & Swaps

Greek yoghurt: Regular yoghurt can be used but it is thinner and less tangy. If that is all you have, strain it through a cheesecloth for an hour first to thicken it up. Sour cream is another option and gives a slightly richer flavour.

Fresh dill: This is the classic herb for tzatziki and it really does make a difference. If you cannot get fresh, dried dill works — just use about a third of the amount. Fresh mint is a lovely addition alongside dill but is not traditional.

Red wine vinegar: Fresh lemon juice is an equally good swap and gives a slightly brighter flavour. White wine vinegar works too. Use the same amount.

English cucumber: A regular cucumber works fine but has more seeds and more water. Just make sure you seed it and squeeze it extra well. Gherkins or small cucumbers also work in a pinch.

Extra virgin olive oil: Any mild olive oil works. Do not use a very strong or peppery oil — it will overpower the other flavours.

Variations

Spicy Tzatziki: Add a pinch of cayenne pepper or a finely chopped fresh chilli to the mix. A little heat against the cool yoghurt is surprisingly brilliant.

Lemon Herb Tzatziki: Replace the vinegar with the juice of a whole lemon and add a tablespoon of freshly chopped flat-leaf parsley alongside the dill. Bright and herby.

Roasted Garlic Tzatziki: Roast a whole head of garlic until soft and squeeze out the cloves. Mash them into the yoghurt instead of using raw minced garlic. Sweeter, mellower, and incredibly smooth.

Avocado Tzatziki: Mash half an avocado into the yoghurt base before adding the cucumber. Creamier and richer with a gorgeous green colour.

Cucumber Mint Tzatziki: Skip the dill and use a generous amount of fresh mint instead. Serve this version alongside lamb — it is an absolutely perfect pairing.

@/eats_chefchris

Tips & Tricks

Squeeze the cucumber properly. This is the number one thing that separates good tzatziki from watery, disappointing tzatziki. Take your time with this step. Squeeze, twist, squeeze again. Get as much water out as you possibly can.

Use full-fat Greek yoghurt. Low-fat versions are thinner and less flavourful. Full-fat is what gives tzatziki its thick, creamy texture. Do not compromise on this.

Grate the garlic instead of mincing it. A fine grater breaks the garlic down more than a knife does. The flavour distributes more evenly through the sauce and you do not get any sharp chunks.

Let it rest in the fridge. Thirty minutes is the minimum. An hour is better. The flavours meld together as it sits and the whole thing tastes more cohesive after resting.

Make it the night before. Tzatziki actually tastes even better the next day. The cucumber releases a little more flavour overnight and everything settles beautifully. Just give it a stir before serving.

Keep it cold. Tzatziki should always be served cold. Pull it out of the fridge right before you need it and keep it on ice if it is sitting out at a party or gathering.

Season it properly. A well-seasoned tzatziki is worlds apart from an under-seasoned one. Taste it before you serve and do not be shy with the salt — it brings out the flavour of everything else.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	75 kcal
Total Fat	4g
Saturated Fat	1g
Carbohydrates	4g
Fibre	0.5g
Sugars	3g
Protein	5g
Sodium	160mg

Nutrition is approximate and based on 1 serving (about ¼ cup). Calculated using full-fat Greek yoghurt and extra virgin olive oil.

Frequently Asked Questions (FAQs)

Why is my tzatziki watery? The cucumber was not squeezed out enough. This is the most common reason by far. Next time, really take your time wringing the water out. You can also let the finished tzatziki sit in a strainer over a bowl in the fridge for an hour to drain off any excess liquid.

Can I make tzatziki without cucumber? Technically yes, but it would not really be tzatziki anymore. The cucumber is what gives it its signature freshness and crunch. It is a core ingredient, not an optional one.

How long does homemade tzatziki last? Store it in an airtight container in the fridge for up to 4–5 days. It will release a little liquid as it sits — just stir it back in before serving.

Can I freeze tzatziki? It is not recommended. Dairy-based sauces do not freeze well. The texture becomes grainy and splits when it thaws. Make it fresh or keep it in the fridge.

Should I use salted or unsalted cucumber? Some recipes salt the cucumber before squeezing to draw out more moisture. This works well — just sprinkle a little salt over the grated cucumber, let it sit for 10 minutes, then squeeze. Remember to taste before adding more salt to the final sauce.

What is the difference between Greek and regular yoghurt? Greek yoghurt has been strained to remove most of the liquid whey, which makes it much thicker and higher in protein. It is what gives tzatziki its proper, creamy consistency. Regular yoghurt is too thin.

Can I use this as a marinade? Yes. Tzatziki makes a brilliant marinade for chicken, lamb, or fish. Coat the meat in it, refrigerate for at least an hour (or up to overnight), then cook as normal. The yoghurt tenderises the meat beautifully.

The Dip That Never Lets You Down

Some sauces come and go. Tzatziki just stays. It is the one thing you can put on any table, at any meal, for any occasion, and it will always disappear first.

Make a big bowl this weekend. Put it out with some warm pita and whatever else you have. It will be gone in minutes and people will be asking you to make it again before the meal is even over.

Made this at home? Tell me your favourite thing to eat it with in the comments. I am always looking for new ideas.