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This easy Tzatziki makes a great dip, spread, or sauce. It’s delicious on gyros and other sandwiches or try a dollop on a soup or salad. Or, enjoy with fresh veggies and a pile of warm pita bread.
Tzatziki sauce is one of those fabulous dips that you could probably eat with a spoon. It’s like dill dip but made with a pile of shredded cucumbers and yogurt instead of sour cream.
Tzatziki is traditionally served with meats like beef, chicken, lamb, and pork. It’s always served with gyros, and it would also be excellent as part of an epic Mediterranean spread. Add bowls of hummus, tapenade, eggplant dip, and dukkah and serve with a pile of fresh veggies and pita bread.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cucumber: Peel, grate, and strain this before incorporating into your tzatziki sauce so the condiment doesn’t get too watery.
Step-by-step instructions
- Shred the cucumber or chop in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
- In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.
Recipe tips and variations
- Yield: This recipe makes 1 ¾ cups Tzatziki sauce, enough for 7 servings (¼ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the tzatziki up to 3 days in advance. Stir well to recombine before serving.
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Tzatziki Sauce
Ingredients
- 1 cup plain Greek yogurt
- 1 medium cucumber (see note 1)
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill
- 1 teaspoon garlic minced
- 1 teaspoon white wine vinegar
- olive oil
Instructions
- Shred the cucumber or chop in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
- In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.
Recipe Video
Notes
- Cucumber: Peel, grate, and strain this before incorporating into your tzatziki sauce so the condiment doesn’t get too watery.
- Yield: This recipe makes 1 ¾ cups Tzatziki sauce, enough for 7 servings (¼ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the tzatziki up to 3 days in advance. Stir well to recombine before serving.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.