Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.
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Recipe Origins
It is likely that Tzatziki Sauce evolved from Tarator, a dish from the Ottoman Empire made with walnuts and vinegar. As the years have gone on, Tarator itself has evolved, now instead being a soup made with yogurt, walnuts, cucumbers, and more.
This Easy Tzatziki Sauce Recipe, a dip made of yogurt, cucumbers, dill, and lemon juice, got its roots from the Ottoman Tarator.
Tzatziki is now eaten across Greece, usually served with a side of pita or veggies. It’s also common to enjoy the dip on a gyro, with fried zucchini, or with souvlaki!
Why Make this Recipe
- A Great Dip: I love making quick and easy dip recipes as appetizers! You won’t need to bake or cook this dish at all, just mix it up and serve!
- Healthy: Greek yogurt, cucumber, and a few seasonings lead to a light and fresh snack! Serve this with vegetables for a healthy and refreshing snack.
- “Travel” to Greece: Tzatziki Sauce is a staple in Greek cuisine, often being served alongside their meals! If you want to taste Greece from your own kitchen, try making this Easy Tzatziki Sauce at home!
What Do I Need to Make this Recipe?
Ingredients
- Yogurt: Use plain, unflavored Greek yogurt (NOT vanilla).
- Cucumber: I used an English cucumber and peeled it before grating. If you like the peel, you can leave it on.
- Dill: I always prefer fresh, chopped dill. If you don’t have fresh dill, you can use dried dill instead.
Tools
How to Make this Recipe
Step 1: Prepare the Cucumber
Peel the cucumber, then grate it on the largest setting of a cheese grater.
Lay out a piece of paper towel and fold the grated cucumber into the paper towel.
Squeeze the paper towel until all excess water comes out of the cucumber
Step 2: Combine and Serve
Place the grated cucumber in a bowl with the rest of the ingredients. Stir to combine.
Serve with pita bread, pita chips, and veggies. Enjoy!
Expert Tips
- If necessary, you can use sour cream instead of yogurt for a similar taste, though I would recommend yogurt if possible.
- If you don’t like the taste of dill, you can instead add oregano, thyme, or even mint to the dip!
- If you don’t want to use/don’t have lemon juice, you can also use white vinegar.
Recipe FAQs
What Goes with Tzatziki Sauce?
This Easy Tzatziki Sauce can be served with almost anything that sounds delicious to you! Some great options would be:
How to Store Leftovers
If you keep it in an airtight container in the fridge, homemade tzatziki sauce will last about 3 days or so before the cucumber begins to break down too much to enjoy it.
Some websites/recipes will say that you can freeze tzatziki but I do not recommend this. The texture of the dip will be affected by freezing. In my opinion, the dish being so easy to make balances out the need to freeze it.
Did you enjoy this Easy Tzatziki Sauce Recipe from Greece? If so, make sure to check out these other recipes I picked out just for you:
- Afghan Eggplant with Yogurt Sauce
- Roasted Red Pepper Dip
- Healthy Veggie Dip
- Obatzda: German Beer Cheese Spread
- Hot Artichoke Dip in the Instant Pot
Easy Tzatziki Sauce
Equipment
- Vegetable Peeler
- Cheese Grater
- Medium Bowl
- Spoon
Ingredients
- 1 Cup English Cucumber, peeled and shredded (about 1 large cucumber)
- 1 ½ cups Greek Yogurt
- ½ tsp Kosher Salt
- 2 tsp Garlic, minced
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tbsp Fresh Dill, minced
Instructions
- Peel the English cucumber, then grate 1 cup of it on the largest setting of a cheese grater. Lay out a piece of paper towel and fold the grated cucumber into the paper towel. Squeeze the paper towel until all excess water comes out of the cucumber
- Place the grated cucumber in a bowl with the rest of the ingredients (1 ½ cups Greek yogurt, ½ tsp kosher salt, 2 tsp garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp fresh dill). Stir to combine.
- Serve with pita bread, pita chips, and veggies. Enjoy!
Notes
- Yogurt: Use plain, unflavored Greek yogurt (NOT vanilla).
- Cucumber: I used an English cucumber and peeled it before grating. If you like the peel, you can leave it on.
- Dill: I always prefer fresh, chopped dill. If you don’t have fresh dill, you can use dried dill instead.
- If necessary, you can use sour cream instead of yogurt for a similar taste, though I would recommend yogurt if possible.
- If you don’t like the taste of dill, you can instead add oregano, thyme, or even mint to the dip!
- If you don’t want to use/don’t have lemon juice, you can also use white vinegar.
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