Make this homemade tzatziki sauce recipe with Greek yogurt, olive oil, cucumber, garlic, and herbs - the perfect cool, creamy dip and sauce that balances the heat in all your spicy recipes.
When you love spicy food as much as we do, you quickly learn you need a good cooling sauce in your back pocket. That’s where tzatziki sauce comes in. It’s cool, creamy, and incredibly easy to whip together with simple ingredients - Greek yogurt, cucumber, garlic, lemon, and fresh herbs - and it instantly makes just about any plate taste fresher and brighter.
What I love most is how versatile it is. You can serve tzatziki as a dip with warm pita and veggies, spoon it over grilled meats or fish, tuck it into wraps and gyros, or drizzle it over roasted veggies. In our kitchen, it’s a regular sidekick for spicy grilled chicken, kofta kebabs, harissa shrimp, and chili-rubbed everything.
As a long-time spicy food cook, recipe developer, and cookbook author, I’ve tested this version again and again with seriously bold flavors, and it always delivers, cooling the burn just enough without dulling the heat we crave.
What is Tzatziki?
Tzatziki is a classic Greek yogurt sauce made with thick strained yogurt, grated cucumber, garlic, lemon, olive oil, and fresh herbs like dill or mint. It’s cool, creamy, and tangy, traditionally served with grilled meats, veggies, and pita, but it also happens to be one of the best sauces on the planet for balancing spicy dishes.
Why You Need Tzatziki in Your Life
- Yogurt Lovers' Dream. Thick, tangy Greek yogurt, fresh herbs, garlic, and lemon in one creamy, addictive sauce.
- Easy to Make and Versatile. Stir it together in one bowl, then use it as a dip, drizzle, spread, or bowl topper all week long.
- Cooling Factor. The cool yogurt and cucumber balance spicy dishes perfectly, so you can enjoy all the heat with a refreshing bite on the side.
Ingredients & Notes
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Greek Yogurt. Greek yogurt is most traditional and offers the best results. Use regular plain yogurt (strained with cheesecloth) if you don’t have Greek. Sour cream works in a pinch for a richer, tangier sauce.
- English Cucumber. Or 2 smaller Persian cucumbers. Any cucumber is fine if you peel, seed, and squeeze it very dry.
- Fresh Dill. Swap dill for mint, parsley, or a mix. Mint is great with lamb. Parsley is nice with spicy chicken.
- Lemon. Use red or white wine vinegar if you’re out of lemon juice - start with a splash and adjust.
- Garlic. Go lighter for a milder sauce, or add an extra clove for more punch with rich, spicy meats.
NOTE: You can add spicy elements, like minced hot chilies or Aleppo powder (chili powder), though it is not traditional spicy.
How to Make Tzatziki Sauce
Grate the cucumber (it's best and easiest with a box grater), and add it to a strainer. Sprinkle with a little salt, and let it sit a few minutes. This helps to draw out the moisture. You'll notice it start to drip.
Squeeze out as much liquid as you can with your hands or a clean towel so the sauce stays thick and creamy. TIP: Save the cucumber water for another use, like a salad dressing. Note that it will be salty.
Add the cucumber to a bowl with Greek yogurt, garlic, lemon juice, olive oil, dill (and/or mint), salt, and pepper. Stir until it’s smooth and well combined.
Optional Heat. If you like a gentle kick, mix in finely minced fresh chili or a pinch of chili flakes. Taste and adjust salt, lemon, and garlic to your preference.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a quick stir, then serve it cold with your favorite spicy dishes.
Boom! Done! Your homemade tzatziki sauce is ready to serve. It's perfect as dip or spread, ideal for cooling spicy dishes.
Pro Recipe Tips & Notes
- Squeeze that cucumber dry. This is the single biggest factor in getting thick, luxurious tzatziki instead of a watery sauce.
- Let it rest. Even 30 minutes in the fridge makes a noticeable difference in flavor and texture.
- Texture control. For a smoother tzatziki, pulse everything in a food processor for a few seconds. For a more rustic, chunky texture, just mix by hand.
Serving Tzatziki
Tzatziki is super flexible, so think of it as your all-purpose “cooling sidekick” for spicy food. Serve it as a dip with warm pita and fresh veggies (like a veggie platter), or spoon it over grilled meats, fish, and roasted veggies. We love it on salmon.
It’s especially perfect with recipes like my Kofta Kebabs recipe, Spicy Grilled Chicken, Harissa Chicken, my Chicken Shawarma recipe, or stuffed into wraps and pitas with any of your favorite Chili Pepper Madness kebabs and chili-rubbed meats.
I recently served it with delicious lamb meatballs and homemade muhamarra. Maybe I need to add this recipe to the site!
Storage & Make Ahead
Store leftover tzatziki in an airtight container in the refrigerator. It will keep well for about 3-4 days. It's great for making ahead of time for parties or for using throughout the week.
Give it a good stir before serving again, as it can loosen a bit as the cucumber releases more liquid. If it seems too thin, just stir in a spoonful of extra Greek yogurt to thicken it back up.
FAQs for Tzatziki
Why is my tzatziki watery?
You likely didn't squeeze enough water from the cucumber, or you used seedy cucumber. Be sure to press the grated cucumber hard enough to release enough liquid.
Can I use regular yogurt?
Yes, you can use regular yogurt to make tzatziki, but you should strain it to ensure a thicker, creamier sauce.
Want More Cooling Sauces?
- Tahini Sauce Recipe - made with lemon, garlic, and sesame, perfect for falafel, kofta, grilled veggies, or as a bold salad dressing.
- Raita Recipe - made with yogurt, fresh vegetables and spices, traditional with Indian dishes.
- Halal White Sauce Recipe (NYC Cart-Style) - creamy and tangy, perfect for topping chicken, shawarma, gyros, rice, and more.
- Mexican White Sauce Recipe (Salsa Blanca) - the Virginia-famous Mexican White Sauce recipe! Made with Miracle Whip, sour cream, milk, and spices.
- Sour Cream Dip Recipe - loaded with cheddar, spicy brown mustard, and a kick of sriracha. It's creamy, tangy, and perfect for parties.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Tzatziki Sauce Recipe
Ingredients
- 1 large English cucumber or 2 smaller Persian cucumbers
- 2 cups plain Greek yogurt whole milk for the creamiest texture
- 2-3 cloves garlic finely grated or minced
- 2 tablespoons fresh lemon juice plus more to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh dill or dill + a little fresh mint
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Grate the cucumber on the large holes of a box grater. Sprinkle with a pinch of salt and let it sit in a fine mesh strainer or colander for 5-10 minutes.
- Gather the grated cucumber in your hands or a clean kitchen towel and squeeze out as much liquid as you can. This keeps your tzatziki thick and creamy instead of watery.
- Add the Greek yogurt to a medium bowl. Stir in the grated cucumber, garlic, lemon juice, olive oil, dill, salt, and black pepper until everything is well combined. Taste and adjust salt, lemon, and garlic to your liking. The flavor should be bright, garlicky, and refreshing.
- Cover and refrigerate for at least 30 minutes, or up to a few hours, so the flavors can meld and the sauce can thicken slightly.
- Give it a good stir before serving. If it thickens too much, loosen it with a splash of cold water, milk, or a bit more olive oil.
Nutrition Information
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Kevin says
Thank you for sharing these types of cooling sauces to go along with your spicy dishes. It helps when I am serving a group so others can cool it down a bit if they need to.
Mike Hultquist says
Absolutely! Essential for a mixed group, that's for sure! Thanks, Kevin!
Pierre Desjardins says
I usually get sour cream tzatziki at my Mediterranean food store. I prefer it's taste and texture.
In your recipe, can you sub the yogurt with sour cream?
Mike Hultquist says
Pierre, yes, sour cream is discussed in the Ingredients section of the post. Cheers.