Homemade Tzatziki Sauce Recipe

Homemade Tzatziki Sauce in a bowl topped with fresh dill

4.50 from 2 ratings

Make homemade tzatziki sauce with Greek yogurt, cucumber, garlic, and herbs, a cool, creamy dip and sauce that balances heat in all your spicy recipes.

Prep Time15

Cook Time0

Cooling30

Course: Appetizer, sauce

Cuisine: Greek

Keyword: yogurt

Servings: tablespoons

Calories: 14kcal

Author: Mike Hultquist

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.

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