How To Make Easy Homemade Tzatziki Sauce Recipe

I perfected an Easy Homemade Tzatziki Sauce that turns boring sandwiches into something so good you’ll skip dinner plans to finish it.

I am obsessed with this tzatziki. I love how the bright, tangy bite wakes up everything I put it on.

I make Easy Homemade Tzatziki Sauce all the time because it feels fresh and sloppy in the best way. I crave that garlicky punch from garlic cloves and the creamy tang of plain Greek yogurt.

But it’s not precious or buttoned up. It’s messy, herb-strewn, and insists on being spooned straight from the bowl.

DIY Taziki Sauce? Yeah, that’s me.

And sometimes I just smear it on pita and call it dinner. I want seconds every single damn time always.

Ingredients

• Plain Greek yogurt: creamy base, lots of protein, makes it thick and tangy.
• English cucumber: crunch and freshness, keeps it bright and cooling.
• Garlic cloves: punchy bite, start small if you want it mellow.
• Fresh lemon juice: zippy acid that wakes everything up, not too sharp.
• Extra virgin olive oil: silky mouthfeel and a bit of richness.
• Fresh dill: herbaceous, gardeny notes — use more if you love dill.
• Fine sea salt: brings out the cucumber and yogurt flavors, essential touch.
• Black pepper: subtle heat and earthiness, don’t overdo it.
• Wine vinegar: optional tang boost, makes it a little brighter.
• Fresh mint: coolness and brightness, basically summer in a spoon.

Ingredient Quantities

• 1 cup (240 g) plain Greek yogurt, well strained
• 1 medium English cucumber (about 150 g), grated and squeezed dry
• 1 to 2 garlic cloves, minced (start with 1 if you like it mild)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh dill (use 1 to 2 tablespoons if you love dill)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon white wine vinegar or red wine vinegar, optional
• 1 tablespoon chopped fresh mint, optional

How to Make this

1. Put 1 cup well strained plain Greek yogurt in a bowl so it’s thick and not watery; if it seems wet, drain it more in cheesecloth for 15 to 30 minutes.

2. Peel (optional) and grate 1 medium English cucumber, put the shreds in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can, then add the dry cucumber to the bowl.

3. Mince 1 to 2 garlic cloves (start with 1 if you like it mild) and stir into the yogurt-cucumber mix.

4. Add 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, and 1 teaspoon vinegar if you want a bit more tang; mix well so it’s smooth.

5. Fold in 1 tablespoon chopped fresh dill and 1 tablespoon chopped fresh mint if using; if you love dill, use 2 tablespoons instead.

6. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust salt, pepper, or lemon to your liking.

7. For best flavor let it chill in the fridge at least 30 minutes so flavors meld; overnight is even better, but dont panic if you’re serving sooner.

8. If it looks too thick loosen with a teaspoon or two of cold water or more olive oil, if too thin drain a bit more and add a touch more yogurt.

9. Serve chilled as a dip for veggies, pita, grilled meats or slathered on sandwiches; store in an airtight container in the fridge for up to 3 days, stir before serving if separated.

Equipment Needed

1. Large mixing bowl
2. Fine mesh strainer or colander (for draining yogurt)
3. Cheesecloth or clean kitchen towel (for squeezing cucumber and extra draining)
4. Box grater (or hand grater) for the cucumber
5. Sharp knife and cutting board (for mint, dill and garlic)
6. Measuring cup and measuring spoons
7. Spoon or rubber spatula for stirring and folding
8. Airtight container for chilling and storing

FAQ

How To Make Easy Homemade Tzatziki Sauce Recipe Substitutions and Variations

How To Make Easy Homemade Tzatziki Sauce

Ingredients

• 1 cup (240 g) plain Greek yogurt, well strained
• 1 medium English cucumber (about 150 g), grated and squeezed dry
• 1 to 2 garlic cloves, minced (start with 1 if you like it mild)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh dill (use 1 to 2 tablespoons if you love dill)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon white wine vinegar or red wine vinegar, optional
• 1 tablespoon chopped fresh mint, optional

Quick Method
1. If your yogurt is not very thick, strain it in a cheesecloth or fine sieve for 30 to 60 minutes to remove extra liquid.
2. Grate the cucumber, then squeeze out as much moisture as you can using a clean towel or your hands. Wet cucumber makes the sauce watery.
3. In a bowl combine the strained yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, dill, salt and pepper. Add vinegar or mint if using.
4. Taste and adjust salt, lemon or garlic. Chill at least 30 minutes so the flavors marry. Serve with pita, veggies or grilled meat.

Substitutions

• Yogurt: Use plain whole-milk yogurt or skyr if you want similar creaminess. For a dairy free version try unsweetened coconut yogurt or cashew yogurt, but the flavor will be a bit different.
• Cucumber: Swap with finely diced zucchini (squeeze out moisture) or use Persian cucumber if you want smaller seeds and less water.
• Dill or mint: If you don’t have fresh herbs, use 1 teaspoon dried dill or 1/2 teaspoon dried mint, but add less at first and taste because dried herbs are stronger.
• Lemon juice or vinegar: Use apple cider vinegar or a splash of plain white vinegar instead of wine vinegar, or increase the lemon juice by 1/2 teaspoon if you like brighter flavor.

Quick tips: let it sit in the fridge for the best flavor, and if it seems too thick thin it with a teaspoon or two of cold water or olive oil.

Pro Tips

1) Make it ahead and let it sit in the fridge for at least a few hours, preferably overnight — the flavors calm down and blend way better. If you dont have time, chill for 30 minutes at least.

2) Get rid of every bit of water from both the yogurt and cucumber, or the dip ends up watery. Wrap the yogurt in cheesecloth and hang or squeeze for 15 to 30 minutes; squeeze the grated cucumber in a towel until it feels almost dry.

3) Use a garlic press or smash the garlic and wait 5 minutes before adding it, that softens the sharp raw bite and gives a rounder garlic flavor. Start with one clove and add more after tasting.

4) Balance texture and tang at serving time: if it seems too thick stir in a teaspoon or two of cold water or more olive oil; if too thin, strain a bit more yogurt and fold in an extra tablespoon. Taste as you go, salt and lemon are the easiest things to over or under do.