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The Tzatziki Sauce you love at your favorite Greek restaurant is easy to make at home! This creamy yogurt and cucumber sauce with garlic, lemon and dill is versatile and completely irresistible.

If you love Greek food, I’m certain you are very aware of Tzatziki Sauce, a staple on restaurant menus. This bright and tangy sauce pairs perfectly with the classic flavors of Greek and Middle Eastern cuisine and is served as both an appetizer and condiment.

It’s very easy to make authentic Tzatziki at home and nearly impossible to stop eating! If you’ve ever spread a generous amount on a slice of warm pita, you know exactly what I’m talking about. The good news is that it is a wholesome choice and you can easily lighten it up to suit your taste and diet choices.

Ingredient Notes

• Cucumber – English or “hothouse” cucumbers are not as watery as regular cucumbers and they have very small seeds which makes them perfect for using in sauces. They are long and thin and usually come wrapped in plastic to protect their thin skin.
• Greek yogurt – You can use full fat, 2% or nonfat plain Greek yogurt with an excellent result. I usually use nonfat or 2% – go with what you like.
• Sour cream – I like to add a little light or regular sour cream which I think elevates the flavor of this sauce even more. You can opt to use all yogurt, if preferred.
• Lemon juice – From one lemon. I love juicy, sweet Meyer lemons but regular lemons are great too. Some Tzatziki recipes call for vinegar but I prefer the fresh burst of brightness and flavor that lemon brings to this sauce.
• Garlic – Definitely go with fresh, is possible. Freshly minced garlic is better than the jarred variety when used in recipes that are not cooked, like sauces or dips.
• Dill – Fresh or dried dill both work wonderfully.
• Salt and freshly ground black pepper

How to Make Tzatziki Sauce

• Combine the yogurt, sour cream (if using), shredded cucumber, lemon juice, garlic, dill, salt, and pepper. If using dried dill, I recommend starting with ½ teaspoon and adding additional, if needed, to suit your taste.
• Cover and refrigerate for at least an hour to allow the flavors to develop.

Valerie’s Tips

• To peel or not to peel – I like to peel the English cucumber before shredding. If you want a little color contrast, partially peel it by taking off strips, leaving a little peel behind. I don’t recommend using an unpeeled cucumber for textural reasons.
• Remove excess liquid – Place the shredded cucumber between a double layer of paper towels and squeeze it over the sink or a bowl to remove excess liquid. This will help to prevent it from watering down the Tzatziki Sauce.
• Fresh or dried dill – I love the look of fresh dill as a garnish, however I most often use dried dill in my Tzatziki because I always have it in my pantry and it tastes great! Dried herbs have a more concentrated flavor so the general rule of thumb is to use 3 times the amount when substituting fresh. For instance, 1 teaspoon dried dill would equal 1 tablespoon fresh dill.
• Make it Ahead – Cover and chill the Tzatziki Sauce for at least an hour or more before serving. The flavors will develop as it rests in the fridge. Get it done and check it off the list!
• Garnish – For a nice effect, drizzle the Tzatziki with a little olive oil and garnish it with some fresh dill before serving.

Storage

Store Tzatziki Sauce in an airtight container in the refrigerator. The lemon juice will help extend the life of this sauce but eventually the texture will begin to thin and get watery. Use within 3 days for the best quality. Any unused Tzatziki should be tossed after 4 days.

How to Serve Tzatziki Sauce

This creamy condiment is delicious served as a dipping sauce for grilled meats like my Grilled Greek Chicken or Greek Chicken Kabobs. Try spooning a generous amount on Chicken Pitas – totally irresistible!

It’s also delicious served with any kind of grilled vegetables and a natural accompaniment for my Greek Potatoes.

I love to round out an appetizer menu with a healthy platter of fresh veggies, Toasted Pitas and a bowl of Tzatziki Sauce for dipping.