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Tzatziki Sauce

5 from 1 vote

Jun 08, 2026

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This easy tzatziki sauce recipe is creamy, rich, refreshing, and herbaceous. Ready to use in minutes, it combines tangy yogurt, crisp grated cucumber, bright lemon, fruity olive oil, and plenty of herbs for the perfect snack dip or condiment. Pair it with lamb burgers, pita bread, fresh veggies, and more to add Greek-inspired flavor to everything from wraps to grain bowls.

Tzatziki sauce in a glass dish with mint on the side

I come to tzatziki as a Lebanese cook, meaning I grew up with a version of this concept already in my bones. The Lebanese kitchen has always known that strained yogurt, cucumber, and garlic belong together. Tzatziki is the Greek expression of that same instinct, and it’s a beautiful one. I make it year-round, but especially in summer, when cucumbers are at their peak, and I want something cool and herby to put on everything.

What is Tzatziki Sauce?

Tzatziki is a classic Mediterranean cucumber sauce or dip made with simple ingredients like strained yogurt or Greek yogurt, cucumbers, garlic, and fresh herbs, such as dill or mint. A traditional Greek tzatziki sauce recipe is made with strained sheep or goat’s milk yogurt, but most American versions use Greek yogurt for a similar taste.

You can typically find tzatziki dips or a similar cucumber dip at your local grocery store, but I much prefer to make my own. A staple in my kitchen alongside tahini sauce and toum garlic sauce, this creamy sauce is foolproof to make and tastes so much better than store-bought versions! If you’ve ever wondered how to make tzatziki sauce at home, this easy recipe is the perfect place to start.

Ingredients for Greek tzatziki sauce on a marble countertop

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

Cucumbers: Persian cucumbers or English cucumbers are my go-to for tzatziki, because they have fewer seeds, thinner skin, and a slightly sweeter flavor than regular cucumbers. If using regular cucumbers, you’ll want to peel and discard the waxy skin and remove the seeds, which can create too much water and make the tzatziki watery. After grating the cucumber, always squeeze out as much liquid and cucumber juice as possible to avoid extra water in the sauce.
Thick Greek Yogurt: Use full-fat Greek yogurt for the creamiest, richest result. The fat carries flavor in a way that low-fat versions simply can’t match. If you have homemade labneh on hand, thin it slightly with a tablespoon of water and use it here. Some homemade tzatziki sauce recipes also include a little bit of sour cream for added richness.
Lemon: Lemon juice and lemon zest add brightness, balancing some of the richness of the fats for a well-rounded taste.
Extra Virgin Olive Oil: A generous drizzle or splashes of olive oil stirred into the sauce gives it body and a rich, slightly fruity note. Don’t skip it. I use my Lebanese extra virgin olive oil here. High-quality olive oil makes a noticeable difference in a sauce this simple.
Garlic: The amount of garlic in tzatziki is a matter of personal preference. I start with one clove for a mellow flavor, but you can always add more if you prefer a stronger taste. Make sure to use fresh garlic, finely grated or minced, for the best results.
Herbs and Spices: Granulated garlic, salt, dried dill, dried mint, fresh dill, and fresh mint combine to create the classic bright, savory, herbaceous flavor that tzatziki is known for.

A metal box grater with cucumbers on the side

How to Make Tzatziki Sauce

Prepare the cucumber. Use the small holes of a grater to finely grate the cucumber. Then, squeeze out excess moisture using paper towels or a cheesecloth. This will prevent your tzatziki from being too watery!
Combine ingredients. Stir all the ingredients in a bowl, and chill the mixture in the fridge.

Tzatziki sauce in a blue bowl with kebabs on the side

Ways to Use

Once you have a bowl of this in the refrigerator, you’ll find yourself reaching for it constantly. Some of my favorite ways to serve it are:

As a dip with warm pita bread, pita chips, or fresh veggies, such as cucumbers, carrots, radishes, and bell peppers.
Spooned generously over lamb burgers, alongside grilled lamb chops, or as a gyro sauce.
Served alongside shish tawook or yogurt marinated chicken.
Over grain bowls or salads or falafel bowls as a dressing. I like to thin it slightly with a little bit of water or extra lemon juice for easy drizzling.
As a spread on sandwiches and wraps instead of mayonnaise.
On a mezze platter alongside hummus, baba ganoush, olives, and warm bread for a full spread.

Storage

Store this tzatziki sauce recipe in an airtight container in the refrigerator for up to 4 days. The flavor actually improves in the first 24 hours as the garlic and herbs infuse fully into the yogurt.

Before serving leftovers, stir well and taste. You may want to add a small squeeze of fresh lemon to brighten it back up.

Do not freeze tzatziki! The yogurt base separates and becomes grainy when frozen and thawed, and the cucumber turns soft. This is a recipe best made fresh and consumed within the week.