I learned how to make this Tzatziki recipe while I was visiting Athens – everyone who tries it tells me that it’s the authentic tzatziki sauce recipe they were looking for!
Let me start by apologizing for not posting this sooner.
I know I’ve promised you all sorts of Greek recipes, so starting today I am going to deliver! First things first…. How to Make Tzatziki Sauce!
You may be wondering, “What is Tzatziki sauce?” This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill.
It’s super simple to make and a hit at any get-together!
While in Athens, I decided to take a cooking class on preparing classic Greek dishes.
One of the first things we made in that (six-hour + exhausting + amazing) class was this Tzatziki sauce! I was so thrilled when we made this, because I’ve been looking for the perfect homemade tzatziki recipe for ages.
I made a few adjustments to suit my taste (mainly because I don’t like putting a TON of dill in my Tzatziki), but feel free to experiment with your own amounts of each ingredient!
Right, so back to this recipe. Here are the most important tips and tricks I picked up in class:
Best Tips for Making Tzatziki Sauce
Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight. I prefer the sieve as you can use it over and over. If you need one of these, snag it on Amazon from one of the two links below:
If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.
Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
Also, if you are looking for a vegan tzatziki sauce or a dairy free tzatziki sauce, then just use coconut milk yogurt instead of Greek yogurt.
This is so tangy and delicious; perfect spread over some warm bread!
I also love to eat this sauce with raw veggies as a healthy snack option. There’s lots of protein in the yogurt, so it keeps me full for ages.
I also love to use it as a spread for sandwiches, especially the kind that are made in a pita. These vegan pita sandwiches would be amazing with some tzatziki sauce spread inside!
If you have leftovers, make these adorable little Tzatziki Bites with Greek Salsa!
This sauce is also delicious with our Greek Chicken Souvlaki.
Of course, this Greek sauce is a great Gyro sauce and you can make your Homemade Greek Gyros with our recipes for Beef Gyros, Lamb Gyros, our recipe that combines those meats for Lamb and Beef Gyros or our Greek Chicken Gyros recipe.
Here is a photo our Delicious Chicken Gyros.
How to Make Tzatziki Sauce
Here I show you step by step how to make tzatziki sauce.
First, assemble the ingredients.
Drain the grated cucumber through a fine mesh sieve.
Allow the grated cucumber to drain overnight in the fridge by placing the sieve over a bowl and covering with plastic wrap. If you don’t have time to do the overnight drain, just press the cucumber in the sieve to press out more of the liquid.
Add 1 1/2 cups plain, full-fat Greek yogurt, 2 large garlic cloves, finely minced, 2 tablespoons of extra virgin olive oil, 1 tablespoon of white vinegar and 1/2 teaspoon of salt into a large bowl.
Mix the yogurt and other ingredients well.
The yogurt mix should be smooth and consistent as shown below.
Cover and refrigerate the yogurt mix overnight.
The next day, when you are ready to serve the tzatziki, mince the fresh dill to yield one tablespoon of dill.
Take the yogurt mixture out of the refrigerator and transfer the grated cucumber and fresh dill into the yogurt mixture.
Stir well to combine in the cucumber and dill.
The tzatziki sauce should be well combined as shown below.
Serve chilled with pita bread and veggies for dipping.
I’m getting hungry just looking at this deliciousness on a plate!
Save Me For Later on Pinterest!
Frequently Asked Questions
Can I convert this to a Vegan Tzatziki Recipe?
Yes, just substitute coconut milk yogurt for the yogurt in the same quantity as in the recipe.
Can I use dried dill?
Yes, you can use dried dill, but you should use less. Use 1 teaspoon dried dill instead of 1 Tablespoon of fresh dill.
How long does this generally keep in the refrigerator?
Generally, it should be fine for up to 3 days in a container with a lid in the refrigerator. Some of the water may separate, but you can just stir it back in before serving.
Can I put in the freezer to prolong its shelf life?
Yes, you can freeze tzatziki sauce; however, it won’t have the same consistency as when it was freshly made. The cucumbers can get mushy in the freezer.
If you freeze your tzatziki sauce, make sure to store it packed in an airtight container, and then stir it very well before serving.
Here’s the Tzatziki Recipe!
- 1/2 of a large cucumber, unpeeled
- 1 1/2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
For a vegan tzatziki and a dairy free tzatziki, use coconut milk yogurt instead of the Greek yogurt.
Amount Per Serving: Calories: 75|Total Fat: 6g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 4g|Cholesterol: 6mg|Sodium: 148mg|Carbohydrates: 3g|Fiber: 0g|Sugar: 2g|Protein: 4g|
Nutrition information has been auto-calculated for your convenience.
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June 25, 2014 | Last Updated on August 3, 2021 by Linda