Greek Tzatziki Sauce Recipe Dip
There’s something transformative about a truly great Tzatziki Sauce. It’s more than just a dip; it’s a cool, creamy, and vibrant condiment that can transport you straight to a sun-drenched Greek taverna. This isn’t the bland, watery stuff you sometimes find in shops. My authentic Tzatziki Sauce recipe is thick, packed with grated cucumber, punchy with fresh garlic, and fragrant with dill and mint. It’s the result of years of tweaking and perfecting, and it’s a staple in my kitchen for good reason. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally share it with all of you.
What makes this sauce so special is the balance. We’re not just throwing ingredients in a bowl; we’re taking the time to prepare each one properly to achieve the perfect texture and flavour. The key is removing as much water as possible from the cucumber, which ensures the final sauce is gloriously thick and spoonable, not runny. It’s this attention to detail that elevates a simple sauce into something truly memorable. It’s the ideal accompaniment for everything from grilled meats and souvlaki to a simple platter of warm pitta bread and crisp vegetables.
Whether you’re planning a summer barbecue, putting together a mezze board for guests, or simply looking for a healthy and delicious dip for your weekday lunches, this Tzatziki Sauce recipe will become your go-to. It’s a versatile sauce that works wonderfully with so many dishes, bringing a refreshing zest and creaminess that complements a huge range of flavours. We’ll walk through every step together, and I’ll share all the little tips I’ve picked up along the way to guarantee you get it right every single time.
Recipe Overview
This Tzatziki Sauce recipe delivers a rich, creamy texture and a bright, zesty flavour profile. The cooling cucumber and fresh herbs are balanced by a pungent garlic kick and the subtle tang of lemon. I’ve found that letting it rest for at least an hour is non-negotiable; it allows the garlic to mellow slightly and all the flavours to meld together beautifully.
- Prep Time: 20 minutes
- Resting Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: Makes approximately 500ml
- Difficulty: Easy
Why You’ll Love This Tzatziki Sauce Recipe
- Genuine Flavour: This sauce has an authentic taste, thanks to the use of proper full-fat Greek yoghurt, which provides a luxurious, thick base that’s both tangy and rich. The combination of fresh dill and mint offers a complex herbaceousness you won’t find in shop-bought versions.
- Ready in Under 30 Minutes (plus resting): The active preparation for this recipe comes together in about 20 minutes. The rest of the time is hands-off, letting the flavours develop in the fridge, making it a brilliant recipe for entertaining.
- Flexible Recipe: You can easily adjust this sauce to your liking. Love garlic? Add an extra clove. Prefer it mintier? Increase the mint and reduce the dill. You can even stir in a pinch of smoked paprika for a different twist.
- Great for Summer Gatherings: This sauce is a star at barbecues and garden parties. It’s a refreshing counterpoint to smoky grilled meats and a fantastic dip for a colourful vegetable crudité platter that everyone seems to love.
- Family Tested: I’ve been making this for over 7 years, and it never disappoints. My family loves it dolloped on top of everything from lamb koftas to my Lemon Garlic Chicken.
Ingredients You’ll Need
Using high-quality ingredients is crucial for the best Tzatziki Sauce. The star of the show is the yoghurt, so I always recommend using a full-fat, strained Greek yoghurt. My personal favourite is Fage Total 5% as its consistency is incredibly thick and creamy, which gives the sauce a fantastic body.
- 500g full-fat Greek yoghurt
- 1 large English cucumber (about 300g)
- 2-3 cloves of garlic, finely minced or grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp fine sea salt, plus more for drawing out water
- 1/4 tsp black pepper, freshly ground
Sara’s Tip: When choosing a cucumber, go for an English or hothouse variety. They have thinner skin and fewer seeds, which means a better texture and less bitterness in your final sauce.
How to Make Tzatziki Sauce
The process for this sauce is straightforward, with the most important step being the preparation of the cucumber. Don’t be tempted to skip the salting and squeezing – it’s the secret to a perfectly thick, non-watery tzatziki.
- Prepare the Cucumber: Start by washing and drying your cucumber. There’s no need to peel it if you’re using an English cucumber, as the skin adds colour and texture. Grate the cucumber using the large holes of a box grater.
- Salt and Strain the Cucumber: Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of excess water.
- Squeeze it Dry: This is the most crucial step! After it has rested, press the grated cucumber firmly against the sieve with the back of a spoon to squeeze out as much liquid as possible. For an even better result, I like to tip the grated cucumber into a clean tea towel or muslin cloth and wring it out forcefully over the sink until it’s very dry. You should be left with a compact ball of cucumber.
- Combine the Wet Ingredients: In a medium-sized bowl, add the Greek yoghurt, minced garlic, extra virgin olive oil, and fresh lemon juice. Stir everything together until smooth and well combined.
- Add the Herbs and Cucumber: Add the thoroughly squeezed cucumber, finely chopped dill, and mint to the yoghurt mixture. Season with the remaining 1/2 teaspoon of salt and the freshly ground black pepper.
- Mix and Taste: Gently fold everything together until the cucumber and herbs are evenly distributed. Give it a taste and adjust the seasoning if necessary. You might want a little more salt, a squeeze more lemon, or another twist of pepper. What works best for me is tasting it at this stage and then again after it has rested.
- Chill and Rest: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour. This resting period is vital. It allows the garlic to mellow and the flavours to meld together harmoniously. The sauce will also thicken slightly as it chills.
- Serve: Once rested, give the tzatziki a final stir. You can serve it straight from the bowl or transfer it to a serving dish. A final drizzle of good-quality olive oil and a sprinkle of fresh dill on top makes for a lovely presentation.
Tips From My Kitchen
- Embrace the Chill: Tzatziki is always best served cold. The coolness is part of its charm and what makes it so refreshing, especially alongside spicy or smoky dishes. Always make it far enough in advance to allow for proper chilling time.
- The Secret Step: I learned that the difference between good and great tzatziki is how well you dry the cucumber. Using a muslin cloth or a clean tea towel to wring out every last drop of moisture is a game-changer. It concentrates the cucumber flavour and prevents a watery sauce.
- Make-Ahead Magic: This sauce is ideal for making ahead. In fact, its flavour improves after a few hours. You can make it up to 2 days in advance. The garlic will become more pronounced over time, so if you’re making it far ahead, you might want to start with a little less.
- Storage: Store any leftover tzatziki in an airtight container in the refrigerator for up to 4 days. A little water may separate on the surface after a day or two; simply stir it back in before serving.
Common Mistakes to Avoid
- Not Straining the Cucumber Enough: This is the number one mistake. Cucumber is mostly water, and if you don’t remove it, you’ll end up with a runny, diluted sauce. Be patient with the salting and be ruthless with the squeezing.
- Using the Wrong Yoghurt: Regular plain yoghurt or low-fat Greek yoghurt will not work well here. They lack the thick, creamy consistency of full-fat Greek yoghurt and will result in a much thinner sauce. Stick to the full-fat, strained variety for authentic results. A helpful guide on different yoghurt types can be found on BBC Good Food.
- Skipping the Rest Time: I know it’s tempting to serve it right away, but the resting period is essential. It allows the sharp bite of the raw garlic to soften and infuse into the yoghurt, creating a much more balanced and cohesive flavour. Don’t skip this step!
What to Serve With Tzatziki Sauce
This sauce is incredibly versatile. It works beautifully as a dip, a sauce, or a spread. Here are a few of my favourite ways to serve it:
- With Grilled Meats and Fish: It’s a classic pairing for lamb souvlaki, grilled chicken skewers, or even a simple piece of grilled salmon. It’s particularly delicious with my Juicy Chicken Recipe.
- As a Mezze Platter Dip: Serve it in a bowl surrounded by warm, fluffy pitta bread, crunchy vegetable sticks (carrots, peppers, celery), and a handful of Kalamata olives for a fantastic appetiser.
- On Sandwiches and Wraps: Use it instead of mayonnaise in a chicken or falafel wrap for a healthier, more flavourful alternative. It adds a wonderful creaminess and zest.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko cuts through the richness of the yoghurt beautifully. For a non-alcoholic option, a sparkling water with a squeeze of fresh lemon is wonderfully refreshing.
Frequently Asked Questions
Tzatziki Sauce Recipe
Ingredients
Method
- Prepare the Cucumber: Start by washing and drying your cucumber. There's no need to peel it if you're using an English cucumber, as the skin adds colour and texture. Grate the cucumber using the large holes of a box grater.
- Salt and Strain the Cucumber: Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of excess water.
- Squeeze it Dry: This is the most crucial step! After it has rested, press the grated cucumber firmly against the sieve with the back of a spoon to squeeze out as much liquid as possible. For an even better result, I like to tip the grated cucumber into a clean tea towel or muslin cloth and wring it out forcefully over the sink until it's very dry. You should be left with a compact ball of cucumber.
- Combine the Wet Ingredients: In a medium-sized bowl, add the Greek yoghurt, minced garlic, extra virgin olive oil, and fresh lemon juice. Stir everything together until smooth and well combined.
- Add the Herbs and Cucumber: Add the thoroughly squeezed cucumber, finely chopped dill, and mint to the yoghurt mixture. Season with the remaining 1/2 teaspoon of salt and the freshly ground black pepper.
- Mix and Taste: Gently fold everything together until the cucumber and herbs are evenly distributed. Give it a taste and adjust the seasoning if necessary. You might want a little more salt, a squeeze more lemon, or another twist of pepper. What works best for me is tasting it at this stage and then again after it has rested.
- Chill and Rest: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour. This resting period is vital. It allows the garlic to mellow and the flavours to meld together harmoniously. The sauce will also thicken slightly as it chills.
- Serve: Once rested, give the tzatziki a final stir. You can serve it straight from the bowl or transfer it to a serving dish. A final drizzle of good-quality olive oil and a sprinkle of fresh dill on top makes for a lovely presentation.
Notes
I truly hope you give this authentic Tzatziki Sauce recipe a try. It’s one of those simple recipes that delivers such rewarding flavour and can elevate so many meals. Once you’ve made your own, you’ll never want to go back to the supermarket version. I’d love to hear how you get on and what you decide to serve it with, so please leave a comment below and let me know! Happy cooking, Sara.
