Greek Tzatziki Sauce (Yogurt-Cucumber Dip)

8 servings
20 min

The most delicious recipe for Tzatziki sauce made in just 5 minutes with yogurt, cucumber, sour cream, garlic, lemon, and fresh herbs! A simple Greek condiment to perk up almost any food.

Served as a dip or spread, you won’t regret trying this one out. I promise you'll like it.

This is the best tzatziki recipe around, just like your yiayia used to make! It's creamy and thick without having to strain the yogurt or make your own from scratch.

What is Tzatziki?

Tough to say, easy to make, tzatziki is a refreshing, healthy Greek sauce that can be used as an appetizer (also known as a meze in the Mediterranean).

You can also use it as a dip, a spread for pita sandwiches, or along with grilled meat.

Why it Works

  • I like that this creamy cucumber sauce is a perfect side with grilled meats, fresh vegetables, pita bread, or crackers. It's a dip, it's a condiment, it's a sauce, and it's a salad too!
  • Even more: dilute leftovers with cold water and have a salad dressing. Add more water to make chilled cucumber soup - perfect for hot summer days.
  • This tasty sauce is excellent for any game day, but it shines when you're hosting a Super Bowl party.
  • This Greek sauce is rich, creamy, and perfect for bringing to potlucks and backyard BBQs!
  • It's so versatile and a real crowd-pleaser!

The sauce is traditionally made with sheep or goat yogurt (we use regular Greek-style) and grated cucumbers mixed with garlic and fresh herbs, such as dill weed or mint, to give it flavor!

Other variations of this sauce (under slightly different names) are found across the other Mediterranean, Balkan, and Middle Eastern countries.

Greek Tzatziki Sauce (Yogurt-Cucumber Dip)
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • ▢ 2 cups plain Greek yogurt
  • ▢ 1/2 cup sour cream
  • ▢ 1 small English cucumber peeled (optional) and grated
  • ▢ 2 cloves garlic minced
  • ▢ 1 tablespoon lemon juice
  • ▢ 1 teaspoon olive oil
  • ▢ 1 tablespoon fresh chopped dill
  • ▢ Salt and black pepper to taste

Grate the cucumber using a box grater with large holes. Place it in a colander and sprinkle with some salt. Let stand in a sink or over a bowl for 15 minutes.
Gently squeeze the grated cucumber to drain its remaining juices.
With a whisk, blend yogurt with sour cream and olive oil. Add cucumbers, lemon juice, garlic, and dill. Mix until combined.
Add salt and pepper to taste or use All Purpose Greek Seasoning to season the sauce.
Chill and garnish with a sprig of fresh dill just before serving. Enjoy!
  • If you can't find Greek-style yogurt and must use regular, you might want to strain it using cheesecloth as it contains more moisture, making your sauce too thin.
  • You can add a tablespoon of fine feta cheese crumbles to the sauce for an even better flavor!
  • You can serve the sauce right away, but it's best to let it rest in the refrigerator for at least a couple of hours for the flavors to meld. Plus, the garlic will be less intense the longer you chill the sauce.
  • You don't need to peel the English cucumber, but I usually remove half of its skin and still have plenty of green specks.
  • If you're using regular cucumber, peel all the skin (it tends to be bitter), cut it in half, and remove the seeds before grating.
  • See the post above for serving ideas.
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
  • Storage:
  • Store the sauce in an airtight container in a refrigerator for 3-4 days.
  • Please follow the link to the original post for more tips and details.
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