u003cemu003eI don't recommend freezing tzatziki, though you technically can.u003c/emu003e The cucumbers and herbs lose the freshness that is characteristic of this Greek sauce.

Tzatziki Recipe (yogurt cucumber sauce)

Name: Homemade Tzatziki (Cucumber Yogurt Sauce)
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup coarsely grated cucumber (seedless (about 1 large cucumber)); ½ teaspoon salt; 2 cups full-fat Greek yogurt; 1 garlic clove (minced); 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh mint; 2 tablespoons fresh lemon juice; 1 or 2 tablespoon extra virgin olive oil (plus more to serve); Salt and black pepper to taste

Tzatziki is hard to pronounce but so easy to put together. This Greek condiment uses simple ingredients and is fresh, healthy and delicious, a true crowd-pleaser. Use it as a sauce with grilled meats, sandwiches, gyros, tacos, and salads. It's also a great dip with pita chips and raw vegetable platters.

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Close up of pita chip inside a white bowl with tzatziki sauce. Cucumber rounds, herbs, and olive oil.

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What is tzatziki sauce?

It's a Greek yogurt cucumber sauce, made with Mediterranean staples like fresh herbs (dill and mint), garlic, and lemon.

It's eaten cold as a sauce or dip and is very popular in the Middle East and parts of Europe, or anywhere Greek food is popular.

How do you pronounce Tzatziki? It's tsah-see-key. That's how my Greek friend Irana pronounces it. So that's how I say it.

What to eat with tzatziki

Dip: pita bread, pita chips, or raw vegetables like carrot sticks, cucumber slices, and bell pepper strips can be dipped. Use it as part of a Mediterranean crudite (fresh veggies) platter.
Condiment: it pairs well with grilled meats like chicken, lamb, or beef. You can spoon it on kebabs, gyros, souvlaki, or burgers to add a tangy and refreshing element.
Spread: use it on sandwiches, wraps, or pitas with chicken, turkey, roasted vegetables, lettuce, and tomatoes, and enjoy a delicious Mediterranean-inspired sandwich.
Salad dressing: Thin out tzatziki with a little lemon juice or olive oil to create a creamy dressing for salads. Toss it with a Greek salad consisting of fresh vegetables, feta cheese and olives.
Marinade: it can be used for marinating meat, especially chicken or lamb as the yogurt helps tenderize it. Marinate for a few hours before grilling or roasting.

White platter with bowl of tzatziki, cucumber slices, cherry tomatoes, pita chips. White surface, striped cloth.

FAQ

Can you make it in advance?

Yes! As it allows the flavors to meld. So make it the day before you plan to serve it. It keeps well for a day in the refrigerator before the herbs wilt too much. You can keep it longer in the fridge in an airtight container, but the fresh dill and mint will not be as bright or fresh.

What type of yogurt should you use?

The yogurt should always be natural Greek-style. What can vary is the consistency or thickness depending on what you use this yogurt sauce for.
When making tzatziki dip or sauce, you need thick Greek yogurt with a creamy texture and dense consistency that holds up well with the other ingredients. Plain Greek yogurt is the first choice. If unavailable, strain natural yogurt until it thickens almost like sour cream.
A natural yogurt might work better if you want to make a more fluid sauce (for gyros or a dressing). Or look for a runnier Greek yogurt. They have different consistencies depending on the brand.

Can you freeze it?

I don't recommend freezing tzatziki, though you technically can. The cucumbers and herbs lose the freshness that is characteristic of this Greek sauce.

Can you eat tzatziki on keto?

Yes you can! The ingredients are low-carb, high in protein, low-sugar and healthy.

Can you make this recipe with sour cream?

For a twist on the traditional recipe below, you can substitute Greek yogurt with sour cream. This spread is less fluid than yogurt, so it'll be denser. And, depending on the sour cream you use, it can also be tangier.
It's a good alternative for those who don't like yogurt or who cannot find it where they live.

Ingredient list

English cucumbers are the most common type. They are long, slender and dark green, somewhat similar to zucchini.
Greek yogurt: use natural, plain whole milk yogurt for best and tastier results.
Fresh herbs: dill and mint. Dried ones don't deliver the best flavor.
Lemon juice: fresh.
Garlic: fresh, minced.
Salt.

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Top view of white plate with spoon, pita chips and tzatziki sauce. White surface, striped red cloth, bowl with sauce.

How to choose English cucumbers

Appearance: they should have a vibrant, dark green color. Avoid dull or yellowish ones, which may indicate overripeness or poor quality. The skin should be smooth and free from blemishes or soft spots.
Firmness: gently squeeze the cucumber. It should feel firm but not too hard. Avoid soft or mushy cucumbers, as they may be past their prime.
Weight: a good-quality cucumber should feel relatively heavy for its size. This indicates that it contains a higher water content and is likely to be more crisp and juicy.

Steps to make tzatziki

This creamy sauce is very simple but you need to prepare the cucumbers.

The only step that can be considered elaborate involves grating, salting, and letting the cucumber drain. Fresh cucumbers contain a high water content (sometimes bitter), and removing excess moisture is crucial to avoid a watery tzatziki sauce.

Tzatziki herbs: fresh dill and mint are traditional and contribute a unique flavor. I don't recommend using dried ones as they lack freshness and vibrance. You could use fresh parsley as a substitute, but it won't be the same.

Seed

Cut the cucumber into quarters and use a kitchen knife to remove the line of seeds. Some people peel them also; I don't. Your choice.

Grate

Use a large-holed or coarse grater (a box grater also works). You can also dice it small, but squeezing out the excess liquid is harder.

Drain

Place the grated cucumber in a fine-mesh sieve or colander, sprinkle it with a pinch of salt, and let it sit for about 10-15 minutes. The salt will draw out the excess moisture.

Squeezing grated cucumber over a metal colander and glass bowl.

Squeeze

Using clean hands or a kitchen towel, squeeze out as much liquid as possible from the cucumber before adding it to the yogurt mixture.

Drizzling olive oil over plain yogurt with grated cucumber in a white bowl.

Mix

The rest of the ingredients are added to the natural yogurt in a bowl and stirred. The amount of salt, pepper, and herbs is a personal choice, so start small and adjust if needed.

Vintage Kitchen Tip

If Greek yogurt is unavailable, strain regular natural yogurt until thick and creamy. Use cheesecloth or a fine-mesh colander over a bowl, and refrigerate for several hours or overnight. Cover it with a clean kitchen towel so it doesn't develop a dry crust.

Silver spoon with cucumber yogurt sauce on a grey background.

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Adapted from Around My French Table by Dorie Greenspan

Comments

5 from 6 votes