Creamy, fresh, and savory, this tzatziki sauce is the absolute perfect accompaniment to any Greek or Mediterranean dish! Serve chilled with any appetizer, side, or main dish, and enjoy the light, yet rich flavor!
Easy, Versatile Tzatziki Sauce
Making a Mediterranean dish but need that extra zing to go with it? This traditional condiment functions as a sauce or a dip that pairs with anything, from celery and carrots to chips or pita bread! The tzatziki (or tarator, or cacık) has a beautiful creaminess from the strained yogurt (or Greek yogurt), a mild crunch from the cucumber, a tangy zip from the lemon juice, and the perfect amount of salt. It all combines to make this condiment the best pairing for any dish! Serve it with some pita chips for an easy appetizer, or alongside any main course!
Tzatziki sauce requires a handful of pretty common ingredients. Grab a jar with a lid or Tupperware to keep your sauce in once it's ready.
- 3 ½ tablespoons Cucumber - Make sure to peel the cucumber. I grate my cucumber for a smoother consistency, but if you prefer chunks you may finely mince it.
- 5.3 ounces Plain Greek Yogurt - Greek yogurt is ideal, but if that is not an option you may try sour cream. The taste and texture will vary slightly.
- 1 ½ teaspoon Lemon Juice - You can use freshly squeezed or out of a bottle, but if you are unable to use lemon juice, lime juice or even white vinegar are good substitutes.
- 1 teaspoon Olive Oil (extra virgin) - EVOO is an important ingredient in this recipe because of the flavor it adds. However, if you are unable to use olive oil, you can substitute grapeseed oil or omit oil altogether.
- ¼ teaspoon Salt - Salt is always important, I like to use kosher salt, but table or sea salt work just fine. Add more to taste.
- ½ teaspoon Garlic Powder - Or a teaspoon of finely minced garlic, though powder is preferred for a smooth texture.
- ¼ teaspoon Dried Dill - If you cannot find dried dill, fresh dill works perfectly fine. You'll want to use twice the amount of fresh dill than dry.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
There are just 2 simple steps to making this sauce. You will need a vegetable peeler, a bowl, and a rubber spatula for mixing.
- Prepare. Completely peel then mince your cucumber until you have 3 ½ tablespoons worth. Place the cucumber in a paper towel or cheesecloth and gently squeeze out any excess water.
- Mix and Chill. Add the cucumber and all remaining ingredients, 5.3 ounces plain Greek yogurt, 1 ½ teaspoon lemon juice, 1 teaspoon olive oil, ¼ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon dried dill, to a small bowl and mix thoroughly until combined. Chill until you are ready to use.
Your tasty tzatziki sauce will go well with many things due to it's creamy, light flavor. Try it as a dip for naan bread, a sauce for leftover lamb gyros, or on some chicken with a Greek marinade! Enjoy!
💭 Angela's Tips & Recipe Notes
- To store tzatziki sauce, place it into an air-tight container and store it in the refrigerator for up to 2-4 days. I would not recommend freezing this sauce, as it will become icy and mushy.
- Use any kind of cucumber. I personally like to use an English cucumber because it has very small seeds, but any will do.
- Tzatziki sauce is extremely versatile. It can be used as a dip for veggies or bread, as a sauce on gyros, it's even delicious on salmon.
🍶 More Tasty DIY Sauces!
- ¼ cup cucumber (grated)
- ⅔ cup plain Greek yogurt
- 1 ½ teaspoon lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill
- Peel and mince cucumber until you have 3 ½ tablespoons worth. Place grated or minced cucumber in a paper towel and gently squeeze out any excess water.¼ cup cucumber
- Add cucumber and remaining ingredients to a small bowl and mix until thoroughly combined. Chill until ready to use.⅔ cup plain Greek yogurt, 1 ½ teaspoon lemon juice, 1 teaspoon olive oil, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon dried dill
- Tzatziki sauce is extremely versatile. It can be used as a dip for veggies or naan, as a sauce on gyros, it's even delicious on salmon.
- Store in an airtight container, refrigerated, for 2-4 days max.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!