Authentic Tzatziki Sauce
Add Preferred SourceCool, creamy, tangy, and loaded with garlic, authentic Tzatziki Sauce is the perfect dip and condiment. I love just dunking fresh-from-the-oven pita into it, or slathering it on my favorite pita sandwiches and wraps. So easy to make from scratch, dig into this delicious dip today!
I’ve seen tzatziki with dill in it, capers, red onions, and more, but a true, authentic Tzatziki has just a few ingredients: yogurt, cucumber, garlic, olive oil and a pinch of salt.
Back in the day, before Greek yogurt was widely available, I’d make tzatziki by straining regular yogurt so that it got nice and thick and creamy. Today, you can skip that step and just use unflavored Greek yogurt. It is as thick as you need it to be, and it saves you oodles of time.
The key to this recipe is handling the cucumbers properly. They must be salted, drained, and then squeezed to remove the excess liquid; otherwise, your tzatziki will be soupy. But don’t worry; this step only takes about 20 minutes, and you can totally do it ahead of time.
Once made, tzatziki will keep in the fridge for 4-5 days, if your dairy is fresh. So go ahead, make a batch and use it in all your favorite Greek recipes! .
Ingredients
- Plain Greek yogurt – I use full-fat Greek yogurt for the thickest, creamiest texture; thinner yogurt can make tzatziki watery.
- English cucumber – I love English cucumbers because you can eat the skin and they don’t have big seeds in them.
- Garlic – Minced fresh garlic only. It gives the sauce its signature bright flavor; jarred garlic can taste flat or bitter.
- Olive oil – A good-quality olive oil adds richness, balances the tang, and creates a smooth, silky texture.
- Lemon juice – Always use juice from a fresh lemon; it has a much brighter, fresher flavor than bottled juice.
- Salt and white pepper – Season to taste; white pepper blends in visually and adds gentle warmth without speckles.
How to Make Authentic Tzatziki Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Grate the cucumbers on the coarse side of a cheese grater and place them in a strainer. Sprinkle with a pinch of salt, mix, and let the cucumbers drain over a bowl for about 20 minutes to remove excess water.
Squeeze the drained cucumbers with clean hands or wrap them in a clean kitchen towel and press gently to remove any remaining moisture. Transfer the cucumbers to a medium bowl.
Add Greek yogurt, minced garlic, olive oil, and lemon juice to the cucumbers. Stir thoroughly until all ingredients are well combined.
Season the sauce with salt and black pepper to taste. Serve immediately or refrigerate for a chilled, thicker consistency before serving.
Chef Jenn’s Tips
- Make sure you use fresh garlic for this recipe. The dip will get more garlicky as it sits so don’t overdo it with the garlic.
- Use plain Greek yogurt, or you can strain 3 cups of plain regular yogurt in cheesecloth or paper towels. Let it sit for 2-3 hours on the counter until it is thick and about 1 cup of liquid has dripped out.
- You can jazz up your tzatziki with dill, red onions, capers, feta and more, but this authentic Tzatziki recipe is great just the way it is!
Make It A Meal
Authentic Tzatziki Sauce pairs perfectly with so many dishes. Try it with Horiatiki Salad for a refreshing combo, or just enjoy it as a dip with fresh veggies or warm pita bread, like Greek Meatball Pita Sandwiches. It’s a fantastic addition to any Mediterranean meal!
Storage
Store your Authentic Tzatziki Sauce in an airtight container in the refrigerator for up to 4-5 days. If you want to make a larger batch and freeze it, place it in a freezer-safe container, leaving some room for expansion. Thaw in the refrigerator overnight before using.
Authentic Tzatziki Sauce
Ingredients
- 2 cups plain Greek yogurt
- ½ English cucumber shredded
- 2 cloves garlic minced finely
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and white pepper
Instructions
- Grate the cucumbers on the coarse side of your cheese grater and add them to a strainer. Sprinkle a good pinch of salt over the top, mix well, and set the strainer over a bowl to drain. Let sit for about 20 minutes.
- Squeeze the excess moisture from the cucumbers with your very clean hands, or wrap them in a clean kitchen towel and lightly squeeze to remove excess liquid. Add the cucumbers to a medium-sized bowl.
- Add the Greek yogurt, minced garlic, olive oil, and lemon juice to the bowl with the cucumbers and mix well to combine.
- Season with salt and pepper, and serve!
Notes
Chef Jenn’s Tips
- Make sure you use fresh garlic for this recipe. The dip will get more garlicky as it sits so don’t overdo it with the garlic.
- Use plain Greek yogurt, or you can strain 3 cups of plain regular yogurt in cheesecloth or paper towels. Let it sit for 2-3 hours on the counter until it is thick and about 1 cup of liquid has dripped out.
- You can jazz up your tzatziki with dill, red onions, capers, feta and more, but this authentic Tzatziki recipe is great just the way it is!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
