Tzatziki Recipe (Cucumber Yogurt Sauce)
Tzatziki is a classic Mediterranean yogurt sauce or dip made with greek yogurt, cucumber, garlic and herbs. It comes from the Greek cuisine and is commonly served as a side, dip or sauce with breads and grilled foods. The base is thick yogurt, which gives it a creamy texture and a nice tang. This simple tzatziki sauce is quick, simple and easy to make.
About Tzatziki Recipe
Tzatziki is a traditional Greek dip that is part of many Mediterranean meals. It is usually served chilled and has a fresh, cooling taste.
The main ingredients are Greek yogurt, cucumber and garlic. Olive oil and herbs are added for flavor and balance.
Table of Contents
The texture is thick and creamy and a bit coarse due to the grated cucumber. The cucumber also adds freshness and keeps the dip light.
A little apple cider vinegar or lemon juice is added for tang. It balances the creaminess of the yogurt and keeps the dip tasting fresh. If your yogurt is already sour, you can reduce it slightly.
This dip is widely used in dishes like wraps, sandwiches and mezze platters. It pairs well with both vegetarian and non-vegetarian dishes.
In Indian kitchens, it is quite similar to a thick Cucumber Raita, but with olive oil, vinegar or lemon juice and garlic.
You can adjust the flavor by changing herbs. Mint gives a fresh taste, while dill gives a more traditional Greek flavor.
If you enjoy Greek recipes, you can also try my Watermelon Feta Salad and Greek Salad.
It is easy to customize based on what you have. Even simple thick yogurt works well in place of Greek yogurt. But do make sure its fresh with a nice tangy taste.
This tzatziki recipe is beginner-friendly and does not need any cooking. Just prep, mix and serve.
If you enjoy Mediterranean starters, snacks and dips, you can also try:
How to Make Tzatziki (Stepwise)
1. Rinse 1 medium cucumber (200 grams) well in water. Peel it and grate using the fine or medium side of a box grater, or any medium to fine grater you have.
2. Take small portions of the grated cucumber and squeeze out the water using your palms. You can also use a muslin cloth. This step is important to avoid a watery dip.
In a mixing bowl, add the squeezed cucumber.
3. Add ½ teaspoon minced garlic (from 2 to 3 garlic cloves) and 1 tablespoon chopped mint or dill or parsley or cilantro. Here I have used mint leaves.
4. Add 1 tablespoon apple cider vinegar or fresh lemon juice.
Tip: If your yogurt is already quite sour, reduce the quantity a bit.
5. Next add 2 tablespoons extra virgin olive oil.
6. Mix the grated cucumber, with the mint, garlic, olive oil and apple cider vinegar.
7. Now add 1 cup Greek yogurt.
8. Season with salt as required and ½ teaspoon ground white pepper.
9. Using a wired whisk, mix and whisk everything well until smooth and combined.
Taste and adjust salt or tanginess if needed.
10. Serve in a bowl. Garnish with some mint or herbs of your choice and drizzle a little extra virgin olive oil on top if you like.
Serving Suggestions & Storage
Serve tzatziki as a dip with veggie sticks like carrots, cucumbers or bell peppers. It also goes well with pita chips, flatbreads or toasted bread.
You can spread it on sandwiches, wraps or burgers. Tzatziki sauce also works nicely as a side with grilled vegetables or roasted dishes like Roasted Potatoes or Roasted Brussels Sprouts.
For Indian meals, you can serve it similar to raita with pulao or paratha.
Store leftovers in an airtight container in the fridge for up to 1 day. Stir before serving as some water may separate.
Helpful Tips
- Use thick yogurt: Always use Greek yogurt or thick yogurt for a creamy texture. If using regular yogurt, strain it well to remove excess whey so the dip does not turn thin. You can see the step-by-step method to strain whey in my Hung Curd post.
- Squeeze cucumber well: Grated cucumber releases a lot of water. Squeeze it thoroughly to keep the tzatziki thick and prevent it from becoming watery after mixing.
- Garlic balance: Add garlic according to your taste. Start with less and increase if needed, as too much garlic can easily dominate the flavor.
- Chill before serving: You can opt to refrigerate the dip for at least 30 minutes before serving.
- Herb choice: Dill gives a more traditional Greek flavor, while mint makes it taste lighter and fresher. You can also use fresh parsley, thyme and cilantro (coriander leaves). Choose based on your preference or what you have.
- Adjust acidity: You can easily adjust the vinegar or lemon juice as needed. Taste and adjust so the dip stays balanced, especially if the yogurt is a bit sour. You can also skip it.
Recipe Q&A
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first to make it thick.
2. Why is my tzatziki watery?
This usually happens if the cucumber water is not squeezed out properly.
3. Can I skip garlic?
Yes, you can skip or reduce it if you prefer a milder taste.
4. Which cucumber is best?
English cucumber is a good choice since it has fewer seeds and less moisture.
5. Can I make it ahead?
Yes, you can make it a few hours ahead and refrigerate.
Step by Step Photo Guide Above
Tzatziki Recipe (Greek Cucumber Yogurt Sauce)
Ingredients
- 1 cup Greek yogurt
- 1 medium-sized or 200 grams cucumber – preferably English Cucumber
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mint leaves – chopped or use dill leaves or parsley or cilantro
- 1 tablespoon apple cider vinegar or lemon juice
- salt as required
- ½ teaspoon ground white pepper
- ½ teaspoon or 2 to 3 medium-sized garlic cloves – minced
Instructions
- Rinse, peel and grate the cucumber. Squeeze out all the excess water.
- Add the grated cucumber to a bowl along with minced garlic and chopped mint or choice of herbs.
- Add apple cider vinegar (or lemon juice) and extra virgin olive oil.
- Mix thoroughly.
- Add the greek yogurt.
- Season with salt and pepper and whisk to combine until smooth.
- Taste and adjust seasoning if needed.
- Serve chilled, garnished with mint or other fresh herbs and a drizzle of extra virgin olive oil if you like.
Dassana’s Notes
- Use greek yogurt or a thick yogurt for best texture.
- Use fresh, mildly tangy yogurt for best flavor. Very sour yogurt can make the dip too pungent and sharp.
- Always squeeze cucumber well.
- Adjust garlic and herbs as per taste.
- Instead of apple cider vinegar, you can use white vinegar or lemon juice.
- Feel free to add herbs like parsley, thyme, dill or cilantro (coriander leaves).
- Add vinegar or lemon juice as needed. Reduce or skip if your yogurt tastes a bit sour.
