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Tzatziki sauce

Tzatziki Sauce

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 1/2 cups 1x


This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.


  • 1 cup finely grated English cucumber* (10 ounces or 3/4 large cucumber)
  • 2 cups (18 ounces) full-fat Greek yogurt
  • 2 medium garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped fresh dill (optional)
  • Fresh ground black pepper


  1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with 1/2 teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
  2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining 1/2 teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
  3. Serve immediately, or refrigerate for up to 1 week.
  4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
    To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.


*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe