Greek Tzatziki Sauce Recipe (2024)

By Laura

Posted Apr 22, 2020, Updated Feb 14, 2024

4.97 from 26 votes

38 Comments

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The best Greek Tzatziki Sauce Recipe! This homemade tzatziki sauce is made with Greek yogurt, sour cream and fresh dill. It’s thick and creamy (not watery) and so delicious.

This Greek Tzatziki Sauce recipe is one of my all-time favorites! I have a serious love for Mediterranean food (like baked falafel, Greek chicken, Greek meatballs, and chicken kebabs – YUM)! Since we don’t go out to eat very often, I have worked hard over the years to create homemade versions of my favorite restaurant fare.

Tzatziki Sauce is one of my favorite “condiments” and our recipe is better than any tzatziki I’ve ever had in a restaurant. It is made with Greek yogurt, sour cream and fresh dill!

It’s thick and creamy (not watery) and so delicious! It perfectly compliments Mediterranean dishes, and makes a great party dip!Plus it’s so easy to make that my 10 year old daughter makes it every week for our entire family.

Greek Tzatziki Sauce Recipe: IngredientsSubstitutions

This is a recipe that I have made so many times and it is absolute perfection as-is. However here are a few possible substitutions:

Greek yogurt/sour cream.I have made this recipe with all these ingredients from fat free to full fat, and it always turns out amazing. Obviously, the higher the fat content the richer and creamier the taste will be!
White Balsamic Vinegar.Any other light colored vinegar works well in this recipe, but white balsamic is my favorite!
Garlic powder.Fresh minced garlic can be used in place of garlic powder. If you love loads of garlic feel free to add more until your heart’s content.
Dill.My favorite is using fresh dill straight from the garden, but dried dill works great as well!

How to Make Tzatziki Sauce

This Tzatziki sauce recipe takes a little bit of planning. However, it is easy and so so worth it! The first thing you I recommend is removing as much water possible from the water from the cucumbers and yogurt. I always start the water removal process first thing in the morning, because less water results in a creamier, thicker, more delicious tzatziki.

easier/quicker option

You can skip draining the water out of the yogurt and sour cream. Instead, shred the cucumbers and squeeze the water from the cucumber with paper towels or a tea towel. We do this often. Some water will leak out as it’s stored, but you can drain it off or mix it in.

Strain the water from the Greek yogurt & Sour Cream

Both Greek yogurt and sour cream have a natural liquid content that could lead to watery tzatziki. That’s why (when you have time) I suggest straining the water from the Greek yogurt & sour cream.

To do this, put a coffee filter inside of a strainer, put the strainer over a bowl (make sure it’s not touching the bottom of the bowl and that you have space for the water to collect), then put the yogurt/sour cream mixture on top. Put it in the refrigerator to drain as long as you can.

Remove Water from Cucumber

The biggest contributor to watery tzatziki is the cucumber, which is why it’s important to try to remove as much water out of the cucumber as possible.

To release the water from the cucumber, de-seed the cucumber then grate it. I suggest using a metal spoon to scoop the seeds out of the cucumber.

Put the grated cucumber it in a colander over a bowl. Then sprinkle it with sea salt (to draw out the water).

Leave the cucumber on the counter at room temperature to drain. While it’s draining, press on it from time to time to help push out the water.

After most of the water has been pressed out of the shredded cucumber, transfer it to a tea towel and squeeze the remaining water out.You can also use thick paper towels for this step instead of a tea towel.

Assemble the Tzatziki Sauce

Once the water has been drained from the ingredients, it’s time to assemble the tzatziki sauce. Begin by combining all the ingredients except for the cucumber in a medium bowl.

Then, stir the prepared cucumber into the mixture.

Chill

Chill the Greek tzatziki sauce for at least 1 hour to let the flavors blend.

Store

Store tzatziki in an airtight container in the refrigerator for up to 5 days.

Serve

Serve with your favorite mediterranean dishes. Here are some suggestions:

Tzatziki sauce is a delicious topping for baked falafel, grilled Greek chicken, chicken kebabs and Greek meatballs. With a side of greek salad, chickpea salad, and tabbouleh of course.

It’s also a great, healthy dip for vegetables and pita bread or naan bread!

Greek Tzatziki Sauce Recipe FAQs

Can you freeze tzatziki?

No, I don’t recommend freezing this homemade tzatziki. Freezing then thawing will change the texture in an unfavorable way.

What do you eat tzatziki with?

Here are some of my serving suggestions (some of our favorite Mediterranean recipes):
Eat alongside this baked falafel recipe with this tabbouleh recipe.
Serve as a sauce for grilled Greek chicken and this hummus chicken.
Use it as a dip for vegetables and pita bread or naan bread for a party.
Enjoy leftovers as a replacement for salad dressing or use it as a topping on the best Greek Salad recipe.
Serve it with these Greek meatballs.

Does tzatziki need to be refrigerated?

Yes, since this sauce is made with Greek yogurt and sour cream, it needs to be refrigerated to remain fresh.

Is tzatziki sauce healthy?

I consider this a healthy condiment, as it’s made with mostly Greek yogurt which is high in protein and cucumbers.

Do I need to peel cucumbers to make tzatziki?

No, leave the skin on just be sure to wash it thoroughly before grating.

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Greek Tzatziki Sauce Recipe

Laura

The best Homemade Tzatziki Sauce Recipe! This easy tzatziki sauce is made with Greek yogurt, sour cream and fresh dill. It's thick and creamy (not watery) and so delicious.

4.97 from 26 votes

Equipment

Ingredients

▢ 1 cup Greek yogurt
▢ ¼ cup sour cream
▢ 1 cucumber (unpeeled and seeded)
▢ ¼ teaspoon fine sea salt
▢ ½ Tablespoon white balsamic vinegar
▢ 1 Tablespoon lemon juice
▢ ½ Tablespoon olive oil
▢ ½ teaspoon garlic powder
▢ 1 teaspoon dill (minced fresh, or freeze dried)
▢ Pinch freshly ground black pepper

Instructions

Remove Water from Yogurt/Sour Cream (Optional)*

Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.
Put a coffee filter on top of the strainer.
Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.

Remove Water from Cucumber*

De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.
Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.

Assemble the Tzatziki

When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.
Put yogurt & sour cream mixture in a clean, dry mixing bowl. Add all ingredients except cucumber.
Once combined, stir in the cucumber and chill in the refrigerator for at least one hour to let flavors blend.
Serve with your favorite Mediterranean food like falafel or gyros.

Video

Notes

*Quicker Option – Note on Straining Sour Cream/Yogurt

You can skip draining the water out of the yogurt and sour cream. Instead, shred the cucumbers and squeeze the water from the cucumber with paper towels or a tea towel (you don’t have to let it sit & drain for 2 hours if you don’t have time).

We do this often. Some water will leak out as it’s stored, but you can drain it off or mix it in.

Ingredient Substitutions

Greek yogurt/sour cream.I have made this recipe with all these ingredients from fat free to full fat, and it always turns out amazing.
White Balsamic Vinegar.You can use any light colored vinegar such as apple cider vinegar, white wine vinegar, etc.
Garlic powder.Fresh minced garlic can be used in place of garlic powder.
Fresh Dill.If necessary you can substitute freeze-dried dill.

Store

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.