Tzatziki (pronounced tsah-ZEE-kee) is a refreshing Greek yogurt and cucumber sauce flavored with garlic, lemon, and fresh herbs. It’s a staple in Greek and Mediterranean cooking, served as a dip, a sauce for grilled meats, or a spread for sandwiches. This version is thick, creamy, and full of bright flavor—perfect for balancing rich dishes or cooling a spicy bite.
Ingredients
- 1 English cucumber (about 12 oz / 340 g)
- 1 teaspoon (5 g) salt, divided
- 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
- 2 cloves garlic, grated or minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (4 g) fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon (4 g) fresh mint, chopped (optional)
- Fresh black pepper, to taste
Instructions
- Grate the cucumber on the large holes of a box grater, or finely chop it. Place the grated cucumber in a clean kitchen towel or cheesecloth and sprinkle with ½ teaspoon (2.5 g) of the salt. Let sit for 5 minutes, then wring the towel tightly to squeeze out as much liquid as possible. Discard the liquid.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, lemon juice, olive oil, dill, mint (if using), and the remaining ½ teaspoon (2.5 g) salt. Add a few grinds of black pepper.
- Stir everything together until well combined. Taste and adjust seasoning—add more salt or lemon if you like.
- Cover the bowl and refrigerate for at least 2 hours to let the flavors meld and the sauce thicken further.
- Stir once more before serving. Drizzle with a little olive oil and extra dill if desired.
Tips
- Drain the cucumber well: The key to thick tzatziki is removing as much water from the cucumber as possible. After salting and squeezing, you should have about ⅓ cup of liquid removed. If your tzatziki is watery, you didn’t squeeze enough.
- Use Greek yogurt: Regular yogurt is too thin and will make a runny sauce. If you can’t find Greek yogurt, strain plain yogurt through a coffee filter or cheesecloth for 2–3 hours in the fridge to thicken it.
- Adjust garlic to taste: Raw garlic can be pungent. Start with 1 clove, taste, and add more if you like. For a milder flavor, let the grated garlic sit in the lemon juice for 5 minutes before adding to the yogurt.
- Make it ahead: Tzatziki actually tastes better the next day. Make it a day in advance and keep it refrigerated.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also the classic accompaniment to gyros, souvlaki, grilled lamb, or chicken. Use it as a spread on sandwiches or wraps, or dollop it over roasted vegetables or a grain bowl. It also works well as a sauce for falafel or as a topping for baked potatoes.
Variations
- Herb swap: Replace dill with fresh parsley, chives, or a combination. Mint is traditional in some regions; feel free to use more or less.
- Spicy tzatziki: Add a pinch of cayenne pepper or a finely chopped fresh chili (like jalapeño or serrano) for a kick.
- Vegan tzatziki: Use a thick plant-based yogurt (coconut or soy) and omit the honey if you were using it. The flavor will be slightly different but still delicious.
- Add a little acid: A splash of white wine vinegar or red wine vinegar can brighten the sauce if you don’t have lemon.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some liquid may separate. Do not freeze tzatziki—the yogurt will become watery and grainy when thawed. Serve chilled or at room temperature; there is no need to reheat, as it is meant to be served cold.
Frequently Asked Questions
How do you pronounce tzatziki?
It’s pronounced “tsah-ZEE-kee� (the “tz� sounds like the “ts� in “cats�). The first syllable is short, the second is stressed, and the final “i� is a long “ee� sound.
Can I use a regular cucumber instead of English?
Yes, but you’ll need to peel it and remove the seeds before grating, as regular cucumbers have tougher skin and more water. After grating, salt and squeeze as directed.
Why is my tzatziki watery?
Usually it’s because the cucumber wasn’t squeezed well enough, or you used regular yogurt. Make sure to wring out the cucumber thoroughly and use Greek yogurt. If it’s still thin, you can stir in a little more yogurt or let it drain in a cheesecloth-lined sieve for an hour.
Can I make tzatziki without dill?
Yes. Dill is traditional, but you can substitute fresh mint, parsley, or even basil. The sauce will still be delicious—just different.
Is tzatziki gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check that your yogurt is certified gluten-free if you have celiac disease, as some brands may have additives.
Can I use sour cream instead of yogurt?
You can, but it will change the flavor and texture. Sour cream is tangier and richer. If you use it, you may want to add a splash of milk to thin it slightly, and use less garlic to balance the tang.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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