Ditch the store-bought tubs - this homemade tzatziki is fresh, creamy, and bursting with real cucumber, garlic, and dill flavor. It's quick to make, packed with clean ingredients, and way better than anything you'll find at the store or your local takeout spot.
Tzatziki is just one of those recipes where the homemade version is so much better than anything you can buy at the store. We make this refreshing dip on repeat all summer long, serving it with crisp veggies, warm pita chips, grilled meats, and honestly, just about everything in between.
In this post, I'm sharing all my tips for making the creamiest, dreamiest tzatziki that isn't watery or bland. Plus, this version is packed with fresh garlic, real lemon juice, and loads of bright dill flavor. It's easy to make ahead, perfect for meal prep, and it only gets better as it sits. Trust me. Once you try it, you'll wonder how you ever lived without a batch in your fridge.
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What is Tzatziki?
Tzatziki is a delicious sauce or dip popular among southeast European and Middle Eastern cultures! It's traditionally made with a combination of salted strained yogurt, cucumber, garlic, olive oil and often fresh herbs and lemon juice. Tzatziki is especially popular in Greek cuisine!
More Greek and Mediterranean recipes you will love.
Equipment
- Box Grater: You will need to shred and drain the cucumber before mixing into the Tzatziki. I love this Oxo Box Grater from Amazon.
- Mixing Bowls
- Paper Towels
- Measuring Cups and Spoons
Ingredients
- English Cucumber: English cucumbers have thinner skins, smaller seeds, and less water, making them perfect for a thick, creamy tzatziki. Regular cucumbers can make the dip watery and require extra peeling and seeding to get the right texture.
- Greek yogurt: I recommend using full fat.
- Lemon
- Fresh dill
- Fresh mint
- Extra virgin olive oil: I love using Graza Drizzle Olive Oil.
- Salt
- Garlic: The number that you use is completely up to your personal preference. I like 2-3 cloves for a more potent, spicy Tzatziki. For a more mild flavor stick to just 1.
Number One Tip: Drain the cucumber
The number one trick to making fabulous Tzatziki is taking the time and effort to drain your cucumbers. The less moisture the better.
The easiest way to do so is to wrap your shredded cucumber in paper towels and then carefully squeeze the moisture out over the sink. Do this until most of the moisture has been drained.
Recipe FAQs
The key is to drain the cucumber well before mixing it into the yogurt. After grating the cucumber, squeeze out as much liquid as you can using a clean kitchen towel or paper towels. This keeps your tzatziki thick, creamy, and not watery.
Absolutely! Tzatziki actually gets even better after a few hours in the fridge as the flavors meld together. Just give it a quick stir before serving.
Stored in an airtight container in the refrigerator, homemade tzatziki will last about 4-5 days. And the flavor gets better as it sits!
You can, but the texture will be thinner. Greek yogurt is strained and much thicker, which gives tzatziki that rich, creamy texture.
Freezing tzatziki isn't recommended. The yogurt can separate and the texture can get weird after thawing. Much better to enjoy it fresh!
How to use this homemade tzatziki sauce:
Serve it with fresh veggies for a light, refreshing snack or appetizer.
Spoon it over grilled chicken, lamb, or steak for an easy summer dinner.
Use it as a spread for wraps, gyros, or sandwiches.
Top grain bowls with a big dollop for extra creaminess and flavor.
Pair it with pita chips or naan for the ultimate party dip.
Swap it for mayo in chicken salad, tuna salad, or as a sandwich spread.
Drizzle it on burgers (especially lamb or turkey burgers!) for a fresh twist.
More recipes for you to enjoy.
Made this homemade tzatziki sauce? Let me know what you think in the comments!
Recipe
The Best Homemade Tzatziki
Ingredients
- 1 English Cucumber
- 1.5 cups Greek yogurt I prefer full fat
- 1 small lemon, zest and juice
- 2 tablespoon fresh dill chopped
- 1 tablespoon fresh mint chopped
- 2 tablespoon olive oil extra virgin
- ½ teaspoon sea salt
- 1-3 cloves garlic (This is personal preference. I like 2-3 cloves for a more potent, spicy Tzatziki. For a more mild flavor stick to just 1.)
Instructions
- Grate a whole English cucumber and place in a small colander placed over a bowl or plate (to catch the access liquid).
- Give the grated cucumber a good squeeze and then put in the fridge for at least 30 minutes to overnight to allow all the excess moisture to drain.
- In the meantime, mix together all remaining ingredients and put into the fridge to let the flavors meld.
- Once the cucumber has been draining for at least 30 minutes, give it another squeeze and then put on a paper towel and squeeze again to let the paper towel absorb any remaining liquid.
- Add the grated cucumber to the yogurt mixture and put back in the fridge.
- Let the Tzatziki sit for at least 30 minutes before serving.
Audrey
This was so easy to make! YUM
Kayla DiMaggio
I absolutely love Tzatziki!