Homemade Tzatziki is one of my favorite dips! Greek yogurt is mixed with freshly grated cucumber, dill, oregano, garlic, and lemon zest. Top it with a quick glug of olive oil for an easy tzatziki sauce like no other!
When I was in Greece, pita bread and tzatziki were my breakfast lunch and dinner (also, Greek salad). I couldn’t stop myself. I worked for that summer bod’ leading up to my vacation, so it was time to treat myself!
I swear, I could sit down with tzatziki dip and a spoon and go to town. It is one of my favorite things ever! I use it as a gyro sauce, pita dip, on grilled meat… basically in any way I can.
Let’s be real for a second. If you’re like me, you’re looking for a tzatziki recipe for one of two reasons. One, you are making an appetizer or Greek food for a party or dinner. Two (the category I usually fall into), you bought Greek yogurt during your last “I’m going to eat healthier” grocery store run and you just realized it was about to expire, so you’re looking for a way to use it. Well my friend, you found the answer.
This is the ultimate party appetizer. Serve it alongside your favorite dippers like pita bread, veggies, and crackers for a delicious appetizer. I love serving this homemade tzatziki recipe along with bacon wrapped brussel sprouts and meatballs when I am entertaining!
Fun fact: tzatziki is usually associated with Greek cuisine, but it is actually used in a lot of Mediterranean and Middle Eastern cooking too!
Like with Greek salad, using fresh ingredients makes all the difference in this homemade tzatziki recipe. Using fresh dill, lemon, and cucumber really make this dip better than anything you can buy at the store!
If you’re looking for a healthy tzatziki recipe, this one can be easily adapted by using low fat Greek yogurt. Serve it with your favorite veggies like carrots, cucumbers or celery!
What Is Tzatziki?
Other than delicious? Tzatziki is a classic Greek staple, made from Greek yogurt, cucumber, dill, garlic, and olive oil.
Other herbs are sometimes added to Tzatziki sauce, such as mint, thyme, or parsley. I find that the classic combo of lemon and dill goes absolutely perfect with the freshness of the cucumber in this tzatziki recipe!
Tzatziki is traditionally used as a dip, and a sauce for things like gyros and grilled meat. If you’re ever making grilled chicken, try marinating it in tzatziki sauce. You can thank me later!
How To Make Tzatziki Sauce
Begin by grating the cucumber. I like to slice my cucumber in half lengthwise and scoop out the seeds with a spoon first, because most of the water is found there.
Use the large side of a standard block grater to grate the seeded cucumber. Place the grated cucumber into a bowl lined with paper towels. Using additional paper towels, press the cucumber as much a you can to remove all of the juices.
You don’t want any liquid left in the cucumber or the tzatziki will come out runny. Keep pressing until you have gotten all of it!
Once you have drained the cucumber well, place it into a bowl. Add the Greek yogurt, lemon juice, fresh chopped dill, oregano, and minced garlic.
Serve it topped with a sprinkle of dill and a quick glug of olive oil. I almost always enjoy homemade tzatziki with pita bread, but tortilla chips, bread, veggies, or crackers all make great tzatziki dippers!
I find that tzatziki sauce tastes the best the next day once all of the flavors have a chance to sit overnight.
More Fresh and Delicious Recipes
- The Best Bruschetta Recipe
- Cilantro Lime Rice
- Easy Greek Salad
- Peruvian Pisco Sour Recipe
- The Best Shrimp Scampi
Homemade Tzatziki
Ingredients
- 2 cups plain Greek yogurt
- 1/2 English cucumber
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 1/2 teaspoons dried oregano
- 2 cloves garlic minced
- 1 tablespoon olive oil
Instructions
- Slice cucumber in half lengthwise. Scoop seeds out with a spoon and grate into a bowl lined with paper towels. Press cucumber to release as much liquid as possible, set aside.
- In a medium bowl, combine Greek yogurt, lemon juice, chopped dill, oregano, minced garlic, and shredded cucumber.
- Drizzle with olive oil and garnish with additional dill.
Tried this recipe? Let me know how you liked it below!
I would love it if you pinned this for later!
38 thoughts on “Homemade Tzatziki”
This recipe is amazing! Thank you!
So glad you love it Ruth!
How long will this keep in the refrigerator?
Hi Mary, homemade tzatziki lasts about 3 days in the fridge. The cucumbers will release moisture as it sits, so you may need to scoop some of the liquid out before serving it. Enjoy!
I love this recipe!!! I lived in Greece for 3 years and Tzaziki is my absolute favorite with everything. Thanks for sharing.
Hi Michelle, so glad you loved it! I lived off of tzatziki while I was in Greece too!
Do you peel the cucumber?
Hi Dawn, I don’t usually peel the cucumber in tzatziki. It softens in the yogurt while providing a light refreshing crunch. Enjoy!
Peel half of the cucumber for a crunchier result. You can also lightly salt it and leave it for a while in a colander before pressing it completely (personally by hand). you can also use, as we say in Greece, “double strained yogurt”, it is not runny at all. also instead of lemon I use vinegar and a very small pinch of cumin. But it is up to taste. the most important thing is not to be afraid to use full fat yogurt because this fat has nothing to do with other fats in general or fat cheeses. Also, the original Greek yogurt when it says “live” on the package is probiotic. Doctors in Greece when they prescribe antibiotics to women, advise them to either take probiotics in a pill or consume yogurt “της λεκάνης” which means “from the clay pot” which also means with the live fungus.
What do you serve this with? Pita bread? Chips? If so what kind.
Hi Rebecca, tzatziki is great with pita bread, veggies like cucumbers, carrots, and celery. I also love enjoying it with tortilla chips and in gryos. Enjoy!
On visiting a taverna in Larnaca, Cyprus we had Tzatziki made with cubed cucumber (very small cubes). It was really, really good. It is also rather nice to have some texture. Done this way; there is no need for any squeezing.
That sounds delicious, I will have to try it!
Hi Bailey,
I love tzatziki, too, so I am happy to have your recipe. Quick question:. In your narrative, you mentioned oregano, but it is not included in the ingredient list. Now, oregano is not one of my favorite herbs, especially in an uncooked dish, so I won’t be heartbroken if it is not to be included, but I just wanted to clarify. Thanks much for your help.
Hey Deb! I do use oregano in this recipe, so I updated the recipe card. Thanks for catching that! If you don’t want to use it, you should be fine. I would compensate with a little extra lemon juice or cucumber to make up for the flavor. Let me know how it turns out!
I feel like an idiot but what kind of Greek yogurt? 5% 0% non fat? I do not eat yogurt but I do love tzatziki!
Hey Christina! I use full fat Greek yogurt, as the thick creaminess is perfect for tzatziki. If you’re looking for a healthier option, non fat works too. Enjoy!
Can you use this on top of fish tacos?
I feel like the dill and lemon flavors would be perfect on fish tacos. Let me know how they turn out!
Hi! I’m looking forward to trying this. Can the leftover sauce be frozen?
Hi Codie! You can freeze the leftovers, but may lose a little crunch from the cucumbers. The acidity in yogurt does help to preserve a little bit of it. If you notice a little water when defrosting, just sop it up with a paper towel before serving.
Hi great recipe just one question I don’t have fresh dill so can I use dried?
You can substitute 1 teaspoon of dried dill for every tablespoon. Enjoy!
Do to Covid I don’t have fresh dill so I substituted dried dill and used fresh oregano which I have tons of. A slight twist from the original recipe but still delicious – especially if you like oregano!
So glad you loved it Andrea!
Excellent recipe. I added a couple of spoonfuls of chive & onion cream cheese. Everything is good with cream cheese.
So glad you loved it Anne!
I like mint in my tzatziki so I am going to replace the oregano with mint. Wish me luck!!
Excited to hear how it turns out Deborah!
What kind of Cucumber is Englisch Cucumber?
They’re usually seedless, wrapped in plastic wrap, and a little longer. Hope this helps!
Bailey, I agree that traditional tzatziki is great as a dip with grilled pita or fresh baked nan. I also prefer more of a “tzatziki salad”, using near paper thin [whole] slices of [english] cucumber. Do you have a recipe that might resemble your cucumber onion vinaigrette salad, yet the entire flavor (plus extra-crunch from all the cukes) screams TZATZIKI? I want enough yogurt/dill/garlic and olive oil to remain creamy while coating the huge pile of madoline-sliced cucumber. I hope you might have something in your repertoire. Thanks, James
Hi James, I don’t have a recipe on the blog that is exactly what you’re looking for. Try using a mandolin for the cucumber like in the cucumber vinegar salad, and tossing it in the tzatziki. I would suggest letting it sit for an hour, and omitting the shredded cucumber in the tzatziki.
Don’t forget the pita bread, now I am hungry!
I love tzatziki but when I have it out in a restaurant it usually contains milk. Since I’m lactose intolerant that bothers me so I can only have a tiny bit of it. I figured I’d try your recipe because it’s made with Greek yogurt which I can have. I am totally delighted. It already tastes delicious but I can’t wait to try it again tomorrow when all the flavors have melded together. Thanks Bailey.
So glad you love it Loretta!
Love love love it ! So fresh and delicious, super easy to make, many thanks
So glad you love it Jules!
Easy and yummy!! It was great for our Greek salad with fresh naan. I love being able to use the fresh dill straight from the garden.