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Homemade Tzatziki

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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!

Homemade tzatziki with dill, pita bread, and cucumbers.

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!

A bowl of fresh homemade tzatziki topped with dill.

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!

A bowl of homemade tzatziki with pita and cucumbers.

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!

A big bowl of delicious authentic tzatziki with pita and cucumber.

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.

A bowl of tzatziki sauce with dill and a fresh cucumber

More Fresh and Delicious Recipes

Homemade tzatziki with dill, pita bread, and cucumbers.
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5 from 4 votes

Homemade Tzatziki

Prep Time: 10 mins
Total Time: 10 mins
Servings: 6 servings
Author: Bailey
Greek yogurt mixed with freshly grated cucumber, dill, garlic, and lemon zest. Add a quick glug of olive oil for an easy tzatziki sauce like no other!
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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. 
Calories: 91kcal

Tried this recipe? Let me know how you liked it below!

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The easiest tzatziki sauce recipe ever!

24 thoughts on “Homemade Tzatziki”

  1. Michelle LeBlanc

    I love this recipe!!! I lived in Greece for 3 years and Tzaziki is my absolute favorite with everything. Thanks for sharing.

  2. 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.

  3. 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.

    1. 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!

  4. 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!

    1. 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.

  5. 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!

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