Homemade Tzatziki Sauce
This tzatziki sauce is a creamy, cool blend of thick Greek yogurt, grated cucumber, garlic, lemon, and dill - perfect as a dip, spread, or drizzle. The flavor is fresh and herby with a touch of tang, and the texture is thick enough to scoop but smooth enough to spoon.
Equipment
- Box grater
- Fine-mesh sieve or colander
- Mixing bowl
- Spoon or silicone spatula
- Microplane (for garlic)
- Measuring cups and spoons
- Clean kitchen towel or paper towels
Ingredients
- 2 cups Greek yogurt full-fat or 2%
- 1 medium English cucumber grated
- 1 small clove garlic finely grated
- 2 tbsp fresh dill finely chopped
- 1 –2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¾ tsp fine sea salt divided
- ¼ tsp black pepper
Optional Add-Ins:
- 1 tbsp fresh mint chopped
- 1 tsp white wine vinegar
- Zest from ½ lemon
- Pinch of ground cumin
Instructions
- Grate cucumber, sprinkle with ½ tsp salt, and let rest 10–15 minutes in a sieve.
- Squeeze cucumber dry using a clean towel or paper towels.
- In a bowl, mix yogurt, lemon juice, olive oil, remaining salt, and pepper until smooth.
- Stir in grated garlic and chopped dill.
- Fold in drained cucumber.
- Taste and adjust seasoning if needed.
- Cover and chill for at least 30 minutes before serving.
- Stir gently before serving.
Notes
For best results, make sure to salt and drain the cucumber well before mixing - this keeps your sauce from turning watery. Chill for at least 30 minutes before serving to let the flavors settle and blend.