Tzatziki Sauce

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Made with just 6 ingredients, this Easy Tzatziki Sauce is ready in just 15 minutes. Cool and creamy, this cucumber dip is perfect for enjoying with pita and raw veggies or even using on sandwiches and salads.

Overhead view of a bowl of tzatziki sauce

Easy Homemade Tzatziki Sauce

I love tzatziki sauce. Though it’s smooth and creamy and feels indulgent, it’s still quite light and since it’s made primarily of cucumbers, I’ll even say it’s on the healthy side too.

I always order tzatziki at any Mediterranean restaurant but when I realized how easy it was, I couldn’t help but try to make it at home. Now I can have it whenever the craving strikes, since it’s ready in just 10 minutes. With the cool, refreshing flavor there are not many snacks better than homemade tzatziki with some raw veggies from the garden during the summer!

And since I began making it, I started to discover all of the other ways you can use tzatziki sauce – like as a dip for fries or condiment for burgers and sandwiches.

Overhead view of a bowl of tzatziki sauce

What Is Tzatziki Sauce?

Tzatziki sauce is a cucumber sauce (or dip), typically made with yogurt or sour cream, cucumber, lemon, and fresh herbs. It’s very popular in Greek and other Mediterranean cuisines, often served with pita bread and raw veggies.

Overhead view of ingredients

Recipe Ingredients

This easy tzatziki recipe requires just 6 simple, fresh ingredients. Scroll down to the recipe box for the measurements.

  • Sour cream – Regular, full-fat sour cream is best. Low-fat sour cream has a thinner texture that’s not ideal.
  • English cucumber – Be sure to drain it well to remove any excess water.
  • Fresh dill – Fresh chopped dill adds a burst of bright flavor to the cucumber dip.
  • Lemon juice – Freshly squeezed lemon juice adds a lightly acidic flavor that enhances the other ingredients.
  • Olive oil – Extra virgin olive oil is best.
  • Salt

Easy Variations & Substitutions

Don’t have an ingredient on hand? Don’t worry – there are some easy substitutions you can make.

  • Use yogurt instead of sour cream. Traditional Greek tzatziki actually uses sheep or goat yogurt but for simplicity’s sake, full-fat Greek yogurt is an easy substitution for the sour cream.
  • Can I use dried herbs instead of fresh? The fresh dill is really key for adding the fresh flavor to this dip. However, if needed you can use dried dill instead. I recommend 2 teaspoons of dried dill in place of 2 tablespoons of fresh dill. It’s also a good idea to let the sauce rest before serving, as dried herbs take longer to infuse their flavor.
  • Can I use something besides dill? If you’re not a fan of dill or don’t have it on hand, you can use chopped mint leaves or fresh garlic. Adding a tablespoon of lemon zest or white wine vinegar will also give the sauce a bit of fresh flavor.
  • Can I use regular cucumbers? I prefer to use English cucumbers for their thin skin but if you only have regular garden cucumbers, those will work just fine. Just keep in mind that they have a much higher water content, so you’ll likely need to grate more to reach a full 1 cup of cucumber.

How to Make Tzatziki Sauce

Here’s how to make this quick and easy tzatziki dip in less than 10 minutes!

  • Grate the cucumber. Grate the cucumber on a box grater, then squeeze through a cheesecloth or paper towel to remove all excess water.
  • Combine the ingredients. Combine all of the ingredients in a medium bowl or in a food processor.
  • Enjoy. Let the dip rest for at least 5 minutes, then top with a drizzle of olive oil and enjoy!
A bowl of tzatziki with a pita in it

Tips for Success

Here are a few key things to keep in mind when making this cucumber yogurt dip.

  • Remove all excess moisture from the cucumber. This is the most crucial part of making a good tzatziki dip. Cucumbers naturally hold a lot of water and if you don’t completely drain the grated cucumber, it will end up watering down the dip.
  • Use a food processor. You can whip this up with just a wooden spoon but I like to pulse my tzatziki in the food processor a few times. It’s also helpful if you prefer smaller pieces of cucumber.
  • Allow to chill before serving. While you can serve this tzatziki dip immediately after preparing, I recommend giving it some time for the flavors to meld. 5 minutes is the minimum but at least an hour creates the absolute best flavor.
A pita being dipped in tzatziki dip

What Do You Eat Tzatziki With?

Oh, so many things! Tzatziki is typically enjoyed with Greek and Mediterranean dishes. Think falafel, pita sandwiches, and tabbouleh – even gyros!

However, I’d say the most popular (and my personal favorite) way to enjoy tzatziki dip is with some freshly prepared pita bread and raw veggies like carrots and broccoli. You can also enjoy it with some crackers or naan bread if you don’t have any pita available.

Tzatziki also makes a great dip on veggie platters – a nice alternative to other dips, like ranch. (Or in addition to!) It can be used as a dip for fries (even zucchini fries!) or added to sandwiches or wraps for added flavor.

How to Store

Leftover tzatziki sauce should be refrigerated in an airtight container. It will stay fresh for about a week, though it may begin to get a bit watery after a few days, thanks to the cucumber.

I don’t recommend freezing tzatziki, as it gets too watery and the texture changes when thawed.

More Condiment Recipes:

Tzatziki Sauce Feature
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Tzatziki Sauce

Made with just 6 ingredients, this Easy Tzatziki Sauce is ready in just 15 minutes. Cool and creamy, this cucumber dip is perfect for enjoying with pita and raw veggies or even using on sandwiches and salads.
Servings: 4 servings
Prep: 15 minutes
Total: 15 minutes


  • 1 cup sour cream or Greek Yogurt
  • 1 cup english cucumber grated and drained
  • 2 Tablespoons fresh dill chopped
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil extra virgin olive oil if you have it
  • ½ teaspoon of salt


  • Grate cucumber using a box grater. There is no need to peel the cucumber. Place the grated cucumber into a cheese cloth or paper towels and squeeze to thoroughly drain all of the excess water from the cucumber. (This is important because if there is too much liquid, it will water down the sauce over time.)
  • Combine all the ingredients in a medium bowl: sour cream, grated and drained cucumber, fresh dill, fresh lemon juice, olive oil, and salt. (Or you could pulse all of this together in a food processor.) Let this sit for at least 5 minutes to allow the flavors to blend.
  • Top this delicious Greek tzatziki with a drizzle of olive oil if you like.

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Calories: 150kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 309mg | Potassium: 116mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.1mg


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