Tzatziki sauce recipe

Cucumber: Adds a fresh, cooling crunch to the tzatziki. Grating and squeezing out the excess water is the key step here. Skip it and your tzatziki will turn watery within minutes.

Greek yoghurt: The base of the sauce. Use full-fat Greek yoghurt for the best thick, creamy texture. Regular yoghurt is too thin and will make the tzatziki runny.

Garlic: Freshly grated garlic gives tzatziki its signature sharp, pungent kick. Grating it rather than chopping ensures it blends fully into the sauce without any chunks.

Lemon juice and zest: The juice adds brightness and a subtle tang, while the zest brings a more concentrated citrus flavor that makes the whole sauce pop.

Olive oil: Adds a smooth, slightly fruity richness and gives the tzatziki a beautiful, silky finish.

Dill: The classic herb for tzatziki. Fresh dill adds a delicate, slightly anise-like flavor that pairs perfectly with the yoghurt and cucumber. Chop it finely so it distributes evenly throughout the sauce.

Salt and black pepper: Season to taste at the end once everything is combined.

Looking for more dip and sauce recipes? I've got you covered! Try this easy-to-make Ranch, this flavourful Blue-cheese dip or this sweet and tangy Whipped feta cheese dip.

Squeeze the cucumber really well. This is the single most important step in this tzatziki sauce recipe. Cucumber holds an enormous amount of water, and if you don't remove it, your sauce will be thin and watery no matter how thick your yoghurt is. Transfer the grated cucumber onto a clean kitchen towel and squeeze firmly until almost no liquid comes out.

Use full-fat Greek yoghurt. This is not the place for low-fat yoghurt. Full-fat gives you that thick, creamy consistency that makes tzatziki so satisfying. Anything less and the texture won't be right.

Grate the garlic, don't chop it. Chopped garlic can be too sharp and uneven. Finely grated garlic melts into the sauce and distributes evenly, giving you a consistent flavor in every bite.

Let it rest before serving. Tzatziki genuinely gets better with time. Even just 30 minutes in the fridge allows the garlic, lemon, and dill to meld together and the flavors to deepen. If you can make it a few hours ahead, even better.

Prepare the cucumber: Grate the cucumber and squeeze out as much water as possible using a clean kitchen towel or paper towels.

Mix the base: Combine the Greek yoghurt, grated garlic, lemon juice, lemon zest, olive oil, and dill in a mixing bowl and stir well.

Add the cucumber: Fold in the squeezed cucumber and mix to combine. Season with salt and pepper to taste.

Chill: Cover and refrigerate for at least 30 minutes before serving.

Tzatziki sauce is one of the most versatile condiments you can have in the fridge. The most classic way to serve it is as a dip alongside warm pita bread and fresh vegetables like cucumber slices, carrot sticks, and cherry tomatoes.

It's also fantastic as a sauce for grilled meats - chicken, lamb, and beef kebabs all pair beautifully with it. Spread it inside a wrap or flatbread, dollop it over a grain bowl, or serve it alongside roasted vegetables like Honey glazed carrots for a simple but delicious side.