FREE 5-Ingredient Recipe EBook

• My Tzatziki Sauce Recipe Tastes Just Like In Greece
• What Is Tzatziki?
• Ingredients & Substitutions
• How To Make Tzatziki Sauce
• My Tips For The Best Texture
• Tzatziki Sauce Recipe Recipe card
• Ways I Use Homemade Tzatziki
• Recipe Reviews

My Tzatziki Sauce Recipe Tastes Just Like In Greece

I learned how to make tzatziki sauce during my time working at a bustling Greek restaurant. It was creamy and fresh, and made me feel like I was taking a trip to the little island of Santorini where the owner was from. When I came around to testing my own tzatziki sauce recipe, I kept it close to the traditional, with a little personal twist. Here’s why this is the perfect sauce to brighten up your meals:

• Fresh, vibrant, and oh-so-creamy – The rich and creamy Greek yogurt base, the floral extra virgin olive oil, the crisp and cool cucumbers, the fresh herbs… I love it all. If you like a smooth texture paired with a tangy taste and a little crunch, you’ll love it, too.
• Fast and simple – With just 7 common ingredients and about 10 minutes of prep time, my easy tzatziki recipe is incredibly simple.
• Customize the consistency – Whether you like it chunky, smooth, thick, or thin, you can make it every which way. I settled on how I like it, but the beauty of homemade tzatziki is it’s easy to adjust to how you like it.
• Versatile favorite – Whether you’re drizzling it over grilled meats (I love it with lamb kofta or grilled lamb ), or using it as a refreshing dip for veggies, my tzatziki is as versatile as it is flavorful.

Since I just got back from a trip to Greece where took a cooking class and a food tour that included this sauce, this was the perfect time to update my tzatziki recipe. I learned about how they make it in Athens compared to in Crete, plus a few extra tips I’ll share with you.

I was pretty proud that the tzatziki sauce we made in the class (here’s a picture of me with it) was almost identical to this one I came up with years ago. Make it with me!

What Is Tzatziki?

Tzatziki is a cucumber yogurt sauce and dip, common in Mediterranean recipes as well as Middle Eastern ones. It’s cool, creamy, and goes well with so many dishes! I never run out of ways to eat this.

“Delish! I cut the recipe in half because it is just the two of us. Mistake!! Served it with spinach feta meatballs. My husband and I are fighting over the leftovers.” –Wendy

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best tzatziki sauce ingredients for my recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Greek Yogurt – I usually use full-fat plain Greek yogurt for the creamiest texture, but have made this with non-fat and 2% as well. You can also use regular plain yogurt, though your tzatziki will be thinner and less tangy. If you need a dairy-free option, coconut yogurt will work, with a different flavor and also thinner texture. On my recent trip, I learned that tzatziki sauce recipes in Greece sometimes use strained sheep or goat’s milk yogurt, because the country has a lot of mountains and these animals are more common there, but regular Greek yogurt is still popular today.
• Cucumbers – For that essential crisp, refreshing crunch! I recommend English or Persian cucumbers over American ones — see my creamy cucumber salad post for more on why.
• Extra Virgin Olive Oil – Greek tzatziki sauce always uses this, although technically other types of oil would work for a milder touch.
• Lemon Juice – I make my tzatziki with lemon juice, but my cooking class in Greece used red wine vinegar instead. Both taste great!
• Garlic – I highly recommend fresh garlic cloves, but if you’re in a hurry, 1 teaspoon of jarred minced garlic will do the trick.
• Fresh Herbs – Tzatziki recipes I tried in Athens always included fresh dill, whereas in Crete they did not. Some regions also add fresh mint. I personally like a combination of dill and parsley in mine, and the parsley was my personal twist on this dip.
• Sea Salt – I don’t usually add black pepper, but feel free.

How To Make Tzatziki Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the cucumbers. After grating the cucumbers (I have and recommend this box grater ), squeeze them in a kitchen dish towel or cheesecloth over the sink. Remove as much liquid as you can. They should look pretty dry afterward, like my picture on the right.

1. Mix the yogurt sauce base. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, fresh herbs, garlic, and salt.
2. Add the grated cucumbers. Taste your tzatziki sauce and add more salt to your taste. I like to garnish mine with a drizzle of olive oil and extra fresh herbs!

My Tips For The Best Texture

• Want less crunch and milder flavor? Peel the cucumbers. I personally love these aspects and never peel them, but you can if you want a smoother texture and less intensity.
• The grate size will affect the sauce texture. I prefer finer shreds (especially for dipping), but you can opt for coarser if you like your sauce more chunky (which is good for topping).
• Drain your cucumbers very well. If they’re too wet, they’ll make your tzatziki sauce watery.
• Watch for extra liquid in the yogurt, too. I always drain it if I see any on top of the Greek yogurt. You can also strain it if it just seems thin overall.
• You may want to salt your cucumbers. I usually skip this step, but do find it helpful for larger cucumbers that have a lot of extra water. Just place your grated cucumbers in a strainer, sprinkle with salt, and let them sit for 15-20 minutes. Rinse, dry well, and squeeze out excess moisture before proceeding with my tzatziki recipe.
• Sauce too chunky? Add more yogurt. This can vary depending on how tightly packed your cucumbers were when measuring, and just how you like it. Most of the tzatziki sauce I had in Greece had about half the amount of cucumbers I have here, but I prefer the taste with more cucumber. Feel free to use half the amount or double the yogurt!
• Sauce too thick? Add a splash of water or milk. I don’t usually have this issue with tzatziki dip because the cucumbers release some water, but you can if you need to. I used to recommend adding more oil, but later discovered it actually emulsifies and doesn’t help thin out the sauce at all.
• Sauce too watery? Strain it. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Scoop the tzatziki sauce into it and pop in the fridge for a few hours, to let the extra liquid drain into the bowl. Sometimes I just use coffee filters instead of cheesecloth, so that I don’t have to clean the cloth afterward.
• Making this sauce ahead actually improves the flavor, but it can get more watery. This is because the cucumbers release more moisture over time. I usually drain off any extra liquid or stir it in if it’s only a little bit, but you can strain it if you see a lot.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Greek yogurt (I recommend full-fat) ▢
• 1 tbsp Extra virgin olive oil ▢
• 2 tsp Lemon juice ▢
• 2 tsp Fresh dill ▢
• 2 tsp Fresh parsley ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tsp Sea salt ▢
• 1 1/2 cups Cucumber (minced or grated; ~1 medium 8-ounce cucumber) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, fresh herbs, garlic, and salt.
2. Wrap the minced or grated cucumber in a kitchen towel and squeeze over the sink to release as much water as possible.
3. Stir the cucumber into the bowl with the other ingredients. Your tzatziki sauce is ready to enjoy!

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 tablespoons

• Tips: Check out my recipe tips above to help you get the best texture in your tzatziki sauce.
• Storage: I store this sauce in an airtight container in the refrigerator. It’s best within 2-3 days, but rarely lasts that long at our house.
• Recipe yield: My tzatziki recipe makes about 1 1/2 cups total, but can vary depending on how much you drain the cucumbers.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Tzatziki Sauce Recipe

Ways I Use Homemade Tzatziki

Every time I make this tzatziki sauce recipe, I always ask myself why I didn’t make a triple batch. It goes so fast at our house! Here are some of the ways we love it:

• Chicken – I serve this sauce with my Mediterranean-inspired chicken kabobs when I’m grilling, or just Mediterranean chicken or Greek chicken if I’m cooking inside. And although it’s less traditional, I’ve enjoyed it with peri peri chicken to tame the heat, and my chicken fritters for dipping.
• Lamb – I first made this tzatziki recipe for my lamb kofta kebabs , but it’s also amazing with lamb chops , lamb burgers , and kleftiko .
• Beef, Pork, & Fish – I don’t usually think of tzatziki sauce pairing with these proteins, but it works really well on my salmon burgers , shish kabobs , meatballs , and Greek souvlaki . In Greece, I saw it served with pork a lot.
• Sandwiches & Wraps – This sauce is a must for gyros , but I like it on regular sandwiches, too.
• Mezze Platter – I love platters because they keep everyone happy! Serve up my tzatziki sauce with a spread of hummus (or my cauliflower hummus ), kalamata olives, vegetables for dipping (I like cucumbers, cherry tomatoes, and mini bell peppers ), and pita bread (I even have low carb pita bread ).

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Tzatziki Sauce Recipe

Whip up my creamy homemade tzatziki sauce recipe in just 10 minutes, with simple ingredients like Greek yogurt, cucumbers, garlic, and dill.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/easy-greek-tzatziki-sauce-recipe/

Ingredients

• 1 cup Greek yogurt (I recommend full-fat)
• 1 tbsp Extra virgin olive oil
• 2 tsp Lemon juice
• 2 tsp Fresh dill
• 2 tsp Fresh parsley
• 2 cloves Garlic (minced)
• 1/2 tsp Sea salt
• 1 1/2 cups Cucumber (minced or grated; ~1 medium 8-ounce cucumber)

Instructions

1. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, fresh herbs, garlic, and salt.
2. Wrap the minced or grated cucumber in a kitchen towel and squeeze over the sink to release as much water as possible.
3. Stir the cucumber into the bowl with the other ingredients. Your tzatziki sauce is ready to enjoy!

Maya’s Recipe Notes

Serving size: 2 tablespoons

• Tips: Check out my recipe tips above to help you get the best texture in your tzatziki sauce.
• Storage: I store this sauce in an airtight container in the refrigerator. It’s best within 2-3 days, but rarely lasts that long at our house.
• Recipe yield: My tzatziki recipe makes about 1 1/2 cups total, but can vary depending on how much you drain the cucumbers.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Tzatziki Sauce Recipe Tastes Just Like In Greece
• What Is Tzatziki?
• Ingredients & Substitutions
• How To Make Tzatziki Sauce
• My Tips For The Best Texture
• Tzatziki Sauce Recipe Recipe card
• Ways I Use Homemade Tzatziki
• Recipe Reviews

My Tzatziki Sauce Recipe Tastes Just Like In Greece

I learned how to make tzatziki sauce during my time working at a bustling Greek restaurant. It was creamy and fresh, and made me feel like I was taking a trip to the little island of Santorini where the owner was from. When I came around to testing my own tzatziki sauce recipe, I kept it close to the traditional, with a little personal twist. Here’s why this is the perfect sauce to brighten up your meals:

• Fresh, vibrant, and oh-so-creamy – The rich and creamy Greek yogurt base, the floral extra virgin olive oil, the crisp and cool cucumbers, the fresh herbs… I love it all. If you like a smooth texture paired with a tangy taste and a little crunch, you’ll love it, too.
• Fast and simple – With just 7 common ingredients and about 10 minutes of prep time, my easy tzatziki recipe is incredibly simple.
• Customize the consistency – Whether you like it chunky, smooth, thick, or thin, you can make it every which way. I settled on how I like it, but the beauty of homemade tzatziki is it’s easy to adjust to how you like it.
• Versatile favorite – Whether you’re drizzling it over grilled meats (I love it with lamb kofta or grilled lamb ), or using it as a refreshing dip for veggies, my tzatziki is as versatile as it is flavorful.

Since I just got back from a trip to Greece where took a cooking class and a food tour that included this sauce, this was the perfect time to update my tzatziki recipe. I learned about how they make it in Athens compared to in Crete, plus a few extra tips I’ll share with you.

I was pretty proud that the tzatziki sauce we made in the class (here’s a picture of me with it) was almost identical to this one I came up with years ago. Make it with me!

What Is Tzatziki?

Tzatziki is a cucumber yogurt sauce and dip, common in Mediterranean recipes as well as Middle Eastern ones. It’s cool, creamy, and goes well with so many dishes! I never run out of ways to eat this.

“Delish! I cut the recipe in half because it is just the two of us. Mistake!! Served it with spinach feta meatballs. My husband and I are fighting over the leftovers.” –Wendy

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best tzatziki sauce ingredients for my recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Greek Yogurt – I usually use full-fat plain Greek yogurt for the creamiest texture, but have made this with non-fat and 2% as well. You can also use regular plain yogurt, though your tzatziki will be thinner and less tangy. If you need a dairy-free option, coconut yogurt will work, with a different flavor and also thinner texture. On my recent trip, I learned that tzatziki sauce recipes in Greece sometimes use strained sheep or goat’s milk yogurt, because the country has a lot of mountains and these animals are more common there, but regular Greek yogurt is still popular today.
• Cucumbers – For that essential crisp, refreshing crunch! I recommend English or Persian cucumbers over American ones — see my creamy cucumber salad post for more on why.
• Extra Virgin Olive Oil – Greek tzatziki sauce always uses this, although technically other types of oil would work for a milder touch.
• Lemon Juice – I make my tzatziki with lemon juice, but my cooking class in Greece used red wine vinegar instead. Both taste great!
• Garlic – I highly recommend fresh garlic cloves, but if you’re in a hurry, 1 teaspoon of jarred minced garlic will do the trick.
• Fresh Herbs – Tzatziki recipes I tried in Athens always included fresh dill, whereas in Crete they did not. Some regions also add fresh mint. I personally like a combination of dill and parsley in mine, and the parsley was my personal twist on this dip.
• Sea Salt – I don’t usually add black pepper, but feel free.

How To Make Tzatziki Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Grate and drain the cucumbers. After grating the cucumbers (I have and recommend this box grater ), squeeze them in a kitchen dish towel or cheesecloth over the sink. Remove as much liquid as you can. They should look pretty dry afterward, like my picture on the right.

1. Mix the yogurt sauce base. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, fresh herbs, garlic, and salt.
2. Add the grated cucumbers. Taste your tzatziki sauce and add more salt to your taste. I like to garnish mine with a drizzle of olive oil and extra fresh herbs!

My Tips For The Best Texture

• Want less crunch and milder flavor? Peel the cucumbers. I personally love these aspects and never peel them, but you can if you want a smoother texture and less intensity.
• The grate size will affect the sauce texture. I prefer finer shreds (especially for dipping), but you can opt for coarser if you like your sauce more chunky (which is good for topping).
• Drain your cucumbers very well. If they’re too wet, they’ll make your tzatziki sauce watery.
• Watch for extra liquid in the yogurt, too. I always drain it if I see any on top of the Greek yogurt. You can also strain it if it just seems thin overall.
• You may want to salt your cucumbers. I usually skip this step, but do find it helpful for larger cucumbers that have a lot of extra water. Just place your grated cucumbers in a strainer, sprinkle with salt, and let them sit for 15-20 minutes. Rinse, dry well, and squeeze out excess moisture before proceeding with my tzatziki recipe.
• Sauce too chunky? Add more yogurt. This can vary depending on how tightly packed your cucumbers were when measuring, and just how you like it. Most of the tzatziki sauce I had in Greece had about half the amount of cucumbers I have here, but I prefer the taste with more cucumber. Feel free to use half the amount or double the yogurt!
• Sauce too thick? Add a splash of water or milk. I don’t usually have this issue with tzatziki dip because the cucumbers release some water, but you can if you need to. I used to recommend adding more oil, but later discovered it actually emulsifies and doesn’t help thin out the sauce at all.
• Sauce too watery? Strain it. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Scoop the tzatziki sauce into it and pop in the fridge for a few hours, to let the extra liquid drain into the bowl. Sometimes I just use coffee filters instead of cheesecloth, so that I don’t have to clean the cloth afterward.
• Making this sauce ahead actually improves the flavor, but it can get more watery. This is because the cucumbers release more moisture over time. I usually drain off any extra liquid or stir it in if it’s only a little bit, but you can strain it if you see a lot.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Greek yogurt (I recommend full-fat) ▢
• 1 tbsp Extra virgin olive oil ▢
• 2 tsp Lemon juice ▢
• 2 tsp Fresh dill ▢
• 2 tsp Fresh parsley ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tsp Sea salt ▢
• 1 1/2 cups Cucumber (minced or grated; ~1 medium 8-ounce cucumber) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, fresh herbs, garlic, and salt.
2. Wrap the minced or grated cucumber in a kitchen towel and squeeze over the sink to release as much water as possible.
3. Stir the cucumber into the bowl with the other ingredients. Your tzatziki sauce is ready to enjoy!

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 tablespoons

• Tips: Check out my recipe tips above to help you get the best texture in your tzatziki sauce.
• Storage: I store this sauce in an airtight container in the refrigerator. It’s best within 2-3 days, but rarely lasts that long at our house.
• Recipe yield: My tzatziki recipe makes about 1 1/2 cups total, but can vary depending on how much you drain the cucumbers.

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Tzatziki Sauce Recipe

Ways I Use Homemade Tzatziki

Every time I make this tzatziki sauce recipe, I always ask myself why I didn’t make a triple batch. It goes so fast at our house! Here are some of the ways we love it:

• Chicken – I serve this sauce with my Mediterranean-inspired chicken kabobs when I’m grilling, or just Mediterranean chicken or Greek chicken if I’m cooking inside. And although it’s less traditional, I’ve enjoyed it with peri peri chicken to tame the heat, and my chicken fritters for dipping.
• Lamb – I first made this tzatziki recipe for my lamb kofta kebabs , but it’s also amazing with lamb chops , lamb burgers , and kleftiko .
• Beef, Pork, & Fish – I don’t usually think of tzatziki sauce pairing with these proteins, but it works really well on my salmon burgers , shish kabobs , meatballs , and Greek souvlaki . In Greece, I saw it served with pork a lot.
• Sandwiches & Wraps – This sauce is a must for gyros , but I like it on regular sandwiches, too.
• Mezze Platter – I love platters because they keep everyone happy! Serve up my tzatziki sauce with a spread of hummus (or my cauliflower hummus ), kalamata olives, vegetables for dipping (I like cucumbers, cherry tomatoes, and mini bell peppers ), and pita bread (I even have low carb pita bread ).