Tzatziki Recipe (Authentic Greek Dip)
, Updated Aug 03, 2025
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This easy Tzatziki Recipe is fresh, creamy and packed with yogurt, cucumber garlic, lemon, and herbs – just like you’d find in Greece! Ready in minutes, it’s the perfect sauce for grilled meats, dolmades, gyros, salads and more.
If you want to bring some authentic Greek cuisine to your next dinner party or gathering then my tzatziki sauce is a must have. Read along and find out how to make authentic and delicious τζατζίκι (Greek cucumber and yogurt dip).
How To Pronounce Tzatziki like a Greek
Tzatziki is pronounced “zza-zzee-key” with the emphasis on the second syllable. Think of the “zz” in the word “pizza” and you come close to the “tz” sound in Greek. Most Greek people are very forgiving when it comes to pronunciation though – making the effort is always appreciated 🙂
Is Tzatziki Healthy?
Tzatziki is not just tasty, but it also has many health benefits. It is a great option for snacking, dipping, adding to nourish bowls.
- PROTEIN RICH – The main ingredient in tzatziki is Greek yogurt which is high in protein, helps keep you full and supports muscle health. It is also a good source of calcium, vitamin B12, and probiotics that help gut health.
- LOW CARB – Tzatziki is naturally low in carbs, making it perfect for keto, low-carb and Mediterranean diets. Plus, it’s gluten-free and easily adaptable to be dairy-free with plant-based yogurt.
Here’s What You Will Need
You only need a few simple ingredients to create this creamy and refreshing yogurt sauce. It’s easy to prepare, delightfully tangy, garlicky, healthy, and incredibly versatile.
- Greek yogurt – the key ingredient is full-fat Greek yogurt which is double strained so it is thick and very creamy. You can use reduced or zero fat yogurt, but what you lack in calories you will also give up on taste. My preferred brand is Fage Total 5%
- Cucumber – (English cucumber) peeled and deseeded.
- Herbs: Fresh dill and mint plus dried oregano (try to find Greek ρίγανη!)
- Extra virgin olive oil
- Lemon juice to keep things fresh
- Garlic – minced garlic will add a strong garlicky taste to the sauce. Garlic powder lends a milder flavor
- Salt and pepper
How to Make Tzatziki
- Start by peeling your cucumber. Slice in half lengthwise and remove the seeds (this is usually a delectable treat for the dogs). Line a colander with a clean linen towel and grate the cucumber over it.
- Gather the towel into a bundle and squeeze out the excess moisture. You can use the cucumber juice in a smoothie or a cocktail (try my Cucumber Martini).
- Add the drained cucumber into a bowl. Finely chop the mint and dill and add to the bowl together with the oregano. Stir the Greek yogurt, lemon juice, olive oil. salt and minced garlic. Have a taste and adjust the lemon juice or seasoning as needed.
- Garnish your tzatziki dip with a sprinkle of ground pepper, oregano and fresh herbs and an extra drizzle of olive oil. Keep chilled until ready to serve.
What Do You Eat With Tzatziki
Tzatziki is an all-purpose dip when you are serving a variety of small plates (mezze). Greeks will pair it with fresh vegetables, fried appetizers, fish, potatoes or meatballs (keftethes).
It also used as a sauce in pita wraps with gyros or souvlaki. You can also add it to a hummus platter or in salad bowls. The possibilities are pretty much endless. Here are some recipes that make perfect tzatziki partners:
- Greek Spinach Waffles
- Dolmades – Greek Stuffed Vine Leaves
- Air Fryer Spanakopita Rolls
- Traditional Greek Salad (Horiatiki Salata)
- Greek Lamb Gyro Recipe
- Greek Zucchini Fritters – Kolokithokeftedes
Tzatziki Sauce Variations
You can’t beat the classic, but you can certainly play around with the flavors! Here are some fun and flavorful tzatziki variations that complement any Mediterranean dishes, each with a little twist while keeping that authentic Greek tzatziki soul intact:
- Vegan Tzatziki: Make one simple swap and your tzatziki sauce is now vegan. Simply replace the Greek yogurt with a Greek-style vegan yogurt equivalent. Look for a thick and creamy plant-based yogurt and adjust the acidity with lemon juice or vinegar.
- Avocado Tzatziki: stir in in mashed ripe avocado for extra creaminess and a beautiful green hue, making sure to add enough lemon or lime juice to keep the avocado from browning. Great in wraps or as a dip for veggies.
- Spicy Tzatziki: add a spoonful of harissa, sriracha, or pul biber to give your dip some heat. Stir in little crumbled feta and serve with barbecue lamb.
- Beetroot Tzatziki: a little finely grated or mashed cooked beetroot will turn your dip a bright vibrant pink! Top with loads of fresh dill and chopped pickles. Great with potato salad or as part of a grazing platter.
- Ranch Tzatziki: replace some of the yogurt with full-fat sour cream and mayonnaise. Replace the lemon juice with white wine vinegar and add a pinch each of paprika, cayenne and onion powder. Top with sliced scallions.
Recipe Notes
- Make sure to squeeze all the moisture out of the grated cucumber otherwise it will make the sauce watery and insipid.
- How long does homemade tzatziki last? Tzatziki lasts for up to five days in the fridge, stored in an airtight container. Stir well before serving.
- You can adjust the cucumber to yogurt ratio as you please. I like to use about half a large cucumber (peeled and de-seeded) to one cup of yogurt. The recipe can also be easily doubled if you are serving a crowd.
HAVE YOU MADE MY TZATZIKI RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂
Greek Tzatziki Recipe
Video
Ingredients
- ½ cucumber
- 2 tsp chopped fresh dill
- 1 tsp chopped fresh mint
- ½ tsp dried oregano
- 1 cups (240g) Greek yogurt , full-fat
- 2 garlic cloves , minced
- 1 tbsp fresh lemon juice , or to taste
- 2 tbsp extra virgin olive oil , more to serve
- 1 tsp sea salt , or more to taste
- black pepper , to taste
Instructions
- Start by peeling your cucumber. Slice in half lengthwise and remove the seeds. Line a colander with a clean kitchen towel and coarsely grate the cucumber over it using a box grater.½ cucumber
- Gather the towel into a bundle and squeeze out the excess moisture. You can use the cucumber juice in a smoothie or a cocktail. Place the drained cucumber flesh into a small bowl.
- Finely chop the mint and dill and add to the bowl together with the oregano.2 tsp chopped fresh dill, 1 tsp chopped fresh mint, ½ tsp dried oregano
- Stir in the yogurt, lemon juice, olive oil. salt and minced garlic. Have a taste and adjust the lemon juice or seasoning as needed.1 cups (240g) Greek yogurt, 2 garlic cloves, 1 tbsp fresh lemon juice
- Garnish your tzatziki sauce with a sprinkle of ground pepper, oregano and fresh herbs and serve with an extra drizzle of olive oil. Keep in the refrigerator until ready to serve.2 tbsp extra virgin olive oil, 1 tsp sea salt, black pepper
Notes
- Make sure to squeeze all the moisture out of the grated cucumber otherwise it will make the tzatziki watery and insipid.
- You can adjust the cucumber to yogurt ratio as you please. I like to use about half a large cucumber (peeled and deseeded) to one cup of yogurt.
- Vegan Tzatziki: One simple swap and your tzatziki sauce is vegan. Simply replace the Greek yogurt with a Greek-style vegan yogurt equivalent. Opt for a thick and creamy plant-based yogurt and adjust the acidity with lemon juice or vinegar.
- Avocado Tzatziki: stir in in mashed ripe avocado for extra creaminess and a beautiful green hue, making sure to add plenty of lemon or lime juice to keep the avocado from browning.
- Spicy Tzatziki: add a spoonful of harissa, sriracha, or pul biber to give your dip some heat. Stir in little crumbled feta and serve with barbecue lamb.
- Beetroot Tzatziki: a little finely grated or mashed cooked beetroot will turn your dip a bright vibrant pink! Top with loads of fresh dill and chopped pickles. Great with potato salad or as part of a grazing platter.
- Ranch Tzatziki: replace some of the yogurt with full-fat sour cream and mayonnaise. Replace the lemon juice with white wine vinegar and add a pinch each of paprika, cayenne and onion powder. Top with sliced scallions.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
