This rich and creamy tzatziki sauce recipe is full of flavor. Serve tzatziki sauce with your favorite sandwiches, pita and veggies, gyros, kofta, and kabobs!
We love fresh tzatziki sauce. I could eat it plain with some pita and veggies for a quick and delicious lunch. My family loves it served with fresh, Beef Kofta, cucumbers, tomatoes, and onions. It’s also the best sauce for gyros.
Recipe ingredients and notes:
- Cucumbers – If making a large batch we like to use a food processor to shred the cucumber.
- Greek Yogurt – To make this into a vegan tzatziki sauce we use dairy-free yogurt or a vegan sour cream.
- Lemon Juice
- Olive Oil
- Fresh Dill and Parsley
For the full ingredient amount and full instructions on how to make tzatziki sauce see the recipe card below.
Shred up cucumbers until you have 2 cups of shredded cucumber. Then you’ll want to lay the shredded cucumber onto a clean kitchen cloth or paper towel and sprinkle it with a bit of salt.
Then you’ll place another layer of paper towel or cloth on top. You can press out the excess liquid.
Add the cucumber to a large bowl with the remaining ingredients, stir to combine, and sauce and season with salt and pepper, to taste.
Enjoy right away or store in the refrigerator until ready to eat. (refrigerate up to 3 days)
Recipe Tips and Alterations:
- The best part of using a kitchen cloth for the cucumber is you can easily squeeze out the liquid.
- If you’re doubling the recipe you can use a food processor to shred the cucumbers instead of a box grater.
- Make sure you’re using plain, unsweetened Greek yogurt.
- Lemon adds acidity and freshness to the sauce. One lemon gives about 2-3 tablespoons of lemon juice.
- Dill is a classic addition to tzatziki sauce and gives it the authentic tzatziki flavor.
- Olive oil adds healthy fats and richness to your sauce. Make sure you’re using quality olive oil for the best flavor.
- You can also add some freshly chopped mint.
Storage and reheating tips:
- Refrigerate: Store any leftover tzatziki sauce in an airtight container in the fridge for up to 3 days.
How to serve:
We love serving with fresh veggies, pita, and grilled veggies or protein. It’s great on sandwiches, gyros, and wraps too!
Frequently asked questions
Tzatziki is a tangy salty yogurt and cucumber dip that is made with thick yogurt, shredded cucumber, olive oil, garlic, lemon juice, and fresh herbs.
As with all Middle Eastern recipes, we always go for seedless, burpless cucumbers. The top goto for us would be Persian cucumber or English cucumber.
Yes, you can freeze tzatziki sauce, but the texture does change. Therefore, we recommend making it fresh whenever possible.
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- 1 ½ cups cucumber shredded
- 2 cups plain Greek yogurt
- 1 lemon juiced
- 2 tablespoons olive oil
- 1 tablespoons fresh dill minced
- 1 tablespoon fresh parsley minced
- 1 clove garlic grated
- Spread shredded cucumber out over a few pieces of paper towel or a clean kitchen cloth and sprinkle over a pinch of kosher salt (about ½ teaspoon). Top with a few more paper towels or cloth and press out any excess liquid.
- Add the cucumber to a large bowl with the remaining ingredients; greek yogurt, lemon juice, olive oil, dill parsley, and garlic. Stir to combine tzatziki sauce and season with salt, to taste.
- Enjoy right away or store in an airtight container in the fridge for up to three days.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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