If you have never had tzatziki sauce before, it’s like a savory, fresh tasting dip or spread made mostly of Greek yogurt. It’s flavorful, easy to make and packed with protein and probiotics as a big bonus to the delicious flavor it adds to a meal or appetizer. I love it!
Tzatziki is the Greek word for this dip or sauce, but it also goes by the Turkish cacik. This dish is wonderful as a dip with warm pita and sliced vegetables like bell peppers, carrots or cucumbers. I also love it as a sauce or spread on things like a falafel wrap.
- Plain Greek yogurt
- Olive oil
- Salt and pepper
Sometimes I will add a little fresh mint as well, but it’s optional.
Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels. Mince the garlic. Finely chop the dill.
In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.
Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.
Tips for Making
- I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki.
- You can add the cucumber juice to a big glass of water for a refreshing treat—no need to waste it, it’s delicious!
- If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation.
Tzatziki can be used as a dip, sauce or spread—similar to hummus.
- Use a dip with fresh cut vegetables or warm pita or flatbread.
- Spread on a bagel with lox or avocado on top.
- Spread on a sandwich, wrap or hamburger—especially if it features other Mediterranean or Middle Eastern flavors.
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- 1 cucumber
- 3 cloves garlic
- 1 teaspoon vinegar
- 2 tablespoons olive oil
- 1 tablespoon dill
- 2 cups plain Greek yogurt
- salt and pepper
- Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels.
- Mince the garlic.
- Finely chop the dill.
- In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.
- Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.