This easy tzatziki recipe is creamy and delicious! Serve this healthy Greek yogurt and cucumber dip with naan bread, fresh veggies, and more!
Greek tzatziki sauce is very versatile and it can be used in so many ways. This refreshing cucumber yogurt sauce is super quick and easy to make and it compliments so many things!
Tzatziki is one of my favorite condiments, especially during the hot summer months. It is cool, creamy, and has a wonderful flavor that is almost addictive. You can use it as a sauce or dip with warm naan or pita bread, fresh veggies, grilled meat, chicken, or seafood, sandwiches, gyros, falafel, and more. It is also a great make-ahead dip to serve at a party or a summer cookout!
What to Serve with Tzatziki
Tzatziki is wonderful served as a sauce, dip, spread, or used as a salad dressing. I have listed some ideas to try below.
- Baked Salmon
- Baked Tilapia
- Baked Tofu
- Baked Chicken Breasts
- Cedar Plank Salmon
- Cauliflower Tabbouleh Salad
- Greek Cucumber Salad
- Greek Frittata
- Italian Roasted Shrimp
- Parmesan Chicken Tenders
- Parmesan Herb Tilapia
- Ratatouille
- Roasted Asparagus
- Roasted Breakfast Potatoes
- Roasted Broccoli
Tzatziki Ingredients
- Greek Yogurt – Plain Greek yogurt. Whole Greek yogurt works best for a creamier sauce, but you can use low-fat versions if you drain the liquid.
- English Cucumber – English cucumbers are seedless with a thinner skin, making them the best option for tzatziki sauce. If you use a regular cucumber, you will need to peel and remove the seeds, then strain as much liquid as possible before mixing it into the yogurt or it will water down the tzatziki. A thinner texture is fine if you are using it as a sauce but thick is best for a dip.
- Garlic – fresh cloves of garlic.
- Lemon Juice – Fresh is always best and you can adjust the amount to your liking.
- Fresh Dill – The fresher the better!
- Mint – This is optional. You can use dried or fresh mint.
- Olive Oil – Good quality EVOO.
- Salt and Pepper – Salt of choice and freshly ground pepper to taste.
Plant Based Tzatziki Sauce
You can easily make this a vegan plant-based tzatziki sauce by using a Greek-style plant-based yogurt alternative in place of the regular Greek yogurt. Just make sure that you use a Greek-style yogurt or you will need to strain regular yogurt alternatives to remove the excess liquid.
How to Make Tzatziki Sauce
First, prepare the ingredients. Finely chop, mince, or grate the cucumber, garlic and dill. Prepping the cucumber is the most important step and why I recommend using an English cucumber. If you use a regular cucumber, you will need to peel and remove the seeds first, then strain as much liquid as possible after you chop or grate it.
Add the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and dried mint, if you are adding it, to a bowl and stir well to combine. Taste and adjust any ingredients if needed.
Cover and refrigerate for at least 30 minutes or until ready to use. This sauce is best after it has been refrigerated for a couple hours allowing the flavors to develop and meld together. The sauce will keep for about 2 to 4 days if refrigerated in an airtight container.
Serve with a drizzle of olive oil if desired and enjoy!
Tzatziki
Ingredients
- 2 cups Greek yogurt *see notes*
- 1/2 medium English cucumber finely chopped or grated *see notes*
- 3 cloves garlic finely minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice add more to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 tablespoon olive oil *optional: 1 additional tablespoon to drizzle.
- 1 teaspoon dried mint (optional)
Instructions
- Finely chop, mince, or grate the cucumber, garlic and dill. (see notes regarding the cucumber).
- Add the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and dried mint, if you are adding it, to a bowl and stir well to combine. Taste and adjust any ingredients if needed.
- Cover and refrigerate for at least 30 minutes or until ready to use. Serve with a drizzle of olive oil if desired and enjoy!
Notes
- Cucumber: English Cucumbers are seedless with a thinner skin, making them the best option for tzatziki sauce. Prepping the cucumber is the most important step and why I recommend using an English cucumber. If you use a regular cucumber, you will need to peel and remove the seeds first, then strain as much liquid as possible after you chop or grate it.
- Storage: This sauce is best after it has been refrigerated for a couple hours allowing the flavors to develop and meld together. The sauce will keep for about 2 to 4 days if refrigerated in an airtight container.
Plant-Based Tzatziki
Make this a vegan plant-based tzatziki sauce by using a Greek-style plant-based yogurt alternative in place of the regular Greek yogurt. Just make sure that you use a Greek-style yogurt or you will need to strain regular yogurt alternatives to remove the excess liquid.Did you make this recipe?
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If you make this easy tzatziki sauce recipe, please leave a comment. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!