Homemade Tzatziki Sauce
This Homemade Tzatziki Sauce is cool, creamy, and packed with classic Mediterranean flavor. Thick whole milk Greek yogurt, freshly shredded and drained cucumber, fragrant dill, bright lemon, and a splash of wine vinegar come together in just 10 minutes for a sauce that is so much better than anything from the store. A 30-minute chill is all it takes for the flavors to meld into something truly special. Dip it, drizzle it, spread it!
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Servings: 1.5 cups
Ingredients
- 1 cup plain whole milk Greek yogurt strained if needed
- 1 garlic clove finely grated on a microplane
- ¼ –½ teaspoon salt to taste
- ½ teaspoon lemon zest
- Juice of ½ lemon freshly squeezed
- ½ tablespoon extra virgin olive oil
- ⅔ cup shredded cucumber thoroughly drained
- ¼ teaspoon red or white wine vinegar
- 1 tablespoon fresh dill chopped
Instructions
- Shred the cucumber using a box grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. Do not skip this step, it is the key to a thick, creamy tzatziki.
- In a medium bowl, combine the Greek yogurt, finely grated garlic, and salt. Stir until smooth and well incorporated.
- Mix in the lemon zest, lemon juice, and extra virgin olive oil until fully combined.
- Gently fold in the drained cucumber, wine vinegar, and fresh dill until evenly distributed throughout the sauce.
- Adjust seasoning with additional salt, lemon juice, or a touch more dill as desired.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Before serving, drizzle with a touch of olive oil and sprinkle with a little extra fresh dill if desired.
Notes
- English or Persian cucumbers are ideal for their lower water content and mild flavor.
- For extra thickness, strain your yogurt through cheesecloth for 30–60 minutes before using.
- The garlic flavor intensifies as the sauce chills, so start with one clove and adjust to taste.
- Store in an airtight container in the refrigerator for up to 3–4 days. Do not freeze.