Creamy Greek Tzatziki Sauce with Cucumber and Dill

Why You’ll Love This Recipe

• Classic, authentic flavors: thick Greek yogurt, crisp cucumber, fresh dill, garlic, and bright lemon.
• Extremely versatile: use as a gyros sauce, dip for fries and veggies, or a cool topping for grilled lamb and chicken.
• Make-ahead friendly: actually tastes better after a short rest in the fridge as the flavors meld.
• Light but satisfying: creamy and refreshing without being heavy, with simple ingredients you recognize.

Grocery List

• Produce: 1 English cucumber, fresh garlic, 1 lemon, fresh dill (and fresh mint, optional)
• Dairy: Full-fat Greek yogurt (plain, unsweetened)
• Pantry: Extra-virgin olive oil, kosher salt, freshly ground black pepper

Full Ingredients

For the Tzatziki

• 1 medium English cucumber (about 10 oz / 280–300 g), unpeeled, ends trimmed
• 1 tsp kosher salt, divided (or 3/4 tsp fine sea salt), plus more to taste
• 2 cups (480 g) full-fat Greek yogurt, plain and unsweetened
• 2–3 medium garlic cloves, very finely minced or grated
• 1.5 tbsp freshly squeezed lemon juice (about 1/2 large lemon)
• 1/2 tsp finely grated lemon zest (optional but recommended)
• 3 tbsp finely chopped fresh dill fronds, lightly packed
• 1.5 tbsp extra-virgin olive oil, plus more for drizzling
• 1/4 tsp freshly ground black pepper, or to taste

Optional Add-Ins and Garnishes

• 1–2 tbsp finely chopped fresh mint leaves, for a cooler, more herbal flavor
• Thin cucumber slices or small cucumber dice, for topping
• Extra dill sprigs, for garnish
• Lemon wedges, for serving on the side
• Extra drizzle of olive oil on top just before serving

Step-by-Step Instructions

Step 1: Grate and Salt the Cucumber

Coarsely grate the cucumber using the large holes of a box grater or a food processor grating disk. You do not need to peel the cucumber; the skin adds color and texture. Place the grated cucumber in a medium bowl and sprinkle with 1/2 teaspoon of the kosher salt. Toss well to distribute the salt evenly. The salt will begin to draw out excess water from the cucumber, which is essential for a thick, non-watery tzatziki.

Step 2: Drain and Squeeze the Cucumber Dry

Transfer the salted cucumber to a fine-mesh sieve set over a bowl, or place it in the center of a clean kitchen towel. Let it sit for 10–15 minutes so the liquid can drain off. Then, using the back of a spoon (if in a sieve) or by twisting the towel tightly, squeeze out as much moisture as you can. The cucumber should feel fairly dry and clump together. Set the squeezed cucumber aside to cool slightly while you prepare the yogurt base.

Step 3: Build the Yogurt, Garlic, and Lemon Base

In a medium mixing bowl, add the Greek yogurt, the remaining 1/2 teaspoon of kosher salt, the minced or grated garlic, lemon juice, and lemon zest. Whisk gently until everything is smooth and well combined. Taste a tiny bit: it should already be pleasantly tangy and garlicky, with a bright lemon note. Remember that the flavors will continue to develop as the tzatziki chills, so avoid making it overly intense at this stage.

Step 4: Add Fresh Herbs and Olive Oil

Stir the chopped fresh dill into the yogurt mixture until evenly distributed. If using, add the chopped mint as well. Pour in 1.5 tablespoons of extra-virgin olive oil and whisk or stir until the yogurt takes on a slightly glossy, silky texture. The olive oil rounds out the tang of the yogurt and lemon and gives the tzatziki a luxurious, restaurant-style finish.

Step 5: Fold in the Cucumber and Adjust Seasoning

Add the well-squeezed cucumber to the bowl with the yogurt mixture. Using a spatula or spoon, gently fold until the cucumber is evenly dispersed throughout the sauce. Grind in the black pepper and stir again. Taste and adjust: add a pinch more salt if needed, an extra squeeze of lemon for brightness, or a bit more garlic if you like it bolder. The flavor should be balanced: creamy, tangy, garlicky, and fresh.

Step 6: Chill, Garnish, and Serve

Cover the bowl tightly with plastic wrap or transfer the tzatziki to an airtight container. Refrigerate for at least 30 minutes and up to 24 hours before serving. This rest allows the flavors to meld and the garlic to soften. Just before serving, give the tzatziki a gentle stir, then transfer it to a serving bowl. Drizzle a little extra olive oil over the top and garnish with a few dill sprigs, cucumber slices, or a light sprinkling of chopped herbs. Serve chilled as a sauce for gyros, a dip for fries and vegetables, or a cooling topping for grilled lamb, chicken, or fish.

Pro Tips

• Squeeze thoroughly: The drier the cucumber, the thicker and creamier your tzatziki will be. Take an extra minute to really wring it out.
• Use thick yogurt: Full-fat Greek yogurt gives the best texture and flavor. If your yogurt is loose, strain it through a cheesecloth-lined sieve for 1–2 hours first.
• Taste after chilling: Garlic and lemon flavors become more pronounced as the sauce rests. Re-taste after chilling and adjust lemon, salt, or olive oil if needed before serving.
• Go gentle on the garlic (at first): It is easier to add more garlic than to fix an overly pungent batch. Start with 2 cloves and add the third if you love it garlicky.
• Serve at a cool, not icy, temperature: Remove from the fridge 10–15 minutes before serving so the flavors bloom.

Variations

• Minty Tzatziki: Add 2–3 tablespoons of finely chopped fresh mint along with the dill for a cooler, more herb-forward version that pairs beautifully with spicy grilled meats.
• Extra-Lemon Tzatziki: Increase the lemon juice to 2 tablespoons and the zest to 1 teaspoon for a brighter, sharper sauce that is fantastic with fried fish or roasted vegetables.
• Thick Spread-Style Tzatziki: Strain the yogurt overnight and squeeze the cucumber extra dry, then use only 1 tablespoon of olive oil to create a thicker, almost dip-like spread for pita and sandwiches.

Storage & Make-Ahead

Store tzatziki in an airtight container in the refrigerator for up to 3 days. For the best texture, press a piece of plastic wrap directly onto the surface before sealing the container; this helps prevent a watery layer from forming. If some liquid does separate, simply stir it back in before serving, or pour off a little if you prefer a thicker consistency. Tzatziki is an excellent make-ahead sauce: prepare it at least 30 minutes and up to 24 hours before serving so the flavors can fully develop.

Nutrition (per serving)

Approximate values per serving (about 1/4 cup, 8 servings per batch): 80 calories; 5 g fat; 3 g saturated fat; 6 g protein; 2 g carbohydrates; 0–1 g fiber; 1 g sugar; 160 mg sodium. These values are estimates and will vary based on the specific yogurt, oil, and salt you use.