Ever wondered how to get that perfect creamy tzatziki sauce like the one served in your favorite Greek restaurant? You’re in luck! Tzatziki is one of those magical recipes that’s not only simple to make but also healthy and incredibly versatile. Whether you're dipping pita, dressing up grilled meats, or just adding it to your mezze platter, this Greek yogurt-based sauce is a must-have in your recipe collection.

Tzatziki is one of our favorite Greek dips! It’s great as an appetizer by itself or to add to your hostess with the mostest-style mezze plate. We actually started making our own homemade tzatziki as an accompaniment to this One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki recipe from Half Baked Harvest. We tried so many brands of ready-made tzatziki, but we found them either too watery, too milky tasting, too bland, or without enough cucumber or dill.

Below you will find our tried & true ingredient ratios, but as always, feel free to adjust to your preference! The flavors blend together beautifully & we promise that after making your own tzatziki at home, you’ll never go back to store-bought tzatziki ever again. And the best part? You can make it at home in just 10 minutes using ingredients you probably already have. So, let’s dive into the your new favorite tzatziki recipe!

Prep time: 15 minutes
Cook time: 0 minutes
Servings: 6+

Special Supplies

• Cheese cloth to strain the yogurt (we use this one in case you’re unfamiliar!)

Ingredients

• 2 cups plain Greek yogurt (we love Chobani – you can use non-fat plain or whole milk plain, but whole milk will be creamier!)

• 1 English cucumber (half shredded, half diced)

• 2-3 cloves of garlic (finely minced or crushed in a garlic press)

• 1 bushel of dill (finely chopped)

• 2 tablespoons lemon juice (aka 1 full lemon)

• salt to taste

• pepper to taste

Instructions

1. This first step starts at least 3-hours before you need to start making the tzatziki dip! Add 2 cups of Greek yogurt to a cheesecloth-covered bowl. Then lift the yogurt up to allow room to drip and tuck the excess cheesecloth over the bowl and let the weight of the bowl keep it suspended in the fridge.
   (You could also layer the cheese cloth over a strainer and set that on top of a bowl, but we get a thrill out of balancing the yogurt on its own.)

2. After at least 3 hours pass (feel free to do longer, even overnight, for thicker tzatziki!), grab the bowl from the fridge and pull the yogurt out of the bowl using the excess ends of the cheese cloth. Twist and squeeze to drain as much liquid out of the yogurt as possible.

3. Add the strained yogurt into your mixing bowl and set the cheesecloth aside.

4. Next, cut the ends off of the English cucumber and cut it in half. Dice one half of the cucumber and use the large holes of a cheese shredder to shred the other half.

5. Transfer the diced and shredded cucumber to the cheesecloth along with a pinch of salt. Let it sit for a few minutes and then twist & squeeze to drain as much liquid out of the cucumber as possible.

6. Add the cucumber to the mixing bowl, along with a whole bushel of finely chopped dill, 2-3 finely chopped garlic cloves, 2 tablespoons of lemon juice, as well as salt and pepper to taste.

7. Mix all of the ingredients together with a spoon.

8. Taste and add salt, pepper, or lemon juice as needed.

9. Let your delicious, creamy tzatziki dip chill in the fridge until you are ready to enjoy!
   (Note: we give it a good quick mix every time we pull it out of the fridge so that the consistency stays exactly how we like it until it’s all been eaten.)

FAQs

1. What can I serve with tzatziki?
Tzatziki goes great with pita bread, grilled meats, falafel, or as a dip for fresh vegetables.

2. Can I make tzatziki ahead of time?
Yes! In fact, tzatziki tastes even better after a few hours in the fridge. Make it ahead for the best flavor.

3. Can I freeze tzatziki?
Tzatziki doesn’t freeze well because yogurt changes texture when frozen. It’s best stored in the fridge for up to 3 days.

4. How can I make tzatziki thicker?
If you prefer thicker tzatziki, make sure to follow our instructions above and drain the cucumber thoroughly! Using full-fat Greek yogurt will also help.

5. Can I use regular yogurt instead of Greek yogurt?
You can, but we definitely prefer Greek yogurt. Plus, regular yogurt is thinner so it will have more of that store-bought feel. To achieve a similar consistency, you can strain it through a cheesecloth to remove excess liquid, but give the Greek yogurt a try! We think you’ll be surprised how much you like it.

Making homemade tzatziki is so easy, you’ll wonder why you ever bought it pre-made! With just a few simple ingredients, you can whip up this creamy, tangy dip in no time. Whether you’re hosting a Mediterranean-inspired dinner or looking for a healthy snack, tzatziki is always a good idea. We can’t wait for you to try one of our all-time favorite Greek appetizer dips! Feel free to make it your own by adding more or less dill, switching up the shredded and diced cucumber ratio, or adding more garlic or lemon. You can truly keep tweaking this to your liking to make it your own!

If you’re looking for other delicious Greek-inspired recipes to add to your lunch or dinner rotation, check out our go-to sheet pan couscous & veggies dinner. Or, sit back with your tzatziki and get inspired by these beautiful items from Athena Calderone’s collection at Crate & Barrel.