Homemade Tzatziki Sauce (Easy Cucumber & Greek Yogurt Dip)
Tzatziki sauce is a simple cucumber and greek yogurt sauce even a child can make. So tasty and great to use as a dip, too.
When I first started this website, I wrote a recipe post for gyros and tzatziki sauce and was just winging it as I truly had no idea what I was doing (meaning the blogging part, not the cooking part)!
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Sharing two different recipes in one post makes it very confusing when it comes to searching for recipes, so today I am re-sharing my tzatziki sauce recipe separately from my top ranking homemade gyro recipe, along with some updated photos.
I hope that you’ll love this tzatziki sauce as much as I do. It’s so simple to prepare, and as it is made with Greek yogurt or labne, is quite nutritious, too.
Don’t limit its use on gyros or falafel as it’s great as a dip with veggies, or instead of mayonnaise in wraps and sandwiches. Serve it with semi-homemade pita chips, too!
Tzatziki Sauce
I’ve been making this so long, I don’t remember the original source! Makes 2 cups
FULL PRINTABLE RECIPE BELOW
Ingredients
- cucumber
- sea salt
- Greek yogurt or labne
- garlic
- extra virgin olive oil
- (optional: garlic powder or garlic salt)
- vinegar
Place the grated cucumber in a colander and sprinkle with sea salt. Place a plate and weight on top to press out the liquid, for 20-30 minutes.
Drain, then squeeze the cucumber in a kitchen towel (or a strong paper towel) to remove the rest of the liquid.
Next, place all the ingredients, except for the vinegar, in a mixing bowl. Mix well, and refrigerate until ready to use.
This sauce is best chilled for at least three hours before serving.
It’s definitely a must with homemade gyros!
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Easy Healthy Homemade Tzatziki Sauce (Cucumber & Greek Yogurt Sauce)
Ingredients
- 1 English cucumber grated (or about 3 Persian cucumbers, grated)
- 1 tsp salt Kosher (or more as needed)
- 16 oz Greek yogurt or labne
- 2 tsp garlic finely minced
- 1 Tbsp extra virgin olive oil
Instructions
- Place the shredded cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for about half an hour.
- Drain, then squeeze the cucumber in a kitchen towel or strong paper towel to remove the rest of the liquid.
- Next, place all the ingredients in a mixing bowl, except for vinegar. Mix well, and refrigerate until ready to use. Add a splash of vinegar before serving, if desired. This sauce is best chilled for at least three hours before serving.
Notes
- You can peel the cucumbers if you prefer, but I don't think it's necessary.
- Optional - add a dash or two of garlic powder or garlic salt.
Nutrition
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I can’t eat Indian food without this condiment. I need to stop buying it and make my own. Thanks for the recipe.
Absolutely, Cathy!!
When I was a student in Edinburgh (ALL those years ago!!) I had a boyfriend who loved hot Indian curries. I liked them too, but sometimes I just made them too hot for me. So one day, I had this great idea, I would make a cucumber and yoghurt sauce to go with the curry. Bear in mind, we were poor students, and couldn’t afford to go to Indian restaurants. Imagine my chagrin to discover that Indians had been making raita for thousands of years, and I thought I had invented it! Oh well. I have been making this for years and years and will always love it – though I am inexperienced with Greek food (except moussaka), so am really looking forward to the falafel recipe. Thank you Christina.
That is hilarious, Lee! Trust me, I’ve had the same thing happen to me so many times! I think it’s a genius recipe, or combination or whatever it is, and just go to google to be sure it doesn’t exist, when my bubble is burst! I’m so sorry I am just seeing this comment now! I think I must have been traveling during this time last year as I missed a lot of comments here! Apologies!
Just give me a spoon and the bowl, love it. Looking forward to your flat bread recipe.
I agree, Suzanne! I could eat it like that, too! :) Sorry I am just seeing your comment now! I missed a ton from the same time, so I’m guessing it’s when we were on our Central California trip last year.
We ate a TON of this when we were in Greece in May and we love making it at home now too. SO good with homemade pita.
Yes! Homemade pita is the next on my list!
Just found your sight. My husband and I cook professionally. Monday is our day off, so we invited friends over last night and made gyros, fattoush salad, rich chocolate brownies, with Sees hot fudge and vanilla bean ice cream. Please post your pita recipe quickly. I have always made pita pockets, but they were not “perfect” last night and would like to try something different. Baking is my specialty. I have 5 bread machines to accomplish my tasks. Best little kneaders and risers ever! I am making your donuts for the farmers market on Friday. Will make today, as a trial. Sorry this is so long, but am excited to find a real culinarian. :)
I love tzatziki so much. It reminds me of Indian cucumber raita – I love that so many countries have their own variations on this classic combo!
It’s wonderful!
I could have tzaziki everyday of my life! do you think I can use fresh garlic too?
YES! There’s 2 tsp of fresh garlic in this recipe, I think you just missed it, Claudia. That’s definitely one of the most important ingredients! :)
So easy to make and healthy too. Much better for you than shop bought tzatziki
Absolutely, on both points!
Oh I used to love tzatziki! I’ll have to give this a go with soy yogurt!
That’s a great idea, Luci!