Simple Homemade Tzatziki Sauce Recipe (4 Servings)

Perfect your Greek yogurt sauce with this foolproof tzatziki recipe. Ready in 15 minutes!

Key Takeaways:

• Uses just 7 simple ingredients
• No cooking required – just mix and chill
• Stays fresh for up to 5 days
• Works great as a dip or sauce

Why Make Your Own Tzatziki?

Got a container of Greek yogurt in your fridge? You’re halfway to making fresh tzatziki sauce at home. This creamy cucumber sauce brightens up any Mediterranean meal, and you won’t believe how simple it is to make.

Equipment Needed

• Fine grater
• Mixing bowl
• Measuring spoons
• Clean kitchen towel or cheesecloth
• Storage container with lid

Ingredients

Main Ingredients:

• 2 cups plain Greek yogurt (full-fat recommended)
• 1 medium cucumber
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Optional Add-ins:

• 1/4 teaspoon black pepper
• 1 tablespoon fresh mint, chopped
• 1 teaspoon white wine vinegar

Step-by-Step Instructions

Prep Time: 15 minutes Chill Time: 1 hour Total Time: 1 hour 15 minutes

1. Prepare Your Workspace (2 minutes):
   1. Clean your counter space and wash your hands thoroughly
   2. Set out all equipment and ingredients
   3. Measure all ingredients before starting
   4. Line a plate with paper towels for the cucumber
2. Prepare the Cucumber (5 minutes):
   1. Wash the cucumber under cool running water
   2. (Optional) Peel the cucumber if the skin is thick or waxy
   3. Cut the cucumber in half lengthwise
   4. Using a spoon, gently scrape out the seeds from each half
   5. Place your grater over a bowl
   6. Hold the cucumber at a 45-degree angle
   7. Grate using the fine side of the grater, being careful of your fingers
   8. Stop grating when you get close to your fingers (about 1/4 inch away)
   9. Place grated cucumber in the middle of your clean kitchen towel or cheesecloth
   10. Gather the corners of the towel together
   11. Twist and squeeze over the sink until liquid stops dripping
   12. Unwrap and fluff the cucumber with a fork
   13. Set aside in a bowl
3. Prepare the Garlic (3 minutes):
   1. Separate 3 cloves from the garlic head
   2. Press firmly on each clove with the flat side of your knife to loosen the skin
   3. Peel off the papery skin completely
   4. If using a garlic press:
      • Place one clove at a time in the press
      • Press firmly over a small bowl
      • Scrape off any garlic stuck to the press
   5. If mincing by hand:
      • Slice each clove thinly
      • Rock your knife back and forth over the sliced garlic
      • Continue until pieces are very small (about the size of grains of rice)
4. Prepare the Herbs (2 minutes):
   1. Pick dill fronds from the tough stems
   2. Gather the dill into a tight bunch
   3. Chop with a sharp knife using a rocking motion
   4. Measure 2 tablespoons of chopped dill
   5. If using mint, repeat the same process
5. Mix the Base (3 minutes):
   1. Add 2 cups Greek yogurt to your mixing bowl
   2. Check that yogurt is free of any liquid on top
   3. Add 2 tablespoons olive oil
   4. Using a spoon, stir in one direction until completely smooth
   5. Add the minced garlic
   6. Mix until garlic is evenly distributed
6. Combine Everything (5 minutes):
   1. Add the drained cucumber to the yogurt mixture
   2. Fold in gently with a spatula
   3. Add the chopped dill
   4. Add 1 tablespoon lemon juice
   5. Add 1/2 teaspoon salt
   6. Stir everything together until well combined
   7. Take a small taste with a clean spoon
   8. Add more salt or lemon juice if needed, 1/4 teaspoon at a time
   9. Taste after each addition
7. Final Steps (2 minutes):
   1. Transfer to a storage container
   2. Smooth the top with the back of a spoon
   3. Press plastic wrap directly onto the surface
   4. Put the lid on tightly
   5. Label with the date
   6. Refrigerate for at least 1 hour before serving

Common Mistakes to Watch For:

• Not draining cucumber enough (sauce will be watery)
• Adding too much garlic at once (start with less, add more if needed)
• Skipping the chilling time (flavors need time to blend)
• Not tasting as you go (seasoning should be adjusted to your preference)

Troubleshooting

• Too Runny? Drain yogurt through cheesecloth for 1-2 hours before starting
• Too Thick? Add a splash of olive oil or lemon juice
• Too Garlicky? Use roasted garlic instead of raw for milder flavor
• Bitter Taste? Your cucumber might be bitter – peel it first next time

Variations

1. Mint Tzatziki:
   • Add 1 tablespoon fresh chopped mint
2. Spicy Version:
   • Add 1/4 teaspoon red pepper flakes
3. Extra Creamy:
   • Use only the solid part of the Greek yogurt

Storage & Serving

• Store in an airtight container in the refrigerator
• Keeps fresh for up to 5 days
• Stir before serving if liquid separates
• Do not freeze

Safety Tips

• Always wash cucumber thoroughly
• Use clean utensils when serving
• Keep refrigerated – don’t leave out for more than 2 hours
• Check yogurt expiration date before using

Serving Suggestions

Serve your tzatziki with:

• Grilled meats
• Fresh vegetables
• Pita bread
• Falafel
• Greek salad

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Recipe serves 4 people (makes about 2.5 cups)

Dietary Notes: Gluten-free, Low-carb, Vegetarian