Greek yogurt, lemon juice, olive oil, cucumbers, and dill come together to make a creamy delicious sauce to compliment all your favorite Greek or Mediterranean foods. This Greek Tzatziki Sauce also works great as a fun dip with pita chips or as a topping on a yummy Greek Bowl.
You will love using this Greek Tzatziki Sauce alongside chicken kabobs, lemon and herb chicken, or a greek salad. I love that the Greek yogurt packs it full of protein, making it a great healthy option.
There are a lot of different ways to prepare a Greek Tzatziki Sauce. Some recipes call for mint, while some call for dill. I personally use dill more often, but mint is a great option, and honestly, it’s pretty great if you use a little bit of each. I have a hard time finding mint leaves over here in Germany, so we’ve been sticking to dill. Be sure to scroll down to the tips section before jumping to the recipe.
Other Amazing Homemade Condiments
- Mom’s Homemade Ranch Dressing
- Copycat Chick-fil-A Sauce
- Café Rio Cilantro Ranch Dressing
- Homemade Poppyseed Dressing
- Easy Three-Ingredient Teriyaki Sauce
- Easy Pizzeria Style Pizza Sauce
Step by step pictures of how to make Greek Tzatziki Sauce
Tips for making homemade Greek Tzatziki Sauce
- Slice the cucumber in half and scoop the seeds out with a spoon.
- Dice cucumber into tiny pieces. (Pea-sized or smaller.)
- If you prefer, you can use a grater and grate the cucumber. Use the large grate option on your grater.
- If using regular cucumbers, peel them before seeding and chopping.
- Fresh herbs are a must. Whether you use dill, or mint, or a mix of both, make sure the herbs are fresh.
- Remember, all the flavors in this sauce can be customized to your taste. If you want more garlic, add it. If you want more dill, add it. However, before adding more of anything, I suggest letting it refrigerate for an hour or so. The flavors need a little time to marinate, and it will help you know what the sauce’s true flavor will be.
- The sauce can stay good in the fridge for 7-9 days.
- 1½ cups plain Greek yogurt
- 1 large English cucumber, halved, seeded, and chopped into tiny pieces (about 2 cups)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2½ tbsp fresh dill, chopped
- ½ tsp salt
- ⅛ tsp pepper
- Combine all ingredients in a medium-sized mixing bowl. Stir to combine.
- Refrigerate at least one hour before serving.
- Tzatziki Sauce can be stored in an airtight container in the fridge for 7-9 days.
Try these Popular Recipes