Tzatziki (pronounced zat-ZEE-key) is a classic Greek garlic-yogurt sauce made with strained yogurt, cucumber, garlic, olive oil and salt. It often has fresh lemon juice along with a generous amount of mint or dill and is served as an appetizer (‘meze’ if you’re in the Mediterranean) with fresh pita (make your own with this easy pita bread recipe) or vegetables for dipping, or as a dip for grilled meats like chicken and lamb. It also works wonderfully as a spread for shawarmas or gyros (both pita or flatbread sandwiches).
I know that many recipes call for Greek yogurt, but I’m going to ask you to strain plain, whole milk yogurt instead. You’ll have to start a day in advance but you’ll be rewarded with an ultra thick and creamy base for your tzatziki sauce – a texture more like cream cheese than yogurt.
How to Make Tzatziki
1. The day before you’d like to serve the tzatziki, strain two cups of yogurt overnight through a coffee filter or two layers of cheesecloth set in a strainer set above an empty container to catch the liquid as it drains (more than a cup will drain out!). You can use commercial Greek yogurt instead, but it won’t be as thick.
2. Shred the cucumber and set it in a fine mesh strainer to drain overnight.
3. The day you plan to serve, stir all of the tzatziki recipe ingredients together then cover and refrigerate for an hour or more to allow the flavors to meld. Serve.
If you’re like me and love your tzatziki sauce thick and spreadable, not thin and watery, I predict this will become your go-to recipe!
Tzatziki Recipe Video
Tzatziki
Ingredients
- 2 cups full-fat plain yogurt
- 1/2 English cucumber
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice about 1/2 lemon
- 1 tablespoon fresh dill minced
- 2 cloves garlic minced
Instructions
- Strain yogurt mixture by pouring into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains (about 1 cup of liquid will drain). Cover and refrigerate overnight.
- Shred cucumber and place in a fine mesh strainer set over an empty container to catch liquid as it drains (a few tablespoons of liquid will drain). Cover and refrigerate overnight.
- In a medium bowl, stir strained yogurt, drained cucumber and remaining ingredients (salt through garlic). Cover and refrigerate for an hour or more to meld flavors. Serve chilled.
Angela says
April 8, 2019 at 6:23 pmAll I had was 2% Greek Yogurt but OMG this sauce turned out spectacular! Thank you for this recipe
Marissa says
April 9, 2019 at 1:12 pmMy pleasure!! So glad you enjoyed it, Angela!!
David @ Spiced says
August 14, 2017 at 5:01 amI love a good tzatziki sauce! But I’ve always started with Greek yogurt as the base for mine. I’ll have to try straining whole milk yogurt next time. I could seriously just sit there with fresh pita bread and a bowl of tzatziki and be a happy camper! 🙂
Dawn @ Words Of Deliciousness says
August 11, 2017 at 8:04 pmI love tzatziki. Great tip about the yogurt. I can think of so many things that I would eat this with.
Dorothy Dunton says
August 11, 2017 at 9:42 amHi Marissa. Perfect with your pita bread and some grilled lamb kebabs! I love using fresh dill, it adds such freshness. This is one of the very few ways I can get Gary to eat yogurt, other than in baking. It is one of the very few things he does not like.
Marissa says
August 11, 2017 at 3:47 pmHi Dorothy! I love how you always think of recipes in the context of the whole meal – we’ve got to cook a big meal together some day! Interesting about Gary and yogurt…I wonder if it’s the tanginess? Have a wonderful weekend, you two love birds.
Lorraine @ Not Quite Nigella says
August 10, 2017 at 5:31 pmWe adore this dip! In fact we seem to be a bit obsessed with dips! But this one is so light and delicious 😀
Marissa says
August 11, 2017 at 3:48 pmThere really is something addicting about dips!
Kevin | Keviniscooking says
August 10, 2017 at 4:05 pmYES! Thick like a custard and the more garlic and dill the better. Perfect with toasted pita chips!
Marissa says
August 11, 2017 at 3:50 pmYes! I agree…
Kelsie | the itsy-bitsy kitchen says
August 10, 2017 at 8:31 amOh I love tzatziki! I’ve never strained the cucumber overnight–such a good idea! I don’t like my tzatziki watery at all. PS, typing “tzatziki” is like a tongue-twister for my fingers. It takes a lot of concentration! Have a great weekend, Marissa 🙂
Marissa says
August 11, 2017 at 3:50 pmYou had my husband and I cracking up at “tongue-twister for my fingers” – it really is! Thanks, my friend. You have a great weekend too!
Cheyanne @ No Spoon Necessary says
August 10, 2017 at 7:45 amOh I looooooooooooooove me some homemade tzatziki, Marissa! I could (and do) dip EVERYTHING into that sauce! I normally make mine with strained Greek yogurt, so I’m totally intrigued by yours! Obviously I know what I will be trying this weekend. 😉 Big ‘ole vat of P&S tzatziki here I come! <3 Pinned! Cheers, doll! XOXO
Marissa says
August 11, 2017 at 3:51 pmhaha, nothing like a vat of tzatziki! You have a wonderful weekend too. mwah!
Mary Ann | The Beach House Kitchen says
August 10, 2017 at 4:20 amI’ve never tried making homemade tzatziki Marissa, but your recipe sounds delicious and look nice and easy! I’d love this with fresh garden veggies for dipping.
Marissa says
August 11, 2017 at 3:52 pmI hope you try it, Mary! I’ve been dreaming about that gorgeous Provençal Vegetable Tian you posted the other day. It’s a must make for us while everything is in season.
Helen @ Scrummy Lane says
August 9, 2017 at 7:19 pmNow you have my attention, Marissa! I LOVE tsatziki… and Greek yogurt for that matter.
Very interesting how you recommend straining ordinary yogurt. I must admit I’ve been finding it hard to find authentic tasting thick Greek yogurt over here in Australia so this might be the solution.
Thank you!
Marissa says
August 11, 2017 at 3:53 pmOh I hope it is the solution! If you give it a try, I’d love to hear how it goes. Have a terrific weekend, my friend!