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    Recipes » Condiments and Spices » Mediterranean Condiments and Spices

    Tzatziki

    Published: Aug 9, 2017 · Modified: Sep 24, 2019 by Marissa Stevens · 20 Comments

    Gluten FreeVegetarianMediterranean

    This post may contain affiliate links.

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    Tzatziki sauce served in a white bowl with pita lemon and garlic behind

    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 (try this Gyro Meat recipe too) and alongside other dips and spreads like Green Olive Tapenade, White Bean Hummus and Baba Ganoush.

    Tzatziki-Sauce served in a white ceramic dish

    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.

    Tzatziki Sauce served with pita bread

    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

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    Tzatziki-Sauce served in a white ceramic dish featured

    Tzatziki

    Marissa Stevens
    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 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).
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Mediterranean
    Servings 2 cups
    Calories 291 kcal

    Ingredients
      

    • 2 cups full-fat plain yogurt
    • ½ English cucumber
    • 1 teaspoon kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1 ½ tablespoons fresh lemon juice about ½ 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.

    Notes

    I use a Chemex to drain the yogurt because we have one on hand, but you could also use an inexpensive pour-over #4 filter cone like you might use for camping.

    Nutrition

    Calories: 291kcalCarbohydrates: 15gProtein: 9gFat: 22gSaturated Fat: 7gCholesterol: 31mgSodium: 1277mgPotassium: 490mgSugar: 12gVitamin A: 320IUVitamin C: 8.6mgCalcium: 314mgIron: 0.3mg
    Keyword dip, easy, gluten free, party food, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mediterranean Condiments and Spices

    • White Bean Hummus
    • Pesto Aioli
    • Baba Ganoush

    Reader Interactions

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      Recipe Rating




    1. Kt says

      July 19, 2021 at 3:35 pm

      5 stars
      My favorite tasting tzatziki. I did cheat and used Greek yogurt without straining it, and just squeezed the shredded cucumber. Also, I used 1 tsp dried dill. Thank you!

      Reply
      • Marissa Stevens says

        July 20, 2021 at 9:28 am

        My pleasure, KT! So glad you're enjoying the recipe.

        Reply
    2. Angela says

      April 08, 2019 at 6:23 pm

      5 stars
      All I had was 2% Greek Yogurt but OMG this sauce turned out spectacular! Thank you for this recipe

      Reply
      • Marissa says

        April 09, 2019 at 1:12 pm

        My pleasure!! So glad you enjoyed it, Angela!!

        Reply
    3. David @ Spiced says

      August 14, 2017 at 5:01 am

      I 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! 🙂

      Reply
    4. Dawn @ Words Of Deliciousness says

      August 11, 2017 at 8:04 pm

      5 stars
      I love tzatziki. Great tip about the yogurt. I can think of so many things that I would eat this with.

      Reply
    5. Dorothy Dunton says

      August 11, 2017 at 9:42 am

      Hi 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.

      Reply
      • Marissa says

        August 11, 2017 at 3:47 pm

        Hi 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.

        Reply
    6. Lorraine @ Not Quite Nigella says

      August 10, 2017 at 5:31 pm

      We adore this dip! In fact we seem to be a bit obsessed with dips! But this one is so light and delicious 😀

      Reply
      • Marissa says

        August 11, 2017 at 3:48 pm

        There really is something addicting about dips!

        Reply
    7. Kevin | Keviniscooking says

      August 10, 2017 at 4:05 pm

      5 stars
      YES! Thick like a custard and the more garlic and dill the better. Perfect with toasted pita chips!

      Reply
      • Marissa says

        August 11, 2017 at 3:50 pm

        Yes! I agree...

        Reply
    8. Kelsie | the itsy-bitsy kitchen says

      August 10, 2017 at 8:31 am

      Oh 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 🙂

      Reply
      • Marissa says

        August 11, 2017 at 3:50 pm

        You 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!

        Reply
    9. Cheyanne @ No Spoon Necessary says

      August 10, 2017 at 7:45 am

      5 stars
      Oh 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

      Reply
      • Marissa says

        August 11, 2017 at 3:51 pm

        haha, nothing like a vat of tzatziki! You have a wonderful weekend too. mwah!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      August 10, 2017 at 4:20 am

      I'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.

      Reply
      • Marissa says

        August 11, 2017 at 3:52 pm

        I 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.

        Reply
    11. Helen @ Scrummy Lane says

      August 09, 2017 at 7:19 pm

      Now 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!

      Reply
      • Marissa says

        August 11, 2017 at 3:53 pm

        Oh 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!

        Reply

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