Authentic Tzatziki Sauce Recipe Dip
There’s a flavour that instantly transports me back to a small taverna on the coast of Crete, with the sun on my face and the sound of the sea nearby. It’s the cool, tangy, and intensely fresh taste of a proper Greek tzatziki sauce. For years, I tried to replicate that taste at home, but my attempts were often watery or lacked that authentic punch. After much testing and a few tips picked up along the way, I’ve finally landed on what I believe is the most delicious and authentic tzatziki sauce recipe you can make in your own kitchen.
This isn’t just a simple yogurt sauce; it’s a beautifully balanced dip where every ingredient plays a vital role. The secret lies in using thick, full-fat Greek yogurt, drawing all the water out of the cucumber, and allowing the flavours time to get to know each other. The result is a cucumber dip that’s luxuriously creamy, packed with fresh cucumber and a sharp, garlicky bite, all brightened by a squeeze of lemon and fresh herbs. My kids absolutely devour this every time I make it, scooping it up with warm pitta bread or dolloping it onto grilled chicken.
This authentic tzatziki is wonderfully versatile. It’s a star player in a mezze platter, works beautifully as a sauce for grilled meats and falafel, or serves as a refreshing dip for vegetable sticks on a warm afternoon. Once you see how straightforward it is to make the real deal, you’ll never go back to the shop-bought tubs again.
Recipe Overview
This authentic tzatziki sauce recipe focuses on creating a thick, creamy texture and a vibrant, fresh flavour. The key steps involve salting and squeezing the cucumber to remove excess moisture, which is a non-negotiable step for achieving that classic consistency. I’ve found that letting the finished sauce chill for at least an hour before serving is crucial; it allows the garlic to mellow slightly and the flavours to meld together beautifully.
- Prep Time: 20 minutes
- Chilling Time: 1 hour (minimum)
- Total Time: 1 hour 20 minutes
- Servings: Makes approx. 500g
- Difficulty: Easy
Why You’ll Love This Authentic Tzatziki Sauce Recipe
- Genuine Flavour: This recipe delivers a truly authentic taste. You get the rich tang from the full-fat yogurt, a refreshing coolness from the cucumber, a pungent kick from fresh garlic, and a zesty lift from lemon and dill.
- Ready in Under 30 Minutes (plus chilling): The active preparation time is just 20 minutes. The rest of the time is hands-off, letting the sauce chill in the fridge to develop its incredible flavour.
- Flexible Recipe: You can easily adjust the ingredients to your taste. Add more garlic for a bigger kick, swap the dill for fresh mint for a different aromatic profile, or add a pinch of white pepper for subtle warmth.
- Great for Summer Gatherings: This yogurt sauce is ideal for barbecues, picnics, and garden parties. It pairs wonderfully with everything from grilled halloumi to spicy lamb koftas and our favourite Grilled Lamb Chops.
- Family Tested: This is a staple in my home. I make this at least once a week in the summer – it’s become a family favourite for dipping, spreading, and dolloping on almost everything!
Ingredients You’ll Need
The quality of your ingredients will make all the difference here. I always opt for a full-fat (10%) strained Greek yogurt, like Fage Total, as it provides the best thick, creamy base. Avoid regular or “Greek-style” yogurts which often have a higher water content.
- 500g full-fat, strained Greek yoghurt
- 1 large English cucumber (about 300g)
- 2-3 cloves of garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill (or mint, if you prefer)
- ½ teaspoon sea salt, plus extra for the cucumber
- ¼ teaspoon black pepper
Ashley’s Tip: For the best texture, use the coarse side of a box grater for the cucumber. This creates noticeable shreds that hold up in the dip, rather than turning to mush if you use a food processor.
How to Make This Authentic Tzatziki Sauce Recipe
The process is straightforward, but the step of removing water from the cucumber is absolutely essential for a thick, luscious greek sauce. Don’t be tempted to skip it!
- Prepare the Cucumber: Wash and trim the ends of the cucumber. There’s no need to peel it unless the skin is particularly tough or waxy. Grate the cucumber using the coarse side of a box grater into a bowl.
- Salt and Drain the Cucumber: Sprinkle about ½ teaspoon of salt over the grated cucumber and toss to combine. Transfer the mixture to a fine-mesh sieve set over a bowl. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water.
- Squeeze It Dry: After draining, take handfuls of the grated cucumber and squeeze them firmly over the sink to remove as much liquid as possible. You can also place it in a clean tea towel or muslin cloth and wring it out. This is the most important step for a thick tzatziki! You should be left with a fairly dry, compact ball of cucumber.
- Prepare the Garlic: Finely mince or grate the garlic cloves. I find that grating them on a microplane creates a paste that incorporates seamlessly into the yogurt, preventing any harsh, chunky bits of raw garlic.
- Combine the Ingredients: In a medium mixing bowl, add the Greek yogurt, the squeezed cucumber, the grated garlic, extra virgin olive oil, lemon juice, and chopped dill.
- Mix and Season: Stir everything together until well combined. Season with the ½ teaspoon of sea salt and the black pepper. Taste and adjust the seasoning if needed – you might want a little more lemon juice for brightness or a touch more salt.
- Chill and Meld: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour before serving. This resting period is crucial for the flavours to meld and the garlic to mellow. The sauce will also thicken slightly as it chills.
- Serve: When ready to serve, give the tzatziki a final stir. You can drizzle a little extra olive oil over the top and garnish with a sprig of dill if you wish.
Tips From My Kitchen
- The Secret Step: Squeezing Cucumber: I can’t stress this enough. Squeezing every last drop of water from the cucumber is what separates good tzatziki from great, authentic tzatziki. I learned that using a muslin cloth gives the best results, but a clean tea towel or even just your hands works well.
- Give It Time: Don’t serve the tzatziki immediately. The flavour right after mixing is quite harsh and garlicky. Letting it rest in the fridge for at least an hour, or even up to four hours, makes a huge difference. The flavours soften, blend, and become much more balanced.
- Make-Ahead Magic: This cucumber dip is ideal for making ahead. In fact, it tastes even better on day two! You can prepare it up to 2 days in advance, keeping it covered in the fridge.
- Storage: Store any leftover tzatziki in an airtight container in the refrigerator for up to 4 days. A little liquid might separate on top; simply stir it back in before serving.
Equipment You’ll Need
- Box grater
- Fine-mesh sieve or a clean muslin cloth/tea towel
- Medium mixing bowl
- Microplane or fine grater (for garlic)
- Spatula or spoon for mixing
Common Mistakes to Avoid
- Not Squeezing the Cucumber Enough: This is the number one cause of watery tzatziki. Be ruthless! You want the grated cucumber to feel almost dry to the touch before adding it to the yogurt.
- Using the Wrong Yoghurt: Using low-fat, regular, or “Greek-style” yoghurt will result in a thin, runny sauce. For that authentic, rich texture, you must use a full-fat (at least 10%), properly strained yoghurt.
- Skipping the Rest Time: Serving the dip immediately means the garlic will be overpowering and the flavours won’t have integrated. The chilling time is an active part of the recipe, so be sure to factor it in.
Delicious Variations to Try
While this authentic tzatziki sauce recipe is fantastic as is, it’s also a great base for experimentation. Here are a few ideas:
- Spicy Version: For a bit of a kick, add ¼ teaspoon of red chilli flakes or a finely chopped red chilli (seeds removed) to the mix.
- Vegan Option: Use a thick, unsweetened, plant-based Greek-style yogurt, such as one made from coconut or soy. Ensure it’s a good quality, thick version to avoid a runny result.
- Different Herbs: While dill is classic, fresh mint is also traditionally used and gives the sauce a wonderfully cool, aromatic lift. A combination of dill, mint, and a little parsley also works well.
What to Serve With This Authentic Tzatziki Sauce
This Greek sauce is incredibly versatile and a key component of any mezze platter. Here are some of my favourite ways to serve it:
- With Grilled Meats: It’s the perfect cooling contrast to rich meats like lamb souvlaki, chicken gyros, or even alongside a hearty main like our Stuffed Peppers with Rice.
- As a Dip: Serve it with warm, fluffy pitta bread, crunchy vegetable crudités (carrots, peppers, celery), or toasted sourdough for a simple starter or snack.
- Wine Pairing: A crisp, dry white wine with good acidity, such as a Greek Assyrtiko or a Sauvignon Blanc, cuts through the richness of the yogurt and complements the fresh herbs beautifully.
Frequently Asked Questions
Authentic Tzatziki Sauce Recipe
Ingredients
Method
- Prepare the Cucumber: Wash and trim the ends of the cucumber. There's no need to peel it unless the skin is particularly tough or waxy. Grate the cucumber using the coarse side of a box grater into a bowl.
- Salt and Drain the Cucumber: Sprinkle about ½ teaspoon of salt over the grated cucumber and toss to combine. Transfer the mixture to a fine-mesh sieve set over a bowl. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water.
- Squeeze It Dry: After draining, take handfuls of the grated cucumber and squeeze them firmly over the sink to remove as much liquid as possible. You can also place it in a clean tea towel or muslin cloth and wring it out. This is the most important step for a thick tzatziki! You should be left with a fairly dry, compact ball of cucumber.
- Prepare the Garlic: Finely mince or grate the garlic cloves. I find that grating them on a microplane creates a paste that incorporates seamlessly into the yogurt, preventing any harsh, chunky bits of raw garlic.
- Combine the Ingredients: In a medium mixing bowl, add the Greek yogurt, the squeezed cucumber, the grated garlic, extra virgin olive oil, lemon juice, and chopped dill.
- Mix and Season: Stir everything together until well combined. Season with the ½ teaspoon of sea salt and the black pepper. Taste and adjust the seasoning if needed – you might want a little more lemon juice for brightness or a touch more salt.
- Chill and Meld: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour before serving. This resting period is crucial for the flavours to meld and the garlic to mellow. The sauce will also thicken slightly as it chills.
- Serve: When ready to serve, give the tzatziki a final stir. You can drizzle a little extra olive oil over the top and garnish with a sprig of dill if you wish.
Notes
I truly hope you give this authentic tzatziki sauce recipe a try. It brings such a fresh, vibrant taste of the Mediterranean to the table and always gets compliments whenever I serve it. Let me know how you get on in the comments below – I’d love to hear what you serve it with!
Happy cooking,
Ashley Rivera
