Greek Yogurt Tzatziki Sauce with Cucumber Dill
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This Greek Yogurt Tzatziki Sauce is a creamy, refreshing Mediterranean sauce made with Greek yogurt, cucumber, garlic, lemon juice, olive oil, and dill. It comes together quickly and can be used as a sauce for meals or served as a dip with veggies and pita.
This Greek Yogurt Tzatziki Sauce is made with thick Greek yogurt, freshly grated cucumber, garlic, lemon juice, olive oil, salt, and dill to create a cool, tangy Mediterranean sauce with a creamy, spoonable texture. Properly draining the cucumber and giving the sauce a short rest helps prevent excess water and keeps the flavors balanced.
What I hear most about tzatziki is that it turns watery or tastes too sharp after sitting, so this version is designed to avoid both. Thoroughly squeezing the cucumber and keeping the garlic and acid in check helps the sauce stay thick, creamy, and mellow even after chilling.
This is the kind of sauce I love to spoon onto warm chicken, roasted veggies, or pita because it’s cool, creamy, and refreshing without feeling heavy. It adds a lot of flavor while still feeling gentle on my digestion.
Why This Greek Yogurt Tzatziki Sauce Works
- Properly drained cucumber: Squeezing out excess water keeps the sauce thick and creamy instead of watery after chilling.
- True Greek yogurt base: Using thick Greek yogurt creates a rich texture that holds up as a sauce or dip without breaking.
- Balanced garlic and acid: Keeping both in check prevents harsh flavors and helps the sauce stay mellow as it sits.
- Short rest time: Letting the tzatziki chill briefly allows the flavors to come together without overpowering the yogurt.
Ingredients & Substitutions
Here is everything you need to make Greek yogurt tzatziki sauce with cucumber and dill:
- Greek yogurt: This is the creamy base of the sauce, and I’ve found that a thick Greek yogurt works best for a smooth texture that doesn’t turn watery. Full-fat is the creamiest, but low-fat works too if that’s what you prefer.
- Cucumber: Grated cucumber adds freshness and crunch, but squeezing out the liquid is key or the sauce will thin out quickly. Persian or English cucumbers are my go-to because they have fewer seeds and less water.
- Lemon juice: A small amount brightens the sauce without overpowering it, and fresh lemon gives the cleanest flavor. If needed, white wine vinegar works at about half the amount.
- Light olive oil: This adds a little richness and helps everything come together without making the sauce feel heavy. Extra-virgin olive oil is fine too if you like a stronger olive flavor.
- Garlic powder: I use garlic powder here because it blends smoothly and stays gentle over time. If you prefer fresh garlic, one small clove finely minced works well, but it will get stronger as it sits.
- Salt: Salt brings out the flavor of the yogurt and cucumber, but a little goes a long way. I always start small and adjust after tasting.
- Dried dill: Dill gives tzatziki its classic flavor without being overpowering. Fresh dill is great if you have it, but dried works well and keeps the sauce consistent every time.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
- Gluten-Free: This recipe is naturally gluten-free as written.
- Dairy-Free: Replace Greek yogurt with dairy-free Greek-style yogurt made from coconut, almond, or soy. Ensure it’s thick or strain it through cheesecloth if needed.
- Vegan: Use plant-based Greek-style yogurt and add a squeeze of extra lemon juice to enhance the tanginess.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Greek Yogurt Tzatziki Sauce Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Cucumber
Grate 1/2 cucumber into a clean kitchen towel or mesh bag. Squeeze out excess water thoroughly to prevent watery tzatziki. The more water you remove, the thicker and more flavorful your sauce will be.
Step 2: Mix the Ingredients
In a medium mixing bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon light olive oil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1 teaspoon dried dill.
Step 3: Blend and Chill
Mix all ingredients until well blended. For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to develop. The tzatziki will keep in the refrigerator for up to 3 days.
My Expert Recipe Tips
- Squeeze the cucumber well: There’s almost always more liquid than you think, and removing it keeps the sauce thick instead of watery.
- Start mild and adjust: Add lemon, garlic, and salt gradually, then taste and tweak once everything is mixed.
- Let it rest briefly: A short chill softens the garlic and helps the flavors blend.
- Stir before serving: A quick stir brings the sauce back together after chilling.
Delicious Serving Suggestions
- Chicken gyros: Spoon this tzatziki over warm Greek yogurt chicken gyros and tuck everything into a pita or on my gluten-free, no-yeast naan.
- Mediterranean grain bowls: I like to dollop this tzatziki generously over my Greek Sheet Pan Chicken recipe, quinoa or farro bowls with roasted vegetables. You’ll love how it adds creaminess and brightens all the flavors.
- Vegetable dip platter: Arrange with cucumber slices, bell peppers, carrots, and warm pita triangles. You’ll love how the protein-rich dip makes this a satisfying snack option.
- Sandwich spread: Use instead of mayonnaise on wraps or sandwiches. The tangy flavor elevates everyday lunches and adds a protein boost.
Frequently Asked Questions
More creamy, savory sauces you’ll want to keep on hand:
Greek Yogurt Tzatziki Sauce with Cucumber Dill
Gluten-FreeIngredients
- 1 cup plain greek yogurt
- 1/2 cucumber
- 1 tablespoon lemon juice
- 1 tablespoon light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/4 teaspoon salt
Instructions
- Grate 1/2 cucumber into a clean kitchen towel or mesh bag. Squeeze out excess water thoroughly. In a medium mixing bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon light olive oil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1 teaspoon dried dill. Mix until well blended and refrigerate until ready to serve.
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Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
This tzatziki sauce is so fresh and vibrant and comes together in minutes! I hope you enjoy making it 🙂