Name: Greek Yogurt Tzatziki Sauce or Dip with Cucumber and Dill
Prep time: 5 min
Total time: 5 min
Ingredients: 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

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Greek yogurt tzatziki sauce with cucumber and lemon.

Want a creamy, protein-packed sauce that elevates any Mediterranean meal? This Greek Yogurt Tzatziki Sauce with cucumber and dill comes together in minutes and delivers refreshing, tangy flavor. Whether you’re looking for a dip for fresh veggies, a topping for grilled meats, or a sauce for pita sandwiches, this versatile tzatziki is your answer.

My family loves how the cool, garlicky flavor complements savory foods, and I appreciate how the protein from Greek yogurt makes this sauce satisfying enough to be part of a balanced meal. Plus, with just a handful of fresh ingredients and a quick grating technique, you’ll have restaurant-quality tzatziki without any unnecessary additives or preservatives. It’s ready to be served with my Greek Sheet Pan Chicken recipe with a side of my Gluten-Free Naan Flatbreads.

Why You’ll Love This Greek Yogurt Tzatziki Recipe

Quick and simple preparation: Ready in under 10 minutes with basic ingredients and minimal cleanup.
Protein-packed versatility: Uses Greek yogurt for a nutritious base that works as both a dip and a sauce.
Customizable flavor profile: Easily adjust the garlic, dill, and lemon to suit your taste preferences.
Make-ahead friendly: Flavors develop beautifully in the refrigerator, making it perfect for meal prep.

All the ingredients needed to make Greek yogurt tzatziki sauce.

Ingredients & Substitutions

Here is everything you need to make Greek yogurt tzatziki sauce with cucumber and dill:

Greek Yogurt: Creates the creamy, protein-rich base with a natural tanginess. You can use full-fat for maximum creaminess or low-fat for a lighter option. Non-dairy Greek-style yogurt works for a dairy-free version.

Cucumber: Any variety works, though Persian or English cucumbers have fewer seeds and less water.

Lemon Juice: Provides bright acidity that balances the creaminess. Fresh is best, but bottled works in a pinch. White wine vinegar can be substituted at half the amount.

Light Olive Oil: Any neutral oil works well, or use extra virgin olive oil for a stronger Mediterranean flavor.

Garlic Powder: Substitute with one minced fresh garlic clove for more intense flavor, or omit for a milder sauce.

Salt: Kosher salt works best, but table salt is fine (just use a bit less).

Dried Dill: Adds classic herby flavor that complements the cucumber perfectly. Fresh dill (1 tablespoon chopped) makes a wonderful substitute, or try dried mint for a different variation.

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!

Greek yogurt tzatziki sauce with cucumber and lemon with Mediterranean chicken.

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.

Grading the cucumber into a mesh bag for the tzatziki sauce.

Adding all the Greek yogurt tzatziki sauce ingredients to a mixing bowl.

Expert Recipe Tips

Remove cucumber moisture completely: This single step prevents watery sauce later. Press firmly when squeezing to extract as much liquid as possible.

Use room temperature yogurt: Taking the yogurt out of the refrigerator 15 minutes before making the sauce results in smoother blending and better absorption of flavors.

Balance is key: Start with the amounts listed, then taste and adjust. More lemon for tanginess, more garlic for punch, or more dill for herbaceous notes.

Let it rest: Allowing the tzatziki to sit in the refrigerator for at least 30 minutes (or up to 24 hours) dramatically improves the flavor as ingredients meld together.

Stir before serving: A quick stir before serving redistributes any separated liquids and refreshes the texture.

Delicious Serving Suggestions

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.
Grilled protein companion: Serve alongside grilled chicken, lamb, or tofu for a cooling contrast. This simple addition transforms plain grilled protein into a restaurant-worthy meal.
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.

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!

Prevent separation: If liquid separates after storage, simply stir well before serving to restore the creamy consistency.

Not freezer-friendly: Due to the cucumber and dairy content, tzatziki doesn’t freeze well. It’s best enjoyed fresh or within a few days.

Refresh before serving: If the tzatziki thickens too much in storage, stir in a small splash of water or lemon juice to achieve desired consistency.

Why is my tzatziki watery? This usually happens when the cucumber isn’t drained well enough. Spend an extra minute squeezing out the cucumber moisture using a kitchen towel. If your tzatziki is already too watery, stir in an additional tablespoon of Greek yogurt or drain it in a cheesecloth-lined strainer for 30 minutes.

Can I use regular yogurt instead of Greek yogurt? Yes, but strain it through a cheesecloth-lined strainer for at least 2 hours in the refrigerator to remove excess liquid. This creates a thicker consistency similar to Greek yogurt and prevents a runny sauce.

How long does homemade tzatziki last? Properly stored tzatziki stays fresh for up to 3 days in an airtight container in the refrigerator. The garlic flavor intensifies over time, so adjust accordingly if making ahead. If you notice separation, simply stir before serving.

Can I add other herbs or flavors to this basic recipe? Absolutely! Try fresh mint (1 tablespoon chopped), a pinch of cumin for warmth, cayenne pepper for heat, or herbs like oregano and parsley. The basic recipe is a canvas for creativity.

Is there a trick to getting the perfect tzatziki consistency? The perfect tzatziki should be thick enough to coat the back of a spoon. The ratio of 1 cup yogurt to 1/2 cucumber works well. For a thicker texture ideal for spreading, add cucumber gradually. For a looser, more dippable texture, add a tiny splash of water or extra lemon juice.

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Greek Yogurt Tzatziki Sauce or Dip with Cucumber and Dill

This Greek yogurt tzatziki sauce combines creamy protein-rich yogurt with fresh cucumber, tangy lemon juice, and aromatic dill for a versatile Mediterranean condiment. Perfect as a dip for vegetables, spread for sandwiches, or sauce for grilled meats, this quick recipe requires just minutes to prepare but delivers restaurant-quality flavor.

5 from 1 vote

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Servings

Prep Time 5

Total Time 5

Ingredients

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.

Video

Notes

Remove cucumber moisture completely: This single step prevents watery sauce later. Press firmly when squeezing to extract as much liquid as possible.

Use room temperature yogurt: Taking the yogurt out of the refrigerator 15 minutes before making the sauce results in smoother blending and better absorption of flavors.

Balance is key: Start with the amounts listed, then taste and adjust. More lemon for tanginess, more garlic for punch, or more dill for herbaceous notes.

Let it rest: Allowing the tzatziki to sit in the refrigerator for at least 30 minutes (or up to 24 hours) dramatically improves the flavor as ingredients meld together.

Stir before serving: A quick stir before serving redistributes any separated liquids and refreshes the texture.

Nutrition

Calories: 36kcalCarbohydrates: 2gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 2mgSodium: 110mgPotassium: 95mgFiber: 0.3gSugar: 2gVitamin A: 29IUVitamin C: 2mgCalcium: 44mgIron: 0.2mg

Keyword tzatziki sauce

Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.

Greek Yogurt Tzatziki Sauce or Dip with Cucumber Dill

Why You’ll Love This Greek Yogurt Tzatziki Recipe

Ingredients & Substitutions

Here is everything you need to make Greek yogurt tzatziki sauce with cucumber and dill:

Easily Adapt This Recipe for Any Diet