Introduction

Remember those warm summer evenings, dipping crunchy pita chips into a cool, creamy, garlicky sauce? Ah, the memories! Today, we’re recreating that magic with the most delightful homemade Tzatziki sauce. This isn’t just any dip; it’s a little taste of Mediterranean sunshine that’s unbelievably simple to whip up. Seriously, you’ll be wondering why you ever bought the store-bought stuff!

Why You’ll Love This Recipe

Fast: Ready in under 10 minutes (plus chilling time)!
Easy: No fancy techniques, just simple mixing.
Giftable: Package it up in a cute jar for a thoughtful homemade gift.
Crowd-pleasing: Perfect for parties, BBQs, or just a weeknight snack.

Ingredients

1 cup Greek yogurt (full-fat recommended): This is the creamy base that makes tzatziki so dreamy. Full-fat gives the best texture, but feel free to use what you have!
1 tablespoon extra virgin olive oil: Adds a lovely richness and a hint of fruity flavor.
2 teaspoons lemon juice: For that bright, zesty zing! Freshly squeezed is always best.
2 teaspoons fresh dill, chopped: Dill is the star herb in tzatziki. Don’t skip it!
2 teaspoons fresh parsley, chopped: Adds a touch of freshness and a beautiful color.
2 cloves garlic, minced: Get ready for that wonderful garlicky punch! Mince it super fine so you don’t get big chunks.
1/2 teaspoon sea salt: Balances all the flavors.
1 1/2 cups cucumber, minced or grated (approximately 1 medium, 8-ounce cucumber): The cool, refreshing crunch!

How to Make It

Alright, let’s get our hands in the bowl! This is seriously as easy as it gets. Grab a medium-sized bowl – this is where all the magic happens.

First, in your bowl, combine the star of the show, the Greek yogurt, with that lovely extra virgin olive oil and the bright lemon juice. Give it a good stir until it’s all smooth and creamy.
Now, let’s add the flavor boosters! Stir in your finely chopped fresh dill, fresh parsley, the minced garlic (make sure it’s really minced!), and that half teaspoon of sea salt. Mix it all up so those herbs and garlic are evenly distributed.
Time for the cool, refreshing cucumber! Add your minced or grated cucumber to the bowl.
This is the most important part: mix everything together until it’s all beautifully combined. Make sure you get to the bottom of the bowl to incorporate all those delicious ingredients.
Now, this is crucial for the best flavor. Cover your bowl and pop it into the refrigerator for at least 15 minutes. This chilling time is where all those wonderful flavors get to know each other and meld into tzatziki perfection. I usually make mine while I’m prepping other things, so it’s ready to go!

Substitutions & Additions

While this recipe is pretty perfect as is, I love to play around with it! Here are a few ideas:

Cucumber Tip: If you grate your cucumber, give it a good squeeze in a clean kitchen towel or paper towels to remove excess water. This prevents your tzatziki from becoming too watery.
Herb Swap: No fresh dill? Dried dill works in a pinch, but use about half the amount (1 teaspoon) as it’s more potent.
Spice It Up: Feeling adventurous? Add a pinch of red pepper flakes for a little heat!
Extra Zest: A tiny bit of lemon zest (from about half a lemon) before you juice it adds another layer of citrusy goodness.
Onion Lover? Some people like to add a tiny bit of finely minced red onion or shallot for extra bite. Start with a tablespoon and see how you like it.

Tips for Success

Here are a few of my go-to tips to ensure your tzatziki is absolutely fantastic every time:

Use Good Quality Ingredients: Especially the Greek yogurt and olive oil. It really does make a difference!
Don’t Skimp on the Garlic: But do mince it finely! Nobody wants a raw garlic bite.
Drain That Cucumber: As mentioned above, squeezing out the excess moisture from the cucumber is key to a thick, creamy tzatziki.
Taste and Adjust: Before you chill it, always give it a taste. Does it need a little more salt? A touch more lemon? Adjust to your preference!
Prep Ahead: This tzatziki is actually better made a few hours ahead of time. The flavors really meld beautifully. So, it’s a perfect make-ahead dip for parties!

How to Store It

Once your tzatziki has had its lovely chill time, it’s ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. The flavors might even get a little more intense after the first day, which is never a bad thing!

FAQs

Here are a few questions you might have:

Can I use regular yogurt instead of Greek yogurt?

You can, but it won’t be as thick and creamy. Greek yogurt has less water content, giving tzatziki its signature rich texture. If you must use regular yogurt, strain it through a cheesecloth-lined sieve for a few hours first to remove some of the liquid.

How long does homemade tzatziki last?

Stored properly in an airtight container in the refrigerator, your homemade tzatziki should last for about 3 to 4 days. Make sure to use fresh ingredients for the longest shelf life.

What’s the best way to serve tzatziki?

Oh, the possibilities are endless! It’s fantastic as a dip for pita bread, vegetables (carrots, celery, bell peppers!), or even chips. It’s also a delicious topping for grilled meats like chicken, lamb, or fish, and can be spread on sandwiches and wraps for an extra burst of flavor.

Tzatziki Sauce

The easiest and most delightful homemade Tzatziki sauce, a taste of Mediterranean sunshine that's unbelievably simple to whip up. Perfect for dipping, topping, or spreading.

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Prep Time 10

Equipment

Medium-sized bowl
Clean kitchen towel or paper towels For squeezing excess water from cucumber if grated.
Airtight container For storing leftovers.

Ingredients

Main ingredients

1 cup Greek yogurt full-fat recommended
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice Freshly squeezed is best.
2 teaspoons fresh dill chopped
2 teaspoons fresh parsley chopped
2 cloves garlic minced super fine
0.5 teaspoon sea salt
1.5 cups cucumber minced or grated (approximately 1 medium, 8-ounce cucumber)

Instructions

In a medium-sized bowl, combine the Greek yogurt, extra virgin olive oil, and lemon juice. Stir until smooth and creamy.
Stir in the chopped fresh dill, fresh parsley, minced garlic, and sea salt. Mix until evenly distributed.
Add the minced or grated cucumber to the bowl.
Mix everything together until beautifully combined, ensuring to incorporate ingredients from the bottom of the bowl.
Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.

Notes

For best results, use good quality ingredients, don't skimp on the garlic (but mince finely), drain excess moisture from cucumber, and taste and adjust seasoning before chilling. Tzatziki is even better made a few hours ahead of time.