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If there’s one dip that belongs at every Mediterranean table, it’s tzatziki. This Greek tzatziki sauce made with thick yogurt, crisp cucumber, garlic, and fresh herbs is cool, creamy, and endlessly versatile. But here’s the thing: the standard version can be a little… underwhelming.
In my household, we like big flavor. So this homemade tzatziki recipe with cucumber and dill gets a boost from lemon zest and a generous handful of herbs. Two tiny tweaks, and suddenly you’ve got a dip worth eating straight from the spoon.
Why You’ll Love This Greek Tzatziki Sauce
- Quick and easy, ready in about 15 minutes.
- Refreshing and light, yet creamy and satisfying.
- Packed with flavor thanks to lemon zest and dill.
- Works as a dip, spread, or sauce for just about everything.
Ingredients for Cucumber Tzatziki
Here’s what you’ll need (full amounts in recipe card).
- Cucumber – Cooling and hydrating, it’s the star of this cucumber tzatziki recipe. Cucumbers are low in calories but high in many important vitamins and minerals. Be sure to drain it well or you’ll end up with soup.
- Greek yogurt – Thick, creamy, and loaded with protein and probiotics. It’s what makes Greek tzatziki sauce irresistible. I like using 2% Greek yogurt for balance, but non-fat and full-fat both work.
- Olive oil – Adds richness and smooth texture.
- Lemon juice & zest – Bright and tangy; zest gives a punch of flavor that keeps this from being bland.
- Garlic – Just one clove adds the right amount of bite.
- Fresh dill – Fragrant, herby, and the perfect partner to cucumber.
- Salt & pepper – Essential seasoning for balance.
How to Make Homemade Tzatziki
It only takes a few simple steps to make this homemade tzatziki recipe at home.
- Grate the cucumber. Use the large holes on a box grater.
- Salt and drain. Place grated cucumber in a strainer, sprinkle with salt, and let the water drain out. After a few minutes, press or squeeze out the liquid (a clean kitchen towel works too).
- Mix the base. In a bowl, combine yogurt, olive oil, lemon juice, lemon zest, garlic, dill, salt, and pepper.
- Add the cucumber. Fold it in gently.
- Taste and adjust. More salt? More lemon? You’re the boss here.
- Chill. If you can wait 30 minutes, the flavors meld beautifully.
Cooking Timeline
Here’s a quick look at how long each step takes so you know what to expect.
🥒 Grate and drain cucumber: 10 minutes
🍋 Prep lemon, garlic, and dill: 2–3 minutes
🥣 Mix yogurt base: 2 minutes
🥄 Fold in cucumber and season: 2 minutes
❄️ Chill for best flavor (optional): 30 minutes
⏱️ Total time: 15 minutes active, up to 45 minutes with chilling
Advance Prep & Storage
- Make ahead: Great for prepping a few hours before serving.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Just kidding! It’s a cold dish. Stir and enjoy!
Ways to Enjoy Greek Tzatziki
- With my zucchini fritters with chickpea flour (a match made in heaven)
- Spoon it over grilled chicken, salmon, or shrimp.
- Use as a dip for whole wheat pita or crunchy veggies.
- Spread on toast with thin radish slices for a quick snack.
- Tuck inside a pita pocket with grilled meat or roasted veggies.
Basically, it goes with everything short of your morning coffee.
Cucumber Tzatziki Recipe Questions, Answered
Yes! Store in an airtight container in the fridge for up to 3 days. Stir before serving (liquid separation is normal).
Fresh dill is best. If you only have dried, use a small amount and add fresh parsley or mint to balance the flavor.
I like to use 2% low-fat Greek yogurt because it strikes the perfect balance — creamy enough to feel indulgent but with less saturated fat than full-fat. Non-fat Greek yogurt will work if you want something lighter, and full-fat will give you the richest, most luxurious result. All three options make delicious tzatziki, so it’s really about your personal preference.
Drain the cucumber thoroughly; that’s the secret! After salting, press or squeeze out as much liquid as you can. You can do this with your hands right in the strainer, or wrap the cucumber in a clean kitchen towel and twist to get out the extra moisture.
Yes! Mint and parsley are classic additions.
More Recipes to Explore
Sardine Cakes with Spicy Yogurt Sauce
Caesar Dressing with Anchovies
Ladolemono (Greek Olive Oil and Lemon Sauce)
Homemade Tzatziki Recipe with Cucumber and Dill
Ingredients
- 1 ½ cups cucumber grated
- 1 cup Greek yogurt low-fat, non-fat, or full fat (see notes)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice fresh squeezed
- 1/2 tsp lemon zest
- 1 garlic clove pressed
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh dill chopped
Instructions
- Grate cucumber on the large holes of a box grater. Place in a strainer, sprinkle with salt, and let sit 5-10 minutes. Then press or squeeze out as much liquid as you can (a clean kitchen towel works well for this).
- In a bowl, combine yogurt, olive oil, lemon juice, zest, garlic, dill, salt, and pepper.
- Fold in drained cucumber until well combined.
- Taste and adjust seasoning.
- Chill 30 minutes (optional) before serving.
Notes
- I like using 2% Greek yogurt for a balance of creaminess and lighter nutrition, but non-fat and full-fat both work well.
- The more liquid you remove from the cucumber, the thicker and creamier your tzatziki will be. Press firmly in the strainer or use a clean kitchen towel for best results.
- Add extra dill or lemon zest if you’re a flavor chaser.
- If garlic is too strong, use half a clove or roasted garlic instead.
So fresh and flavorful! The 2% Greek yogurt gives it just the right creaminess, and I love the extra lemon zest and dill. We put it on everything from salmon to pita chips.
The addition of dill to the tzatziki makes for an incredible dipping sauce! Simply wonderful!
Thank you! Glad you liked it!