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A bowl of Tzatziki on a plate with veggies and pita shot from over the top.
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5 from 1 vote

Tzatziki Sauce

The Tzatziki Sauce you love at your favorite Greek restaurant is easy to make at home! This creamy yogurt and cucumber sauce with garlic, lemon and dill is versatile and completely irresistible.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Condiment, Sauces
Cuisine: Greek
Servings: 10
Calories: 36kcal


  • cups nonfat, 2% or full fat plain Greek yogurt
  • ½ cup light or regular sour cream
  • 1 cup peeled and shredded English cucumber squeezed to remove excess liquid (see Notes below for instructions)
  • 1 teaspoon minced garlic
  • ½ to 1 teaspoon dried dill or 1 tablespoon fresh (or to taste)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 1 lemon juiced


  • olive oil and additional fresh dill for garnish


  • Place all the ingredients in a medium bowl and stir well to combine. If using dried dill, start with ½ teaspoon and add additional to taste, if desired.
  • Cover and refrigerate for at least one hour or more before serving to allow flavors to blend.
  • If desired, drizzle with a little olive oil and garnish with fresh dill before serving.


Yields about 2 cups. Nutrition information was calculated using nonfat yogurt and light sour cream.
Valerie's Tips
  • To peel or not to peel - I like to peel the English cucumber before shredding. If you want a little color contrast, partially peel it by taking off strips, leaving a little peel behind. I don't recommend using an unpeeled cucumber for textural reasons.
  • Remove excess liquid - Place the shredded cucumber between a double layer of paper towels and squeeze it over the sink or a bowl to remove excess liquid. This will help to prevent it from watering down the Tzatziki Sauce.
  • Fresh or dried dill - I love the look of fresh dill as a garnish, however I most often use dried dill in my Tzatziki because I always have it in my pantry and it tastes great! Dried herbs have a more concentrated flavor so the general rule of thumb is to use 3 times the amount when substituting fresh. For instance, 1 teaspoon dried dill would equal 1 tablespoon fresh dill.
  • Make it Ahead - Cover and chill the Tzatziki Sauce for at least an hour or more before serving. The flavors will develop as it rests in the fridge. Get it done and check it off the list!
  • Garnish - For a nice effect, drizzle the Tzatziki with a little olive oil and garnish it with some fresh dill before serving.
Store in an airtight container in the refrigerator. The lemon juice will help extend the life of this sauce but eventually the texture will begin to thin and get watery. Use within 3 days for the best quality. Any unused Tzatziki should be tossed after 4 days.


Serving: 0.25cup | Calories: 36kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 136mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg