Go Back
+ servings
Print Recipe
4.91 from 31 votes

Tzatziki Recipe (Greek Cucumber Sauce)

This classic tzatziki recipe is made with just a few ingredients and will be ready in only 10 minutes. It's perfect for vegetables, meat, or simply as a dip. Check out our video and step-by-step tutorial.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 134kcal


  • 3 Persian cucumbers
  • 2 cups Greek yogurt
  • 5 cloves garlic minced
  • 3 tablespoon fresh dill chopped
  • 2 tablespoon olive oil extra virgin
  • ½ teaspoon salt
  • 1 tablespoon lemon juice


  • Wash and dry the cucumbers. Peel them in stripes and grate them in a large bowl. 
  • Squeeze the grated cucumber in your hand and discard the excess water. 
  • Place the squeezed cucumbers in a bowl and add in yogurt, minced garlic, fresh dill, salt, olive oil and lemon juice. 
  • Mix well and cool in the fridge for thirty minutes. 
  • Stir well and serve with grilled meat, veggies or pita bread as a dip. 



  • You can use one English cucumber instead of three Persian cucumbers. 
  • Don't use garlic powder or store-bought minced garlic instead of garlic cloves in this recipe. 
  • You can add mint to this Greek sauce in addition to or instead of fresh dill. Herbs make this yogurt and cucumber sauce very tasty.
  • Tzatziki sauce is best served fresh and cold. You can store the leftovers in an airtight container and refrigerate for about 2 days. Stir the sauce well before using it.
  • When using fresh garlic, you may feel that the taste is too strong. If so, please let tzatziki sit in the fridge for a few hours before serving. The longer it sits, the less of a bite the garlic will have. 


Calories: 134kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 329mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg