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Simple Sauces/ Summer Lovin'

Foolproof Tzatziki

November 13, 2021 (Last Updated: August 10, 2023) by Chris Collins

This Tzatziki sauce is thick and creamy, deliciously refreshing and so easy to make!

Tzatziki is such a simple sauce, but my god is it delicious. It only has a handful of ingredients, but together they bind together to create a light yet vibrant sauce. Follow me…

Tzatziki served in small white bowl on wooden chopping board surrounded by bread and lemon

Tzatziki Ingredients

  • Greek Yogurt – Preferably full fat. I find reduced fat alters the flavours too much. Try and find a good quality brand as this makes up the bulk of the sauce.
  • Cucumber – No need to peel (more on prepping the cucumber in just a sec).
  • Dill – I highly recommend fresh dill over dried.
  • Extra Virgin Olive Oil – This adds richness to the sauce.
  • Garlic – A little raw garlic in a creamy dip goes a long way! You’ll only need 1 small clove (promise!)
  • Salt – This is used the help prep the cucumber and season the sauce.
  • Black Pepper – Optional, but a little pinch works nicely.

Does Tzatziki contain mint?

Some recipes use mint instead of dill, and it is a nice addition, however I much prefer dill. I find it pairs with the cucumber better and allows the sauce itself to pair better with a range of different things. Mint is a much more acquired pairing with things such as chicken and fish (in my opinion).

overhead shot of Tzatziki ingredients with text labels

Preparing Cucumber for Tzatziki

The only bit of elbow grease in this recipe is grating the cucumber. No need to peel, just grab a box grater and grate away!

How do you get moisture out of cucumbers?

Cucumbers are packed full of water. If you simply grated the cucumber and stirred it through the sauce, the sauce is going to be way too watery. So what we need to do is remove as much moisture as possible. Just so we keep the flavour and texture of the cucumber, without the pint of water that comes with it. A lot of people squeeze the shredded cucumber with their hands, but here’s what I like to do…

Salting the cucumber

By adding the cucumber to a sieve with a pinch of salt, the moisture will naturally seep out of the cucumber. The salt will of course also season the cucumber. From there you can just use a spatula to squeeze out the moisture.

How long should cucumbers sit in salt?

Around 30mins is great, but even just 5-10mins will do the trick!

4 step by step photos showing how to prepare cucumber for tzatziki

Making Tzatziki

As you can imagine, it’s as easy as combining everything in a mixing bowl once you’ve grated and salted the cucumber. My number one tip would be to allow the Tzatziki to rest for an hour or so in the fridge before serving, just to give time for the flavours to marry.

How long can you keep Tzatziki in the fridge?

I find it stays good for 3-4days tightly sealed in the fridge. If you are making Tzatziki ahead of time I recommend not seasoning the sauce with salt at the end, and seasoning to taste just before serving. Reason being the additional salt will drawer out more moisture from the cucumber as the sauce rests. Make ahead Tzatziki will inevitably be slightly more watery anyway, just give it a stir before serving.

2 step by step photos showing how to make tzatziki

close up overhead shot of tzatziki in a white bowl on wooden board with bread and lemons

Serving Tzatziki

What goes with Tzatziki?

Tzatziki is great as a sauce for so many different things. From fish and burgers, right through wrapssandwiches and of course Smash Beef Gyros or Chicken Gyros (photo below). It’s also great as a dip for things such as Pita Chips and Greek Fries (photo below).

If you’re serving in a bowl I recommend adding a drizzle of extra virgin olive oil and a pinch of fresh dill, just to garnish.

Alrighty, let’s tuck into the full recipe for this Tzatziki shall we?!

hand dunking Greek fries into small glass bowl of Tzatziki

close up shot of 3 Greek chicken gyros on wooden board

How to make Tzatziki (Full Recipe and Video)

Tzatziki served in small white bowl on wooden chopping board surrounded by bread and lemon

Foolproof Tzatziki

This Tzatziki sauce is thick and creamy, deliciously refreshing and so easy to make!
5 from 1 vote
Print Pin Rate
Servings (click & slide): 6
Course: Sauce
Cuisine: Greek / Middle Eastern
Prep Time: 10 minutes
Total Time: 10 minutes
Calories per serving: 59kcal
Cost per serving: £1 / $1


  • Box Grater
  • Medium Sized Mixing Bowl & Spatula
  • Small Bowl & Sieve
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 1 medium Cucumber (approx 10oz/300g)
  • 1 1/4 cups / 300g full fat plain Greek Yogurt
  • 2 tbsp finely diced Fresh Dill, plus more to serve if desired
  • 1 tbsp Extra Virgin Olive Oil, plus a drizzle more to serve if desired
  • 1 tbsp Lemon Juice
  • 1 small clove of Garlic, minced/finely grated (see notes)
  • Salt and Black Pepper, as needed


  • Grate the cucumber on a box grater, then transfer to a sieve above a bowl. Sprinkle over a good pinch of salt then mix and press down with a spatula to squeeze out as much water as possible. Leave to rest for another 10-30mins (depending what you have time for) and repeat.
  • In a medium sized mixing bowl combine the cucumber with Greek yogurt, dill, extra virgin olive oil, lemon juice, garlic and salt & pepper to taste.
  • I highly recommend covering and allowing to rest in the fridge for an hour or so to marry the flavours, but you can serve right away. Serve with a drizzle of oil and a pinch of dill (optional).

Quick 1 min demo!


a) Removing water from the cucumber - You could just squeeze the shredded cucumber with your hands, or place it in a kitchen towel, tie it into a ball and ring out the moisture that way. I prefer salting it and allowing it to rest a little. Mainly because it seasons the cucumber, but also it removes a lot of water this way. The other methods work, but as soon as you add the cucumber into the sauce and season it, it'll start producing water again. Not a huge difference either way but just make sure you remove the water either way!
b) Garlic - A little goes a long way with raw garlic in a creamy dip, so firstly just make sure it's a small clove. Also make sure it's very finely minced so you don't get chunks throughout the dip.
c) Can I make Tzatziki ahead of time? - You sure can! In fact I recommend leaving it to rest in the fridge for at least an hour or so before serving, just to allow the flavours to marry. I find this stays good for 3-4 days tightly stored in the fridge. If you are serving more than an hour ahead of time leave out the salt to taste in the dip and add just before serving, otherwise the dip goes slightly watery. If it does, just give it a stir!
d) Serving - Great as a dip with Pita Chips or Greek Fries, even better in a Chicken Gyro!
e) Calories - whole recipe divided by 6 with no extra oil to serve:

Your Private Notes:


Nutrition Facts
Foolproof Tzatziki
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Fat 3.97g6%
Saturated Fat 1.4g7%
Trans Fat 0.001g
Polyunsaturated Fat 0.301g
Monounsaturated Fat 2.101g
Cholesterol 7mg2%
Sodium 25mg1%
Potassium 154mg4%
Carbohydrates 4.44g1%
Fiber 0.3g1%
Sugar 3.24g4%
Protein 2.12g4%
Vitamin A 105IU2%
Vitamin C 2.8mg3%
Calcium 71mg7%
Iron 0.19mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    December 28, 2022 at 5:35 am

    5 stars
    This was genuine perfection. Thank you.

    • Reply
      Chris Collins
      December 28, 2022 at 6:52 am

      Thanks Chris! 🙂

  • Reply
    Linda, Kefalonia
    November 17, 2021 at 3:35 pm

    Great recipe….thanks so much.
    I’ve tried several Tzatziki recipes but this is the best!
    Thanks so much