Learn how to make the best Greek Cucumber Sauce – classic Tzatziki – in just 5 minutes! This incredibly fresh, cool, and creamy dip is made with Greek yogurt, grated cucumber, garlic, lemon juice, and fresh herbs like mint and cilantro (with a surprising little kick from jalapeño in this version!). I absolutely adore Tzatziki; it’s so versatile and instantly adds a burst of refreshing flavor to almost anything. It’s the perfect accompaniment for grilled meats, veggie platters, pita bread, and so much more, especially wonderful as we enjoy the beautiful spring weather here in the United States on April 22nd!
Why You’ll Love This Tzatziki (Greek Cucumber Sauce)
- Cool and Refreshing: The combination of cucumber, yogurt, lemon, and mint is incredibly cooling and palate-cleansing.
- Quick and Easy: Comes together in about 10 minutes with no cooking required!
- Flavorful: Packed with fresh herbs, garlic, and tangy lemon juice.
- Versatile Dip & Sauce: Perfect for dipping, spreading, or drizzling on countless dishes.
- Healthy: Made with protein-rich Greek yogurt and fresh vegetables.
Ingredients for Greek Cucumber Sauce {Tzatziki}
Here’s what you’ll need to make this refreshing Greek dip. The full list with measurements is in the recipe card below.
Main Ingredients
- Finely grated cucumber (Vegetable)
- Jalapeño, finely diced (Vegetable) (Note: Non-traditional, adds spice)
- Thick whole milk Greek yogurt (Dairy)
- Fresh lemon juice (Acid)
- Extra-virgin olive oil (Oil)
- Garlic clove, grated (Aromatic)
- Chopped fresh cilantro (Herb)
- Chopped fresh mint (Herb)
Seasoning
- Sea salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the fresh flavors (and the hint of spice from the jalapeño!) in this specific Tzatziki recipe, but here are some variations:
- Traditional Dill: Swap the cilantro for fresh chopped dill – this is the most classic herb for Tzatziki.
- No Spice: Omit the finely diced jalapeño for a completely cool and traditional flavor.
- Add Lemon Zest: Include the zest of the lemon along with the juice for even more lemon flavor.
- Garlic Level: Adjust the amount of grated garlic to your preference – use more for a stronger kick, less for milder flavor.
- Dairy-Free: Use a thick, plain, unsweetened dairy-free yogurt alternative (like coconut or almond based) for a vegan Tzatziki.
How to Make Greek Cucumber Sauce {Tzatziki}
Let me show you how incredibly easy it is to make this refreshing Greek Cucumber Sauce:
Prep the Cucumber (Crucial Step!)
- First, I finely grate the cucumber using a box grater or food processor.
- Then, the most important step for creamy, not watery, Tzatziki: I place the grated cucumber onto a clean dish towel (or several layers of paper towels) and squeeze out as much excess water as possible. You’ll be surprised how much water comes out! This prevents a soggy sauce.
Combine Ingredients
- In a medium bowl, I combine the squeezed, grated cucumber, finely diced jalapeño (if using), thick Greek yogurt, fresh lemon juice, extra-virgin olive oil, grated garlic, sea salt, freshly ground black pepper, chopped fresh cilantro, and chopped fresh mint.
- I stir everything together well until all the ingredients are evenly combined.
Chill and Serve
- I cover the bowl with plastic wrap.
- I chill the Greek Cucumber Sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve!
Tips and Tricks for the BEST Tzatziki
Here are my secrets for making truly exceptional Tzatziki:
- SQUEEZE the Cucumber: I can’t emphasize this enough! Removing excess water is the key to thick, creamy Tzatziki instead of a watery sauce.
- Use Thick Greek Yogurt: Full-fat or 2% thick Greek yogurt provides the best consistency. Regular yogurt is too thin. You can even strain regular yogurt through cheesecloth to thicken it if needed.
- Grate the Garlic: Grating the garlic (using a microplane or the fine side of a box grater) distributes the flavor more evenly than mincing and avoids large pungent chunks.
- Fresh Herbs: Use fresh mint and cilantro (or dill) for the best flavor.
- Chill Time: Let the Tzatziki chill for at least 30 minutes for the flavors to fully develop and meld. It tastes even better after an hour or two!
How to Serve
This Greek Cucumber Sauce {Tzatziki} is incredibly versatile! Serve it as:
- A Dip: Perfect with warm pita bread, pita chips, crackers, or fresh vegetable sticks (carrots, celery, bell peppers, cucumbers).
- A Sauce for Meats: Delicious drizzled over grilled chicken, lamb skewers (souvlaki), gyros, or fish.
- A Salad Dressing: Thin it out with a little extra olive oil or water to use as a dressing for Greek salads.
- A Sandwich/Wrap Spread: Use it instead of mayonnaise on sandwiches or wraps.
- A Topping: Spoon it over falafel, roasted potatoes, or grain bowls.
Serve chilled.
Make Ahead and Storage
Tzatziki is fantastic for making ahead!
- Make Ahead: Prepare the Tzatziki completely and store it in an airtight container in the refrigerator.
- Storage: It will keep well in the fridge for up to 3-4 days. The flavors actually deepen and improve after the first day! Stir well before serving again.
FAQs about Greek Cucumber Sauce {Tzatziki}
- Is traditional Tzatziki made with cilantro and jalapeño?
- No, traditional Greek Tzatziki typically uses dill and does not include jalapeño. This recipe offers a slight variation with cilantro, mint, and optional spice. Feel free to use dill instead of cilantro for a more classic version!
- Can I use regular yogurt instead of Greek yogurt?
- Regular yogurt is much thinner and will result in a watery Tzatziki. If you only have regular yogurt, you’ll need to strain it through cheesecloth for several hours or overnight to remove excess whey and thicken it considerably.
- My Tzatziki is watery, what did I do wrong?
- The most likely reason is not squeezing enough water out of the grated cucumber. Ensure you squeeze it very thoroughly! Using non-Greek yogurt can also cause this.
Enjoy this cool, creamy, flavorful, and Easy Tzatziki Recipe (Greek Cucumber Sauce)! It’s a perfect addition to so many meals.
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Greek Cucumber Sauce (Tzatziki)
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Sauce, Dip, Appetizer
- Cuisine: Greek-Inspired
Description
Learn how to make Greek cucumber sauce in minutes! This fresh dip, a variation of Tzatziki, made with cucumber, herbs (cilantro and mint), and Greek yogurt will enhance your veggie platters, grilled meats, fish, and more!
Ingredients
Scale
- ½ cup finely grated cucumber (English cucumber recommended), well-drained
- 1 jalapeño, seeded and finely diced (optional, for a spicy twist)
- 1 cup thick whole milk Greek yogurt (plain)
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated or minced
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
Instructions
- Prepare Cucumber (Crucial Step): Grate the cucumber using the fine side of a box grater or a food processor. Place the grated cucumber onto a clean kitchen towel or several layers of paper towels. Gather the towel around the cucumber and squeeze firmly to remove as much excess water as possible. Discard the liquid. This step is essential to prevent a watery sauce.
- Combine Ingredients: In a medium bowl, combine the drained grated cucumber, finely diced jalapeño (if using), Greek yogurt, lemon juice, olive oil, grated/minced garlic, sea salt, black pepper, chopped cilantro, and chopped mint.
- Mix Well: Stir all the ingredients together until thoroughly combined.
- Chill (Recommended): Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (or longer) before serving. This allows the flavors to meld together.
- Serve: Serve the Greek cucumber sauce chilled as a dip or sauce.
Notes
- Cucumber: English cucumbers have fewer seeds and thinner skin, making them ideal. If using a regular cucumber, you may want to peel it and scoop out the seeds before grating. Draining the grated cucumber is the most important step for a thick sauce.
- Yogurt: Use thick, plain Greek yogurt (whole milk or low-fat). Regular yogurt is too thin and will result in a watery sauce.
- Herbs: This version uses cilantro and mint. Traditional Tzatziki typically uses fresh dill instead of or in addition to mint. Feel free to substitute dill for cilantro if you prefer the classic flavor.
- Jalapeño: The jalapeño is not traditional in Tzatziki but adds a spicy kick. Remove seeds and membranes for less heat, or omit entirely.
- Garlic: Adjust the amount of garlic to your preference. Grating it or making a paste ensures it blends smoothly.
- Chilling: Chilling allows the flavors to meld and deepen.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days.