Inside: Recipe for easy homemade tzatziki sauce. This Greek yogurt dip with cucumber is a great party dip and appetizer when served with fresh veggies, chips, and crackers, but it tastes amazing in a wrap or salad, too!
This homemade tzatziki sauce is a creamy party dip that is so easy to make.
You only need a handful of fresh ingredients, yet you get a party dish that is packed with a ton of Mediterranean flavors.
The whole thing comes together in just minutes and can be prepared up to a day before serving.
This recipe makes enough for five-six people and tastes great when served with veggies like carrots, crackers, or chips. Alternatively, you can use it for wraps or as a topping in a salad.
Make sure to try my other dip recipes, too:
How To Make This Homemade Tzatziki Sauce
Ingredients You’ll Need For This Recipe
For the dip:
- ½ English cucumber (plus more for topping)
- 1 cup full-fat Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 tablespoon fresh dill (plus more for topping)
- 1 tablespoon fresh mint, finely chopped
- ¼ teaspoon salt (or more to taste)
- Black pepper, to taste
For serving:
- Carrot sticks
- Cucumber slices
- Crackers
- Chips
Step-by-Step Guide
1. Using a fine cheese grater, grate the cucumber into a small bowl. Let it sit for about 5 minutes to release excess water.
2. Finely mince the garlic cloves and chop the fresh dill and mint into small pieces.
3. In a medium-sized bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, dill, mint, salt, and pepper.
4. Squeeze the grated cucumber using your hands or a clean kitchen towel to remove as much water as possible.
5. Add the squeezed cucumber to your bowl of Greek yogurt, and stir until everything is evenly combined.
6. Refrigerate for at least 30 minutes to let the flavors meld together.
7. Transfer the dip to a serving bowl.
8. Top with extra fresh dill and a bit of grated cucumber for garnish.
9. Serve with crackers, chips, or fresh vegetables like carrots and cucumber slices.
Important Recipe Notes
- I prefer to use full-fat Greek yogurt for this recipe, as it creates a thicker, creamier dip. You can use low-fat yogurt if you’d like, but just know that you’ll get a thinner and runnier consistency.
- Removing excess water from the grated cucumber is super important! If you skip this step, the tzatziki will become watery and lose its thick texture. Let the cucumber rest for at least 5 minutes before squeezing it dry.
- I normally don’t use much salt in my recipes, but because cucumber tends to dilute flavor, this recipe requires quite a bit of salt to bring out all the other notes. You may find that you need even more salt, so make sure to taste the dip before serving and adjust if needed!
- You can serve the dip immediately if you like, but letting the dip rest in the fridge for at least 30 minutes helps deepen all the delicious flavors.
Why You’ll Love This Recipe
- The combination of fresh herbs and cool cucumber, together with creamy Greek yogurt, makes it super light and refreshing.
- It only takes 15 minutes to prepare, so it’s a quick party dip for when you need to throw something together in minutes.
- Although I mostly serve this as a party appetizer with chips and veggies, it tastes equally great in a salad or as a sauce in wraps and with grilled meats.
- This Greek yogurt dip with cucumber is one of those recipes you can prepare the day before, and it will taste even better!
- You only need a handful of fresh ingredients, and the rest are pantry staples, so it’s really easy to throw together any time.
Homemade Tzatziki Sauce
Ingredients
For the dip:
- ½ English cucumber plus more for topping
- 1 cup full-fat Greek yogurt
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 tablespoon fresh dill plus more for topping
- 1 tablespoon fresh mint finely chopped
- ¼ teaspoon salt or more to taste
- Black pepper to taste
For serving:
- Carrot sticks
- Cucumber slices
- Crackers
- Chips
Instructions
- Using a fine cheese grater, grate the cucumber into a small bowl. Let it sit for about 5 minutes to release excess water.
- Finely mince the garlic cloves and chop the fresh dill and mint into small pieces.
- In a medium-sized bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, dill, mint, salt, and pepper.
- Squeeze the grated cucumber using your hands or a clean kitchen towel to remove as much water as possible.
- Add the squeezed cucumber to your bowl of Greek yogurt, and stir until everything is evenly combined.
- Refrigerate for at least 30 minutes to let the flavors meld together.
- Transfer the dip to a serving bowl.
- Top with extra fresh dill and a bit of grated cucumber for garnish.
- Serve with crackers, chips, or fresh vegetables like carrots and cucumber slices.
Recipe Notes
- I prefer to use full-fat Greek yogurt for this recipe, as it creates a thicker, creamier dip. You can use low-fat yogurt if you’d like, but just know that you’ll get a thinner and runnier consistency.
- Removing excess water from the grated cucumber is super important! If you skip this step, the tzatziki will become watery and lose its thick texture. Let the cucumber rest for at least 5 minutes before squeezing it dry.
- I normally don’t use much salt in my recipes, but because cucumber tends to dilute flavor, this recipe requires quite a bit of salt to bring out all the other notes. You may find that you need even more salt, so make sure to taste the dip before serving and adjust if needed!
- You can serve the dip immediately if you like, but letting the dip rest in the fridge for at least 30 minutes helps deepen all the delicious flavors.
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