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Easy Tzatziki Recipe (Greek Yogurt Cucumber Sauce in 10 Minutes)

This easy tzatziki recipe is creamy, garlicky, and ready in just 10 minutes — no special equipment required. Made with Greek yogurt, fresh cucumber, lemon, and herbs, it’s the kind of sauce that instantly makes grilled vegetables, wraps, and mezze boards taste restaurant-worthy. The secret? Salting and draining the cucumber so your tzatziki stays thick, luscious, and never watery. Keep a batch in the fridge and you’ll find yourself spooning it over everything from roasted potatoes to veggie burgers.

A glass bowl with creamy Greek yogurt sauce, mixed with chopped dill, sits on a pink surface. A wooden-handled spoon rests inside. Nearby are four mini cucumbers and a halved lemon with visible seeds.

About This Recipe

Tzatziki is one of those magical sauces that makes everything taste better. It’s creamy, garlicky, tangy, and so refreshing — the perfect balance of flavors. Traditionally from Greece and popular across the Mediterranean and Middle East, it’s made with thick yogurt (plant-based or regular), cucumber, garlic, and lemon.

This version is my go-to because it’s ready in just 10 minutes, uses simple ingredients you probably already have, and it is perfect for wraps. It also tastes amazing with grilled vegetables, dip for pita bread, roasted potatoes, or even as a dip for tortilla chips.

Why You’ll Love This Recipe

  • Quick & Easy – Ready in 10 minutes from start to finish.
  • Versatile – Use it as a dip, spread, or sauce for just about anything.
  • Healthy & Fresh – Made with wholesome ingredients and no added sugar.
  • Make-Ahead Friendly – Flavors only get better after a few hours in the fridge.
A mound of shredded zucchini sits on a light-colored kitchen towel with gray stripes, placed on a white countertop—perfect for preparing a fresh Tzatziki recipe or creamy Greek yogurt sauce. The towel is gathered loosely around the zucchini, forming a bowl-like shape.

Ingredient Notes

  • Greek Yogurt – Full-fat makes the creamiest sauce. Low-fat works too, but the texture will be lighter. Use plant-based if you are vegan or cashew sour cream.
  • Cucumber – English or Persian cucumbers are best.
  • Garlic
  • Lemon Juice
  • Olive Oil
  • Fresh Herbs – Dill is traditional, but I also add mint.


Kitchen Tip: The Secret to Thick, Creamy Tzatziki

Watery tzatziki is the number one mistake home cooks make — and it’s 100% avoidable. After grating your cucumber, sprinkle it with a pinch of salt and let it sit for 5 minutes on top of a clean kitchen towel. The salt draws out excess moisture. Then, wrap the cucumber in the towel and squeeze out as much liquid as you can.

This simple step makes all the difference, giving you a thick, luxurious sauce that won’t separate in the fridge.

A person wearing a black short-sleeve shirt mixes a creamy Greek yogurt Tzatziki recipe in a large glass bowl using a spatula. The bowl sits on a white countertop, red nails visible, with framed art on the wall in the background.

How to Make Tzatziki Sauce

  1. Grate & Drain Cucumber
  2. Mix the Base
  3. Add Cucumber & Herbs
  4. Chill & Serve

Variations

  • Vegan Tzatziki – Use coconut yogurt or thick unsweetened plant-based yogurt.
  • More lemony– add lemon zest to it.
  • Extra Tangy – Add a splash of lime juice or white vinegar.
  • Minty Fresh – Replace dill with fresh mint for a brighter flavor.

Home Cook-to-Home Cook Tips

  • Drain that cucumber! This is the difference between thick, creamy tzatziki and watery sauce. But do not throw the cucumber water away, drink it! It is delicious and has “magical powers”.
  • Taste and adjust seasoning before serving — Greek yogurt brands vary in tanginess. You can sub with this tahini lime yogurt sauce.
  • Store in he fridge. Tzatziki keeps well in the fridge for 3–4 days in an airtight container, but don’t freeze it — the texture will change.
A glass bowl with creamy Greek yogurt sauce, mixed with chopped dill, sits on a pink surface. A wooden-handled spoon rests inside. Nearby are four mini cucumbers and a halved lemon with visible seeds.

Easy Tzatziki Recipe

Alejandra Graf
This easy tzatziki recipe is creamy, garlicky, and ready in just 10 minutes — no special equipment required. Made with Greek yogurt, fresh cucumber, lemon, and herbs, it’s the kind of sauce that instantly makes grilled vegetables, wraps, and mezze boards taste restaurant-worthy. The secret? Salting and draining the cucumber so your tzatziki stays thick, luscious, and never watery. Keep a batch in the fridge and you’ll find yourself spooning it over everything from roasted potatoes to veggie burgers.
No ratings yet
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dip
Cuisine Greek
Servings 6 servings

Equipment

Ingredients
  

  • 1 cup full-fat Greek yogurt
  • 1 cup grated cucumber about 1 medium English cucumber
  • 1 garlic clove finely minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill or mint chopped
  • ½ tsp kosher salt or to taste
  • Pinch of salt for draining cucumber

Instructions
 

  • Grate the cucumber using a box grater. Place on a clean kitchen towel, sprinkle with a pinch of salt, and let sit for 5 minutes.
  • Gather the towel and squeeze firmly to remove as much liquid as possible.
  • In a medium bowl, mix Greek yogurt, garlic, lemon juice, olive oil, and kosher salt.
  • Stir in the drained cucumber and fresh herbs.
  • Chill for at least 10 minutes before serving.

Notes

Salting the cucumber before draining pulls out more moisture, keeping your tzatziki thick and creamy.
Adjust garlic to taste — start small, as raw garlic is potent.
Tzatziki is best fresh but keeps well for 3–4 days in the fridge.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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