Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garlic Greek Sauce (Tzatziki)
A cool, creamy Greek yogurt and cucumber sauce brightened with garlic and lemon.
Contains common allergens
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Instructions
5 steps- 1
Grate the cucumber, place it in a clean kitchen towel or cheesecloth, and squeeze firmly to wring out as much liquid as possible; this keeps the sauce thick.
- 2
In a bowl, stir together the Greek yogurt, drained cucumber, garlic, olive oil, and lemon juice until smooth.
- 3
Fold in the fresh dill, salt, and pepper.
- 4
Cover and refrigerate for at least 30 minutes so the flavors meld and the garlic mellows.
- 5
Drizzle with a little more olive oil just before serving alongside grilled meats, pita, or vegetables.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving35
Calories
4 g
Protein
4 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tzatziki is the cooling yogurt-and-cucumber sauce of Greece and the wider eastern Mediterranean, related to the Turkish cacik and the South Asian raita, all built to balance grilled meat and spice. Its roots trace to the Ottoman tradition of strained-yogurt sauces, which spread across the region and settled into Greek cuisine as the standard accompaniment to souvlaki and gyros. The defining moves are thick strained yogurt and aggressively drained cucumber.
Listahan note
This version drains both the yogurt and the cucumber hard, so the sauce stays thick and scoopable rather than watering out on the plate.
Technique cues
- Salt and squeeze the grated cucumber until it is nearly dry, because the water it holds is what turns a thick tzatziki into a runny puddle within minutes.
- Use thick Greek or strained yogurt, since regular yogurt is too loose to hold the sauce together no matter how well you drain the cucumber.
- Let the finished sauce rest at least an hour so the raw garlic softens and the flavors meld into something rounder than the harsh first taste.
Kitchen flow
- Parallel prep
- Salt and drain the grated cucumber in a sieve while you grate the garlic and chop the herbs.
- Make-ahead
- Make it a few hours ahead; the rest time actually improves the flavor as the garlic mellows.
- Leftover move
- Use leftover tzatziki as a sandwich spread, a dip for raw vegetables, or a topping for baked potatoes.
- Cleanup rhythm
- Rinse the grater and sieve right away before the yogurt and cucumber dry on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
greek yogurt
the body
Purpose: Thick strained yogurt is the foundation that gives tzatziki its scoopable, tangy creaminess.
Handling: Use full-fat for the richest result, and strain further through cloth if it is loose.
Adaptation: Strain regular plain yogurt through cheesecloth overnight to thicken it.
cucumber
fresh crunch
Purpose: Grated cucumber gives the sauce its cooling freshness and subtle texture.
Handling: Grate, salt, and squeeze out as much water as possible before folding in.
Adaptation: English cucumber needs no seeding and holds less water than common slicing cucumbers.
garlic
savory bite
Purpose: Raw garlic gives the sauce its characteristic punch that stands up to grilled meat.
Handling: Grate or crush fine and let it mellow in the sauce before serving.
Adaptation: Roasted garlic gives a sweeter, gentler version for sensitive tables.
olive oil
richness and finish
Purpose: A drizzle of good olive oil enriches the sauce and ties the flavors together.
Handling: Stir some in and reserve a little to pool on top before serving.
Adaptation: A milder oil works if a peppery olive oil competes with the garlic.
fresh dill or mint
herb lift
Purpose: Dill or mint brightens the rich yogurt base and gives the sauce its fresh Mediterranean character.
Handling: Chop fine and fold in at the end.
Adaptation: Use either herb alone or both together depending on what you prefer.
Technique notes
- Press the grated cucumber in a clean towel and wring it like a sponge; the dryer it goes in, the longer the sauce holds its body.
- Add the garlic raw but in moderation, since it grows stronger as the sauce sits rather than fading.
- Finish with a pool of olive oil and a sprinkle of herbs on top for a restaurant-style presentation.
Ingredient swaps
- Dairy-free option
- Use a thick unsweetened coconut or almond yogurt for a dairy-free tzatziki; drain it well since plant yogurts vary in thickness.
- Lower-fat direction
- Use low-fat Greek yogurt and a lighter hand with the oil; the sauce stays thick thanks to the straining.
- Gluten-free direction
- Tzatziki is naturally gluten-free; serve it with vegetable sticks or gluten-free pita.
Serve alongside
- Chicken or pork souvlaki
- Warm pita bread
- Greek salad
- Roasted lamb meatballs
- Assyrtiko white wine
- Sparkling water with lemon
- Iced mint tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to four days; it may release a little liquid that you can stir back in or pour off. The garlic intensifies over time, so a day-old batch will taste sharper. Do not freeze, as the yogurt separates and turns grainy on thaw.
Equipment
- Box grater
- Fine sieve or cheesecloth
- Microplane for garlic
- Mixing bowl
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