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Transport your taste buds to the Mediterranean with this Authentic Tzatziki Sauce Recipe! This creamy Greek cucumber sauce combines thick Greek yogurt with fresh herbs, crisp cucumber, and zesty garlic for a flavor that's both bold and refreshing. Ready in just 15 minutes with simple ingredients, this versatile low-carb sauce adds a cool, tangy kick to everything from grilled meats and kebabs to fresh vegetables and salads. Whether you're making gyros, souvlaki, or just want to elevate your everyday meals, this authentic tzatziki recipe will become your new go-to sauce. Plus, it's naturally keto-friendly, gluten-free, and packed with protein!
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Why You'll Love This Authentic Tzatziki Sauce Recipe
- Restaurant-Quality Made Simple: Skip the expensive takeout! With just a handful of fresh ingredients and simple steps, you'll create authentic tzatziki sauce that rivals your favorite Greek restaurant. The secret? Taking time to properly drain the cucumbers ensures that perfect, thick and creamy texture every time.
- Incredibly Versatile: This sauce is a true kitchen MVP! Use it as a protein-packed dip for fresh veggies, spread it on low-carb wraps, dollop it on grilled meats, or dress up your salads. Naturally low-carb and keto-friendly, it adds amazing flavor to any dish without compromising your health goals.
- Make-Ahead Magic: Prep once and enjoy all week! This tzatziki actually gets better after sitting in the fridge for a few hours as the flavors meld together. Make a batch on Sunday, and you'll have a delicious, ready-to-use sauce for quick meals throughout the week. Plus, I'll show you exactly how to keep it thick and creamy for days!
In This Post
The Best Authentic Tzatziki Sauce Recipe (Ready in 15 Minutes!) 🥒
Y'all, let me introduce you to your new favorite sauce! This Authentic Tzatziki Sauce recipe has become such a staple in my kitchen that I find myself making double batches just to keep up with how often I use it. And trust me, once you try it, you'll understand why!
Let's talk about what makes this sauce so special. First off, it's all about using the right ingredients and techniques. Sure, you could just throw everything in a bowl and call it a day, but taking those extra few minutes to properly drain your cucumbers and letting the flavors meld together? That's what transforms this from good to "Oh my gosh, this tastes just like my favorite Greek restaurant!"
Speaking of restaurants, I used to be that person who always ordered extra tzatziki sauce with every Greek dish. Now? I'm spoiled because this Authentic Tzatziki Sauce recipe tastes even better than what I get at restaurants, and I can make as much as I want! Plus, it's naturally low-carb and keto-friendly, which means I can slather it on everything without a second thought.
And when I say everything, I mean EVERYTHING! Grilled meats? Yes! Fresh veggies? Absolutely! Low-carb wraps? You bet! It's become my go-to sauce for jazzing up simple grilled chicken, adding zing to salads, and don't even get me started on how amazing it is with Mediterranean-style meatballs. I've even caught my family using it as a dip for raw vegetables – hey, whatever gets them eating more veggies, right?
The best part? This sauce actually gets better after hanging out in the fridge for a few hours, making it perfect for meal prep. I love making a batch on Sunday so I have it ready to elevate my meals all week long. Just remember my pro tip: proper cucumber draining is key to keeping your sauce thick and creamy instead of watery!
Ready to learn how to make this game-changing sauce? Let's get cooking! Trust me, once you master this recipe, you'll never want to be without a batch in your fridge.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥄Authentic Tzatziki Sauce Ingredient Notes
Here, I explain the best ingredients for my Authentic Tzatziki Sauce recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Greek Yogurt: The creamy base of our sauce - use full-fat for the richest texture. Substitution: While traditional tzatziki uses sheep or goat's yogurt, regular Greek yogurt works perfectly. For a dairy-free version, use thick coconut yogurt, but the texture will be slightly different.
- English Cucumber: These have fewer seeds and less water than regular cucumbers, making them perfect for tzatziki. Substitution: Regular cucumbers work, too, but you'll need to remove the seeds and may need extra draining time.
- Fresh Garlic: Provides that essential zingy flavor - fresh is crucial here! Substitution: In a pinch, granulated garlic can work (use 1/2 teaspoon) but fresh gives the most authentic flavor.
- Fresh Dill: Adds that classic Greek flavor profile. Substitution: Dried dill can work (use 1 teaspoon) but fresh gives better flavor and color.
- Lemon Juice: Adds brightness and helps preserve the sauce. Substitution: White wine vinegar can work but will change the flavor profile slightly.
- Pink Salt: Enhances all the flavors and helps draw moisture from the cucumbers. Substitution: Any fine sea salt works perfectly fine but will lack the minerals that pink has.
- Black Pepper: Fresh cracked adds the best flavor and visual appeal. Substitution: Ground black pepper works, but fresh cracked gives better texture and flavor bursts.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
📦 Storing Your Authentic Tzatziki Sauce
Storage Instructions:
- Refrigerator Storage:
- Keeps fresh for up to 5 days when properly stored
- Always use an airtight container
- Store in glass container with tight-fitting lid
- Keep in the main part of fridge, not the door
- Note: Sauce may separate or become runnier over time
Pro Tips for Best Results:
- Before Storing:
- Make sure all cucumber liquid has been properly drained
- Let flavors meld for at least 2 hours before first use
- Don't skip the initial cucumber salting step
- Clean rim of container before sealing
- During Storage:
- Give it a good stir before each use
- If sauce becomes runny, drain excess liquid
- Add more Greek yogurt to thicken if needed
- Always use clean utensils when serving
- Trust your senses - if it smells off, don't use it
Quick Tip: While this sauce can technically last up to 5 days, it's best enjoyed within the first 2-3 days when the flavors and texture are at their peak. The cucumbers will continue to release liquid over time, so the sooner you enjoy it, the better!
💭My Recipe Tips
1. Cucumber Prep is Key: I've updated this recipe to use finely chopped or grated cucumber instead of processing everything together. Why? This hands-on method gives you better control over the texture and helps prevent that dreaded runny sauce!
2. Salt & Drain Time: Don't skip the 30-minute salting step! This draws excess moisture from your cucumbers - think of it as insurance for thick, creamy tzatziki. Use a fine-mesh strainer and even gently press with paper towels after draining.
3. Yogurt Matters: Use the thickest Greek yogurt you can find - I'm talking the spoon-stands-up-in-it kind! Full-fat gives the best flavor and texture, but low-fat works if that's your preference.
4. Fresh is Best: Fresh garlic and dill make a HUGE difference in flavor. Pre-minced garlic or dried dill will work in a pinch, but fresh ingredients give you that authentic Greek restaurant taste we're after.
5. Temperature Tip: Let your yogurt come to room temperature before mixing - it helps all the flavors blend together better. Just don't leave it out for more than 30 minutes!
6. Patience Pays Off: While you can eat this right away, letting it hang out in the fridge for a few hours (or overnight) lets all those flavors get friendly with each other. Trust me, it's worth the wait!
7. Taste Test: Always taste and adjust your seasonings after the sauce has chilled. The flavors can mellow a bit in the fridge, so you might want to add a touch more salt, pepper, or lemon juice.
8. Serving Smarts: Serve your tzatziki chilled, and don't let it sit at room temperature for more than 2 hours. If serving at a party, nestle your serving bowl in a larger bowl filled with ice.
Pro Tip: If you're grating your cucumber, use the large holes on your grater - the fine holes can turn the cucumber to mush and release too much liquid!
FAQ about Authentic Tzatziki Sauce
The secret to thick tzatziki is properly draining your cucumbers. Don't skip salting and draining them for at least 30 minutes! If your sauce does get a bit runny, you can drain off the excess liquid and stir in a little more Greek yogurt to thicken it back up.
Absolutely! In fact, I recommend making it at least 2 hours before serving to let the flavors develop. It keeps well in the fridge for up to 5 days, though it's best within the first 2-3 days. Just remember that the sauce might need a good stir before serving as it can separate slightly.
Oh honey, the possibilities are endless! It's traditional with Greek dishes like gyros and souvlaki, but I love it as a dip for fresh veggies, spread on sandwiches or wraps, dolloped on grilled meats, or even as a creamy salad dressing. It's especially delicious with Mediterranean-style dishes and adds a cool, tangy kick to spicy foods.
🍽️Serving Suggestions
Classic Mediterranean Style Transform any grilled meat into a Greek feast by dolloping this creamy tzatziki on top! Try it with my Beef Kofta with Tzatziki and Cucumber Tomato Relish or Low-Carb Gyros for an authentic Mediterranean experience. For a complete meal, serve with fresh tomatoes, red onions, and crispy lettuce leaves for wrapping.
Weeknight Wonder Make meal prep a breeze with my Mediterranean Meatballs with Tzatziki Over Cauliflower Rice - it's a family favorite that feels fancy but comes together quickly! Or give your regular dinner routine a Greek twist with my Keto Greek Style Meatloaf served with a generous helping of tzatziki on the side.
Fresh and Light Use tzatziki as a protein-rich dip for your raw veggie platter - it makes eating those vegetables something to look forward to! Create a Mediterranean-style lunch board with cucumber slices, bell peppers, cherry tomatoes, and olives for dipping.
Creative Uses
- Spread it on low-carb wraps for an elevated sandwich
- Use as a creamy salad dressing
- Dollop on grilled chicken or fish
- Mix into cauliflower rice for extra flavor
- Top your bunless burgers
- Use as a cooling sauce for spicy dishes
Pro Tip: Keep a batch in your fridge at all times - you'll be amazed at how many ways you find to use it!
More Delicious Sauce Recipes...
Authentic Tzatziki Sauce
Ingredients
- 16 ounces plain Greek yogurt
- 1 large English cucumber chopped
- pink salt
- 2 cloves garlic minced
- 1 tablespoon fresh dill chopped
- cracked black pepper
- 3 to 4 tablespoons lemon juice (1 large lemon)
Instructions
- Place the chopped cucumber in a colander, sprinkle with salt and allow it to sit for at least 30 mins to let the cucumber to release its liquid.
- Add the drained cucumbers, garlic, dill, and black pepper to the food processor. Process until smooth.
- Using a fine-mesh strainer, drain the mixture to eliminate excess liquid which can make your Tzatziki runny.
- In a large bowl, combine the cucumber mixture with the yogurt and lemon juice.
- Taste and adjust your salt and pepper if needed. Place in an airtight container, The sauce can be used immediately but, for best flavor results, I would and allow it to sit in the refrigerator for at least 2 hours or overnight. This will allow the flavors to meld.
- Tzatziki Sauce can be stored in an airtight container in the refrigerator for up to 5 days. It should be used as quickly as possible because the cucumbers will give off more liquid and the sauce will separate. If your sauce gets a little runny you can add more Greek yogurt to thicken it back up.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Lane
I love Tzaziki and would put in on everything given the chance. We typically don't see it with dill around here and I usually leave the dill out, but I have tried it both ways and is always delicious!
Anonymous
One word - delish! I like the addition of fresh dill too.
Bobbi | Bobbi's Kozy Kitchen
Thanks Lane, yesterday was the first time Kevin really tried Tzatziki and fell in love with it too!!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much!!
Unknown
So light and refreshing! I could eat this by the bowl!! Thank you for sharing on Fit and Fabulous Fridays Bobbi! 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks Amee, I could too!!! I hope you like my Pesto Stuffed Pork chops this week. They are baked and oh so good!!
KAY
I really liked this although I think it was too much cucumber. I strained my yogurt as well.
bobbiskozykitchen
We love it "cucumbery" but thank you for the feedback in case some other people might prefer less.