Kalyn's Kitchen

How to Make the World’s Best Tzatziki Sauce (VIDEO)

This post shows How to Make the World’s Best Tzatziki Sauce; this delicious Greek yogurt and cucumber sauce is the white sauce that’s served with Greek Food! 

PIN the Tzatziki Recipe to try it later!

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com.

Tzatziki is one of the classic sauces in Greek cuisine, with as many versions as there are cooks who make it. Homemade Tzatziki is so much better than the kind you buy, and this recipe has a lot of fans! I can get away with calling it The World’s Best Tzatziki Sauce because it was made by my friend Georgette, who’s not only 100% Greek, but also one of the best cooks I know.

Georgette brought this delicious Greek yogurt and cucumber sauce sauce to my house when I cooked some lamb. If you’ve had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that’s often served with it. I love Tzatziki on grilled meats like Salmon, Kubideh, Souvlaki, chicken, and of course lamb. I’ve never had a version of Tzatziki sauce I didn’t like, but this was hands-down the best I’ve tasted. Try it if you’ve never made Tzatziki yourself!

What is Tzatziki Sauce?

Tzatziki Sauce is the traditional Greek Yogurt, Cucumber, and Dill sauce that’s often served with Greek food, and if you’ve eaten Gyros it is the white sauce that some people call Gyro Sauce! I’m giving you some of my favorite ideas for dishes to serve with Tzatziki in this post, but there are lots more ways to use Tzatziki Sauce, and once you make some homemade Tzatziki you’re going to want to eat it on everything!

What ingredients do you need for this recipe?

  • Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
  •  lemon
  •  garlic clove
  •  cucumbers
  •  kosher salt for salting cucumbers
  •  fresh dill 
  •  Kosher salt and fresh ground black pepper to taste

How to Make the World's Best Tzatziki Sauce process shots collage

How to make this sauce:

(Scroll down for complete printable recipe with nutritional information.)

  1. The World’s Best Tzatziki Sauce is made with Greek Yogurt, and there are many good brands. If you can’t find Greek yogurt, you can make something similar by straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt.
  2. I use the yogurt strainer you see in this photo, but if you don’t have one Georgette recommends using two coffee filters inside a colander, placed inside a bowl to catch the liquid. The first photo shows the yogurt starting to drain.Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want. The next photo shows how much liquid had drained out after 2 hours, when the yogurt was nice and thick.
  3. Since Tzatziki contains finely-chopped cucumber, it’s best to remove the seeds of the cucumber so the sauce doesn’t get too watery. Use a sharp pointed spoon to scrape out seeds as shown in this photo.
  4. Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt, but if you’re limiting salt in your diet you can rinse them and pat dry with paper towels.)
  5. Tzatziki traditionally contains fresh dill, which makes me glad I have this lovely dill from my garden. Use the fine tips of the dill leaves and discard the thick stems. Some versions of Tzatziki use mint, and I’m thinking dried dill weed would also work in a pinch.
  6. Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped. When you see the liquid in this photo you can tell why it’s important to drain the cucumbers first.
  7. Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you’ve drained.)
  8. Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.
  9. The World’s Best Tzatziki sauce will keep in the fridge for a day or two, and it’s good on any kind of grilled meat. Look below for more serving suggestions.

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com

Dishes to serve with Tzatziki:

Greek Meatballs
Kubideh: Grilled Ground Meat on Skewers
Grilled Middle Eastern Turkey Burgers
Ground Beef Meatball Gyro Lettuce Wraps
Baked Falafel Patties

Other Bloggers Use Tzatziki:

Greek Chicken Souvlaki Salad ~ Lemons for Lulu
Greek Omelettes ~ Shugary Sweets
Greek Tacos ~ Pressure Cooking Today

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week! Taztziki keeps well in the fridge and it’s good on a variety of dishes.

How to Make the World's Best Tzatziki Sauce

How to Make the World's Best Tzatziki Sauce

Yield 14 servings (see note)
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes

This post will show you How to Make the World's Best Tzatziki Sauce!


  • 3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
  • juice of one lemon (about 3 T)
  • 1 garlic clove, chopped
  • 2 medium cucumbers, seeded and diced
  • about 1 T kosher salt for salting cucumbers
  • 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
  • Kosher salt and fresh ground black pepper to taste


  1. If you don't have Greek yogurt, strain plain yogurt for several hours until it thickens.
  2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
  3. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  4. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.
  5. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
  6. This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.


Nutritional information is calculated on 1/4 cup serving size.

Recipe from Georgette Kapos.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 558mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be suitable for any phase of the South Beach Diet and most other low-carb eating plans. Yogurt is a dairy product where the South Beach Diet recommends always choosing non-fat or low-fat, but Tzatziki is a condiment, and you won’t be eating enormous amounts of it so I would probably use full-fat yogurt for best flavor.

Find More Recipes Like This One:
Use Sauces to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007, and I have made it many, many times since then! It was last updated in 2021.

Pinterest image of How to Make the World's Best Tzatziki Sauce

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    258 Comments on “How to Make the World’s Best Tzatziki Sauce (VIDEO)”

  1. Great recipe. I made it for the first time. Here in Switzerland this sauce is in abundance, but none of them taste quite this good!

    I used mine with salmon and stir fried vegetables …

    Awesome, Maya

  2. Landis and Alice, I’m not expert, but I think it’s pronounced:

    Any Greeks out there, feel free to chime in.

  3. How do you pronounce it. I love it, but i don’t know how to say it.

  4. If like me you don’t like hot (chilli/spicy) food this recipe is great because should you eat some-thing over hot/spicy and your mouth is on fire the combination of cool yogurt, cucumber etc cools your mouth down quickly. Also I could eat this by the bucket-ful -well almost.As an insulin dependant diabetic it is a treat with no sugar -great substitute for snacks.

  5. call me crazy, but i think it is delicious on toasted pita with eggs over easy for breakfast.

  6. Chigiy, me too! Or if you saw my house you’d think I might have been African in a past life.

    Burcu, I thought it was interesting how similar they were, but some definite differences.

    Lydia, agreed, it’s a great combo.

    Toni, I went to Wild Oats myself (Georgette bought the other yogurt and realized they have three brands, and Fage is one of them! All three brands have a fat free type too.

    Tanna and Lisa, I used to buy it all the time at Costco, but I’ll be making my own now too. The homemade type was sooooo much better (no surprise right?)

  7. I love Tzatziki, but had no idea it was so simple to make. It’s such a refreshing summer condiment.

  8. I’ve only enjoyed this sauce when I’ve eaten it in restaruants. You are right, I need to try this.

  9. I adore Tzatziki, and in fact just bought Greek yogurt and cucumbers. At Trader Joe’s here in San Diego, they sell Fage (pronounced Fa-Yeh)Greek style yogurt. Love it!

  10. Tzatziki is one of my very favorite summer dishes. I love filling pitas with tomato, cucumber, and leftover grilled lamb, with a big dollop of tzatziki sauce on top.

  11. Oh, I love this stuff. I can’t wait to try it. I think I might be Greek in a past life or something.

  12. Oh dear, another day where I’m way behind on responding. (See what happens when I go shopping all day?) Thanks everyone for all the nice thoughts.

    Maria, good plan. I love falafel.

    Anonymous, you’re too kind.

    Peter, I could have eaten it with a spoon just plain.

    Kelly, isn’t Greek culture great. I have two good friends who are Greek.

    Katie, it did remind me a lot of sour cream (which I also love) but maybe a bit more tart.

    AnneMarie, I’ve seen that trick with the cheesecloth too, but coffee filters sounded so easy! Ditto on the Gyro Meat Salad, that’s what I get at Cafe Med in SLC all the time.

    Charise, sounds interesting with oregano.

    Biggles, you are very naughty to even suggest such a non-South Beach idea! (Just kidding. I’d eat it.)

    Zoe, Georgette got two kinds of yogurt for us to make a taste test. One kind was plain low fat yogurt, but had more sugar, and the 3 Greek Gods kind was fat free and less sugar too. The low fat one was regular yogurt drained to thicken it. Both were good, but I definitely preferred the Fat Free Greek Yogurt. I’m sure this is “Americanized” Greek yogurt, not made with sheeps milk, but it tasted great to me. I can tell I’ll have to start going to Wild Oats regularly just to get it.

  13. Kalyn, I’m curious whether the tzatziki Georgette made for you used low-fat yogurt or the full fat. I’ve heard that tzatziki is no good if you don’t use the full fat yogurt, and since I do follow South Beach I’ve never made tzatziki (but do sometimes buy it in small quantities or eat it at restaurants — I’m only human!).

  14. Bet bacon would be really good in there.


  15. This is almost identical to the recipe I use, except I usually use oregano instead of dill. We love it!

  16. Gosh I love gyro meat. There’s a great place in Denver, Pete’s Kitchen, that has wonderful gyro salads – big enough to feed two.

    You can also use cheesecloth to strain the yogurt. I used to make my own yogurt back in college and the “cheese” we made from it was tart and wonderful.

  17. I use Greek yogurt in almost everything…. In any of my recipes where you see plain yogurt, I’m probably using Greek. I’ve just thought it was too difficult to get in the U.S. and/or people would be reluctant to use ewe’s yogurt.
    Of course, we can’t get sour cream 😉 which I always sub. Greek yogurt for.
    All that said, thanks for sharing the Tzatziki recipe!

  18. Yum, I love this stuff. I traveled with a Greek girl and then I learned the joy of their food. After seeing My Big Fat Greek Wedding, I’d love to be Greek. Good food, lots of family.

  19. Someone I know once said that she could eat an old sneaker if it had tzatziki sauce on it.
    Now if only people knew how to pronounce gyro!
    I hate ordering it in a restaurant and having the server look at me and say “huh?”
    Thanks for writing my new favorite blog!

  20. Great recipe! I love making Tzatziki with falafel and grilled veggie kabobs.