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! 

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

  1. today I made this recipe and made a slight modification. after making the base recipe I split it in half (so I could have some original still) and to one half added 1/4 cup roasted red bell pepper. Upon initial taste it is really good. I have to let it sit still but the temptation to have some right now is strong. 🙂

  2. This recipe is GREAT. Not only does the sauce taste wonderful, but the explaination of draining the yogurt and salting the cucumbers to remove water makes the sauce thick and not runny like most recipes.

  3. Thank for the Delicious Tzatziki recipe!!!

  4. Definitely going to try this out. I'd been searching the web for the best sauce and I hope this it!

  5. So glad you enjoyed it, and fun hearing from someone in New Zealand!

  6. Made it here in New Zealand with a leg a lamb but with the mint version (we lived in St. Petersburg, Russian for two years and it put me off all things Dill) and as you say, it was the world's best Tzatziki sauce. Really kicking myself I never made it sooner! I am using it tonight to go with some broiled chicken thighs marinated in lime, garlic, and fresh NZ honey with ginger for a glaze effect. Thanks so much for the recipe!

  7. Tzatziki – I love this stuff!I had Tzatziki for the first time when we made it at our Culinary School and absolutely loved it!We had also made Shawarma and Falafel along,and it was a wonderful dip for them.
    Though we used mint,back then,I am game to try the dill version.I will bookmark/note this down!Thank you for sharing,thank you for taking me back down the memory lane!:-)

  8. Becky, thanks for that tip. I'll have to try your method. Glad you are enjoying the site!

  9. I made this recipe and it was wonderful! Instead of pureeing the cucumbers though, I shredded them and then sprinkled the salt on the shreds to draw out the water. After I let it sit for 5-10 minutes, I poured off the water and then squeezed the shreds (with my bare hands :)) to get any additional liquid out. I repeated this about three times and then mixed it into the yogurt. My left overs never accumulated any additional liquid. It stayed the consistency of sour cream until we finished the sauce. I will make this over and over… Thanks, Kalyn, and I love your site!

  10. James, so glad you have enjoyed the recipe so much!

  11. Thank you so much for this recipe. It's fantastic! I've tried it on two separate occasions, and both were beyond amazing!! The first time I tried it I made the mistake of combining the cucumber-mix and the yogurt in my food processor; note to fellow readers: don't do that! I found that it makes the tzatziki very watery because it breaks down the yogurt. However, this was a wonderful learning experience because the second time it turned out nice and thick, which made it even better, of course. The only change I made to the actual recipe was to triple the garlic because, as "spacedogfl" said, you can never have enough!
    Thank you again for posting this recpe. It will definitely be a permanent addition to my cooking repertoire. 😀

  12. James, glad you liked it. I don't think it will freeze well (the yogurt will separate and I bet the cucumber will get mushy.)

  13. Thank you so much! I wanted to make my wife something special. She is Greek, so I decided to make her gyros. I found your recipie, and not only did I have fun making it, she loved it! She thought it was the best she had tasted, and we have been to a lot of Greek festivals! I have one question, can fou freeze Tzatziki sauce? I don't need so much all at once. Thanks again!

  14. Yes you will still need 3 cups. You could make a smaller amount if needed. Fun hearing from someone in Beijing; I went on a great trip there.

  15. Hi Kalyn! So I'm straining some regular yogurt to make some of this yummy looking tzatziki, and it's reducing A LOT. If you use three cups of Greek yogurt, I'm assuming that when I use plain yogurt I still need three cups of yogurt after straining? I looked through the previous comments and didn't see anything pertaining to this. Normally, I would've just bought Greek yogurt, but I'm living in Beijing and it is insanely expensive here ($4 a cup? no thanks!). Ah well. I think I'm just going to wing it for today, but I was just wondering. Thanks! 🙂

  16. I just made this using your recipe and it came out fabulous! We are serving it for our Super Bowl party tomorrow. I think everyone will love it! Thanks

  17. Meagan, I have not tried it, but I don't think this would freeze well.

  18. can you freeze the left overs?

  19. Hi Kalyn, I used a low-fat Greek yogurt. The fact mine turned out somewhat thin probably had something to do with me messing around with the recipe proportions and taking as many shortcuts as possible since I didn't have a chance to start on this until almost dinner time! I expect if I had followed the recipe it would've turned out just as expected, but it still tasted great, and we ate before 10 PM! Anyway, I think the "rescue" technique is a keeper.

  20. Ken, thanks for sharing that. I'm curious about whether you strained the yogurt before you made it or used Greek yogurt. If so, you must have had cucumbers with a lot of water. Glad you still enjoyed it.