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!

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

How to Make the World’s Best Tzatziki 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 from Kalyn that Go Well with Tzatziki:

Greek Meatballs
Ottolenghi’s Turkey Meatballs with Tzatziki and Sumac
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 new 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.

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

  1. Hi Kalyn, made the tzatziki the other day and served with falafel; the way it came out my wife thought it was delicious, but too watery (I thought it was fine and matched consistency of commercially available tzatziki). Anyway, not important, but having the sauce that was arguably too thin, I did the cone/paper coffee filter thing on the finished product; after a couple hours it was rather thicker and a fair amount of juice had collected, which smelled a lot like pickles (cucumber and dill together???). Best of all, sauce still tasted great. Anyway, maybe a possible salvage for those whose sauce is thinner than desired for whatever reason.

  2. Kalyn, I've not heard of salting cucumbers to get excess water out; it's an excellent idea and I will try it next time I make tzatziki.

    As for dill, I really prefer dried dill to fresh; it has more flavor. I think it's like oregano. We never use fresh oregano in cooking; it's always the dried, much more flavorful.

  3. Barb, so glad you have enjoyed the recipe!

  4. For several years I tried many recipes for Tzatziki sauce. None tasted like what I remembered while living in Europe. This is the real deal and so easy to make. If you can get the Greek yogurt buy it. Even my little rural town (pop. 1000) in PA finally sells it. Also Tzatziki sauce isn't just for gyros. Works for many things, just need a little imagination.

  5. You could probably make a chunky version of it if you have the patience to finely chop the cucumbers and herbs by hand. I haven't tried it that way; let me know how it works if you try it.

  6. I don't have a food processor. Can I still make this tzatziki sauce ?

  7. Glad you are enjoying it. I have a bunch of garden cucumbers so I'm making some soon!

  8. I love this stuff .. This is a great recipe thanks for the post !!

  9. So glad you have been enjoying the recipes!

  10. I wanted to thank you for such an amazing recipe collection, and particularly for this tzatziki recipe. I've had this with your baked falafel recipe (absolutely amazing – used chickpea flour), and I have been using it as a salad dressing all week. I also found it makes a great substitute for mayonnaise when I make egg salad.

    Your recipes have really helped add variety to the South Beach for my husband and me. I'm down 20 pounds, and he is down 30, but I feel like we have been eating like kings, thanks to your recipes and ideas. It makes it so much easier to stick with it.

  11. It says in the recipe "juice of one lemon – about 3 Tablespoons."

  12. How much lemon juice do you use?

  13. So glad you liked it!

  14. Just made your Tzatziki sauce! Your recipe was so great and easy to follow. It tastes SO wonderful, I just want to put it on everything!

  15. I'm new to the scene a bit about this Greek yogurt wave; but now that I've tried Fage on everything from blueberry bagels – instead of sour cream – to rice pilaf, I aint never going back! Plus, maybe you've heard about the fat-fighting prowess of these strained yogurts (I love the honey Oikos)

  16. I don't calculate nutritional information, but if you use non-fat greek yogurt, it's got to be a very healthful sauce.

  17. Does anyone have any idea of the nutritional facts regarding this recipe?

  18. Kristy, so glad you liked it!

  19. Best recipie I have found for this!! I just made it and I had to hide it in the back of the refrigerator so that I wouldn't eat the entire bowl. Thanks for sharing!

  20. Glad people are still enjoying this!