Make this easy recipe for authentic Greek Tzatziki Sauce to accompany gyros, lamb or chicken kabobs, Greek burgers, or raw veggies. Made with Greek yogurt, cucumber, dill, garlic and lemon, it’s deliciously keto-friendly, too!
Every Greek-inspired meal needs a bowl of authentic Greek tzatziki sauce! Tzatziki (pronounced “tsah-see-key”) is a yogurt-based sauce or dip that is on every Greek table or menu.
It’s often served as an appetizer (or “meze”) with pita bread or veggies. But it’s also delicious on gyros, skewered meat, Greek burgers and more. I serve it with these Greek Lemon Chicken Kabobs and alongside this Greek Cobb Salad.
It’s fabulous as a dressing for Easy Vegetarian Mediterranean Quinoa Bowl, too.
While you can buy it ready-made, this keto-friendly tzatziki is so easy to make yourself at home. It comes together quickly in just a few minutes. And when you make it yourself, not only do you know exactly what’s in it, but you can adjust the seasonings and add-ins to your liking.
Ready to dive in? Here’s all you need to make authentic tzatziki dip at home.
Ingredients for Tzatziki Sauce
- Greek yogurt: authentic tzatziki is made with strained yogurt but thick Greek yogurt is readily available in North America, so it’s your best choice. I used Skyr yogurt that is so thick you can stand a spoon up in it. The thicker the better for this Greek dip. Some people like to use part yogurt and part sour cream, but yogurt is the traditional base.
- cucumber: the secret to a great tzatziki sauce is to drain the cucumber of excess water. I find the easiest method is to finely chop it, salt it lightly, then put it in a strainer and let it sit for 20-30 minutes to let it drain. Alternatively, you can squeeze out the water with your hands or with a clean tea towel. Removing as much water as you can will prevent the tzatziki from becoming watery.
- fresh dill: start with a small amount and if you’d like, add more once the sauce has had a chance to sit for awhile. You don’t want the dill flavour to be overpowering.
- garlic: one or maybe two cloves, finely minced
- lemon juice: freshly squeezed
- mint: perhaps! If you’d prefer mint instead of dill, go for it.
- salt and pepper: to taste.
- olive oil: quality extra-virgin olive oil to drizzle on top just before serving, if desired.
Tips for making Authentic Greek Tzatziki Sauce or Dip
- You can either finely grate the cucumber or chop it finely. I prefer to chop it as I like the slightly chunky texture. Grating it seems to make the dip a little watery, but if you’re very careful to squeeze out all the water, it will be fine.
- Combine the yogurt, dill, garlic and lemon, season with a little salt and pepper, then add the well-drained cucumber. Drizzle with olive oil just before serving, if you’d like.
- This Greek dip or gyro sauce can be eaten right away, but it’s better the following day once the flavours have had a chance to blend. Make it ahead of time, cover tightly and refrigerate until ready to use.
- If the tzatziki looks a little watery around the edges after being refrigerated, just carefully pour off the excess liquid and give it a stir.
Love Mediterranean flavours?
So do I. You might also like these Greek-inspired recipes:
Discover how to pronounce tzatziki like a true Greek here!
Authentic Greek Tzatziki Sauce (Keto)
- 1 cup peeled and finely diced cucumber
- 1 1/2 cups plain Greek yogurt very firm
- 2 tbsp lemon juice freshly squeezed is best
- 1 1/2 tbsp fresh dill finely chopped
- 1 clove garlic finely minced
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
- 1 tbsp olive oil extra virgin, for drizzling on top before serving.
- Peel the cucumber and remove the seeds with a spoon. Finely dice the cucumber. Sprinkle with a pinch or two of salt and let stand in a strainer to allow the water to drain off. Alternatively, pat dry with paper towel or a clean cloth to remove as much moisture as you can so that the sauce isn't watery.
- In a medium bowl, combine the remaining ingredients and whisk together.
- Add the finely diced and thoroughly drained cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill, if desired. Drizzle with a little olive oil just before serving.
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