Make this easy recipe for authentic Greek Tzatziki Sauce to accompany gyros, lamb or chicken kabobs, Greek burgers, felafel, 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 you'll find on every Greek table or menu. Discover how to pronounce tzatziki like a true Greek here!
While travelling in Greece, I found tzatziki was often served as an appetizer (or "meze") with pita bread or veggies. But it's also delicious on gyros, skewered meat like souvlaki, Greek burgers and more. I serve it with these Greek Lemon Chicken Kabobs and alongside this Greek Cobb Salad. I also love it with these Crispy Baked Zucchini Patties.
It's fabulous as a dressing for Easy Vegetarian Mediterranean Quinoa Bowl, too.
❤️Why you'll love this tzatziki recipe
Easy! While you can buy it ready-made, this keto-friendly tzatziki dip recipe is so easy to make yourself at home. It comes together quickly in just a few minutes.
Adjust it to your taste. 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. Add more or less garlic or a little less dill. Your choice!
Ready to dive in? Here's all you need to make authentic tzatziki dip at home.
- 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 full-fat 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. You can use one of two methods: 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 grate it and squeeze out the water with your hands or with a clean tea towel or cheesecloth. 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, very finely minced or grated. No one likes finding a chunk of garlic in their tzatziki!
- 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.
- You can either finely grate the cucumber or chop it finely. I prefer to chop it as I like the slightly chunky texture. Whichever way you choose, you need to be very careful to squeeze out all the water.
- 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.
👍🏼Helpful tips to make the best tzatziki sauce
- 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, it may be because you didn't remove enough of the water from the cucumber. No worries! Just carefully pour off the excess liquid and give it a stir.
How to store
This Greek tzatziki dip will last for 2 - 3 days if kept covered in the refrigerator.
🗒 More healthy dip recipes
Authentic Greek Tzatziki Sauce (Keto)
- 1 cup cucumber, finely grated or finely diced
- 1 ½ cups plain Greek yogurt, very firm
- 2 tablespoon lemon juice, freshly squeezed is best
- 1 ½ tablespoon fresh dill, finely chopped
- 1 clove garlic, finely minced or grated
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil extra virgin, for drizzling on top before serving.
- Remove the seeds from the cucumber with a spoon. You can use one of two methods: 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 grate it and squeeze out the water with your hands or with a clean tea towel or cheesecloth. Removing as much water as you can will prevent the tzatziki from becoming watery.
- In a medium bowl, combine the remaining ingredients and whisk together.
- Add the 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.
- 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 it tightly and refrigerate it 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.