Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce

"This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Paul K. photo by Paul K.
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
3 1/2 Cups


  • 3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
  • 3 tablespoons lemon juice (or juice of one lemon)
  • 1 garlic clove, minced
  • 1 large English cucumber, diced (the long, skinny ones)
  • 1 tablespoon salt (for salting cucumbers)
  • 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
  • salt & freshly ground black pepper


  • Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  • In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  • This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  • ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
  • You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

Questions & Replies

  1. I have a couple of quick questions I have never really dealt with english cucumbers. I've read about the differences. Can you use plain cucumbers instead? Does it significantly alter the taste of the sauce?


  1. Love this recipe for an easy tzatziki. I don’t salt my cucumber, instead I grate and squeeze them in a dish towel to remove all the liquid. Have never had an issue with watery leftovers. I don’t use a blender, instead I just mix everything in one bowl. And refidgerate for a while. Easy to adjust this to taste.
  2. I worked for a Greek/Lebanese restaurant, and we would make this with sour cream instead of yogurt. Really tasty!
  3. For 14+ years I lived in Tarpon Springs, FL which has a very large population of Greeks. So, I've had real, authentic Greek-style food and my favorite was their gyros. I LOVED those gyros which, of course, are served with tzaztiki sauce. This recipe is amazing! I made it exactly as the recipe stated and it was so good I'm making more for dipping veggies for our Fourth of July party this weekend! I did use an English cucumber because of its mild flavor (I don't like cucumbers) but I changed NOTHING in this recipe because it was perfect! Thank you so much for such a delicious recipe!
  4. Made the recipe here's what I'd change. Use 1 container full fat Greek yogurt as is don't bother with squeezing. Peel, seed and finely grate 3 cucumbers. Squeeze out liquid from cukes. Using a garlic press take around 10 garlic cloves to start press add more to your preference. Juice of 1 lemon 2 tablespoons each finely chopped mint and dill salt white pepper mix in bowl all ingredients omit blender
  5. I wanted a garlicy tzatziki so I had to add 11 cloves of garlic. Great recipe! Edit: Tried it an hour later and it was too spicy. Probably should stick to 5-6 cloves


  1. Don’t Salt the cucumber. Made this recipe per directions. Way too watery and way too salty. Grate the cucumber and squeeze in a towel to get the water out. Unless you’re feeding an army make 1/3 or 1/4 recipe. Don’t process the cucumber - just the other seasonings.
  2. This was an okay sauce. I've made other versions of tzatziki sauce that I liked better. This one came out a little thinner than I would have liked. I think it's because the recipe has you blend the cucumber and spices before adding to the yogurt. In previous recipes I've tried, you just dice the cucumber and add the seasonings to the yogurt instead of blending it all up to make a puree. I probably won't be making this recipe again.


I used to be a nurse, but became permanently ill from ongoing fibromyalgia and chronic fatigue syndrome. I am also an Orthodox Christian where we fast (become vegan) for half of the year. My main goals are to acquire and save both vegan and regular meals that are simple, healthy, and minimize complexity and multitasking.
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