This tzatziki sauce is cool and creamy, full of fresh herbs, and ready for your next party! Great when served with veggies, chips, or slathered on a delicious sandwich or wrap.
Do you need a delicious dip to bring to your next party?
Well, if you’re a fan of Greek cuisine or love creamy, flavorful dips, then tzatziki should be at the top of your list!
This homemade tzatziki sauce is full of delicious, tangy yogurt, with cool cucumber, fresh herbs (dill, parsley, and mint) bright lemon, and earthy garlic.
Its creamy texture and tangy flavor make it a crowd-pleaser at any gathering, and it’s so easy to prepare, you can a day ahead of time!
Whether you’re using it as a dip for veggies or slathering it in between some fresh pita, you’re going to love this tzatziki dip!
Ingredients for tzatziki sauce
- Shredded cucumber – A classic ingredient in tzatziki that will give a slight refreshing crunch!
- Plain Greek yogurt – Greek yogurt is thick and creamy, perfect for dipping.
- Lemon juice – Lemon juice will add a burst of freshness to our tzatziki dip.
- Olive oil – Olive oil is a classic ingredient that will add fruity and savory flavors.
- Herbs – Fresh is best! The combination of fresh dill, parsley, fresh mint,
- Garlic – Garlic will add earthiness to the tzatziki dip.
- Kosher salt – Kosher salt is important to help bring out and enhance all of the flavors.
What is Greek yogurt?
Greek yogurt is perfect for tzatziki sauce because it doesn’t add any unnecessary moisture and doesn’t water down the dip.
Greek yogurt is simply yogurt that has been strained to remove the whey, which is what makes it so thick and delicious!
You can find Greek yogurt in the grocery store right next to regular yogurt.
Where to use tzatziki sauce
There are so many different ways to use tzatziki sauce!
Here are some of my favorite ways to eat it:
- As a dip with veggies and crackers. They would pair perfectly with my Cumin Spiced Pita Chips.
- Inside pita (or regular sliced bread) sandwiches. I use it here in my Greek Chicken Meatball Gyros.
- Used as a marinade for lamb or chicken. It would be great with these Chicken Souvlaki Burgers.
- Dolloped on top of lamb or ground beef burgers. Try it with my Spiced Lamb Burgers.
The best cucumber to use
I prefer to use the mini Persian cucumbers because they are thin-skinned, not overly seedy, and super crunchy.
However, you can use English cucumbers pretty much interchangeably for this tzatziki sauce.
They are equally as thinned-skinned but grow to be much larger than mini cucumbers.
Why use fresh herbs?
Fresh herbs are highly encouraged to be used in tzatziki sauce.
They have a cleaner, brighter flavor, and a crunchy texture.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
I personally find this does not work as well as fresh in a fresh light dip such as this.
Storage and leftovers
Any leftover tzatziki dip can be stored in an airtight container in the refrigerator for up to 3 days.
More dip recipes
- Looking for a great dip for game day? Try my Baked Spinach Bacon Dip
- Craving something sweet? Try my Creamy Cheesecake Dip
- Need a classic? Try my French Onion Dip
- Want something with tons of flavor? Try my Warm Loaded Baked Potato Dip
Tzatziki Sauce
This tzatziki sauce is cool and creamy, full of fresh herbs, and ready for your next party! Great when served with veggies, chips, or slathered on a delicious sandwich or wrap.
Ingredients
- 1-1/2 cups shredded cucumber
- 2 cups plain Greek yogurt
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoons fresh dill, minced
- 1 tablespoon fresh parsley, minced
- 1 clove garlic, grated
Instructions
- Spread the shredded cucumber out over a few paper towels and sprinkle over a pinch of kosher salt, about 1/2 teaspoon.
- Top with a few more paper towels and press out or squeeze out any excess liquid.
- Add the cucumber to a large bowl with Greek yogurt, lemon juice, olive oil, dill parsley, and garlic.
- Stir to combine and season with salt and pepper, to taste.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
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