Satisfy your craving for Greek food with this Greek yogurt sauce. An easy to make sauce that is perfect condiment for just about everything. This sauce is so good that you will spend the rest of the evening scouring your pantry and fridge for things to dip into it!
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Peel the cucumber and then cut it in half lengthwise. Scrape the seeds with a metal spoon then finely dice cucumbers.
- Place cucumbers in a colander and sprinkle with salt, leave for 30 minutes to draw out the water. Take the cucumber out on a kitchen towel and dry them as much as you can.
- Add all other ingredients in a bowl and mix well to combine.
- Refrigerate for a couple of hours before serving.
- Use Greek yogurt for the best result. If you do not have Greek yogurt you can use regular yogurt and let it strain in the fridge overnight. If you are overwhelmed with the Greek yogurt taste, you can combine part sour cream (90-95%) and part Greek (10-5%) yogurt, some people even prefer it with 100% sour cream.
- Use a lot of garlic for that incredible, spicy garlicky kick! I love garlic so personally I always double the garlic in this recipe.
- Get water out of the cucumber, there are two approaches to this either to place seeded and shredded cucumber with a sprinkle of salt in a colander or squeeze it by hand. I prefer the first method as my grip is not that tight. If you are pressed in time then do the latter.
- Dice or shred the cucumber it is really up to you. I love mine diced for more texture.
- Do not use a food processor, I have seen recipes mixing the ingredients in a food processor. This step clearly will break down your yogurt so instead gently fold everything together you do not really need that much force after all.
- Mix the dill before serving if you are overwhelmed with its flavor. We love fresh dill so I mix it with the other ingredients and I usually increase it in my recipes.
- Add a tablespoon or two of olive oil as a garnish before serving. I do not do that but it is an option you might want to consider.
- For a creamier and a smoother texture add a couple of tablespoons of sour cream. I am just used to it without the sour cream so I did not include that in the recipe.
- If you have time, it is helpful to leave the sauce in the fridge for a couple of hours for the flavors to develop. Some people even leave it overnight.
🍽️ Serve With
- These stuffed grape leaves are delicious and easy to prepare. They're perfect for parties or as an appetizer.
- Another recipe that we must serve this Greek yogurt sauce with is the moussaka. So good especially when you scoop them both us with a wedges of pita bread.
- I also love serving it with maqluba recipe will transport you to culinary bliss with its layers of flavorful goodness.
This Greek yogurt sauce can be refrigerated in an airtight container for up to 3-4 days. Drain extra accumulated water if needed.
I admit, sometimes food recipes have weird names that we cannot even pronounce. Tzatziki is commonly pronounced as "Tsah-tzee-kee". Click here to listen. When in doubt, just say Greek gyro sauce, this will do the trick.
Well, in my book it is. Others, who are watching their weight, are saying it might not. Some people add sour cream or cream to the sauce which of course increases its fat content and also calories. Personally, I do not see something bad in yogurt, cucumber, garlic and some seasonings!🤷
- Discover the deliciousness of Melitzanosalata with this simple recipe. This Greek eggplant recipe is so addictive you'll want to spread it on everything.
- Refreshing, tangy Middle Eastern salad, this Fattoush salad is easy to make, feeds a crowd and is the perfect side any time of the year.
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Greek Yogurt Dill Sauce
- 2 Persian cucumbers
- ½ teaspoon salt
- 2 cups plain Greek yogurt
- 2 Tablespoons fresh dill chopped.
- 2 Garlic cloves minced.
- 3 Tablespoons lemon juice
- ⅛ teaspoon black pepper
- Peel cucumbers, cut in half lengthwise and scrape out the seeds with a spoon.
- Dice cucumber finely then place in a a colander and sprinkle salt . Let stand for 30 minutes to get excess water out.
- Drain and pat dry with a paper towel.
- In a bowl, add cucumber, yogurt, dill, garlic, lemon juice and black pepper then mix well to combine.
- Cover and refrigerate for a couple of hours or overnight.
- If you do not have Greek yogurt, just strain normal one in cheese cloth for an hour or overnight.
- You can also use mint instead of dill.
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First published Sep 17, 2019 . Last updated May 25, 2023 with important tips, clear step by step instructions and readability.
👩🏫 My Personal Experience
This Greek yogurt sauce falls into the "well worth the effort!" category and by effort here I mean the dicing or shredding effort because this is really all you the work you need in this recipe. This sauce was better than many I've had out!
I've had a friend who always encouraged me to make this dip with Greek yogurt, but I preferred the normal plain one until.... I've made this recipe. I need to admit she was right. Back in the old days I did not take the pulp out of the cucumbers. This is how I watched my mom make it and this is how I have been making it. To overcome the problem of water seeping out of the cucumbers, I used to make this dip in small amounts so I do not have leftovers.
This was absolutely divine with stuffed grapes. I've also made it to accompany my latest grilled shrimps. So tasty with anything.. seriously.
I make a large batch at least once a week. My husband loves it and eats it everyday. We serve it with kibbeh or just eat it by itself.
Thank you Kathy, you made me crave kibbeh with tzatziki now :). Happy you like it.
This was delicious and I have served it over stuffed grape leaves and kusa. Thank you.
Aya, I always like eating my mahshi with this yogurt dip too. Thank you and I am glad you liked it.
John @ Kitchen Riffs
I love this stuff! SO good. And you can use it loads of ways -- both as a dip or a sauce or a dressing. I think I like it best of all as a dip. Good stuff -- thanks.