The BEST Homemade Tzatziki Sauce Recipe! This easy tzatziki sauce is made with Greek yogurt, sour cream and fresh dill! It’s thick and creamy (not watery) and so delicious! It perfectly compliments Mediterranean dishes, and makes a great party dip!
This Easy Tzatziki Sauce recipe is one of my all-time favorites! I have a serious love for Mediterranean food (like this baked falafel – YUM), and I love creating our favorite recipes at home!
We don’t go out to eat very often, so I have worked hard over the years to create homemade versions of my favorite restaurant fare! Authentic Tzatziki Sauce is one of my favorite “condiments” and I am so excited to share this version with you!
This easy tzatziki sauce is made with Greek yogurt, sour cream and fresh dill! It’s thick and creamy (not watery) and so delicious! It perfectly compliments Mediterranean dishes, and makes a great party dip!
How do you make Homemade Tzatziki sauce?
This Tzatziki sauce recipe takes a little bit of planning. However, it is easy and so so worth every single second! The first thing you need to do is remove the water from the cucumbers and yogurt. I always start the de-watering process first thing in the morning, because less water = creamier, thicker, more delicious sauce.
Strain the water from the Greek yogurt & Sour Cream
To strain the water from the Greek yogurt & sour cream, simply put a coffee filter inside of a fine metal strainer strainer, put the strainer over a bowl (make sure it’s not touching the bottom of the bowl and that you have space for the water to collect), then put the yogurt/sour cream mixture on top. Put it in the refrigerator to drain all day long.
Remove the water from the cucumber
The biggest contributor to watery tzatziki is the cucumber! So it’s important to try to leach as much water out of the cucumber as possible.
To release the water from the cucumber, grate it and put it in a colander over a bowl. Then sprinkle it with sea salt (to draw out the water). Always de-seed the cucumbers before grating (pictured below)…because you don’t want seedy Tzatziki Sauce!
Leave the cucumber on the counter at room temperature to drain! While it’s draining be sure to press on it from time to time to help push out the water.
Squeeze remaining water out of the cucumber
After most of the water has been pressed out of the shredded cucumber, transfer it to a tea towel and squeeze the remaining water out.
Combine the ingredients
Once the water has been drained from your ingredients, it’s time to mix everything together. Spices, lemon juice, etc. Dill is the star of the show in this easy tzatziki sauce recipe!
I always keep dried dill on hand for the sole purpose of making this recipe! However, if you’re a planner and remember to grab some fresh dill from the store (or from your garden) it’s even more amazing!
Chill for at least 1 hour to let the flavors blend, and then dig in!
Homemade Tzatziki Sauce Recipe: IngredientsSubstitutions
This is a recipe that I have made so many times and it is absolute perfection as-is. However here are a few possible substitutions:
- Greek yogurt/sour cream. I have made this recipe with all these ingredients from fat free to full fat, and it always turns out amazing. Obviously, the higher the fat content the richer and creamier the taste will be!
- White Balsamic Vinegar. Any other light colored vinegar works well in this recipe, but white balsamic is my favorite!
- Garlic powder. Fresh minced garlic can be used in place of garlic powder. If you love loads of garlic feel free to add more until your heart’s content.
- Dill. My favorite is using fresh dill straight from the garden, but dried dill works great as well!
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Homemade Tzatziki Sauce Recipe
To strain the yogurt/sour cream:
- Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.
- Put a coffee filter on top of the strainer.
- Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.
To strain the cucumber:
- De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.
- Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.
Putting it together:
- When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.
- Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.
- Serve with your favorite Mediterranean food like falafel or gyros!
Photos in this recipe were taken by the talented Jamie from Dishing Out Health
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