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Homemade Tzatziki Recipe -- super easy to make, and so good! |

Random fact about me:

I can accurately pronounce Spanish, Italian, French, German, Latin, and just about any other language if needed.

It’s one of the odd perks that comes from having been an opera major in college. (Perhaps another random fact that you did not know about me.)  All vocal music majors are required to take a semester or two of a class called “Diction” where you learn how to pronounce just about any language imaginable with the help of the International Phonetic Alphabet. The IPA doesn’t translate words for you. It just tells you exactly how to pronounce them, which comes in helpful with singing songs and arias in various languages. And nowadays, it comes in handy with learning how to pronounce foreign foodie words.

You know, like the Greek sauce we all love called tzatziki.

IPA: /tsaˈtsiːki/.

Many of you probably already know how to pronounce it. But in case you don’t (which I know many don’t, based on all of the creative pronunciations I hear when people order at our local Greek restaurant), here’s a mini IPA lesson for the day. Similar to the phonetic spellings in English dictionaries, each letter in the IPA alphabet represents a sound:

t = as in “ten”
s = as in “sell”
a = the vowel in “father”
i = the vowel in “beet”
k = as in “keel”

And the quote mark (‘) comes before the syllable that is stressed.

Put them all together, and you have…/tsaˈtsiːki/…tzatziki!

Opa! (Maybe you should become an opera major too.)  ;)

Tzatziki Recipe | 1-Minute Video

Homemade Tzatziki Recipe -- super easy to make, and so good! |

Well at least now if you see an IPA pronunciation listed in the dictionary, you’ll know what that means. Just imagine decoding a 400-page textbook of foreign aria lyrics over the course of a semester… At least those skills can still come in handy every now and then in the kitchen too.

Like when it comes to making and saying tzatziki.

I assume most everyone is familiar with the delicious Greek yogurt sauce that’s famous on gyros, burgers, falafel, salads, and in the dip aisle at Trader Joe’s. And in a new taco recipe coming on the blog tomorrow. Everyone loves tzatziki! But what I think everyone doesn’t necessarily know is how ridiculously easy it is to whip up a batch homemade.

All you need are the ingredients above.

Homemade Tzatziki Recipe -- super easy to make, and so good! |

Basically all you do to make tzatziki is combine all of the ingredients in a bit bowl, and then stir to combine.

Homemade Tzatziki Recipe -- super easy to make, and so good! |

You can either spoon it onto whatever entree you may be making. Or tzatziki sauce also stands well on its own as a tasty dip. I like to drizzle mine with olive oil, crack a little fresh pepper on top, and poke a sprig of dill in the middle to make it look extra pretty. Then just serve it up with whatever dippers you’d like — soft pita, crunchy pita chips, fresh veggie sticks, etc. — and you’re good to go.

Opa! Tzatziki! Enjoy!!!

Homemade Tzatziki Recipe -- super easy to make, and so good! |

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  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 0 About 3 cups 1x


Greek tzatziki dip is easy to make homemade with fresh ingredients, and it can be used in a wide range of dishes!


  • 2 cups full-fat plain Greek yogurt
  • 4 garlic cloves, peeled and minced
  • 1 English cucumber*, seeded and grated (about 1 cup)
  • 1 tablespoon chopped fresh dill (not dried dill)
  • 12 tablespoons fresh lemon juice, to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper


  1. Stir all ingredients together until combined. Taste and adjust seasoning if needed.
  2. Serve immediately, or refrigerate in a sealed container for up to 2 days.


*I recommend using an English cucumber so that you don’t have to worry about removing the seeds.  Feel free to peel it if you would like.  Also, if you would like a thicker sauce, feel free to squeeze the excess juice out of the shredded cucumber before adding it to the dip.

Homemade Tzatziki Recipe -- super easy to make, and so good! |

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91 comments on “Tzatziki”

  1. Absolutely delicious! Reminds me fondly of the tzatziki I tried in Athens! I love how adjustable this recipe is, as well– I used a little less than a tablespoon of dill and it was perfect for me.

  2. I have recently joined Weight Watchers in an attempt to shed 50 pounds. Fat free Greek yogurt has zero points. Have you ever made it with fat free yogurt or do you really need to use the full fat?

    • I made it this evening with fat-free Greek yogurt because I picked it up by accident. It turned out great. No issues with consistency or flavor.

  3. Excellent! The whole family loved it! Thank you for sharing!

  4. A tablespoonful on grilled or poached salmon is fantastic

  5. I never post reviews for recipes but this one is just too good! I am OBSESSED! It is seriously so delicious. Thank you!

  6. I made this with some leftover greek yogurt I had in my kitchen, It turned out sooooo good. I love the taste of the garlic with the yogurt. I didn’t have any dill so I used cumin seeds instead, It made it even better. thank you so much for the recipe! <3

  7. Great recipe! I used a regular cucumber (seeded), less garlic (personal preference) and did find the fresh dill as a good component to the yogurt. Paired this with the (amazing!) Chicken Soulvaki recipe – excellent dinner! Thanks Ali!!!

  8. Perfect, delicious, simple Tzatziki!!

  9. Thank you. Your recipe is my go to. I add just a little mint though.

  10. Yikes! I just ran out of lemons. What can I use instead? I can’t go out to the market… : (

  11. Perfection! Made this a few time to serve as spread on a greek style wrap with seasoned grilled turkey patties, chilled chopped lettuce, red onion and feta cheese…yum.

  12. Adoro! Vou fazer com certeza! Obrigada!

  13. Great, easy,delicious recipe. I’ve found that letting all the ingredients “marry” overnight really deepens the flavor. I have also found that after finely dicing the cucumber if you hit with some salt it helps draw out the water. I then put it all in a cheesecloth and squeeze as much water out of it as possible. The cucumber has lots of water in it. If you leave this step out,if you have any of the sauce left and leave it overnight it will be very puddly the next day. Hope these suggestions help.

  14. Just made this and loved as super easy, quick and tasty! I did half the recipe, and still lots. I used the small cucumbers, drained them for thicker dip & extra dill. I will make again for sure.

  15. So delicious! I added pickled jalapenos and kept in the cucumber seeds. Also a bit of lime juice too. Had tons of compliments thank you for sharing! Will definitely make again.

  16. Wonderful! Used a regular cucumber (peeled and seeded) and kosher salt, but otherwise followed the recipe as written. Served with Chicken Souvlaki skewers and Ali’s Greek salad for an incredible Mediterranean dinner on a hot summer night. Cooking for just two, there’s a ton left over even though I halved the recipe – we’ll be enjoying it with crudités today. Thanks again for another fantastic recipe!

  17. Hi Ali
    I really enjoyed this post on tzatziki. I’m looking forward to whipping some up tonight. I can now spell and pronounce this sauce as well! Turns out I was pronouncing it correctly all along. Maybe because I am a vocal music teacher. No stranger to the IPA lol!
    I knew there was something extra creative about your site and perhaps it’s that wonderful musical background.
    We have loved your Tuscan bean, sausage and kale soup, your Quinoa, Brüssels sprouts and cranberry salad to name just a few recipes. And I enjoy keeping with your family adventures across “the pond” as they say.
    Keep cooking and singing,
    James Lowe

  18. So glad I clicked on this recipe for tzatziki! Not only is the recipe amazing but the language lesson was very interesting. It makes prefect sense that an opera major would have to know several languages and be able to pronounce them but I had never thought about it! I really enjoyed the break down of the ten, sell, father… Thanks for being a head about the rest of recipe essays

  19. Followed the recipe exactly except cut down just a tad bit on the lemon juice. My experience has been it’s hard to take (too much lemon juice) back. It was excellent and very easy to make. Important to squeeze the juice from the cucumbers first.

  20. Very delicious and fresh! If like me, you don’t have a food processor, the prep time may take a little longer. I finely diced instead of grating the cucumber as it was easier. Next time, I may try freezing the cucumber before attempting to grate it. This made a good amount of tzakiki sauce, which we will enjoy for more than one meal! Thanks!

  21. Hi Ali, Fabulous recipe and now I know exactly how to say Tzatziki! Just wondering why the recipe will only last 2 days and not as long as the life of refrigerated Greek Yogurt. Is it the lemon? Does it start breaking down the yogurt? Just curious because I am looking for a healthy sauce for wraps. This one has 1 weight watcher point for 2 tablespoons and 0 points for 1 tablespoon. Just an additional comment, I have been following your recipes for several years and have cooked many of recipes. I always come back over and over for your delicious recipes and I’m never disappointed. I know I can count on your recipes! Thank you for all the hard work on this site. I am always excited to put your food on the table for my family!