Restaurant Style Tzatziki Sauce Recipe

Creamy tzatziki sauce in a bowl with olive oil drizzle, fresh dill, cucumber slices, radishes, and warm pita bread on the side.

Restaurant Style Tzatziki Sauce Recipe

This creamy, restaurant-quality tzatziki is made with thick Greek yogurt, properly drained cucumber, fresh garlic, and a balanced blend of dill and mint.

Prep Time15

Cook Time0

Total Time15

Course: Sauce recipes

Cuisine: Greek, Mediterranean

Keyword: homemade tzatziki sauce, tzatziki sauce recipe

Servings:

Author: Tatiana

Ingredients

½ English cucumber
¼ teaspoon salt for draining the cucumber
2 cups plain Greek yogurt full-fat preferred
1 ½ tablespoons freshly squeezed lemon juice
4 garlic cloves grated (adjust to taste)
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
2 tablespoons extra virgin olive oil plus more for for drizzling on top
1/4 teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Prepare the cucumber: Grate the cucumber and toss with 1/2 teaspoon salt. Let sit for 10 minutes, then squeeze out all excess liquid.
Mellow the garlic: Combine grated garlic with lemon juice and let sit for 5 minutes.
Mix the base: In a bowl, whisk together Greek yogurt, garlic-lemon mixture, olive oil, 1/4 teaspoon salt, and black pepper until smooth.
Combine: Fold in the drained cucumber, dill, and mint until evenly incorporated. Taste and adjust salt or lemon juice as needed.
Chill: Cover and refrigerate for at least 1 hour to allow flavors to develop.
Drizzle with extra virgin olive oil and garnish with additional herbs if desired.

Notes

Drain the cucumber well: This is the most important step. Excess water will make the tzatziki thin and diluted.
Use full-fat Greek yogurt: It gives the best texture and flavor. Low-fat works, but will be less creamy.
Garlic strength varies: Start with less if unsure—flavor intensifies as it rests.
Chill before serving: At least 1 hour for best flavor; longer is even better.

Nutrition