Tzatziki Sauce

Tzatziki is one of the most famous Greek dips, and when done right, it’s thick, creamy, garlicky, and absolutely packed with flavor. But here’s the thing—most people get it wrong. The two secrets to making perfect tzatziki? Straining your own yogurt for the best texture and making sure you squeeze out every last drop of water from your cucumber. Trust me, these make all the difference!

This dip goes on everything—grilled meats, gyros, veggies, or even just a spoon (no judgment). Plus, it’s super easy to make at home in just a few minutes.

Tzatziki: The Greek Dip That Goes on Everything

If there’s one Greek dip that has made its mark around the world, it’s tzatziki. Creamy, garlicky, and fresh, this yogurt-based sauce is a staple in Greek cuisine, and once you try it, you’ll understand why. It’s the kind of dip that seems simple at first glance—just yogurt, cucumber, garlic, olive oil, and herbs—but when done right, it’s something special.

A Dip with History

Tzatziki isn’t just a modern-day favorite; it has roots that stretch back centuries. Variations of yogurt-based dips exist across Mediterranean, Middle Eastern, and Balkan cuisines. In Greece, tzatziki has been a constant companion to grilled meats, gyros, and fresh vegetables for generations. It’s refreshing, light, and the perfect balance to rich, savory flavors.

The name tzatziki itself is believed to come from the Turkish word cacık, referring to a similar yogurt-based dish. However, the Greek version has a distinct identity, known for its bold garlic flavor and the addition of vinegar or lemon juice for a little extra tang.

The Secrets to Perfect Tzatziki

As simple as it seems, not all tzatziki is created equal. If you’ve ever had a runny, bland version, chances are it was missing one (or both) of the two key secrets that make tzatziki truly great:

1️⃣ Strain Your Own Yogurt – Many people reach for store-bought Greek yogurt, but I’ve always found that straining full-fat yogurt yourself results in a thicker, richer tzatziki. Removing that extra whey gives it a velvety texture that clings perfectly to whatever you dip into it.

2️⃣ Squeeze Every Last Drop of Water Out of the Cucumber – Cucumbers are packed with water, and if you don’t squeeze them properly, they’ll turn your tzatziki into soup. Salt them, let them sit, and then wring them dry like your life depends on it—this makes all the difference.

These two steps separate a good tzatziki from a truly authentic, thick, and flavorful one.

The Dill Debate: To Add or Not to Add?

One of the biggest debates in the world of tzatziki? Dill. Some people consider it an essential ingredient, while others argue that it’s not traditional. In Greece, you’ll find it both ways—some regions use dill, while others leave it out completely.

Personally, I’m team dill—I love the fresh, herby balance it brings. But if you’re a purist, feel free to skip it. Either way, tzatziki will still be packed with flavor.

How to Eat Tzatziki (Hint: On Everything)

There’s no wrong way to eat tzatziki. It’s best known as a gyro sauce, but it’s just as incredible paired with grilled meats like souvlaki, fresh pita bread, roasted veggies, and even as a dressing for salads. Honestly, you could put it on just about anything, and it will make it better.

Some people (my wife included) even joke that food is just a delivery system for tzatziki—and honestly, I get it. It’s that good.

Final Thoughts

Tzatziki is more than just a dip—it’s a Greek essential, a refreshing complement to bold flavors, and a testament to how simple ingredients can create something incredible. Whether you’re making it at home or enjoying it at a taverna in Greece, the key is always the same: thick yogurt, well-drained cucumber, and lots of garlic.

So, are you team dill or no dill? And what’s your favorite way to eat tzatziki? Let me know in the comments!