Top gyros, salads, chicken and more with this homemade Tzatziki Sauce recipe. Studded with chunky cucumbers, this creamy sauce is tangy without being overpowering or bitter. Makes 8 servings.
2023 Update: This recipe was originally shared in Febraury 2013. I have simplified this recipe, as well as more specific measurements according to ingredient weight. The post has been updated to include new photos, as well as several more tips and tricks. I hope you love this sauce!
This should come as no surprise by now, but I didn’t get into yogurt — or really like any kind other than my beloved Gogurt from childhood — until I was living alone and responsible for eating breakfast before going into work and pretending to be a “grown up.”
I was always looking for something that was filling and relatively healthy… and after unsuccessfully trying to become a cereal person, I tried yogurt and fell in love.
What in the world does my love of yogurt have to do with Tzatziki sauce?
It’s the base ingredient, combined with sour cream, to make this tzatziki, y’all, and let me be the first to tell you that once you try this, you’ll want to put it on EVERYTHING.
Why I love this recipe:
We keep a jar of this sauce in our fridge at all times. We love it on a variety of different foods.
Over the years, I’ve tweaked my recipe for this tzatziki, though. While I used to blend it in the food processor for a smoother sauce, I’ve been leaning into a chunkier sauce in recent years.
The key to it? English cucumbers.
Why? The skins are easy to eat and there are no chunky seeds to throw you off. If you’re making this recipe with regular cucumbers, you’ll need to peel them and remove the seeds before dicing.
The beauty of this recipe is that it’s full of flavor and you can pair it with most anything.
Please note that this might not be a traditional Greek tzatziki sauce (or one that’s authentic), but it tastes excellent, and I highly recommend giving it a try!
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- English cucumber — you’ll need a single large English cucumber to make this recipe. I like to use these because they do not have seeds and their skin is easier to eat.
- Olive oil — or another neutral-flavored oil. Extra virgin olive oil also works.
- White vinegar — this vinegar adds an acidic punch and some balance to other ingredients. There is no substitute. Some recipes might call for fresh lemon juice here.
- Garlic — freshly minced garlic cloves are the way to go here because they’ll pack more garlic flavor into the sauce. Pre-chopped garlic is awesome, though you’ll need to use more than this recipe calls for to get the garlic flavor. You could also use roasted garlic if you’re feeling fancy.
- Creamy elements — we’re using a combination of Greek yogurt (full-fat and nonfat are both OK) and sour cream to really up the creaminess of this sauce. Personally, I like to use nonfat yogurt paired with full-fat sour cream for the ultimate creaminess.
- Spices — we’re using a combination of kosher salt and black pepper to season this tzatziki sauce with. We’re also adding dill. Fresh dill OR dried dill both work, though y’all know I love to use fresh herbs when I have them.
What to serve with tzatziki dip:
- Homemade Pita Chips
- Tortilla chips
- Fresh sliced veggies, like cucumbers, carrots, radishes and more
- Pitas, for scooping
- Salad, like this Chicken Shawarma Salad
- A wrap, like Turkey Shawarma Wraps
How to make Tzatziki Sauce with Sour Cream and Yogurt
Prep your ingredients. This means chopping the English cucumber, as well as measuring everything out.
Please note that some tzatziki recipes call for shredded cucumber or grated cucumbers. We’re dicing ours here because I appreciate the texture. I have not tried this recipe with those, though I know more liquid is released when you do that, so you’d need to pat them dry with a paper towel.
Measure the yogurt and sour cream into a bowl. Stir together until combined.
Add the seasonings. Pour in the olive oil, white vinegar and garlic. Season with salt, pepper and dill. Stir until combined.
Add the cucumbers. Stir the sour cream, yogurt and cucumber gently together until the mixture is combined.
Serve immediately… or store in an airtight food storage container until time to serve.
Frequently Asked Questions
No. If you freeze this sauce, the texture will go weird on you because the cucumbers are high in moisture content.
This sauce will keep in airtight food storage container in the fridge for 4-5 days.
We like our tzatziki sauce thick, which is why we use whole cucumbers instead of blended. If your sauce needs thickening, add equal parts yogurt and sour cream to the desired consistency, then season to taste.
What can I use this tzatziki sauce on?
If you’re looking for inspiration of where to use this recipe, here are a few ideas.
- Use this sauce as a creamy dressing for salad. It’s a little like ranch, but healthier!
- Substitute these for ketchup to dip your fries in.
- Slather it on pita bread… or sandwich bread… and add some creaminess to your sandwich.
- Serve as a dip alongside pita chips, sliced veggies and more.
More sauces to try:
- Roasted Garlic White Bean Hummus
- Whipped Feta Dip
- Winston’s Garlic Hummus
- Easy Marinara Sauce
- Sage Pumpkin Hummus
Top gyros, salads, chicken and more with this homemade Tzatziki Sauce recipe. Studded with chunky cucumbers, this creamy sauce is tangy without being overpowering or bitter.
- 1 large English cucumber, finely diced (1 lb., ~3 cups diced)
- 1 cup Greek yogurt (260g)
- 1 cup sour cream (240g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh dill (or 1 teaspoon dried dill)
- Finely dice the cucumber using a sharp knife. There should be about 3 cups when diced. Set aside.
- Measure the yogurt and sour cream into a large mixing bowl. Stir until combined.
- Measure in the olive oil, vinegar, garlic, salt, pepper and dill. Stir until combined.
- Add cucumbers to the base mixture, stirring until just mixed.
- Serve immediately, or chill in refrigerator before enjoying with various dishes!
If using regular cucumbers, you will need to peel them and remove the seeds before finely dicing them to add to the tzatziki sauce.
How to store: Store in the refrigerator in an airtight food storage container for 4-5 days.
Editor's note: Previously, this recipe suggested blending everything together in a food processor to make the sauce. While you can still do this, please note that the sauce will be significantly thinner than the sauce shown in these images.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 124Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 152mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…