Taziki sauce—also commonly spelled tzatziki—is a refreshing, creamy Mediterranean sauce made with yogurt, cucumbers, garlic, lemon, and herbs.
It’s a staple in Greek cuisine and beloved worldwide for its cooling flavor and versatility.
Whether you’re serving it with grilled meats, using it as a dip, or drizzling it over salads and wraps, taziki sauce adds brightness and balance to almost any dish.
This recipe is simple, requires minimal ingredients, and can be made in under 15 minutes, yet delivers a bold, authentic flavor.
Taziki Sauce Recipe
This homemade taziki sauce is thick, creamy, tangy, and bursting with fresh cucumber and dill flavor.
Unlike store-bought versions, this recipe uses strained Greek yogurt for a rich consistency and grated cucumber that’s squeezed dry to avoid a watery sauce.
The garlic adds a punch, the lemon juice brightens everything, and the olive oil brings a smooth finish.
Perfect for dipping pita bread, spooning over grilled chicken, serving with kebabs, or pairing with Mediterranean bowls, this sauce is both refreshing and savory.
It’s naturally healthy, low-calorie, and packed with probiotics from the yogurt. Plus, the flavors develop and deepen as it chills, making it even better the next day.
Ingredients
- 1 cup Greek yogurt (full-fat or low-fat)
- 1 medium cucumber, grated and moisture squeezed out
- 2 cloves garlic, finely minced or grated
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh dill, finely chopped (or mint as a variation)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 teaspoon white vinegar for extra tang
Instructions
Start by preparing the cucumber, which is essential for a thick and creamy taziki. Peel the cucumber if you prefer a smoother texture, then grate it using the medium-sized holes on a box grater.
Once grated, sprinkle a little salt over the cucumber and let it sit for a few minutes to draw out excess moisture.
Afterward, place the cucumber in a clean kitchen towel or paper towels and squeeze firmly until most of the water is removed.
This step prevents the sauce from becoming thin or watery.
Next, prepare the base of the sauce by adding the Greek yogurt to a medium mixing bowl.
Full-fat yogurt gives the richest flavor, but low-fat works well too. Add the minced garlic, lemon juice, olive oil, chopped dill, and black pepper.
Whisk everything together until smooth and well combined.
The lemon juice adds brightness, while the olive oil helps create a silky texture that balances the tanginess of the yogurt.
Once the yogurt mixture is ready, fold in the squeezed cucumber gently but thoroughly. The cucumber brings freshness and a subtle crunch that makes taziki so satisfying.
Taste the sauce and adjust the seasoning. You may add more lemon juice for extra tang, more dill for a stronger herbal flavor, or additional salt if needed.
If you prefer an even sharper bite, a splash of white vinegar works wonderfully.
Finally, cover the bowl and refrigerate the sauce for at least 30 minutes, allowing the flavors to meld.
The chilling process deepens the taste and thickens the consistency. Stir the sauce before serving. Taziki keeps well in an airtight container in the refrigerator for up to 3–4 days.
Conclusion
This taziki sauce recipe is simple, refreshing, and incredibly versatile—perfect for everything from grilled meats to pita sandwiches, mezze platters, roasted vegetables, and grain bowls.
With just a few wholesome ingredients, you can make an authentic Mediterranean sauce that’s fresher and more flavorful than anything you’ll find at the store.