This post contains affiliate links
Tzatziki: Easy and Versatile
Why This Tzatziki Sauce Deserves a Spot in Your Kitchen
There are some sauces so good, they steal the show. This is one of them. Traditional Tzatziki often has grated cucumber which waters down the sauce. Our updated Easy Tzatziki Sauce upgrades this step to seeded and diced cucumbers (no watery sauce) AND had feta cheese right in the recipe, so no fighting over the feta cheese. And the best part? It takes minutes to whip up.
This sauce is the perfect balance of creamy and salty, with that signature punch of Greek feta in every single bite. If you’ve ever found yourself picking out the few precious feta crumbles from a salad (we’ve all been there), this sauce is your answer, with feta in every. single. spoonful.
Choose either full fat yogurt, or for more protein (which seems to be the thing) use Greek Yogurt, such as Liberte!
Let’s dive into everything you need to know to master this simple yet game-changing tzatziki recipe!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauce
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1/2 cucumber, seeded and diced
- 1 cups plain, full-fat or Greek yogurt .
- 1/3 cup firm Greek feta cheese Choose a high-quality, firm feta for the best texture.
- 1/2 bunch fresh dill, finely chopped (approx 1/3 cup)
- Juice of 1/2 lemon
- 1 clove garlic, minced and smashed into a paste with salt
- Salt & Pepper
- Olive Oil, for drizzling just before serving
Instructions
How to Make It our Easy Tzatziki:
- Seed and dice the cucumber and place in a medium mixing bowl. Season with a pinch of kosher salt.
-
Prepare the garlic. Mince the garlic, then sprinkle it with a little salt. Using the side of your knife, press down and drag it across the garlic repeatedly until it transforms into a smooth paste. This helps mellow out the raw garlic flavour and distributes it evenly in the sauce.
- Place the garlic in a small dish, and squeeze lemon juice over top (this mellows it out nicely).
-
Mash the feta. Using a fork, crumble the feta into a bowl until it’s in small, bite-sized pieces.
- Mix it up. Add the yogurt, feta, chopped dill, and garlic/lemon mixture to the cucumbers. Stir until well combined. Taste to see if it needs a pinch of salt or pepper.
- Let it rest. Give the flavours 10-15 minutes to meld before serving.
- Serve drizzle with some olive oil!
- Enjoy! Use it as a dip, spread, or sauce for just about anything, such as our Chicken Souvlaki!
Notes
Chef’s Tip: Chop Herbs Like a Pro
To avoid fresh dill flying all over your kitchen, bunch it tightly in one hand and make small, controlled cuts with a sharp knife. Keep the knife close to the cutting board for precision and efficiency.
What to Serve with our Easy Tzatziki Sauce
This sauce is ridiculously versatile. Try it with:
- Roasted Chicken or Salmon – A creamy contrast to grilled or roasted proteins. Try our Chicken Souvlaki for a true Greek feast!
- Crispy Greek Lemon Potatoes – the perfect combination!
- Chicken Wings – Dip those spicy wings right in. Our Honey Butter Hot Sauce Chicken Wings are seriously the best!
- Grilled Veggies – Zucchini, eggplant, peppers… they all love this sauce.
- Pita & Crackers – The simplest (and most addictive) way to enjoy it.
- Greek Yogurt: You can use sour cream or a mix of mayo and yogurt for a slightly richer version.
- Feta Cheese: If feta is too strong for you, try ricotta or a mild goat cheese.
- Dill: Swap for fresh parsley, mint, or chives for a different twist.
- Lemon Juice: White wine vinegar works in a pinch.
What to Know/Avoid When Making This Recipe
- Use full-fat yogurt for the best texture and flavour.
- Crumble the feta well so it blends smoothly into the sauce.
- Let it rest for at least 10 minutes before serving so the flavors have time to come together.
- Avoid using pre-crumbled feta. It’s drier and doesn’t mix as well.
- Don’t over-salt! Feta is naturally salty, so taste before adding extra salt.
Storage Recommendations
This sauce keeps well in the fridge for up to 5 days in an airtight container. If it thickens, just stir in a splash of water or lemon juice to loosen it up.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Do not freeze.
FAQ
Can I make this sauce ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge as the flavours meld together.
What’s the best type of feta to use?
Go for a firm, Greek-style feta. The creamy versions tend to be too soft and won’t give you the same texture.
Can I make this sauce dairy-free?
You can try using a thick plant-based yogurt and a dairy-free feta alternative, but the taste will be slightly different.
How do I make it spicier?
Add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.
Take Your Cooking to the Next Level!
Love this recipe? Learn from a chef and bring restaurant-quality meals to your kitchen with our online cooking classes! Choose the option that fits your lifestyle:
👩🍳 Live Cooking Classes – Cook alongside a chef in real time and get expert guidance. Join a Live Class 📺 On-Demand Classes – Learn at your own pace with step-by-step video lessons. Start Cooking Anytime
Nutrition
- Serving Size: 2 Tbsp
- Calories: 60g
- Sugar: 2.2g
- Sodium: 88.5mg
- Fat: 3.5g
- Carbohydrates: 3.3g
- Protein: 4.3g
- Cholesterol: 11.7mg
