Tzatziki Sauce with Lemon and Garlic

This thick and creamy Greek yogurt tzatziki sauce is made from cucumbers, lemon, and garlic creating the most addicting (and healthy!) sauce.

This Greek Tzatziki sauce is perfect for gyros or kebabs! | Hungry by Nature

I’m just gonna come right out and say it.

I don’t make everything from scratch. There. I said it. Are you happy??

Who has time to make everything from scratch and who would want to?! Sometimes, store bought is best. You know that I don’t always make my own pie crusts. And while sometimes I make puff pastry from scratch, other times it’s just not worth it.

Tzatziki Sauce | Hungry by Nature

But today is not one of those times.

I’ve bought tzatziki sauce from the store a handful of times and I can’t do it anymore. It’s the dill. I just cannot do dill. And because dill is a key ingredient in traditional tzatziki sauce, I am forced to make it from scratch.

I can remove black olives from my pizza and eat around the blue raspberry flavored gummy bears, but there is no possible way to remove dill from store bought tzatziki.

Greek Tzatziki Sauce | Hungry by Nature

So, I just make my own; and I omit the dill because I’m an adult and can do what I want. (It’s the little wins.)

The good news is is that my tzatziki sauce is:

  1. Super easy to make – like, 6 ingredients easy (including S&P)
  2. Can be made in advance – in fact, I recommend it.
  3. Healthy!

Greek Tzatziki Sauce | Hungry by Nature

Make sure you check back here on Friday for my favorite way to use tzatziki! Hint: it involves naan and a recipe from Ottolenghi’s Jerusalem!!

I have been putting this Greek Tzatziki Sauce on everything! If you make this sauce or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!

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Greek Tzatziki Sauce - A great dip and perfect for gyros! | Hungry by Nature

Tzatziki Sauce with Lemon and Garlic

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 cups 1x
  • Category: Dip, Condiment
  • Cuisine: Greek


This thick and creamy Greek yogurt tzatziki sauce is made from cucumbers, lemon, and garlic creating the most addicting (and healthy!) sauce.



  • 1 large cucumber
  • 1 cup Greek yogurt
  • 1 garlic clove
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste


  1. Slice the cucumber in half lengthwise and scoop out the seeds.
  2. Grate the cucumber into a colander, squeezing the cucumber to remove excess water. Sprinkle salt over top to draw out more water. Let sit.
  3. Press garlic clove into bowl. Add lemon juice, olive oil, and pepper. Stir to combine.
  4. Add Greek yogurt and stir to combine.
  5. Squeeze cucumber again to remove excess water. Add to Greek yogurt mixture, stirring to combine.
  6. Taste and add salt if needed.

I could literally eat that sh*t with a spoon.

Tzatziki sauce is a perfect dip or spread to pair with chicken kebabs or gyros! | Hungry by Nature

Greek Tzatziki Sauce - perfect with kebabs or gyros! | Hungry by Nature

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27 thoughts on “Tzatziki Sauce with Lemon and Garlic

  1. Corrine

    Oh I’m so glad I’m not the only adult who doesn’t love dill. I’m hosting a greek cooking club in a couple weeks and will definitely give this a go. Sounds delicious!

    1. Ellie | Hungry by Nature Post author

      Oh my gosh that sounds so fun!! I would love to hear what else is on the menu… I love Greek food!

      1. Corrine

        I love greek food, too! I’m doing lemon chicken skewers with this tzazkiki, a friend is making pita, and another is making baclava along with a couple other dishes to be determined. Cannot wait!

        1. Ellie | Hungry by Nature Post author

          Ummmmm well that sounds amazing! If I lived in Michigan, I would probably end up inviting myself over for the book club!!

  2. Beverley @ Born to Sweat

    this looks so great! i love tzatiki sauce but i rarely buy it because of all the additives that are in there. andddd i too definitely dont make everything from scratch. ESPECIALLY things like pizza and pasta sauce. i just prefer the easy way sometimes 😉

    1. Ellie | Hungry by Nature Post author

      Oh I never make pizza or pasta sauce. And I definitely consume pizza more than I should… oh well!

  3. Laura

    No dill?!?! Dill is the essence of Tzatziki! LOL! I’m glad you found a way to enjoy it! Once I was sitting with a few older, wiser ladies and we were talking about our favorite appetizers. I was horrified when they started saying where they *bought* their favorite bruschetta, salsa, etc. My young (oh so young) and newly married self said, “Why don’t you make things from scratch? I feel guilty when I entertain and I buy the food I serve.” They all laughed and one lady (very lovingly) said to me, “Honey, if you make everything from scratch you’ll drive yourself crazy before age 35!” LOL LOL LOL! So grateful for that conversation!

    1. Ellie | Hungry by Nature Post author

      I only have to make food for myself and my husband and I feel that way a lot… and I can only imagine that feeling will get stronger as there are little kids running through the house!

    1. Ellie | Hungry by Nature Post author

      Seriously! Life is busy and sometimes is just way too hard to make everything myself… and I definitely eat out more than I’d like to admit, but it’s hard when Chicago has SO MUCH GOOD FOOD!

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    1. Ellie Post author

      It’s the cucumber! I scooped out the middle, but didn’t take the skin off. So when you grate it, there will be pieces of the green skin. Hope that helps Danielle!

  6. Kitchen Klutz

    Beyond frustrated trying to find grocery store sauces or even restaurants that don’t add so much dill that it punches you in the tongue! You had me when you mentioned the sacrifice we share in picking black olives off pizza – ahhh, what we do for those we love… Thanks for the recipe, didn’t know about ‘wringing out’ the cucumber which keeps the sauce nice and thick. I used a heavier and flavorful marinating olive oil which adds a little something extra!

    1. Ellie Post author

      Exactly! I will be picking off black olives until the day I die 🙂 And that marinating olive oil sounds great! Are there additional flavors in it?

      1. Kitchen Klutz

        Nothing additional (yet) just a heavy full-flavored evoo. But.., my penchant for experimental cuisine is making me want to add a bit of horseradish to try with greek-style bbq shrimp on a pita – with all the fresh garden fixins of course.
        So far I’m 50/50 on these sort of adventures, but it keeps things interesting – I’ll let you know how this one works out!

  7. Ascha

    I have never made tzaziki with dill. I learned to make it with parsley and mint in about a two to one ratio. Give it a try! It’s fantastic. I made it for a Greek friend who always uses dill and she loved it.

  8. Mikki

    The Recipe was Awesome… and tasted Better…Honestly than the Restaurant! Didn’t have Dill, and not having it made me Wonder what did it add??? It was Never missed… thank you ♡!!!

  9. Christine

    How many we smartpoints is the dressing?? This sounds so good I’m going to try with chicken kebabs tmro. Thanks

    1. Ellie Post author

      Hi Christine – I do not calculate smart points for my recipes, sorry! I hope you enjoy the sauce though!!


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