This creamy tzatziki style sauce is cool, fresh, and full of flavor. Made with thick Greek yogurt, crisp cucumber, garlic, and dill, it’s a simple no cook sauce that adds brightness to chicken, roasted vegetables, flatbread, or anything that needs a little extra something.

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This tzatziki style yogurt sauce is one of those things I make so often that I almost forget it’s even a recipe. It usually happens in the middle of the day while I’m prepping dinner, cleaning up the kitchen, or trying to get ahead before the evening rush. It’s quick, flexible, and always makes a meal feel a little more special without much extra work.

This sauce came together on a night when I was pulling together a very loose Greek inspired dinner. Nothing fancy or planned out. Just seasoned chicken, roasted potatoes, some homemade naan, and whatever I had in the fridge. And honestly, this yogurt sauce is what pulls everything together. I could eat it straight from the bowl with a spoon.

We love this sauce on everything. Greek seasoned chicken and roasted potatoes or tucked into naan or a flatbread. Sometimes we serve it with hummus and veggies. Other nights my kids just want chicken and a big spoonful of this on the side.

Ingredients

Greek yogurt: This is the base of the sauce and gives it that thick, creamy texture. Whole milk Greek yogurt works best because it keeps the sauce rich and not watery like a low-fat yogurt would.
Cucumber: Cucumber adds freshness and a light crunch. Scooping out the seedy center and draining it well keeps the sauce thick instead of watery.
Garlic: Just one grated clove adds depth and that classic savory bite. Grating it helps the garlic melt into the sauce instead of leaving sharp chunks.
Fresh dill: Dill gives tzatziki its signature flavor. It adds a clean, slightly herby note that pairs perfectly with yogurt and cucumber. If you don’t have fresh, dried dill will work here as well.
Olive oil: A small drizzle of olive oil adds richness and helps round out the flavors, making the sauce taste smooth and balanced. I suggest using extra virgin here for a deeper flavor.
Lemon juice and apple cider vinegar: These both add brightness and a little acidity, which keeps the sauce from tasting flat and helps balance the richness of the yogurt.

How I Make It

Start by prepping the cucumber. Slice it in half lengthwise and use a spoon to scoop out the watery, seedy center. This step helps prevent the sauce from becoming thin.

Once the middle is removed, grate the cucumber and squeeze out as much liquid as possible using a cheese cloth or thin kitchen towel.

Add the drained cucumber to a bowl and spoon in whole milk Greek yogurt. This is the base of the sauce, so use as much as you like depending on how thick or creamy you want it. I tend to go a little heavier on the cucumber because I love the fresh texture.

Drizzle in olive oil, add fresh dill, and grate in a clove of garlic. These simple ingredients add so much flavor without overpowering the sauce.

Finish with a small splash of apple cider vinegar, a squeeze of fresh lemon juice, and salt. Give it a good stir, taste, and adjust until it’s just right. The flavor only gets better as it sits, making it perfect to prep a little ahead of time.

👇🏻 To watch the full recipe walk-through, check out my YouTube video below! If you make this, let me know how you serve it. I’m always looking for new ways to use it.