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Homemade Tzatziki Sauce Recipe

  • Author: Joybilee Farm
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours + 15 minutes
  • Yield: 2 cups 1x
  • Category: sauce
  • Method: blender
  • Cuisine: Greek


Tzatziki is a versatile and healthy dip that you’ll be glad to make at home. Make it when you have an excess of garden cucumbers and an overflow of homemade yogurt.


  • 3 cups of yogurt (My yogurt culture makes Bulgarian-style yogurt that’s a little runnier than store-bought. If you are using store-bought yogurt use just 2 cups.)
  • 2 tbsp. fresh dill leaves, finely chopped
  • 1 small handful of chives, finely chopped
  • 3 garlic cloves, crushed
  • 3 med cucumbers, grated and drained
  • ½ tsp. Himalayan salt
  • 1 tbsp. good quality virgin olive oil


  1. Grate the cucumber and mix in the salt. I didn’t peel my cucumbers, because I like the green coloring in the tzatziki, peel your cucumbers if you prefer white tzatziki.
  2. Drain the cucumber for 3 hours in a fine colander, over a bowl.
  3. Drain the yogurt for 3 hours in cheesecloth, over a bowl. The drained yogurt is thicker like clotted cream and is called “lebna”. Reserve the whey and the cucumber juice. Mix them together. They make a refreshing, mineral-rich, probiotic drink. You’ll end up with about 1 cup of lebna and 1 cup of drained cucumber.
  4. Combine the lebna, fresh dill, chives, salt, and crushed garlic.
  5. Squeeze the cucumber to get as much liquid out as possible. Stir the drained cucumber with the lebna. Mix well.
  6. Put the mixture through a food processor or blender and blend until smooth.
  7. Put in a jar and refrigerate until you are ready to serve it.


Homemade tzatziki sauce will keep for a week in the refrigerator and will get thicker as it chills.

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