It may feel odd to put a tzatziki recipe on paper, since this sauce is often made by simply adding ingredients and tasting along the way until the balance feels right. If you’ve never made tzatziki, though, a clear starting point helps. Below is an easy, reliable recipe for this classic Greek yogurt dip, plus tips for adjusting flavors to suit your taste.
Ingredients
1 pound Greek yogurt (strained yogurt works; Fage is a great choice)
1 cucumber, peeled and finely minced (remove seeds if serving to those with sensitive digestion)
2 tablespoons chopped fresh dill (adjust to taste)
2–3 garlic cloves, finely minced or pressed
3/4 teaspoon salt
1/8 teaspoon black pepper
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
To make the tzatziki, combine the yogurt, cucumber, dill, garlic, salt, pepper, olive oil, and red wine vinegar in a mixing bowl. Stir thoroughly until the ingredients are evenly incorporated and the texture is smooth. 
Taste and adjust seasonings: add a little more salt if it tastes flat, a splash more olive oil for silkiness, or a touch more vinegar for brightness. If the garlic flavor is too mild for your preference, add a bit more; if it’s too sharp, let the tzatziki rest in the refrigerator for 15–30 minutes to mellow. Serve traditionally garnished with a single black olive and a light drizzle of extra virgin olive oil.
If you prefer the intuitive mix-and-taste approach: start by combining the yogurt, cucumber, dill, and garlic. Season initially with a dusting of salt and a pinch of pepper—be generous with salt if needed, but use pepper sparingly because raw garlic already contributes heat. Stir, then add the olive oil and vinegar and mix again. Taste and continue adjusting in small increments—more salt, oil, vinegar, or garlic—until the flavor suits you. Repeat this process of mixing and tasting until you reach the balance you like.
Notes and tips:
- Use well-strained yogurt for a thick, creamy tzatziki; if using regular yogurt, strain it through cheesecloth for 1–2 hours to remove excess whey.
- For a smoother consistency, grate the cucumber and gently squeeze out excess moisture before adding it to the yogurt.
- Fresh dill brightens the sauce; dried dill can be used if needed, but start with less and adjust.
- Letting tzatziki rest for a short while in the refrigerator helps the flavors meld and softens sharp garlic notes.
This straightforward recipe gives you a dependable base for tzatziki while encouraging tasting and small adjustments so you can make it just the way you like.