Greek Tzatziki
Greek tzatziki is a cool yogurt and cucumber dip with garlic, dill, olive oil, and lemon, ideal for mezze platters, grilled meats, and warm pita.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeTzatziki is a classic Greek yogurt-and-cucumber dip served across the eastern Mediterranean, often with grilled meats, vegetables, and bread. The traditional style is thick, cool, and garlicky rather than loose or overly lemony.
This version works because the cucumber is salted and squeezed well, which keeps the dip creamy instead of watery. Full-fat Greek yogurt gives the best texture, and a short chill lets the garlic and dill blend into the yogurt. If you want a milder dip, start with 1 clove of garlic and add more after chilling.
Ingredients
- 1 large cucumber (about 12 oz/340 g), peeled if thick-skinned, seeded if large, and coarsely grated
- 1/2 tsp fine salt, plus more to taste
- 2 cups (480 g) full-fat Greek yogurt
- 2 cloves garlic, finely grated or minced
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp black pepper
- 1 tsp (5 ml) extra-virgin olive oil, optional, for garnish
- 1 tbsp (4 g) fresh dill, optional, for garnish
Instructions
- 1
Put the grated cucumber in a colander, toss with the 1/2 teaspoon salt, and let it drain for 10 minutes. The cucumber should look slightly wilted and release visible liquid.
- 2
Wrap the cucumber in a clean kitchen towel or several paper towels and squeeze firmly over the sink until very little liquid remains. This step is key for a thick tzatziki.
- 3
Add the Greek yogurt to a medium bowl with the garlic, chopped dill, olive oil, lemon juice, and black pepper. Stir until smooth and evenly mixed.
- 4
Fold in the drained cucumber and taste. Add a small pinch more salt if needed; the dip should taste bright, savory, and lightly garlicky.
- 5
Cover and chill for 10 minutes to let the flavors meld. The tzatziki should thicken slightly as it rests.
- 6
Spoon into a serving bowl and drizzle with the optional olive oil and dill before serving cold. Serve with pita, grilled meats, or raw vegetables.
Tips for the Best Greek Tzatziki
- Do not skip draining the cucumber; if it goes in wet, the tzatziki will turn thin after a few minutes in the fridge.
- Use full-fat Greek yogurt for the thickest texture. If using plain regular yogurt, strain it in a cheesecloth-lined sieve for 1 to 2 hours first.
- Dill is common and widely available, but some Greek versions use mint or a mix of dill and mint. Keep the total herb amount about the same.
- For a sharper traditional tang, you can replace the lemon juice with 1 tablespoon (15 ml) red wine vinegar.
- Make it a few hours ahead if you like a stronger garlic flavor, but stir before serving because a little liquid may separate.
- If the dip tastes too strong after resting, stir in 2 to 3 tablespoons of extra yogurt to soften the garlic and lemon.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the cucumber may release a little more liquid over time. It is not a good candidate for freezing because the yogurt can separate and become grainy after thawing.
Frequently Asked Questions
What is the difference between tzatziki and cucumber yogurt sauce?
Tzatziki is the Greek version, typically made with thick strained yogurt, drained cucumber, garlic, olive oil, and dill or mint. It is usually thicker and more concentrated than looser yogurt sauces.
Can I make tzatziki ahead of time?
Yes. You can make it up to 1 day ahead and keep it chilled. In fact, the flavor improves after a short rest, though you may want to stir it before serving.
Do I need to peel the cucumber for tzatziki?
Not always. Thin-skinned cucumbers can be left unpeeled, but thick-skinned or waxed cucumbers are better peeled for a smoother texture.
Why is my tzatziki watery?
The cucumber likely was not drained enough, or the yogurt was too thin. Salting and squeezing the cucumber well and using thick Greek yogurt will fix the problem.
Quick Info
Prep Time
15 min
Cook Time
0 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
