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tzatziki — Mediterranean Diet Hub

tzatziki

Tzatziki with Greek yogurt and cucumber, ready in 15 minutes. Creamy, cool, and keeps in the fridge for three days. Great with warm pita or veggies.
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Total Time 16 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Greek
Calories: 95
Ingredients Method Notes

Ingredients
  

tzatziki
  • 1.5 cup Greek yogurt, whole milk
  • 0.5 unit cucumber English cucumber, unpeeled, grated
  • 1 clove garlic finely minced or grated
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh mint finely chopped (optional)
  • 1 tablespoon lemon juice freshly squeezed
  • 0.25 teaspoon salt

Method
 

  1. Grate the cucumber using the large holes on a box grater. Don’t peel it. Wrap the grated cucumber in a clean kitchen towel and squeeze hard over the sink to remove as much water as possible. The dip gets watery fast if you skip this.
  2. In a mixing bowl, stir together the Greek yogurt, drained cucumber, garlic, olive oil, fresh dill, mint (if using), lemon juice, and salt until smooth and creamy.
  3. I always add about half the salt first, mix and taste. Only add the rest if you feel it needs a bit more — Greek yogurt brands vary on tang and saltiness.
  4. Cover and let the tzatziki rest in the fridge for at least 10 minutes. The garlic flavor comes through more once it sits. Stir before serving.

Notes

If you’ve ever overbought cucumbers or ended up with yogurt about to expire, you know why this tzatziki is always on my table. It’s a five-minute job the night before a barbecue, or something I throw together with odds and ends in the fridge.

How I keep my tzatziki thick (and not watery)

The trick is squeezing every drop from the grated cucumber. I grab a clean dish towel, twist it tight, and you’ll be surprised how much water comes out. It makes the difference between a creamy dip and a runny mess 30 minutes in. Also, Greek yogurt matters. Regular plain yogurt turns soupy fast — honestly, I don’t recommend it for this.
Don’t be shy with the garlic, but let it rest. If you taste right away and the flavor seems too mild, try again after 10–15 minutes in the fridge. The garlic gets punchier with a little time.
If you like more body, stir in a tablespoon of labneh or even a bit of softened cream cheese. It won’t be classic, but it’s great for scooping.

Swaps and variations

Skip the mint if you’re out — dill alone gives plenty of flavor. Chives or parsley work too, but don’t use dried herbs, which taste dusty here. Vegan yogurt (Greek-style, unsweetened) substitutes fine if you keep it thick. Non-fat yogurts make the dip less creamy and the flavor a bit flat.

How to store

This keeps well covered in the fridge for up to three days. If it gets a little loose, give it a good stir and drain off any liquid that collects at the top. I use leftovers in wraps, as a sauce for grilled salmon, or tossed with roasted veggies.