tzatziki

Tzatziki is a Greek yogurt dip with cucumber and garlic—ready in 10 minutes, crisp and cooling with a tangy finish.

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Total Time 11

Servings: 6 servings

Course: Appetizer

Cuisine: Greek

Calories: 65

Ingredients Method Notes

Ingredients

dip

2 cups plain Greek yogurt
1 cup cucumber grated and excess water squeezed out
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill chopped
1 tablespoon lemon juice freshly squeezed
1 clove garlic finely grated or minced
0.25 teaspoon salt

Method

Grate the cucumber (skin on for extra fiber) and use your hands or a clean towel to squeeze out as much water as you can. This keeps the dip from getting watery later.
In a mixing bowl, combine the Greek yogurt, cucumber, olive oil, dill, lemon juice, garlic, and salt.
Stir well with a spoon or spatula until everything is evenly mixed. Taste and add more salt or lemon juice if needed.
Let it sit in the fridge at least 10 minutes before serving — this gives the flavors time to come together.
Drizzle a bit more olive oil on top before serving. I sometimes sprinkle extra dill or a pinch of flaky salt for crunch.

Notes

My fridge feels empty if I don’t have a jar of tzatziki tucked in the back — even after a long workday, I can throw this together in less time than it takes to slice pita bread.

What makes a good tzatziki

Squeeze your cucumber like you mean it — watery tzatziki always comes down to lazy draining. I grab a handful, squeeze hard over the sink, then pat the shreds with a paper towel. If you want a thicker dip and don’t mind the extra cleanup, line a sieve with a thin kitchen towel and let the cucumber sit with a pinch of salt for 10 minutes first. The result: that creamy, scoopable texture you find in Greek tavernas.

If you can, use full-fat Greek yogurt. The low-fat stuff works, but you’ll miss a bit of the richness that balances the tang. A tiny pinch of white pepper never hurts, either — just enough that you can barely taste it, but it adds a clean finish.

Substitutions and variations

If you can’t find fresh dill, flat-leaf parsley or mint both work (mint makes it extra cooling, especially with grilled lamb or spicy food). I wouldn't skip the lemon juice, but in a pinch, a splash of good quality white wine vinegar keeps things bright.

I’ve tried with regular (non-Greek) yogurt — you absolutely need to drain it first or your dip will be closer to soup. Low-fat Greek yogurt also works if you want to cut the fat, but it won’t be as satiating.

Storage and prep ahead

Tzatziki keeps in a tightly sealed container in the fridge for 3 days. Stir before serving — it can separate as it sits. Homemade always tastes best on day one, but I routinely make it in the morning to serve with dinner and it holds up fine.