tzatziki

Tzatziki with Greek yogurt, cucumber, and fresh herbs—ready in 10 minutes for a creamy, tangy dip that stays crisp in the fridge all week.

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Total Time 11

Servings: 6 servings

Course: Appetizer

Cuisine: Greek

Calories: 65

Ingredients Method Notes

Ingredients

Tzatziki dip

1.5 cup Greek yogurt, full fat
0.5 unit cucumber medium, grated and drained
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice freshly squeezed
1 clove garlic small, finely grated
2 tablespoon fresh dill chopped
0.25 teaspoon salt
0.25 teaspoon black pepper freshly cracked

Method

Grate the cucumber on the coarse side of a box grater. Then, wrap it in a clean kitchen towel or a few paper towels and squeeze out as much liquid as you can. Don’t skip this or your tzatziki will turn watery in hours.
In a mixing bowl, combine Greek yogurt, squeezed cucumber, grated garlic, olive oil, lemon juice, chopped dill, salt, and black pepper. Stir gently until it’s fully mixed—but don’t overmix or you’ll lose some cucumber crunch.
Taste now. If it needs more salt, add another pinch—but I always give it a minute before adjusting, so the flavors meld.
Cover and chill for at least 30 minutes if you have time—this step isn’t mandatory, but a short fridge rest makes everything pop.

Notes

I make tzatziki year-round because it actually tastes like something you want to eat when it’s hot (or when leftovers have you bored). The cucumber keeps it super refreshing and Greek yogurt brings enough protein to turn it from a side into the star of lunch.

Tips from my kitchen

Squeeze the cucumber hard—you want that thing nearly dry before it hits the yogurt. I’ve tried skipping this on lazy days, and always regretted it. Watery tzatziki is a letdown by hour two in the fridge.

If you don’t have fresh dill, you can use mint for a twist. Dried dill isn’t great; it gets musty in cold dips. Use a microplane for the garlic so it vanishes into the mix instead of leaving harsh bites behind.

One more thing most recipes skip: taste it right after mixing and again after chilling. Sometimes the lemon and garlic bloom with a rest, and what seemed too mild is suddenly balanced. Go slow with the salt—the flavors creep up after half an hour in the fridge.

Substitutions and variations

It’s still good with low-fat Greek yogurt, but you lose the creamy feel. Plant-based yogurts work if they’re really thick and unsweetened, but most coconut yogurts are too sweet—stick to plain.

Add a pinch of za’atar or sumac for a little extra zip. Leftover tzatziki? Spread it on toast, dollop it on roasted veggies, or use it as a lighter salad dressing (just stir in a splash of water or lemon juice).

Storage notes

Tzatziki keeps for up to 4 days in the coldest part of your fridge. I always cover it tightly—exposure to air can make it watery.

If it separates, just give it a gentle stir before serving. The flavor only gets better after a few hours (but not past day four—you’ll notice the cucumber goes limp).