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This Greek Tzatziki is a classic, creamy dip made with velvety Greek yogurt, cooling cucumber, mint, and fresh dill. With only 10 minutes of prep, this is an easy dip to make, perfect for serving with pita or fresh vegetables.
When my kids are hungry for an after-school snack, I often mix up a batch of tzatziki. This refreshing dip is so quick to make and goes down so well with my family. I like to serve it with fresh carrots, cucumbers, and peppers for their crunchy, crisp texture, which is perfect for scooping up the satisfying dip. It’s also great to serve as an easy and refreshing side with chicken kafta, chicken gyros, chicken kabobs, and grilled lemon shrimp.
For more Greek-inspired recipes, try my Greek Turkey Meatballs and Greek Orzo Salad.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make this Greek Tzatziki recipe. The full quantities can be found in the recipe card further down the post.
- Greek yogurt: I prefer full-fat Greek yogurt for its creamy texture. You can use a low or non-fat option to make it less rich. Choose the thickest yogurt you can find so that the tzatziki doesn’t end up too runny.
- Cucumber: Grated cucumber adds a fresh, juicy note to the dip. If using a larger cucumber, scoop out the seeds before grating to reduce excess water.
- Lemon juice: To balance the creaminess of the yogurt, I add a bit of lemon juice or white wine vinegar.
- Extra-virgin olive oil: Enhances the richness of the dip and adds a lightly peppery note. Avocado oil also works.
- Garlic: Brings a savory flavor to the dip. Garlic powder works in a pinch!
- Kosher salt
- Fresh dill and mint: A mixture of fresh herbs brings a fragrant flavor. I like to use a mixture of dill and mint but you can use just one, if preferred.
How to Make Greek Tzatziki Recipe
Step 1: Place the grated cucumber on a paper towel or cheesecloth and gently squeeze out any excess liquid. Alternatively, you may leave the grated cucumber in a mesh bowl for 10 minutes, then drain it and gently squeeze out excess water with your hands.
Step 2: Next, place the yogurt, grated cucumber, lemon juice, oil, dill, mint, and minced garlic into a medium-sized bowl. Using a spoon, mix all the ingredients until combined.
Step 3: Cover and chill in the fridge for 10-15 minutes before serving.
Step 4: Garnish with more or fresh herbs and serve with pita bread or veggies.
Variations & Tips
- Remove excess moisture: If you have a bit of extra time, toss the grated cucumber with a pinch of salt and let it sit for 10-15 minutes before squeezing, as this will pull out even more liquid.
- Choose real Greek yogurt: You want very thick, creamy yogurt for tzatziki so that it doesn’t end up too liquidy once the cucumber is mixed in.
- Mellow the garlic: If you find raw garlic too harsh, mix it with lemon juice immediately after mincing. Let it sit for a few minutes before stirring this into the yogurt.
- Let it rest: Chilling the dip after mixing helps it thicken and allows the flavors to infuse into the yogurt.
- Make it vegan: Swap the Greek yogurt for thick coconut, soy, or oat yogurt. Make sure you’re using an unsweetened, unflavored non-dairy yogurt.
- Beet tzatziki: Peel and grate a small beet and stir it into the tzatziki for a pink colour and sweet flavor.
Common Questions
Store the tzatziki in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
Cucumbers are the main issue in watery tzatziki. Therefore, it’s very important to thoroughly squeeze the grated cucumber before stirring it into the yogurt. Salting the grated cucumber before squeezing can also help to pull out excess moisture. You also need to choose the thickest Greek yogurt you can find, as it will thin out a bit once mixed with the other ingredients.
This is up to you. Most of the time, cucumbers from the store have a thin skin, so it’s fine to leave it in. If your cucumber has a particularly thick skin, you can peel it before grating.
Yes! The dip improves if you let it sit in the fridge before serving, as it thickens up and the flavors infuse. I like to chill it for 10-15 minutes before serving, but you can keep it in the fridge for up to 3 days. You might just need to stir before serving if it looks separated.
Yes! This recipe for tzatziki is naturally gluten-free.
More Healthy Dips
- Chili Cheese Dip
- Easy Homemade Hummus
- Whipped Ricotta Dip
- Tuscan White Bean Dip
- Spinach Artichoke Dip
- Buffalo Chicken Dip
- Herby Cottage Cheese Dip
- Homemade Muhammara
Recipes you may also like
- Homemade Peri Peri Sauce
- Hoisin Chicken
- Cajun Chicken Alfredo
- Lemon Ginger Shots
- Tomato Sandwich
- Authentic Peperonata Recipe
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Greek Tzatziki Recipe
Ingredients
- 1 cup Greek yogurt
- ½ cup grated cucumber, one small English cucumber unpeeled and grated
- 1 tablespoon lemon juice, or white wine vinegar
- 1 tbsp extra-virgin olive oil
- 1-2 cloves garlic, grated or finely minced
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh chopped mint
- pita bread and sliced vegetables, to serve
Instructions
- Place the ½ cup grated cucumber on a paper towel or cheesecloth and gently squeeze out any excess liquid. Alternatively, you may leave the grated cucumber in a mesh strainer for 10 minutes, allow it to drain, and gently squeeze excess water with your hands.
- Place the ½ cup grated cucumber (squeezed) in a medium bowl with 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tbsp extra-virgin olive oil, 1-2 cloves garlic, 1/4 teaspoon kosher salt, 1 tablespoon chopped fresh dill, 1 tablespoon fresh chopped mintand . Using a spoon, mix to combine all the ingredients.
- Cover and allow it to chill in the fridge for 10-15 minutes before serving.
- Garnish with more or fresh herbs and serve with pita bread and sliced vegetables.
Notes
Storage:
- Store the tzatziki in an airtight container in the fridge for up to 3 days.
- Freezing is not recommended.
Variations & Tips:
- Remove excess moisture: If you have a bit of extra time, toss the grated cucumber with a pinch of salt and let it sit for 10-15 minutes before squeezing as this will pull out even more liquid.
- Choose real Greek yogurt: You want very thick, creamy yogurt for tzatziki so that it doesn’t end up too liquidy once the cucumber is mixed in.
- Mellow the garlic: If you find raw garlic too harsh, mix it with the lemon juice immediately after mincing it. Let it sit for a few minutes before stirring this into the yogurt.
- Let it rest: Chilling the dip after mixing helps it to thicken up and also allows the flavors to infuse through the yogurt.
- Make it vegan: Swap the Greek yogurt for thick coconut, soy or oat yogurt. Make sure you’re using an unsweetened, unflavored non-dairy yogurt.
- Beet tzatziki: Peel and grate a small beet and stir into the tzatziki for a pink colour and sweet flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
