Easy Tzatziki Recipe UK: Creamy Greek Cucumber Dip

Tzatziki is a Greek dip made with thick yoghurt, cucumber, garlic, olive oil and herbs, served cool alongside grilled food or warm flatbread. This easy UK-friendly version uses readily available Greek-style yoghurt and a simple draining step to keep the dip creamy rather than watery.

Ingredients

1 medium cucumber, about 10 oz (280 g)
1½ cups thick Greek yoghurt, about 12 oz (340 g)
1 small garlic clove, finely grated or crushed
1 tablespoon extra-virgin olive oil (15 ml), plus a little more to serve if desired
1 tablespoon fresh lemon juice (15 ml)
1 tablespoon finely chopped fresh dill (about 3 g), or 1 teaspoon dried dill (about 1 g)
½ teaspoon fine salt (about 3 g), plus more to taste
⅛ teaspoon freshly ground black pepper (about 0.3 g)

Instructions

Wash and dry the cucumber. Coarsely grate it, including the skin if it is tender. Put the grated cucumber in a clean tea towel or a few layers of kitchen paper, then squeeze firmly over the sink to remove as much liquid as you can. This takes about 3 minutes and is the key to a thick dip.
Put the yoghurt in a medium bowl. Stir in the squeezed cucumber, garlic, olive oil, lemon juice, dill, salt and pepper until evenly combined.
Taste and adjust the seasoning. Add a little more salt or lemon juice if it tastes flat, or a spoonful of yoghurt if the garlic is too strong. Cover and chill for 10 minutes so the flavours can settle. Serve cold, with a small drizzle of olive oil if liked.

Tips

Choose thick yoghurt. Full-fat Greek yoghurt gives the creamiest result. If your Greek-style yoghurt is loose, spoon it into a sieve lined with muslin or a coffee filter and drain in the fridge for 30–60 minutes before mixing.
Do not skip squeezing the cucumber. Cucumber releases water as it sits, which can thin the dip. Squeeze it well before mixing and drain any liquid that collects if the tzatziki stands for a while.
Go easy on the garlic at first. Raw garlic gets stronger as it rests. Start with one small clove, chill the mixture, then add more only if you want a sharper flavour.
Make it ahead, but finish to taste. The dip can be prepared a few hours in advance. Give it a stir before serving and adjust salt or lemon, as chilling can soften the flavours.

Serving Suggestions

Serve tzatziki as a dip with warm pita, flatbread, crudités or crisp vegetable sticks. It is also a natural partner for grilled lamb, chicken, fish, kebabs and roasted vegetables, where its cool, tangy flavour balances smoky or richly seasoned food. Spoon it into a bowl and finish with a little olive oil and dill for a simple sharing-table presentation.

For an easy lunch, add a generous spoonful to a wrap with salad and grilled vegetables or cooked meat. It also works as a sauce for falafel and roasted potatoes. Keep it chilled until serving, particularly if it is sitting out alongside other perishable foods.

Variations

Mint tzatziki: Replace the dill with 1 tablespoon finely chopped fresh mint (about 3 g), or use half mint and half dill. Mint gives the dip a fresher, slightly different herbal note.

With red wine vinegar: Use 1 tablespoon red wine vinegar (15 ml) instead of lemon juice for a sharper, more traditional-style tang. Add it gradually and taste as you go.

Dairy-free: Use a thick, unsweetened dairy-free yoghurt, ideally one made with coconut, oat or soy. Choose a plain product without added vanilla or sugar; the texture and flavour will vary by brand, so drain it first if it seems thin.

Chunkier cucumber: Finely dice the cucumber rather than grating it, then salt it lightly and leave it in a sieve for 10 minutes before squeezing or patting dry. This gives the dip more texture while limiting excess water.

Storage and Reheating

Transfer tzatziki to a clean, covered container and refrigerate within 2 hours of making it. It keeps for up to 3 days in the fridge; for best texture, stir before serving and drain off any liquid that has separated. Do not leave it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Tzatziki is served cold and should not be reheated. Freezing is not recommended because yoghurt can separate and the cucumber becomes watery when thawed. Discard the dip if it has been left out too long or shows an unusual smell, appearance or texture.

Frequently Asked Questions

Can I make tzatziki the day before?
Yes. Make it up to a day ahead, cover it and keep it refrigerated. The garlic flavour may intensify overnight, so you can start with less and adjust it before serving. Stir well and taste for salt and lemon after chilling.

Why is my tzatziki watery?
The cucumber probably retained too much water, or the yoghurt was thin. Squeeze grated cucumber firmly before adding it, and drain loose yoghurt in a lined sieve. If liquid separates later, simply stir the dip or pour off the excess.

Can I use regular natural yoghurt?
Yes, but it is usually thinner than Greek yoghurt. Drain it through muslin or a coffee filter in the refrigerator until thick, typically 30–60 minutes, then measure the amount needed. Avoid draining yoghurt at room temperature.

Is peeling the cucumber necessary?
No. Leave the skin on if it is tender and unwaxed, especially for extra colour and texture. Peel it if the skin is thick, bitter or tough. Either way, squeeze out the grated cucumber’s excess liquid.

Can I make tzatziki without dill?
Yes. Fresh mint is a good alternative, and parsley can also work for a milder herbal flavour. You can leave out the herbs altogether; the yoghurt, cucumber, garlic and lemon still make a tasty dip.

How can I make it less garlicky?
Use half a small clove, or leave the garlic out and add a little more after tasting. If the dip is already mixed, stir in extra yoghurt and chill it briefly. The flavour may mellow slightly, but raw garlic remains noticeable.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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