Tzatziki is a classic Greek dip made from thick yogurt, grated cucumber, garlic, olive oil, and fresh herbs. It’s bright, cooling, and tangy—perfect alongside grilled meats, as a vegetable dip, or slathered on a gyro. This version balances creamy richness with a punch of garlic and lemon, and it comes together in about 20 minutes with no cooking required.
Ingredients
- 1 English cucumber (about 12 oz / 340 g)
- 1 tsp salt (for drawing out cucumber water)
- 2 cups (480 g) plain full-fat Greek yogurt
- 2 cloves garlic, minced or pressed
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) fresh dill, finely chopped (or 1 tsp dried)
- 1 tbsp (3 g) fresh mint, finely chopped (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth and sprinkle with the 1 tsp salt. Let sit for 5 minutes, then wring out as much liquid as possible. You should have about 1 cup (240 ml) of squeezed cucumber.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and mint (if using). Stir until well combined.
- Taste and season with additional salt (start with 1/4 tsp) and pepper as desired. Keep in mind the yogurt will absorb flavor as it chills.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. The longer it sits, the better it gets.
- Before serving, give it a good stir. Drizzle with olive oil and sprinkle with a little extra dill if you like.
Tips
- Use full-fat yogurt: Non-fat or low-fat yogurt can make tzatziki watery and thin. Full-fat Greek yogurt gives the thick, creamy texture that holds up well.
- Squeeze the cucumber thoroughly: This is the most important step. If you skip it, your tzatziki will be runny. Don’t be shy—wring out every drop of water.
- Adjust garlic to taste: Raw garlic can be sharp. Start with 1 clove and add more if you love garlic. For a milder flavor, let the minced garlic sit in the lemon juice for 5 minutes before adding.
- Substitutions: If you can’t find Greek yogurt, use regular plain yogurt and strain it through a coffee filter or cheesecloth for 2 hours. For a dairy-free version, use a thick plant-based yogurt (like coconut or soy) and add 1 tbsp (15 ml) of olive oil to thicken.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also a classic accompaniment to grilled lamb, chicken souvlaki, or gyros. Spoon it over roasted vegetables or use it as a sauce for grain bowls. For a light lunch, spread it on a wrap with grilled chicken and crisp lettuce.
Variations
- Herb swap: Replace dill with fresh oregano or thyme for a different flavor profile.
- Spicy kick: Add a pinch of cayenne pepper or a finely chopped fresh chili for heat.
- Roasted garlic: Roast a whole head of garlic in the oven at 400°F (200°C) for 30 minutes until soft, then squeeze the cloves into the yogurt for a sweet, mellow garlic flavor.
- Feta tzatziki: Crumble in 1/2 cup (75 g) of feta cheese for a saltier, more substantial dip.
Storage and Reheating
Tzatziki is best served cold and does not need reheating. Store it in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some liquid may separate. If it thickens too much after chilling, stir in a teaspoon of olive oil or a splash of water to loosen it. Do not freeze tzatziki—the yogurt will separate and become grainy when thawed.
Frequently Asked Questions
Can I use a regular cucumber instead of English? Yes, but you’ll need to peel it first and remove the seeds, as regular cucumbers have thicker skins and more seeds that can add bitterness and water.
Why is my tzatziki watery? Usually it’s because the cucumber wasn’t squeezed enough. Make sure to wring out all the liquid after salting. Also, avoid over-stirring once the yogurt is added, as that can break down the yogurt and release water.
Can I make tzatziki ahead of time? Absolutely. In fact, it tastes better the next day. Prepare it up to 2 days in advance and keep it refrigerated.
Is tzatziki gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your yogurt is certified gluten-free if you have celiac disease.
Can I use sour cream instead of yogurt? You can substitute half the yogurt with sour cream for a tangier, richer dip, but the texture will be less thick. Full substitution with sour cream may result in a thinner dip.
How do I make it vegan? Use a thick plant-based yogurt (like coconut or soy) and follow the same steps. Add an extra tablespoon of olive oil to help thicken it.
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