Tzatziki is a cool, creamy Greek dip or sauce made from thick yogurt, shredded cucumber, garlic, olive oil, and fresh herbs. Adding a generous amount of lemon juice and zest brightens the whole bowl, cutting through the richness of the yogurt and complementing the garlic. This version is tangy, refreshing, and comes together in about 20 minutes with no cooking required—perfect for grilled meats, vegetables, or simply as a dip with warm pita.
Ingredients
- 1 English cucumber (about 12 oz / 340 g), or 1½ regular cucumbers
- 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
- 2 cloves garlic, finely minced or grated
- 2 tablespoons (30 ml) fresh lemon juice (from about 1 lemon)
- 1 teaspoon lemon zest
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (3 g) fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon (3 g) fresh mint, finely chopped (optional)
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber on the large holes of a box grater. You should have about 1½ cups (about 200 g) of grated cucumber. Place it in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial—too much water makes the tzatziki runny.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, lemon juice, lemon zest, olive oil, dill, mint (if using), salt, and a few grinds of black pepper. Stir until well combined.
- Taste and adjust seasoning—you may want more salt or lemon juice depending on your yogurt’s tanginess.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. The tzatziki will also thicken slightly as it chills.
- Before serving, give it a stir. Drizzle with a little olive oil and sprinkle with extra dill if desired.
Tips
- Use thick yogurt: Greek yogurt is essential; regular yogurt will make the sauce too thin. If you only have regular yogurt, strain it through a cheesecloth-lined sieve for 2–3 hours to thicken.
- Squeeze the cucumber well: Don’t skip the squeezing step. Even a little extra water can make the tzatziki watery and dilute the flavor. You can also salt the grated cucumber and let it sit for 10 minutes before squeezing to draw out more liquid.
- Let it rest: The flavors develop and mellow after at least an hour in the fridge. If you can, make it a day ahead—it will taste even better.
- Adjust garlic to taste: Raw garlic can be spicy. Start with 1 clove and add more if you like a stronger kick. For a milder flavor, you can briefly blanch the garlic in boiling water for 30 seconds, then mince.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, pita chips, or fresh vegetable sticks. It’s also a classic accompaniment to grilled meats like lamb, chicken, or beef—especially in gyros or souvlaki. Use it as a sauce for falafel, a spread on sandwiches or wraps, or a topping for roasted vegetables. A dollop also works beautifully on top of grilled fish or as a dressing for a Greek salad.
Variations
- Herb swap: If you don’t have dill, use extra mint, or try parsley or chives. Each herb gives a slightly different character.
- Spicy tzatziki: Add a pinch of cayenne pepper or a finely minced fresh chili (like a serrano) for heat.
- Vegan tzatziki: Substitute the Greek yogurt with a thick plant-based yogurt (like coconut or soy) and use maple syrup or agave instead of honey if you want a touch of sweetness.
- Extra lemony: If you love lemon, add another teaspoon of zest and an extra tablespoon of juice. This makes it especially bright.
Storage and Reheating
Tzatziki is best served cold or at room temperature. Store it in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some liquid may separate. Do not freeze tzatziki—the yogurt will separate and become watery when thawed, and the texture will be ruined. If you have leftovers, they are great as a spread on sandwiches or as a topping for baked potatoes.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt? Yes, but you’ll need to strain it first. Place regular yogurt in a cheesecloth-lined sieve over a bowl and let it drain in the refrigerator for 2–3 hours until it thickens to Greek yogurt consistency. This removes excess whey and prevents a runny tzatziki.
Why is my tzatziki watery? The most common cause is not squeezing enough liquid out of the grated cucumber. Also, if you use a yogurt that isn’t thick enough, it will release water. Make sure to use Greek yogurt and squeeze the cucumber thoroughly. You can also let the tzatziki rest in the fridge for an hour—it will thicken slightly.
Can I make tzatziki ahead of time? Absolutely. In fact, making it a day ahead improves the flavor as the garlic and herbs meld. Store it in the refrigerator in an airtight container for up to 4 days. Stir before serving.
How do I make it less garlicky? Use just one small clove, or remove the green germ from the garlic clove before mincing (it can be bitter and pungent). You can also roast the garlic first for a sweeter, milder flavor.
Can I freeze tzatziki? Not recommended. Freezing causes the yogurt to separate and become grainy when thawed. The texture will be unappealing, so it’s best to make only what you’ll eat within a few days.
What can I use instead of dill? If you don’t have dill, you can use fresh mint, parsley, or chives. Dried dill works too—use about one teaspoon, but add it early so it can rehydrate.
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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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