Tzatziki is a cool, creamy Greek dip made from thick yogurt, shredded cucumber, garlic, lemon, and fresh herbs. It’s a staple of Mediterranean cooking, served alongside grilled meats, stuffed into pita sandwiches, or simply enjoyed with raw vegetables. This version keeps things light and healthy by using Greek yogurt, which is high in protein and lower in fat than sour cream or mayonnaise, and it comes together in minutes.
Ingredients
- 1 large English cucumber (about 12 oz / 340 g), or 2 medium regular cucumbers
- 1 teaspoon (5 g) salt, divided
- 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, plus more to taste
- 1 tablespoon (15 ml) extra-virgin olive oil, plus more for serving
- 1 tablespoon (4 g) fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon (4 g) fresh mint, chopped (optional)
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber using a box grater or the shredding disc of a food processor. You should have about 1½ cups (180 g) of grated cucumber.
- Place the grated cucumber in a clean kitchen towel or several layers of paper towel. Sprinkle with ½ teaspoon (2.5 g) of the salt and let sit for 5 minutes. Then squeeze firmly to remove as much liquid as possible. This is the key to a thick, non-watery tzatziki.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, dill, and mint (if using). Add the remaining ½ teaspoon (2.5 g) salt and a few grinds of black pepper.
- Stir until everything is well combined. Taste and adjust seasoning—you might want more lemon juice or salt.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. The dip will thicken slightly as it chills.
- Before serving, give it a stir, drizzle with a little olive oil, and optionally garnish with extra dill or mint.
Tips
- Squeeze the cucumber well: The biggest mistake is skipping the squeezing step. If you don’t remove the water, your tzatziki will be runny and thin. Use a sturdy kitchen towel and really wring it out.
- Use full-fat or 2% Greek yogurt: Non-fat yogurt can be more watery and less creamy. If you only have regular yogurt, strain it through a cheesecloth-lined sieve for 30 minutes to thicken it.
- Adjust the garlic to your taste: Raw garlic can be pungent. Start with one clove if you prefer a milder flavor, or use two for a more assertive kick. Grated or minced garlic distributes better than chopped.
- Make it ahead: Tzatziki actually tastes better the next day. The flavors meld and mellow overnight. Just give it a stir before serving.
Serving Suggestions
Serve tzatziki as a dip with fresh pita bread, pita chips, or a platter of raw vegetables like cucumber slices, carrot sticks, and bell pepper strips. It’s also the classic accompaniment to grilled lamb, chicken souvlaki, or gyros. Dollop it on top of a Greek salad, or spread it inside a sandwich or wrap for a burst of cool, tangy flavor.
Variations
- Herb swap: If you don’t have dill, use fresh mint or parsley alone, or try a combination of all three.
- Spicy kick: Add a pinch of cayenne pepper or a finely minced fresh chili for heat.
- Vegan tzatziki: Substitute the Greek yogurt with a thick plant-based yogurt (like coconut or soy) and follow the same steps. The texture may be slightly less thick, so consider straining the yogurt first.
- Extra tang: Add a teaspoon of white wine vinegar or red wine vinegar along with the lemon juice for a more pronounced tang.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving. The dip may release some liquid as it sits—just stir it back in. Do not freeze tzatziki, as the yogurt will separate and become watery when thawed. This dip is served cold, so no reheating is needed.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt? Yes, but regular yogurt is thinner. To get a similar consistency, strain it through a cheesecloth-lined sieve for 2-3 hours in the refrigerator to remove excess whey.
How do I make tzatziki thicker? Make sure to squeeze out as much water from the cucumber as possible. You can also use a higher-fat Greek yogurt or strain the yogurt itself. Adding a little more yogurt will also help thicken it.
Can I freeze tzatziki? It’s not recommended. Freezing changes the texture of yogurt, making it grainy and watery when thawed. It’s best enjoyed fresh or within 3 days.
Is tzatziki healthy? Yes, it’s generally considered healthy. Greek yogurt is high in protein and probiotics, and cucumber adds hydration and fiber. The olive oil provides healthy fats. It’s lower in calories and fat than many creamy dips made with sour cream or mayonnaise.
What can I use instead of dill? Mint, parsley, or a combination of both work well. You can also use a teaspoon of dried dill if fresh isn’t available.
How long does tzatziki last? Properly stored in an airtight container in the refrigerator, tzatziki will keep for up to 3 days. Always check for any off smells or signs of spoilage before eating.
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