Tzatziki is a cool, creamy Greek dip made from thick yogurt, shredded cucumber, garlic, olive oil, and fresh herbs. It’s the perfect balance of tangy, savory, and refreshing, and it comes together in minutes with no cooking required. This recipe uses a few simple techniques—like draining the yogurt and salting the cucumber—to ensure a thick, creamy texture that doesn’t get watery.
Ingredients
- 2 cups (480 g) plain full-fat Greek yogurt
- 1 English cucumber (about 12 oz / 340 g), or 1½ regular cucumbers
- 1 tsp (5 g) fine sea salt, divided
- 2–3 cloves garlic, finely grated or minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tbsp (3 g) fresh mint, finely chopped (optional)
- Freshly ground black pepper, to taste
Instructions
- Drain the yogurt: Line a fine-mesh strainer with a coffee filter or a double layer of cheesecloth and set it over a bowl. Spoon the yogurt into the strainer and let it drain in the refrigerator for 30 minutes. This removes excess whey and makes the tzatziki thicker.
- Prep the cucumber: Grate the cucumber on the large holes of a box grater. You should have about 1½ cups (about 200 g) of grated cucumber. Toss it with ½ teaspoon of the salt and let it sit in a colander for 10 minutes. Then, using your hands or a clean kitchen towel, squeeze out as much liquid as possible. Discard the liquid.
- Combine: In a medium bowl, stir together the drained yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, mint (if using), remaining ½ teaspoon salt, and a few grinds of black pepper. Mix until fully combined.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. This step is important—it helps the garlic mellow and the herbs infuse.
- Serve: Give the tzatziki a final stir, transfer to a serving bowl, and drizzle with a little extra olive oil. Serve chilled.
Tips
- Use full-fat Greek yogurt: Non-fat or low-fat yogurt can make the dip thinner and less creamy. If you only have regular yogurt, strain it longer (up to 2 hours) to thicken it.
- Don’t skip salting the cucumber: This step draws out moisture that would otherwise make the dip watery and dilute the flavor. Squeeze firmly—you want the cucumber as dry as possible.
- Adjust garlic to taste: Raw garlic can be pungent. Start with 2 cloves and add more if you like it stronger. For a milder flavor, let the tzatziki rest longer in the fridge before serving.
- Make it dairy-free: Use a thick plant-based yogurt (like coconut or soy) and follow the same draining step. The texture will be slightly different but still delicious.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, pita chips, or fresh vegetable sticks like cucumber, carrots, and bell peppers. It’s also a classic accompaniment to grilled meats—try it with lamb souvlaki, chicken skewers, or gyros. Use it as a spread on sandwiches or wraps, or dollop it over roasted vegetables or grain bowls for a burst of freshness.
Variations
This recipe is flexible. Add a pinch of cayenne or smoked paprika for a little heat. Swap the dill for fresh parsley or chives if you prefer. For a more pronounced lemon flavor, add a teaspoon of lemon zest. Some regional versions use a bit of white wine vinegar instead of lemon juice—try it for a sharper tang. You can also stir in a spoonful of chopped capers or a splash of pomegranate molasses for an unexpected twist.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. It will thicken slightly as it sits; stir in a teaspoon of water or olive oil to loosen it if needed. Do not freeze tzatziki—the yogurt will separate and become grainy when thawed. This dip is served cold, so there’s no reheating required. Just take it out of the fridge, give it a stir, and it’s ready to serve.
Frequently Asked Questions
Can I use sour cream instead of yogurt? Yes, you can substitute sour cream for part or all of the yogurt. The flavor will be tangier and the texture slightly less thick. If using all sour cream, consider straining it briefly to remove excess liquid.
How do I make tzatziki thicker? The key is to remove as much liquid as possible. Drain the yogurt longer (up to 1–2 hours) and squeeze the cucumber very well. You can also use a thicker yogurt like Greek or skyr, which naturally has less whey.
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 fridge and stir well before serving.
What if I don’t have fresh dill? Dried dill works, but use only 1 teaspoon, as dried herbs are more concentrated. Alternatively, use fresh mint, parsley, or chives—each gives a different but pleasant flavor.
Is tzatziki gluten-free? Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to serve it with gluten-free pita or vegetables if you need to avoid gluten.
Why did my tzatziki turn watery? This usually happens if the cucumber wasn’t squeezed enough or the yogurt wasn’t drained. To fix it, strain the mixture through a cheesecloth-lined sieve for 30 minutes to remove excess liquid, then stir again.
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