Tzatziki is a cool, creamy Greek dip made from thick yogurt, shredded cucumber, garlic, olive oil, and fresh herbs. It’s the classic companion to grilled meats, gyros, and warm pita, but its bright, tangy flavor also works as a vegetable dip, sandwich spread, or sauce for roasted vegetables. This recipe starts with a foolproof base, then offers five simple variations—so you can keep one batch in the fridge and change it up all week.
Ingredients
- 1 English cucumber (about 12 oz / 340 g)
- 1 tsp (5 g) salt, divided
- 2 cups (480 g) plain full-fat Greek yogurt
- 2 cloves garlic, minced (about 1 tsp / 3 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (4 g) chopped fresh dill (or 1 tsp / 1 g dried dill)
- Freshly ground black pepper, to taste
For variations (choose one):
- Spicy Feta: 1/2 cup (75 g) crumbled feta, 1/2 tsp (1 g) red pepper flakes, 1/4 tsp (0.5 g) cayenne
- Roasted Red Pepper: 1/2 cup (85 g) chopped roasted red peppers (from a jar, drained), 1/2 tsp (1 g) smoked paprika
- Avocado-Lime: 1 ripe avocado (about 200 g), 1 tbsp (15 ml) lime juice, 1/4 cup (4 g) chopped cilantro
- Mint & Feta: 1/4 cup (40 g) crumbled feta, 2 tbsp (6 g) chopped fresh mint, 1/4 tsp (0.5 g) ground cumin
- Herb Garden: 2 tbsp (8 g) chopped fresh parsley, 1 tbsp (3 g) chopped fresh chives, 1/2 tsp (1 g) dried oregano
Instructions
- Grate the cucumber. Grate the cucumber on the large holes of a box grater. You should have about 1 1/2 cups (about 340 g) of grated cucumber. Place it in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 tsp (2 g) of the salt and toss to combine. Let it sit for 10 minutes.
- Squeeze out the liquid. After 10 minutes, use your hands or a clean kitchen towel to squeeze the cucumber firmly, removing as much water as possible. You should have about 1/2 cup (about 120 g) of squeezed cucumber. Discard the liquid.
- Mix the base. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, dill, remaining 1/2 tsp (2 g) salt, and a few grinds of black pepper. Stir until well combined. Taste and adjust salt or lemon juice if needed.
- Chill (optional but recommended). Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dip to thicken. If you’re in a hurry, you can serve it immediately, but it will taste better after resting.
- Make a variation (if desired). Once the base is ready, choose one of the variations below and stir it in. For the avocado-lime variation, mash the avocado with the lime juice before adding to the base. For the roasted red pepper, chop the peppers finely before stirring. For the spicy feta, crumble the feta and stir in with the pepper flakes and cayenne. For the mint-feta, stir in the feta, mint, and cumin. For the herb garden, stir in the parsley, chives, and oregano.
- Serve. Transfer the tzatziki to a serving bowl, drizzle with a little olive oil if you like, and serve chilled or at room temperature.
Tips
- Use full-fat Greek yogurt. It’s thick and creamy, so your tzatziki won’t turn watery. If you only have regular yogurt, strain it through a cheesecloth-lined strainer for 1-2 hours to remove excess whey.
- Don’t skip salting the cucumber. This step draws out moisture that would otherwise make the dip thin and watery. Squeeze thoroughly—you want the cucumber as dry as possible.
- Adjust garlic to taste. Raw garlic can be sharp. Start with one clove, then add more if you like. For a milder flavor, let the minced garlic sit in the lemon juice for 5 minutes before mixing.
- Make it ahead. Tzatziki actually tastes better after a few hours in the fridge. Make it up to 2 days in advance, but add fresh herbs just before serving for the brightest color and flavor.
Serving Suggestions
Serve tzatziki as a dip with warm pita, pita chips, or fresh vegetable sticks (cucumber, carrot, bell pepper). It’s also excellent as a sauce for grilled chicken, lamb, or beef—spoon it over gyros, souvlaki, or a Greek-style grain bowl. Use it as a spread on sandwiches or wraps, or dollop it onto roasted vegetables or baked potatoes. For a low-carb option, serve with celery sticks and bell pepper strips.
Variations
The base recipe is a blank canvas. Here are five easy ways to change it up:
- Spicy Feta: Adds salty, tangy feta and a kick of heat. Great with grilled meats or as a spicy spread.
- Roasted Red Pepper: Sweet and smoky, with a lovely orange color. Perfect with pita or as a sandwich spread.
- Avocado-Lime: Creamy and bright, with a Mexican twist. Use it as a topping for tacos or nachos.
- Mint & Feta: Fresh and cooling, with a hint of cumin. Pairs beautifully with lamb or falafel.
- Herb Garden: Loaded with fresh parsley, chives, and oregano. A versatile all-purpose version that goes with almost anything.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some liquid may separate. Do not freeze—the yogurt will become watery and grainy when thawed. Tzatziki is served cold or at room temperature, so there’s no need to reheat. If you’ve made a variation with avocado, it’s best eaten within 1 day, as the avocado will oxidize and turn brown.
Frequently Asked Questions
Can I use regular yogurt instead of Greek? Yes, but you’ll need to strain it first. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel, add the yogurt, and let it drain in the refrigerator for 1-2 hours until it thickens to Greek-style consistency. You’ll need about 3 cups (720 g) of regular yogurt to yield 2 cups (480 g) of strained yogurt.
How do I make tzatziki dairy-free? Substitute the Greek yogurt with a thick, plain dairy-free yogurt (such as coconut or soy-based). Make sure it’s unsweetened and unflavored. The texture may be slightly less thick, so you might want to strain it as above.
Can I use dried herbs instead of fresh? Yes, but use about one-third the amount. For example, use 1 teaspoon (1 g) dried dill instead of 1 tablespoon (4 g) fresh. Add dried herbs in the beginning so they have time to rehydrate.
Why is my tzatziki watery? The most common cause is not squeezing enough water out of the cucumber. Make sure you salt the cucumber and let it sit for 10 minutes, then squeeze it thoroughly. Also, use thick Greek yogurt—if it’s too thin, strain it before mixing.
Can I make tzatziki without a grater? Yes, you can finely chop the cucumber with a knife, but grating releases more water. If chopping, be sure to salt and squeeze as directed. Alternatively, you can pulse the cucumber in a food processor, then drain.
How long does tzatziki last? Properly stored in the refrigerator, it will keep for 3-4 days. Discard if you notice any off smell, mold, or separation that doesn’t stir back together.
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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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