Tzatziki is a cool, creamy Greek dip made from thick yogurt, cucumber, garlic, and olive oil, and this version leans heavily on a generous handful of fresh herbs—dill, mint, and parsley—to make it even brighter and more aromatic. It comes together in about 15 minutes with no cooking, and the flavors only get better as it chills. The key is grating and draining the cucumber so the dip stays thick and scoopable, not watery.
Ingredients
- 1 medium cucumber (about 10 oz / 280 g), grated
- 1 ½ cups (340 g) plain Greek yogurt (whole milk or 2%)
- 2 cloves garlic, minced or pressed
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (8 g) chopped fresh dill
- 1 tablespoon (4 g) chopped fresh mint
- 1 tablespoon (4 g) chopped fresh parsley
- ½ teaspoon fine sea salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or a double layer of cheesecloth and squeeze firmly to remove as much liquid as possible. You should have about ¾ cup (180 ml) of squeezed cucumber.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, mint, parsley, salt, and a few grinds of pepper. Stir until well blended.
- Taste and adjust seasoning—add more salt, lemon, or herbs if you like.
- Cover and refrigerate for at least 1 hour to let the flavors meld and the dip thicken slightly.
- Before serving, give the tzatziki a stir. Drizzle with a little olive oil and sprinkle with extra dill or mint if desired.
Tips
- Drain the cucumber well: The single most important step is squeezing out as much water as possible. If you skip this, your tzatziki will be thin and runny. Grate, then squeeze in a towel—don’t be shy.
- Use thick yogurt: Greek yogurt or a strained yogurt (like labneh) is essential. Regular yogurt is too thin and will make the dip watery. If you only have regular yogurt, strain it through a cheesecloth-lined sieve for 2–3 hours in the fridge first.
- Let it rest: The dip tastes noticeably better after an hour in the fridge. The garlic mellows and the herbs infuse the yogurt. If you can wait 2 hours, even better.
- Adjust garlic to taste: Raw garlic can be sharp. Start with one clove, taste, and add more if you like a stronger kick. For a milder flavor, let the garlic sit in the lemon juice for 5 minutes before adding to the yogurt.
Serving Suggestions
Serve tzatziki as a dip with warm pita, fresh vegetables, or pita chips. It’s also a classic accompaniment to grilled meats—try it with lamb kebabs, chicken souvlaki, or gyros. Use it as a sauce for falafel, a spread for sandwiches and wraps, or a topping for roasted vegetables and grain bowls.
Variations
- Mint-forward: Omit the parsley and double the mint for a more refreshing, summer-herb flavor.
- Spicy: Add ¼ teaspoon of cayenne pepper or a small finely chopped fresh chili (like serrano) for heat.
- Extra garlicky: Add a second clove of garlic for a more pungent, traditional Greek taverna-style tzatziki.
- Vegan: Substitute the Greek yogurt with a thick plant-based yogurt (coconut or soy based) and use a vegan olive oil. The texture will be slightly less thick, but still delicious.
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 3 days. Stir well before serving, as some liquid may separate. If it becomes too thick, add a teaspoon of olive oil or a splash of lemon juice to loosen it. Do not freeze tzatziki—the yogurt will separate and become grainy when thawed.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but fresh herbs are what make this version special. If you must substitute, use 1 teaspoon of dried dill and ½ teaspoon each of dried mint and dried parsley. Add them with the other ingredients, and let the dip sit for at least 2 hours so they rehydrate.
Why is my tzatziki watery? The most common reason is not draining the cucumber enough. Grate it, then squeeze it in a towel until no more liquid comes out. Also, make sure you’re using thick Greek yogurt, not regular yogurt.
Can I make tzatziki ahead of time? Absolutely. In fact, it’s better when made a day in advance. Prepare the dip, cover, and refrigerate for up to 24 hours before serving. The flavors will meld beautifully.
How do I make it less garlicky? Use half a clove of garlic, or let the minced garlic sit in the lemon juice for 5–10 minutes before mixing it in. This mellows the raw bite. You can also roast the garlic for a sweeter, milder flavor.
Is tzatziki gluten-free? Yes, as long as you use pure Greek yogurt (no added thickeners containing gluten) and check that your olive oil and lemon juice are gluten-free. Serve it with gluten-free pita or vegetables.
Can I use a food processor to grate the cucumber? Yes, you can grate it using the coarse grating disc, but then you’ll need to squeeze the excess liquid from the shreds. A box grater is easier for small amounts, but a processor works fine for larger batches.
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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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