Tzatziki is a cool, creamy Greek dip made from thick yogurt, grated cucumber, garlic, olive oil, and fresh herbs. It’s a staple of Greek meze platters and the essential companion to gyros and souvlaki. The name can be tricky to say, so we’ve included a simple pronunciation guide along with a foolproof recipe that yields a thick, garlicky, and refreshing dip every time.
Ingredients
- 1 English cucumber (about 1 lb / 450 g), finely grated
- 1 teaspoon (5 g) fine sea salt, divided
- 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
- 2–3 cloves garlic, minced or pressed
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (4 g) chopped fresh dill (or 1 tsp dried)
- 1 teaspoon (5 ml) white wine vinegar (optional, for tang)
- Freshly ground black pepper, to taste
Instructions
- Place the grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with ½ teaspoon (3 g) of the salt and toss to combine. Let sit for 10 minutes.
- After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid from the cucumber as possible. You should have about 1 cup (240 ml) of squeezed cucumber.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, vinegar (if using), remaining ½ teaspoon (2 g) salt, and a few grinds of black pepper. Stir until well combined.
- Taste and adjust seasoning – add more salt, lemon, or garlic if desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. The tzatziki will thicken as it chills.
- Before serving, give it a stir and drizzle with a little olive oil. Serve chilled.
Tips
- Pronunciation: Say “tsah-TSEE-kee� – the “tz� sounds like the “ts� in “cats,� the first “a� is short like in “father,� and the stress is on the second syllable. The “i� in the last syllable is a long “ee� sound.
- Drain the yogurt: If your Greek yogurt seems thin, place it in a cheesecloth-lined strainer over a bowl for 30 minutes before mixing. This extra step ensures a thick, creamy tzatziki.
- Use a box grater: A box grater gives the right texture – fine and almost fluffy. A food processor can turn the cucumber into mush.
- Don’t skip the salting: Salting the cucumber draws out excess water, which is the #1 cause of watery tzatziki. Don’t rush this step.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also the classic sauce for gyros, souvlaki, and lamb dishes. For a light meal, spread it on a Greek salad wrap or use it as a dressing for a grain bowl.
Variations
- Herb swap: Replace dill with fresh mint or parsley for a different flavor profile.
- Spicy: Add a pinch of cayenne pepper or a finely chopped fresh chili for heat.
- Vegan: Use a thick plant-based yogurt (like coconut or soy) and follow the same steps. The texture may be slightly less thick.
- Extra garlicky: For a more pungent tzatziki, add an extra clove of garlic and let it sit overnight.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir well before serving. Do not freeze – the yogurt will separate and become watery. Tzatziki is best served cold, so no reheating is needed.
Frequently Asked Questions
How do you pronounce tzatziki? It’s pronounced “tsah-TSEE-kee.� The “tz� is like the “ts� in “cats,� and the stress is on the second syllable.
Can I use regular yogurt instead of Greek? Yes, but you’ll need to strain it. Place regular yogurt in a cheesecloth-lined strainer over a bowl for 2–3 hours in the refrigerator to remove excess whey. You’ll need about 3 cups (720 ml) of regular yogurt to yield 2 cups (480 g) of thick yogurt.
Why is my tzatziki watery? The most common cause is not draining the cucumber well enough. Make sure to squeeze out as much liquid as possible after salting. Also, use a thick Greek yogurt – if it’s thin, strain it first.
Can I make tzatziki ahead of time? Yes, in fact it’s better! Make it a day in advance to allow the flavors to develop. Store it in the fridge and give it a good stir before serving.
Is tzatziki gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your yogurt and vinegar are certified gluten-free if you have celiac disease.
Can I freeze tzatziki? We don’t recommend it. Freezing changes the texture of the yogurt, making it grainy and watery when thawed. It’s best enjoyed fresh within 4 days.
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