Tzatziki Recipe with Greek Yogurt and Dill

Tzatziki is a classic Greek sauce made from thick Greek yogurt, cucumber, garlic, olive oil, and fresh dill. It’s cool, creamy, and tangy, with a bright herbal note that makes it perfect for dipping, spreading, or spooning over grilled meats. This version uses full-fat Greek yogurt and a simple draining step to ensure a thick, rich texture that won’t water down your plate.

Ingredients

1 medium cucumber (about 8 oz / 225 g), grated
1 teaspoon (5 g) fine salt, divided
2 cups (480 g) plain full-fat Greek yogurt
2 cloves garlic, minced or pressed
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (8 g) fresh dill, finely chopped, plus more for garnish
Freshly ground black pepper, to taste

Instructions

Place the grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon (2 g) of the salt and toss to combine. Let sit for 10 minutes to draw out excess moisture.
After 10 minutes, press the cucumber with the back of a spoon to squeeze out as much liquid as possible. You should have about 1/2 cup (120 ml) of liquid removed. Discard the liquid and transfer the cucumber to a clean kitchen towel or paper towels. Squeeze firmly to remove any remaining water.
In a medium mixing bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, and the remaining 1/2 teaspoon (2 g) salt. Stir until smooth.
Fold in the drained cucumber and fresh dill. Season with black pepper to taste.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. The tzatziki will also thicken slightly as it chills.
Before serving, give the tzatziki a good stir. Drizzle with a little olive oil and sprinkle with extra dill if desired.

Tips

Don’t skip draining the cucumber. This is the most important step. If you skip it, your tzatziki will be watery and thin. Grate the cucumber on the large holes of a box grater and squeeze out every drop of liquid you can.
Use full-fat Greek yogurt. Non-fat or low-fat yogurts contain more water and less fat, which can make the tzatziki thinner and less creamy. If you can only find regular yogurt, strain it through a cheesecloth-lined strainer for 2 hours to thicken it.
Adjust the garlic to your taste. Some like a strong garlic punch, others prefer a milder touch. Start with one clove and add more if you like. If you want a milder garlic flavor, let the minced garlic sit in the lemon juice for 5 minutes before adding it to the yogurt.
Let it rest. The tzatziki tastes better after at least an hour in the fridge. The flavors need time to blend, and the yogurt will thicken up nicely.

Serving Suggestions

Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also a classic accompaniment to grilled meats like lamb souvlaki, chicken gyros, or beef kebabs. Use it as a spread on sandwiches or wraps, or dollop it over roasted vegetables or a Greek salad. It’s also delicious with falafel or as a sauce for baked potatoes.

Variations

Mint tzatziki: Replace the dill with fresh mint (about 2 tablespoons / 8 g) for a refreshing twist that pairs well with lamb.
Spicy tzatziki: Add a pinch of cayenne pepper or a small finely chopped fresh chili (like a serrano or Thai bird’s eye) to give it some heat.
Vegan tzatziki: Substitute the Greek yogurt with a thick plant-based yogurt made from soy or coconut, and use a neutral oil like avocado or light olive oil. The flavor will be slightly different but still delicious.
Herb blend: Use a mix of fresh herbs like dill, parsley, and chives for a more complex flavor.

Storage and Reheating

Store tzatziki in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, but the cucumber may release some liquid over time—just stir it well before serving. Do not freeze tzatziki, as the yogurt will separate and become watery upon thawing. Serve cold or at room temperature; do not reheat.

Frequently Asked Questions

Can I use dried dill instead of fresh? Yes, but use only 1 teaspoon (1 g) of dried dill, as dried herbs are more concentrated. Add it early so it can rehydrate. Fresh dill gives a brighter flavor, so it’s worth seeking out.

Why is my tzatziki watery? The most common cause is not draining the cucumber enough. After grating, salt it and let it sit for 10 minutes, then squeeze out as much liquid as possible. Also, make sure you’re using thick Greek yogurt, not regular yogurt.

How can I make tzatziki thicker? If your tzatziki is still too thin, you can strain the yogurt through a cheesecloth-lined strainer for 1-2 hours before mixing. You can also add a little more yogurt or a spoonful of sour cream to thicken it.

Can I make tzatziki without a food processor? Absolutely. Grating the cucumber on a box grater works perfectly. You don’t need any special equipment.

Is tzatziki gluten-free? Yes, this recipe is naturally gluten-free. Just be sure to serve it with gluten-free pita or vegetables if you’re avoiding gluten.

How long does tzatziki last? Properly stored in the refrigerator, tzatziki will keep for up to 4 days. After that, the garlic may become overpowering and the texture may change.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).