One taste of this Greek tzatziki recipe and you’ll be making it on repeat. It’s simple, fresh, and genuinely better than most versions you’ll find at Greek restaurants. Ten minutes of work, a short rest in the fridge, and you’ve got a dip that goes with almost everything.
Tzatziki is also genuinely good for you, which feels almost unfair given how good it tastes. Full-fat Greek yogurt brings the protein and probiotics, fresh garlic and dill pull anti-inflammatory duty, and the english cucumber keeps things light. I started making it at home when I realized the store-bought version had more ingredients I couldn’t pronounce than ones I could. This version has eight.
❤️ Why you will love this recipe
- Fast: 10 minutes of actual work. The fridge does the rest.
- Versatile: Dip, sauce, spread, salad dressing — tzatziki does it all.
- Better than restaurant versions: Fresh garlic and full-fat Greek yogurt make a difference you’ll taste immediately.
- Healthy without trying: High protein, real ingredients, no fillers.
- Customizable: Adjust the garlic, lemon juice, and fresh herbs to make it exactly how you like it.
🗝️ Key ingredients & substitutions
- English cucumber: English cucumbers have thin skin and few seeds, so no peeling needed. Just grate and squeeze. A regular or Persian cucumber works as a substitute, but peel it first or the skin can turn bitter.
- Full-fat Greek yogurt: Non-negotiable for the right texture and flavor. Low-fat versions are thinner and taste it. If you want to go traditional, sheep’s milk or goat yogurt are both used widely in Greece and add a slightly earthier tang.
- Fresh garlic: Two cloves, grated on a microplane so it distributes evenly throughout the dip. Fresh only, jarred garlic won’t give you the same punch.
- Fresh lemon juice: One tablespoon brightens everything up and cuts through the richness of the yogurt. Bottled lemon juice works but fresh is noticeably better.
- Fresh dill: The herb that makes tzatziki taste like tzatziki. You can swap it for mint if you want something lighter and more floral, however, my other half is from Greece and was appalled when I make Tzatziki for the first time with mint, as it’s just not made like that there. Dried dill is a last resort, if you must, use half the amount.
- Extra virgin olive oil: Adds a subtle richness and rounds out the flavor. Don’t skip it.
- Kosher salt: Used twice: once to pull moisture from the cucumber, once to season the finished dip. This step is what stands between you and a watery result.
🥣 How to make tzatziki
- Grate and salt the cucumber: Using a box grater or microplane, finely grate the english cucumber into a colander. Sprinkle with ½ teaspoon of salt, toss to coat, and let it sit for 10 minutes. This draws out the excess liquid that would otherwise make your tzatziki watery.
- Squeeze it dry: After 10 minutes, squeeze the cucumber as firmly as possible using your hands, the back of a spoon, or wrap it in paper towels and wring it out. The drier the cucumber, the thicker the dip.
- Build the base: In a large bowl, whisk together the Greek yogurt, fresh lemon juice, grated garlic, fresh dill, and extra virgin olive oil until smooth.
- Bring it all together: Fold in the drained cucumber, the remaining ½ teaspoon of salt, and a pinch of black pepper. Stir gently to combine.
- Taste and adjust: Add more garlic, lemon juice, or salt to your preference. This is where you make it your own.
- Chill: Cover and refrigerate for at least 30 minutes. The garlic and fresh herbs infuse into the yogurt and the whole thing comes together.
- Serve: Drizzle with a little extra olive oil and a sprig of fresh dill to garnish.
🪄 Recipe notes & tips
- Salting cucumber: The salting step is not optional. Skip it and you’ll end up with excess liquid in your dip. Ten minutes is all it takes.
- Let gravity help: Set the salted cucumber over a colander and let it drain naturally for the full 10 minutes before squeezing.
- Make it ahead: Tzatziki is genuinely better the next day. The flavors meld, the garlic mellows slightly, and the whole thing tastes more cohesive. Make it the night before if you can.
🫙 Storage instructions
- Airtight container in the fridge: Keeps well for up to 3 days. It actually tastes better on day two.
- Stir before serving: The cucumber releases a little liquid as it sits. A quick stir brings it back together.
- Don’t freeze it: Greek yogurt separates when frozen and the texture becomes grainy.
- Keep it cold at gatherings: It’s dairy-based, so don’t leave it out for more than two hours. If you’re serving it as a dip at a party, set the bowl over ice.
✨ Variations
- Mint tzatziki: Replace the dill with fresh mint, or use half and half. Common in parts of Greece and particularly good alongside lamb.
- Spicy tzatziki: Add a pinch of red pepper flakes or some finely diced hot peppers. Great with pita chips when you want a little heat.
- Extra garlicky: Double the garlic for a more intense, punchy sauce.
- Herb tzatziki: Add flat-leaf parsley or chives alongside the dill for a more complex herb flavor.
- Lighter version: Low-fat plain yogurt works if you need it. The texture will be thinner and the flavor milder. Blended cottage cheese is also a great, lighter choice to keep the thickness.
- Old-school version: Swap the fresh lemon juice for white wine vinegar for a sharper, more traditional tang.
🍽️ What to serve with tzatziki
- Breads and crackers: Warm pita bread, pita chips, flatbread, or naan.
- Meat and mains: Gyros, lamb kofta kebabs, grilled chicken, lamb, or fish. Also great in sandwiches and wraps in place of mayo.
- Fresh vegetables: Carrots, peppers, tomatoes, and cucumber slices for a fresh veggie platter.
- Salads and sides: Dollop it over a Greek salad or serve it as a side dish alongside any Mediterranean dish.
- Mezze spread: Pair it with hummus, olives, and warm pita for a full spread.
❓ Frequently asked questions
Why is my tzatziki watery?
The cucumber wasn’t squeezed dry enough. Salt it, wait the full 10 minutes, then squeeze out as much liquid as possible before adding it to the bowl.
Can I make this vegan?
Yes. Swap the Greek yogurt for a thick, unsweetened coconut or cashew yogurt. The flavor will be slightly different but it works well.
Is tzatziki gluten-free?
The dip itself is naturally gluten-free. Just watch what you serve it with — warm pita is not, but gluten-free flatbread and most pita chips are.
😋 More Greek recipes you will love
- Greek Stuffed Cabbage Rolls
- Avgolemono Sauce
- Greek Crustless Zucchini Quiche
- Slow Roasted Greek Leg of Lamb
- Chicken in Greek Yogurt Sauce
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📖 Recipe
Greek Tzatziki Recipe
One taste of this Greek tzatziki recipe and you'll be making it on repeat. It's simple, fresh, and genuinely better than most versions you'll find at Greek restaurants. Ten minutes of work, a short rest in the fridge, and you've got a dip that goes with almost everything.
Ingredients
- ¾ cup english cucumber finely grated (this was 1 cucumber for me)
- ½ teaspoon salt
- 1 ½ cups Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 cloves garlic grated
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- pinch ground black pepper
Instructions
- Place the English cucumber in a fine mesh sieve or clean kitchen towel. Sprinkle with 1/2 teaspoon of salt, toss to coat, and let it sit for 10 minutes to draw out excess moisture.¾ cup english cucumber, ½ teaspoon salt
- Using your hands or the back of a spoon, squeeze the salted cucumber firmly to remove as much liquid as possible. The drier the cucumber, the thicker your tzatziki will be. Set aside.
- In a medium bowl, combine the Greek yogurt, fresh lemon juice, fresh dill, grated garlic, and extra virgin olive oil. Stir well until smooth.1 ½ cups Greek yogurt, 1 tablespoon fresh lemon juice, 2 cloves garlic, 1 tablespoon extra virgin olive oil
- Fold in the drained cucumber, the remaining ½ teaspoon of salt, and black pepper. Stir gently to combine.2 tablespoons fresh dill, ½ teaspoon salt, pinch ground black pepper
- For the best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Drizzle with a little extra olive oil and a sprig of dill to garnish if desired.
Notes
- Salting cucumber: The salting step is not optional. Skip it and you’ll end up with excess liquid in your dip. Ten minutes is all it takes.
- Let gravity help: Set the salted cucumber over a colander and let it drain naturally for the full 10 minutes before squeezing.
- Make it ahead: Tzatziki is genuinely better the next day. The flavors meld, the garlic mellows slightly, and the whole thing tastes more cohesive. Make it the night before if you can.
Storage instructions
- Airtight container in the fridge: Keeps well for up to 3 days. It actually tastes better on day two.
- Stir before serving: The cucumber releases a little liquid as it sits. A quick stir brings it back together.
- Don’t freeze it: Greek yogurt separates when frozen and the texture becomes grainy.
- Keep it cold at gatherings: It’s dairy-based, so don’t leave it out for more than two hours. If you’re serving it as a dip at a party, set the bowl over ice.
Nutrition
Calories: 83kcalCarbohydrates: 4gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 4mgSodium: 609mgPotassium: 146mgFiber: 0.1gSugar: 3gVitamin A: 39IUVitamin C: 3mgCalcium: 90mgIron: 0.2mg
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