Greek Tzatziki Recipe

A bowl of creamy tzatziki sauce garnished with a swirl of olive oil, placed on a light-colored surface with a gold spoon and white cloth nearby.

5 from 1 vote

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.

Prep Time30

Total Time30

Course: Sauces & Condiments

Cuisine: Greek

Keyword: Greek Tzatziki

Servings: Servings

Calories: 83kcal

Author: Bethany Galloway

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