Tzatziki is a creamy, refreshing Greek cucumber dip with a bold garlicky kick! Just mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, salt, and dill. It’s ready in 15 minutes.
For more delicious dips and spreads, check out our spicy feta dip, eggplant dip, muhammara, or avocado spread.
Why we love this Greek recipe…
Tzatziki, pronounced Tsaht-ZEE-kee!, is a creamy Greek yogurt dip loved worldwide because it’s refreshing, creamy, tangy and with a bold garlicky flavor.
Similar sauces exist in Turkey (cacık), the Balkans (tarator), Cyprus (talattouri), and the Middle East (jajeek). The name likely comes from the Persian zhazh, meaning herbs.
Louise and I love that’s quick to make, light, and satisfying. It’s a healthier alternative to heavier dips.
Also, tzatziki is incredibly versatile, excellent as a dip, sauce, spread and even dressing for a delicious salad.
We made one with chickpeas, crumbled feta, pita chips, and chili oil that we think you’ll love (see video linked below).
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Yogurt: we recommend full-fat Greek yogurt or strained yogurt because it’s thick and creamy. If you use regular yogurt we recommend squeezing the cucumber very well. You can substitute non-dairy yogurt.
- Cucumber: You can use English or Persian cucumbers.
- Garlic: fresh garlic is best for that tangy and zesty flavor. Add more or less based on your taste.
- Herbs: Fresh herbs such as dill, mint, parsley, and purslane are most common. Add one or more. Substitute dried oregano and dill for fresh ones.
- Olive oil: Best if extra virgin.
- Lemon juice: Best if freshly squeezed.
- Salt and Black pepper to taste.
Variations
Vegan tzatziki: you can make vegan tzatziki by swapping Greek yogurt for a non-dairy yogurt. Try to find a thick one, best if Greek-style from soy or cashews.
Add spicy feta: for a bolder flavor and more interesting texture stir in crumbled feta cheese or non-dairy feta, then drizzle with chili oil. It’s SO good!
How to make Greek tzatziki
Step 1: Wash, dry, and grate the cucumber using the large holes of a box grater. Keeping the peel adds color and a slight crunch to the sauce.
Next, drain the cucumber by squeezing out excess liquid with your hands. This step is key to preventing a watery tzatziki and ensuring a rich, creamy texture.
Step 2: Add the cucumber, yogurt, olive oil, lemon juice, chopped herbs, grated garlic, salt, and black pepper to a mixing bowl. Stir to combine then taste and adjust for salt.
Step 3: If you can, let it rest for 30 minutes in the fridge to allow the flavors to meld. Spread on a serving plate, drizzle with extra virgin olive oil and fresh herbs.
You can add a pinch of paprika for color. Serve with warm pita bread or pita chips.
Tips
- Yogurt: Use full-fat Greek yogurt for best texture and flavor. If your yogurt isn’t thick enough, strain it by wrapping it in a cheesecloth or muslin, placing it in a fine-mesh sift over a bowl, and adding a weight on top. Let it drain overnight in the fridge for an ultra-creamy texture.
- Garlic: Must be grated so that it melts in the sauce. We recommend a microplane grater for best results. Not sponsored, just a great product.
- Cucumber: There’s no need to add salt to the cucumber, but it’s important to squeeze out excess liquid by hand after grating it to prevent a watery sauce.
- Olive oil: Must be good quality and extra-virgin. If you don’t have good oil is best to omit it.
Frequently Asked Questions
Use the thickest Greek yogurt you can find and if your yogurt is not thick enough strain it overnight. Also, squeeze the water out of the cucumber after grating it.
For dipping, it pairs well with pita bread, pita chips, and veggie sticks. As a sauce or side dish it pairs well with roasted or grilled foods like roasted eggplants or air fried zucchini, grilled meats and fish.
Sure you can. But you’ll miss that fresh, almost spicy garlic tang.
You can make it ahead and store in an airtight container in the fridge for up to 2 days. The third day is still eatable but it’ll be more watery. We don’t recommend freezing it.
More Mediterranean Dips
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Tirokafteri (Spicy Feta Dip)
Dips and Spreads
Avocado Spread
Dips and Spreads
Hummus
Starters
Mutabal
If you tried this Tzatziki recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Tzatziki
Ingredients
- 1 cup Greek yogurt
- 1½ packed cups cucumber (9 ounces) grated with large holes of box grater
- 2 tablespoon dill chopped
- 1 tablespoon mint chopped (optional)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic add more to taste
- ½ teaspoon salt add more to taste
Instructions
- Grate 1½ packed cups cucumber using the large holes of a box grater. Keeping the peel adds color and a slight crunch to the sauce.Next, drain the cucumber by squeezing out excess liquid with your hands. This step is key to preventing a watery tzatziki and ensuring a rich, creamy texture.
- Add the cucumber, 1 cup Greek yogurt, 2 tablespoon dill, 1 tablespoon mint, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic, and ½ teaspoon salt to a mixing bowl.Stir to combine then taste and adjust for salt.
- If you can, let it rest for 30 minutes in the fridge to allow the flavors to meld. Spread on a serving plate, drizzle with extra virgin olive oil and fresh herbs. You can add a pinch of paprika for color.It's delicious with warm pita or crunchy pita chips.
Video
Notes
- Greek yogurt: substitute non-dairy yogurt to make the recipe vegan.
- Fresh dill: Substitute parsley, purslane, or 1/2 tsp to 1 tsp dried dill.
- Fresh mint: Substitute more dill, parsley, or 1/2 tsp dried mint.
- Lemon juice: Substitute white wine vinegar.
- Yogurt: Use full-fat Greek yogurt for best texture and flavor. If your yogurt isn’t thick enough, strain it by wrapping it in a cheesecloth or muslin, placing it in a fine-mesh sift over a bowl, and adding a weight on top. Let it drain overnight in the fridge for an ultra-creamy texture.
- Garlic: Must be grated so that it melts in the sauce. We recommend a microplane grater for best results. Not sponsored, just a great product.
- Cucumber: There’s no need to add salt to the cucumber, but it’s important to squeeze out excess liquid by hand after grating it to prevent a watery sauce.
- Olive oil: Must be good quality and extra-virgin. If you don’t have good oil is best to omit it.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I made this using Alpro plain unsweetened soya yogurt and with dill as the only herb ingredient and it was fantastic. I used the juice of a whole smallish lemon and it gave the tzatziki a lovely zing. I shredded the cucumber with a box grater and gave it a hefty squeeze or two – it’s okay to be quite forceful in my experience. This is a great recipe for vegans who aren’t fans of cucumber like me. I will definitely be making this again.
That’s wonderful, Nigel – I’m very happy you enjoyed the tzatziki.
Thank you very much for your feedback and for taking the time to leave a rating.
Have a great rest of your week. Kindest,
Louise