Tzatziki (Greek Cucumber and Yogurt Dip)

Name: Tzatziki (Greek Cucumber and Yogurt Dip)
Total time: 15 min
Ingredients: 0.5 cup cucumber (grated and drained - English or Persian if you can find it); 1.25 cups plain, full-fat Greek yogurt (I used Fage); 2 large cloves fresh garlic (pressed or finely minced); 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh dill (finely chopped); 0.5 teaspoon sea salt

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Tzatziki or Greek Cucumber and Yogurt Dip, is a classic condiment and sauce made with strained yogurt, shredded cucumber, garlic, olive oil, salt, lemon juice, and fresh dill (or mint).

Looking for more creamy dips? Make sure to try my recipes for Greek Eggplant Dip (Melitzanosalata), Spinach Dip, and Classic Homemade Hummus too!

Cucumber and yogurt dip in a small bowl with pita chips and sliced cucumber.

Greek Tzatziki sauce is refreshing, creamy, and tangy, making it a versatile accompaniment to many dishes like Lamb and Vegetable Kebabs and Chicken Shawarma, or a delicious dip on its own.

What you’ll need

Cucumber – English or Persian are preferred – peeled, seeded, and grated
Greek yogurt (strained yogurt) – I use Fage
Fresh garlic cloves, minced
Extra virgin olive oil
Fresh lemon juice
Fresh dill or mint
Sea salt

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Greek Tzatziki

I shredded my cucumber with a box grater.

Shredded cucumber and grater on a cutting board.

Place the grated cucumber in a fine mesh strainer over a bowl and sprinkle with salt. Let it sit for about 10-15 minutes to release excess moisture. Then, squeeze out any remaining liquid from the cucumber using your hands or a clean kitchen towel.

Shredded cucumber in a strainer over a large bowl.

In a mixing bowl, combine the strained yogurt, minced garlic, olive oil, chopped dill, and lemon juice. Add the grated cucumber to the yogurt mixture and stir well to combine.

Taste and adjust seasoning with salt, and add additional chopped dill (or min) if desired.

Cover and refrigerate the Tzatziki for at least 30 minutes before serving to allow the flavors to meld together.

Greek Tzatziki dip in a small bowl surrounded by pita chips and sliced cucumbers.

Serve chilled as a dip with pita bread, vegetables, or as a sauce for grilled meats, gyros, or falafel.

Recipe FAQ’s

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt if that’s what you have on hand. However, you may need to strain the regular yogurt to remove excess moisture and achieve a thicker consistency similar to Greek yogurt.

How do I prevent my Tzatziki from becoming watery?

To prevent your Tzatziki from becoming too watery, make sure to strain the grated cucumber to remove excess moisture before adding it to the yogurt.
English cucumbers or Persian cucumbers are often preferred for making Tzatziki because they have thinner skin, fewer seeds, and tend to be less watery compared to other varieties like the standard garden cucumber.
Using Greek yogurt, which is already thicker and has less moisture, can help maintain the dip’s consistency.

Can I make Tzatziki in advance?

Absolutely! In fact, letting it sit in the fridge for a while before serving allows the flavors to meld together and enhances the taste. Make and store in an airtight container, in the refrigerator for up to 3-4 days. Just make sure to give it a good stir before serving.

Can I freeze Tzatziki?

No, it is not recommended to freeze Tzatziki because the texture and consistency of the yogurt may change once frozen and thawed.

My Tzatziki turned out too garlicky. How can I fix it?

Try adding more yogurt to balance out the flavors, or you can add a bit more cucumber or lemon juice to mellow out the garlic taste.

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Enjoy!!