Name: Tzatziki Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
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)

Jump to Recipe

Tzatziki is the creamy, dreamy Greek sauce you’ll want to dollop over just about everything, from grilled meats to fresh veggies. Refreshing and zesty, this garlicky yogurt dip packs a punch of flavor, thanks to crisp cucumber, bright lemon, and a handful of herbs. Get ready to make everyone ask for your recipe at the next gathering—because this Tzatziki really is that good.

Ingredients You’ll Need

Making authentic Tzatziki is surprisingly easy, but every ingredient plays a starring role. Choose the freshest produce and best quality yogurt—the simplicity of this recipe lets each flavor shine through, from the cool crunch of cucumber to the herbal burst of dill and mint.

Greek yogurt: Thick, tangy Greek yogurt provides the creamy base and signature richness you want in a gorgeous Tzatziki.
Cucumber: Grated cucumber gives the dip its crunch and refreshing taste—leave the peel on for extra color and texture!
Dill: This feathery herb infuses an unmistakable Mediterranean note that just makes Tzatziki pop.
Mint (optional): Mint adds a delightful cooling element and a little extra freshness, but it’s totally up to your taste.
Lemon juice: A squeeze of lemon juice brightens up all the flavors, making the sauce truly addictive.
Extra virgin olive oil: A drizzle here adds silkiness and a fruity note that ties everything together.
Garlic: One clove is usually enough for a friendly kick, but feel free to go a bit bolder if you love garlic.
Salt: Just a pinch enhances the taste of every other ingredient—taste and adjust as you like.

How to Make Tzatziki

Step 1: Grate and Drain the Cucumber

Start by grabbing your cucumber and a box grater—no need to peel, unless you prefer a milder look or a softer texture. Grate 1½ packed cups of cucumber using the large holes. The crucial part: squeeze out as much liquid as you can with your hands over the sink or into a clean kitchen towel. This stops your Tzatziki from turning watery and keeps it lush and creamy.

Step 2: Combine All the Ingredients

In a medium bowl, add the drained cucumber, 1 cup of Greek yogurt, 2 tablespoons chopped dill, 1 tablespoon chopped mint if you’re using it, the juice of half a lemon, 1 tablespoon extra virgin olive oil, a grated or finely minced garlic clove, and ½ teaspoon salt. Stir it all together until everything is evenly mixed and the herbs look beautifully speckled throughout.

Step 3: Taste and Adjust

Spoon up a little for a taste. If you want more tang, add a touch more lemon juice. Like it extra herbal? Sprinkle in a bit more dill or mint. Add salt as needed. Remember, the flavors will meld and intensify a bit as the Tzatziki rests.

Step 4: Chill to Let the Flavors Marry

If you have time, pop the bowl in the fridge for at least 30 minutes before serving. This gives the garlic and herbs time to weave their magic and the whole mixture to set up perfectly. The wait is totally worth it!

Step 5: Serve with Style

Spread the Tzatziki onto a plate or in a shallow bowl. Swirl the surface lightly, then drizzle with a little extra olive oil and a scattering of fresh herbs. Add a sprinkle of paprika if you love a hint of color—now you’re ready for dipping, dolloping, and devouring.

How to Serve Tzatziki

Garnishes

A final flourish of olive oil, a sprinkle of fresh dill or mint, and a dusting of paprika are all you need to transform your simple Tzatziki into a show-stopper. Not only do they enhance the flavor, but they also make the dip absolutely gorgeous on your table.

Side Dishes

Serve Tzatziki generously with warm, fluffy pita bread, grilled meats like lamb or chicken, or a platter of crunchy raw veggies. It pairs beautifully with roasted potatoes or Mediterranean mezze spreads—the creamy coolness perfectly contrasts anything hot or spicy.

Creative Ways to Present

Take your Tzatziki beyond the bowl: spoon it into little jars for picnic-friendly snacks, spread it on sandwiches instead of mayo, or use it as a zippy topping for grain bowls. A swirl of Tzatziki on grilled seafood or as a smoky burger sauce can make even simple meals memorable.

Make Ahead and Storage

Storing Leftovers

Keep leftover Tzatziki in an airtight container in the refrigerator, where it’ll stay fresh for up to 3 to 4 days. A quick stir before serving brings it right back to silky glory, as the cucumber may release a little more liquid as it sits.

Freezing

Tzatziki is best enjoyed fresh, since freezing can change the texture of the yogurt and cucumber, making the dip watery and grainy. If you do need to freeze it, store it in a tightly sealed container for up to one month, then thaw in the fridge overnight and stir well before using.

Reheating

No reheating needed—Tzatziki is always best served cold or at room temperature. Just give any chilled leftovers a good stir and let them sit out for a few minutes to take off the chill before serving.

FAQs

What type of yogurt should I use for Tzatziki?

For the best texture and flavor, always use full-fat Greek yogurt. Its thickness and tang add incredible richness to Tzatziki, but you can also use low-fat versions if you prefer a lighter dip.

Can I skip mint or dill if I don’t have them?

Absolutely! While dill is traditional and adds loads of flavor, your Tzatziki will still taste fantastic with just one or the other, or even with parsley as a substitute in a pinch.

How do I keep my Tzatziki from getting watery?

The trick is in thoroughly squeezing out your grated cucumber before mixing. This removes excess water, helping the yogurt stay creamy. Also, try to serve Tzatziki soon after making for the best texture.

Is there a vegan alternative for Greek yogurt in Tzatziki?

You bet! Use thick dairy-free yogurt, like coconut or cashew-based options, to make a vegan Tzatziki. It won’t be quite the same, but it’s still delicious, refreshing, and perfect for plant-based meals.

Can I make Tzatziki ahead for a party?

Yes! In fact, making Tzatziki a few hours ahead (or the night before) helps the flavors mingle and deepen. Just store it covered in the fridge and give it a good stir before serving.

Final Thoughts

If you’ve been searching for a way to brighten up any meal, you simply have to try making Tzatziki at home. It’s fresh, easy, and incredibly versatile—once you taste it, you’ll see why it’s my go-to for everything from parties to quiet nights in!

Tzatziki Recipe

★★★★★

5 from 14 reviews

Author: Mariam
Total Time: 15 minutes
Yield: About 2 cups 1x
Diet: Vegetarian

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Description

Learn how to make a classic Tzatziki sauce with this easy recipe. Creamy Greek yogurt, fresh cucumber, herbs, and garlic come together to create a flavorful and refreshing dip or sauce.

Ingredients

Scale

For the Tzatziki:

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 cucumber: Grate 1½ packed cups cucumber using the large holes of a box grater. Keep the peel for color and crunch. Drain excess liquid by squeezing it with your hands.
Mix ingredients: In a mixing bowl, combine grated cucumber, Greek yogurt, dill, mint, lemon juice, olive oil, garlic, and salt. Stir well and adjust seasoning to taste.
Serve: For best flavor, refrigerate for 30 minutes. Serve on a plate, drizzle with olive oil, and garnish with fresh herbs. Optionally, sprinkle paprika for color. Enjoy with pita or pita chips.