Go Back

Tzatziki

A creamy, refreshing Greek yogurt dip with cucumber, garlic, and dill, perfect for accompanying grilled meats or as a dip for pita bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Greek, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups plain Greek yogurt Use a good-quality brand like Fage or Chobani for a thicker base with great taste.
  • 1 long English cucumber Choose a firm cucumber with smooth skin; no need to peel it!
  • 2 cloves garlic (peeled and minced) Fresh garlic is key! Adjust the amount to your preference.
  • 2 tbsp finely chopped dill Fresh dill elevates the flavor; dried dill can be a substitute in a pinch.
  • 2 tbsp extra virgin olive oil Opt for a high-quality brand for an authentic taste.
  • 2 tbsp fresh lemon juice Freshly squeezed is a must for that zingy brightness!
  • 1 tsp lemon zest Amplifies the lemon flavor without acidity—don’t skip this!
  • to taste pinch Kosher salt Enhances all flavors; adjust according to your preference.

Method
 

Preparation
  1. Grate your cucumber coarsely over a strainer set in a large bowl.
  2. Press the grated cucumber with a spoon or your hands to remove excess moisture.
Mixing
  1. In a separate bowl, combine drained cucumber, Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice, lemon zest, and a sprinkle of kosher salt.
  2. Taste and adjust the salt and garlic to your preference.
Chill and Serve
  1. Cover with plastic wrap and refrigerate for at least an hour before serving.

Notes

Make sure to let your Greek yogurt come to room temperature for a creamier consistency. Tzatziki can be stored in an airtight container in the fridge for 3-4 days. Consider making it a day in advance for best flavor.