Get a taste of the Mediterranean with this cool, creamy Greek Tzatziki Recipe. It’s perfect with grilled meats, pita bread or raw vegetables, and it comes together in about 10 minutes.
Mediterranean food is a year-round favorite, but summer makes it especially rewarding — bright produce and bold flavors take center stage. This tzatziki is one of those staples: cooling, creamy, and versatile.
Pair it with Greek chicken souvlaki, grilled lamb kofta, turkey burgers or simply use it as a dip for pita chips and crunchy veggies. It’s also a lovely topping for a simple heirloom tomato plate for a no-cook appetizer or light summer dinner.
The base is thick Greek yogurt mixed with freshly grated cucumber, garlic, lemon juice, dill and a drizzle of olive oil. The recipe is simple, quick, and delivers authentic Mediterranean flavor.
Why you’ll love this recipe
- Cool, creamy and full of fresh Mediterranean flavor.
- High-protein, healthy condiment or snack that takes about 10 minutes to prepare.
- Extremely versatile — use it as a sauce for meats, a topping for bowls, or a dip for pita and vegetables.
- Great for make-ahead entertaining and simple meal prep.
Recipe ingredients
- Greek yogurt: Use full-fat plain Greek yogurt for the creamiest texture.
- Cucumber: English cucumber is ideal because it’s mostly seedless. Grate it, salt it lightly, and let it drain for 5–10 minutes to avoid a watery dip.
- Garlic: Fresh garlic is best; in a pinch use garlic powder.
- Lemon juice: Freshly squeezed lemon brightens the yogurt — avoid bottled lemon juice for best flavor.
- Dill: Fresh dill gives authentic flavor; fresh oregano or mint can be used as alternatives.
- Olive oil: Optional but recommended for a silky finish — either mix it in or drizzle on top when serving.
How to make this authentic tzatziki recipe
This authentic tzatziki is quick and straightforward. A few key steps ensure the right texture and bright flavor.
Pro tip: Salt and drain the grated cucumber to prevent watery tzatziki.
- Grate the cucumber.
- Toss the grated cucumber with a pinch of salt and place in a fine-mesh sieve for 5–10 minutes. Squeeze out any excess liquid and transfer the cucumber to a medium bowl.
- Add the Greek yogurt, lemon juice, chopped dill, minced garlic, salt and pepper to the bowl.
- Stir to combine. Drizzle with olive oil or gently mix it in. Taste and adjust seasoning.
- Chill briefly if you have time — allowing the flavors to meld for 10–30 minutes improves the result, though it’s ready immediately.
Recipe FAQs
What is Greek tzatziki?
Tzatziki is a classic Greek dip or sauce made from thick yogurt combined with cucumber, garlic, lemon, olive oil and herbs such as dill.
What is the best type of yogurt for tzatziki?
Plain full-fat Greek yogurt is ideal because it’s thick and creamy. If you prefer a richer texture, drain regular yogurt in a cheesecloth-lined sieve overnight.
Why is my tzatziki watery?
Watery tzatziki usually means the cucumber wasn’t drained sufficiently. Salt the grated cucumber, let it sit for 5–10 minutes, then squeeze out the excess moisture before adding it to the yogurt.
How long does tzatziki last?
Stored in an airtight container, tzatziki keeps for about 3–4 days in the refrigerator. Stir before serving if any separation occurs.
Serving suggestions
Tzatziki works as a dip, sauce or spread. Try it with:
- Raw vegetables, pita chips or warm pita bread.
- Grain bowls or salads as a creamy dressing substitute.
- As a finishing sauce for grilled meats like chicken souvlaki, lamb kebabs or turkey burgers, and as a garnish for roasted or grilled vegetables.
Recipe notes
- Pro tip: Salt and drain the grated cucumber to keep the dip thick.
- Use full-fat Greek yogurt for the creamiest, most authentic tzatziki.
- Fresh dill and garlic provide the best flavor; substitute sparingly if needed.
- Store in an airtight container for 3–5 days. The yogurt may separate slightly—just stir and serve.
More Greek recipes you’ll love
- Avgolemono soup
- Greek chicken souvlaki
- Greek orzo pasta salad
- Easy Greek salad dressing
- Horiatiki (Greek village salad)
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your results.
Greek Tzatziki Dip
Creamy Greek yogurt blended with grated cucumber, lemon and dill. A fresh, versatile dip or sauce for grilled meats, gyros and vegetables.
Servings: 4
Prep Time: 10 mins • Resting Time: 10 mins • Total Time: 20 mins
Ingredients
- 1/2 cup grated cucumber (squeezed dry)
- 1 cup plain Greek yogurt (full fat recommended)
- 1/2 lemon, juiced
- 1 tablespoon chopped fresh dill (plus more to taste)
- 1 clove garlic, minced or grated
- 1/2 teaspoon sea salt, or to taste
- 1 tablespoon olive oil, for garnish (optional)
Instructions
- Toss the grated cucumber with a pinch of salt and place in a fine-mesh sieve for 5–10 minutes. Squeeze out any remaining water and transfer to a medium bowl.
- Add the Greek yogurt, lemon juice, dill, garlic and salt. Stir to combine and taste; adjust lemon or salt as needed.
- Transfer to a serving bowl and drizzle with olive oil if desired. Chill briefly for best flavor, then serve.
Notes
- For an extra-thick texture, drain the yogurt in a cheesecloth-lined sieve over a bowl in the refrigerator for several hours or overnight.
- Fresh dill and garlic make a noticeable difference — use fresh ingredients when possible.
- Keep refrigerated in an airtight container for 3–5 days. Stir before serving if the mixture separates slightly.
Nutrition (per 1/4 cup)
Calories: ~47 kcal • Carbohydrates: 2 g • Protein: 6 g • Fat: 1 g • Sodium: 191 mg
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