This Tzatziki Recipe is my take on the classic dip. It comes together in under 10 minutes! Serve alongside other dips and condiments as part of a mezze or sharing platter.
Or serve with one of my many meat-based recipes like Pulled Lamb, Greek Lamb Chops, Greek Lemon Chicken and Potatoes, Beef Shish Kebabs and Chicken Shish Tawook Skewers.
Table of Contents
Ingredients
There are several ways to make this staple of Greek cuisine and I’m sure there are variations from family to family. This is my take on this classic recipe.
- Yogurt: Plain Greek yogurt is the only way to go. I personally prefer full-fat high protein Greek yogurt, but you can certainly use 0% or 2% Greek-style yogurt. The important thing is to use thick yogurt. A runnier type of yogurt will not yield a good dip. I also use thick Greek yogurt in my other yogurt-based dips: Mast-o Khiar (Persian yogurt dip with walnuts and raisins) and my everyday Mint Yogurt Sauce.
- Fresh Cucumber: I am using Persian cucumbers for this recipe. The skin on them is thin and they don’t have large seed cavities. You can use an English cucumber too, but I would recommend removing the seeds.
- Fresh herbs: For this recipe, fresh mint and fresh dill are a must. If you only have fresh and/or dried mint, try making Cacik, the Turkish version of this recipe.
- Fresh garlic: Use as little or as much fresh garlic as you like, but please don’t use any garlic powder!
See the recipe card for full information on ingredients and quantities.
How to Make this Homemade Tzatziki Sauce
Step 1. Prepare the ingredients. To a medium, bowl, add the shredded cucumber, yogurt, garlic, lemon juice, olive oil, chopped mint, chopped dill, a big pinch of salt and some fresh cracked black pepper.
Step 2. Mix and adjust seasoning. Mix well, taste and adjust the seasoning.
Serving Suggestions
Serve this tzatziki alongside other dips on a big spread or mezze platter. Or with fresh veggies like sliced cucumbers, carrots, and bell peppers. Pair it with:
- Mutabbal (roasted eggplant dip)
- Muhamarra (roasted red pepper dip)
- Eggplant hummus
- Sumac onions
- Bread dipping oil
- Greek pita bread or pita chips
- Lebanese pita bread
Or serve it as a side with meat dishes such as:
Expert Tips
- Squeeze the cucumber: Cucumbers are incredibly juicy and if you don’t squeeze out the water, the finished sauce will be runny and soupy! No one wants watery tzatziki! I recommend you grate and squeeze the cucumber with your hands. The liquid can be thrown out or you can drink it!
- Use good quality ingredients: this recipe doesn’t have many ingredients to make sure to use the freshest herbs, the best olive oil and good quality yogurt.
- Make a Vegan Tzatziki: This is an incredibly easy recipe to veganize. Just swap out the Greek yogurt for a vegan yogurt substitute.
Recipe FAQs
Yes, you can make this creamy cucumber yogurt dip one day before you want to serve it. Just store it in an airtight glass container in the fridge. You may need to give it a good stir before serving.
Store it in an airtight container in the fridge. Enjoy it within 3 days. The quality and consistency worsen with time, so use up leftovers quickly.
Other Dip Recipes
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Levantine Recipes
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Tzatziki Recipe (Greek Cucumber Yogurt Dip)
Ingredients
- 3 Persian cucumbers – Grated and squeezed
- 1 ½ cups Greek yogurt
- 1-2 Garlic cloves
- 2 tbsp Fresh mint – Finely chopped
- 2 tbsp Fresh dill – Finely chopped
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Fresh lemon juice
- Kosher or sea salt and fresh cracked black pepper
- Mint leaves, dill fronds and more olive oil for garnish
Instructions
- Prepare the ingredients. To a medium, bowl, add the grated cucumber, yogurt, garlic, chopped mint, chopped dill, olive oil, lemon juice, a big pinch of salt and some fresh cracked black pepper.
- Mix and adjust seasoning. Mix well, taste and adjust the seasoning.
Notes
- Yogurt: Plain Greek yogurt is the only way to go. I personally prefer full-fat Greek yogurt, but you can certainly use 0% or 2% Greek-style yogurt. The important thing is to use thick yogurt.
- Fresh Cucumber: I am using Persian cucumbers for this recipe. The skin on them is thin and they don’t have large seed cavities. You can use English cucumbers too, but I would recommend removing the seeds. Make sure to squeeze out as much water as you can from the cucumber.
- Fresh herbs: For this recipe, fresh mint and fresh dill are a must.
- Fresh garlic: Use as little or as much fresh garlic as you like, but please don’t use any powdered garlic!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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