Tzatziki is easy to make, and SO delicious! This tasty dip is made from yogurt, cucumber, garlic and lemon juice with fresh dill. Fresh flavors and a simple recipe? Sold!
If you like using fresh herbs and tangy bases for dips like this tzatziki, you’ll want to bookmark this classic Dill Pickle Dip too.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This Greek dip is my favorite yogurt and cucumber sauce on the planet. Using quality ingredients, and healthy dippers like cucumbers, pita bread and mini carrots, this is a recipe I make over and over.
A staple in Greek food, I use this delicious Greek yogurt sauce on everything! I use it a dip, sauce, and as a condiment like salad dressing!
I eat it with meatballs, and love adding it to quinoa with some fresh tomatoes and cucumbers.
Why you’ll love this recipe:
- Super fast to mix up and packed full of flavor.
- Simple ingredients that are easily found at your local grocery store.
Frequently Asked Questions
What are the main ingredients in Tzatziki?
yogurt, cucumber, garlic and lemon juice with fresh herbs
Tzatziki pronunciation
Some people say “tuh-zee-kee” but I say “zat-zee-kee” as that is how I heard it said it my favorite Greek restaurant!
How do you thicken runny Tzatziki?
If you let a bit too much liquid in your cucumbers, thicken it a little with some additional cucumbers that HAVE been squeezed really well.
I have included step by step instructions and photos, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days.
Substitutions/Additions
You can use regular yogurt (not Greek) if that’s what you have, but the result will be thinner. I would do half yogurt, half sour cream to make it thicker.
Serve with any fresh vegetables you like. Sugar snap peas, sliced bell peppers, cucumbers,
Freezing instructions
This recipe is not suitable for freezing.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Creamy Greek Yogurt. Greek style is a strained yogurt – the flavor and texture of this thick yogurt is just glorious. It needs to be plain Greek yogurt, no flavored. If you can, find a full-fat Greek yogurt. Fat-free yogurt will pass, but won’t be as creamy.
You can use regular yogurt (not Greek) if that’s what you have, but the result will be thinner. I would do half yogurt, half sour cream to make it thicker. - Cucumber. I use English cucumbers, also known as telegraph cucumbers. We peel, deseed and shred the cucumber, then squeeze in a towel to get excess moisture out.
- Garlic. Please use fresh minced garlic. The jarred stuff is fine for some things, just not this.
- Vinegar. I use white wine vinegar for this, but you could use apple cider vinegar or red wine vinegar.
- Lemon. I just use the juice from the lemon, but if you want to bump up the lemon flavor, grate a little zest into your tzatziki.
- Dill. Fresh dill is essential here. It really adds to the flavor. If you can’t find dill, fresh mint can be used (but it won’t be the same).
- Olive Oil. This is totally optional, and used to garnish at the end. Use a good quality extra virgin olive oil for the best flavor.
- Seasoning. Just a little salt and black pepper to taste.
Recommended Equipment/Tools
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- Large Bowl
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
To prep the cucumber
Peel and seed, then grate the cucumber. Place in a clean kitchen towel or paper towels and squeeze to get out as much excess water as possible. Too much liquid in your cucumbers will make your Tzatziki runny and watery.
I use a box grater, but if you are making this in bulk, you might want to use a food processor to make quick work of the shredding!
Make the dip
In a medium bowl, combine the yogurt, grated cucumber, garlic, vinegar, lemon juice and dill.
Taste, and add salt or pepper as desired
Refrigerate
For best results, refrigerate at least an hour to let the flavors blend. Mix well before serving.
To serve
To serve, drizzle with a small amount of olive oil, and garnish with dill and lemon slices.
Serve with dippers like toasted pita, baby carrots and sliced cucumbers.
More delicious dips and apps:
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Whipped Feta Dip. A deliciously creamy, yet low fat, this will be a hit! Make ahead, and serve with pita chips, veggie dippers or bread!
- Sausage Stuffed Mini Peppers. These little beauties are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast! Make a double batch for a crowd.
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Tzatziki (Greek Yogurt Dip/Sauce)
Recommended Equipment
Ingredients
- 1.5 cups plain Greek yogurt
- 1 medium English cucumber
- 2 cloves garlic (minced)
- 1 teaspoon white wine vinegar
- 1 teaspoon fresh lemon juice
- salt and pepper (to taste)
- 2 tablespoons dill (chopped)
Optional
- 1 tablespoon olive oil
Directions
To prep the cucumber
- Peel and seed 1 medium English cucumber.
- Grate the cucumber and then place in a clean kitchen towel and squeeze to get out as much moisture as possible.
Make the dip
- In a medium bowl, combine 1.5 cups plain Greek yogurt, cucumbers, 2 cloves garlic, 1 teaspoon white wine vinegar, 1 teaspoon fresh lemon juice, and 2 tablespoons dill.
- Taste, and add salt and pepper as desired.
Chill
- Refrigerate at least an hour to let the flavors blend. Mix well before serving.
Serve
- To serve, drizzle with 1 tablespoon olive oil, and garnish with dill and lemon slices.
- Serve with dippers like toasted pita, baby carrots and sliced cucumbers.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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