Greek Tzatziki (Yogurt Dip)
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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. Jump to the recipe card if you wish!
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
- Super fast to mix up and packed full of flavor.
- Simple ingredients that are easily found at your local grocery store.
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpTo 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.
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.
FAQs
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.
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Tzatziki (Greek Yogurt Dip/Sauce)
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
Instructions
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.
Notes
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Nutrition
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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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
