Classic Greek Tzatziki

Name: Classic Greek Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 medium (about 10 oz) (280 g) English (seedless) cucumber, unpeeled if skin is thin, or peeled in alternating strips; ends trimmed; ¾ tsp (3 g) kosher salt (Diamond Crystal), divided: ½ tsp for the cucumber, ¼ tsp for the dip; 2 cups (450 g) full-fat plain Greek yogurt, cold, straight from the fridge; 2 medium cloves (8 g) garlic, peeled and finely grated on a Microplane; 3 tbsp (8 g) fresh dill, fronds finely chopped, thick stems discarded; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed, seeds removed; 2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp stirred in, 1 tbsp for drizzling; ¼ tsp (½ g) black pepper, freshly ground; 1 tsp (5 ml) red wine vinegar (optional)

From the MyKitchenBank Kitchen

Thick, creamy, and garlicky, this tzatziki uses salted and squeezed cucumber so the dip stays thick instead of watery. Bright lemon, fresh dill, and good olive oil make it perfect for pita, grilled meats, or vegetables.

Prep: 15 min
Cook: —
Wait: 1 hr
Total: 1 hr 15 min
Makes: About 2 cups (480 g), serves 8 as a dip

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Ingredients

8 servings

1 medium (about 10 oz) (280 g) English (seedless) cucumber, unpeeled if skin is thin, or peeled in alternating strips; ends trimmed
¾ tsp (3 g) kosher salt (Diamond Crystal), divided: ½ tsp for the cucumber, ¼ tsp for the dip
2 cups (450 g) full-fat plain Greek yogurt, cold, straight from the fridge
2 medium cloves (8 g) garlic, peeled and finely grated on a Microplane
3 tbsp (8 g) fresh dill, fronds finely chopped, thick stems discarded
1 tbsp (15 ml) fresh lemon juice, freshly squeezed, seeds removed
2 tbsp (30 ml) extra-virgin olive oil, divided: 1 tbsp stirred in, 1 tbsp for drizzling
¼ tsp (0.5 g) black pepper, freshly ground
1 tsp (5 ml) red wine vinegar (optional)

Equipment (6)

Box grater (large holes)
Fine-mesh sieve or colander
Clean kitchen towel or cheesecloth
Medium mixing bowl (1.5-quart / 1.5-liter)
Microplane or fine grater
Airtight container or serving bowl

Steps

Before you start

Use full-fat (5-10%) plain Greek yogurt; low-fat versions make a thinner, less creamy dip.
Plan for at least 1 hour of chilling so the garlic mellows and flavors blend (the cucumber also needs 15 minutes of draining).
Have a clean kitchen towel or several layers of cheesecloth ready for squeezing the cucumber.

1
Grate the cucumber
- Trim the ends from the cucumber.
- Grate it on the large holes of a box grater into a fine-mesh sieve set over a bowl.
- You should have about 2 cups (300 g) of grated cucumber.
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Ready when: Cucumber is evenly shredded with no large chunks.
Tip: Don't use a food processor; it turns the cucumber into mush that holds more water.
2
Salt and drain
- Toss the grated cucumber with ½ tsp of the kosher salt.
- Let it drain in the sieve for 15 minutes, stirring once halfway through.
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Ready when: A visible pool of liquid (about ¼ cup / 60 ml) collects in the bowl below.
3
Squeeze very dry
- Pile the cucumber in the center of a clean kitchen towel or cheesecloth.
- Gather the edges and twist, squeezing firmly over the sink for 30-45 seconds until little to no liquid drips out.
- Fluff the cucumber with a fork.
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Ready when: The cucumber forms a compact, damp (not wet) clump and yields about 1 cup (160 g).
Tip: This is the most important step for thick tzatziki. Squeeze harder than you think you need to.
4
Mix the base
- In a medium bowl, stir together the yogurt, grated garlic, lemon juice, 1 tbsp of the olive oil, the remaining ¼ tsp salt, and the black pepper until smooth and creamy.
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Ready when: Mixture is smooth with no streaks of garlic or lumps of yogurt.
Tip: Grated garlic is potent. Start with 2 cloves; you can add more after chilling.
5
Fold in cucumber and dill
- Add the squeezed cucumber and chopped dill to the yogurt mixture.
- Fold gently until evenly combined.
- If using, stir in the red wine vinegar for extra tang.
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Ready when: Cucumber and dill are evenly dispersed and the dip is thick enough to hold a spoon-shaped swirl.
6
Chill to blend
- Cover and refrigerate for at least 1 hour (up to 24 hours) so the garlic mellows and the flavors meld.
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Ready when: Dip is cold and slightly firmer than when mixed.
7
Taste and serve
- Stir the tzatziki, then taste and adjust with a pinch more salt, a squeeze of lemon, or a little more dill.
- Spoon into a serving bowl, make a shallow swirl on top, and drizzle with the remaining 1 tbsp olive oil.
- Serve cold.
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Ready when: Tastes bright, garlicky, and well seasoned, with a clean tang.
Tip: If the dip seems slightly loose after chilling, stir in a spoonful more yogurt.

Good to know

Tips

Squeeze the cucumber until almost dry; this single step prevents watery tzatziki.
Grate the garlic on a Microplane so it disperses evenly instead of leaving harsh bites.
Use good extra-virgin olive oil; with so few ingredients, its flavor really shows.
Serve with warm pita, raw vegetables, gyros, grilled lamb or chicken, or spoon it over roasted potatoes.

Make ahead

"Tzatziki tastes best made 4-24 hours ahead. Stir well and drain off any liquid that pools on top before serving, then add the finishing drizzle of olive oil."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days; stir before serving and pour off any liquid. Not recommended at room temperature for more than 2 hours. Freezing is not recommended because the yogurt separates and the cucumber turns watery."

Substitutions

full-fat plain Greek yogurt → strained regular plain yogurt. Strain 3 cups (750 g) plain yogurt in a cheesecloth-lined sieve in the fridge for 4 hours to reach about 2 cups.
fresh dill → fresh mint. Use 2 tbsp finely chopped mint for a more traditional-feeling, fresher flavor; or use a mix of both.
fresh lemon juice → red wine vinegar. Use 2 tsp for a sharper, more traditional tang.
English (seedless) cucumber → regular cucumber. Peel it, halve lengthwise, and scoop out the seeds with a spoon before grating.