Easy No-Cook Greek Yogurt and Tzatziki Dip

Name: Easy No-Cook Greek Yogurt and Tzatziki Dip
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1¼ cups (300 g) plain Greek yogurt (full-fat or 2%), at room temperature; ½ large (200 g) English cucumber or hothouse cucumber, finely grated on the large holes of a box grater; ½ teaspoon (3 g) kosher salt; 1 clove (5 g) garlic clove, minced or pressed; 2 tablespoons (5 g) fresh dill, finely chopped; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1½ g) kosher salt; to taste freshly ground black pepper; ½ tablespoon (8 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

A bright, cool dip built on thick Greek yogurt, studded with crisp cucumber, fresh dill, and garlic. Ready in minutes, it's perfect with warm pita bread, vegetables, or grilled meats. This version skips the traditional straining step and relies on salting the cucumber to remove excess moisture, so you get a creamy dip that doesn't weep.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Have all ingredients at room temperature for best flavor (remove yogurt from fridge 30 minutes ahead if your kitchen is cool)
Use full-fat or 2% Greek yogurt—nonfat versions break down and become grainy when mixed
Choose a crisp, watery cucumber (English or hothouse variety works better than dry Kirby cucumbers)

1
Drain the cucumber
- Grate the cucumber on the large holes of a box grater directly onto a piece of paper towel or into a fine-mesh sieve.
- Sprinkle with 0.5 teaspoon kosher salt and let sit for 5 minutes.
- This draws out excess water so your dip stays creamy and doesn't become watery.
- Gather the corners of the paper towel and squeeze firmly to remove as much liquid as possible—you should get about 2 tablespoons of liquid out.
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Ready when: Cucumber is noticeably drier and less translucent; liquid has pooled in the sieve or on the paper towel
Tip: Don't skip this step—wet cucumber will dilute the dip. If you're short on time, squeeze it once immediately after grating.
2
Combine yogurt and flavorings
- In a medium bowl, add the Greek yogurt at room temperature.
- Add the minced garlic, fresh dill, lemon juice, and 0.25 teaspoon kosher salt.
- Stir gently with a wooden spoon until the garlic and dill are evenly distributed.
- Do not over-stir, as this can make the yogurt grainy.
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Ready when: Garlic and dill are evenly dispersed throughout the yogurt with no white streaks
Tip: Room-temperature yogurt blends smoothly without overworking. Cold yogurt straight from the fridge requires more stirring and can break down.
3
Fold in cucumber
- Add the drained, squeezed cucumber to the bowl.
- Using a wooden spoon, gently fold it in with about 3–4 strokes until just combined.
- The dip should look flecked with cucumber pieces, not uniformly mixed.
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Ready when: Cucumber is evenly distributed with no large pockets of yogurt or cucumber
Tip: Gentle folding preserves the light, creamy texture. Over-stirring releases more water from the cucumber and can make the dip pasty.
4
Season to taste
- Taste the dip on a vegetable or piece of pita.
- Add freshly ground black pepper and a pinch more salt if needed.
- The dip should taste tangy from the yogurt and lemon, bright from the dill, and just garlicky enough that you notice it.
- If you prefer a smoother, silkier dip, drizzle in 0.5 tablespoon of extra-virgin olive oil and stir gently.
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Ready when: Dip tastes balanced—tangy, herbaceous, and not salty or too garlicky
Tip: Taste before serving. Flavors are still developing, and you may want a bit more salt or lemon once you've had a bite.

Good to know

Tips

For a smoother dip, pass the grated cucumber through a fine-mesh sieve and let it drain for 10 minutes before squeezing, removing even more liquid.
If your dip is too thick, whisk in 1 teaspoon of ice water at a time until it reaches your desired consistency. Don't add milk or cream, which will dilute the tangy flavor.
Serve the dip cold, straight from the refrigerator, or let it sit at room temperature for 30 minutes before serving for a slightly softer, more flavorful dip.
For a traditional Greek serving, drizzle the dip with a small amount of olive oil and sprinkle with a pinch of paprika or dried oregano just before serving.

Make ahead

Make the dip up to 2 days ahead and refrigerate in an airtight container. Flavors will meld and deepen overnight, making it even better the next day. The dill will darken slightly but remain flavorful.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The dip will weep slightly as the cucumber continues to release water—stir before serving, or drain off excess liquid. Tzatziki does not freeze well, as the yogurt and cucumber separate when thawed.

Substitutions

fresh dill → Fresh mint (use 1 tablespoon) or a mix of mint and parsley. Mint gives a cooler, slightly sweet note typical of some Greek preparations. Use less, as mint is more potent than dill.
English cucumber or hothouse cucumber → Zucchini, finely grated and drained. Zucchini is slightly milder and works well when fresh cucumber is not available. Drain it just as thoroughly.
fresh lemon juice → Red wine vinegar (use 2 teaspoons) or white vinegar. Vinegar gives a sharper bite. Use less than lemon juice to avoid over-acidifying the dip.
plain Greek yogurt (full-fat or 2%) → Sour cream mixed with plain yogurt (3/4 cup sour cream + 1/2 cup plain yogurt). This blend mimics the tanginess and thickness of Greek yogurt if it's unavailable. The dip will be slightly less thick.