Tzatziki with Yogurt and Cucumber
A cool, creamy Greek dip made from strained yogurt, grated cucumber, fresh dill, and garlic. This no-cook sauce is perfect served alongside grilled meats, vegetables, or warm pita bread. The key to authentic tzatziki is removing excess moisture from the cucumber and letting the flavors meld for at least an hour before serving.
- Prep
- 15 min
- Cook
- —
- Wait
- 1 hr
- Total
- 1 hr 15 min
- Makes
- About 1½ cups (360 ml)
Steps
Before you start
- Use full-fat Greek yogurt for the best texture and flavor—avoid non-fat varieties, which tend to be too thin
- If your Greek yogurt is very thick, you can thin it with 1–2 tablespoons of cold water or lemon juice before mixing
- Chill all components (yogurt, bowl, utensils) for at least 30 minutes for the best result
Prepare the cucumber
- Peel the English cucumber lengthwise with a vegetable peeler to remove the thin skin.
- Using a box grater or Microplane grater, grate the cucumber into a fine, shredded pile.
- Place the grated cucumber on a clean kitchen towel or several layers of paper towels.
- Gather the corners and squeeze firmly over the sink to remove as much liquid as possible—this step is critical for preventing a watery tzatziki.
- You should remove about 80% of the moisture; the cucumber should feel dry and slightly crumbly when squeezed.
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Ready when: Cucumber is dry and crumbly after squeezing
Tip: English cucumbers have fewer seeds than regular cucumbers, so they release less liquid. If using a regular cucumber, cut it lengthwise and scoop out the seeds with a spoon before grating to reduce moisture even further.
Combine ingredients
- In a chilled medium mixing bowl, add the cold Greek yogurt, squeezed cucumber, minced garlic, fresh dill, lemon juice, and kosher salt.
- Stir gently but thoroughly with a spoon or spatula until all ingredients are evenly distributed and no streaks of yogurt remain.
- The mixture should be creamy and flecked with cucumber and green flakes of dill.
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Ready when: All ingredients are evenly mixed with no white yogurt streaks visible
Tip: Fold gently rather than whisk; vigorous stirring can make the yogurt watery.
Season and chill
- Taste the tzatziki and add freshly ground black pepper and additional salt if needed—remember that the flavors will intensify as the dip rests.
- Transfer to a serving bowl or container and cover with plastic wrap.
- Refrigerate for at least 1 hour (and up to overnight) to allow the garlic and dill flavors to meld and soften.
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Ready when: Dip is cold and flavors have blended
Tip: Taste the dip at 30 minutes if you're serving within an hour—you can adjust seasoning before full chilling if needed.
Finish and serve
- Just before serving, give the tzatziki a gentle stir.
- If desired, drizzle the top with a small amount of extra-virgin olive oil.
- Serve cold with warm pita bread, vegetable crudités, grilled lamb or chicken, or as a topping for roasted vegetables.
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Tip: If the tzatziki seems to have separated slightly after chilling, stir well before serving. A drizzle of olive oil and a few fresh dill sprigs make it look restaurant-quality.
Good to know
Tips
- The moisture-removal step is non-negotiable: watery cucumber will dilute the yogurt and create a thin, runny dip. Squeeze hard.
- If your Greek yogurt is very thick (straining it further), you can thin it slightly with cold water or lemon juice to reach the ideal consistency—smooth and pourable but still creamy.
- Serve tzatziki ice-cold; it tastes flat if warm or even at room temperature. Chill serving bowls and utensils for best results.
- For a rustic texture, roughly chop the dill instead of finely chopping it; the herb flecks will be more visible and add visual appeal.
Make ahead
This dip is best made 2–4 hours ahead or even a day ahead. The flavors actually improve overnight, making it ideal for meal prep or entertaining. Prepare through step 3, cover, and refrigerate up to 24 hours.
Storage & reheating
Refrigerate in an airtight container for up to 5 days. The dip will keep longer than fresh yogurt alone because of the acidity from lemon juice and the salt, which act as preservatives. Do not freeze; the yogurt will separate when thawed.
Substitutions
- fresh dill, finely chopped → fresh mint or fresh parsley. Mint creates a lighter, more refreshing version; parsley is milder and less aromatic. Use the same amount.
- English cucumber (or 1 large regular cucumber) → zucchini (raw, peeled, grated, and squeezed dry). Zucchini is slightly less watery and adds a subtle earthiness, though the result is less traditional.
- garlic cloves, minced → ¼ teaspoon garlic powder. Use if fresh garlic is unavailable, but the flavor will be less bright. Add powder gradually to taste.
- fresh lemon juice → white wine vinegar or red wine vinegar. Use ½–¾ tablespoon to start (vinegar is stronger), then taste and adjust. The flavor will be slightly more tangy.
