Why You’ll Love This Recipe
I always have a bowl of tzatziki in my fridge in the summer, because it makes almost anything taste better. It’s cool, tangy, and garlicky, and it comes together with just a handful of ingredients. Once you’ve tried it homemade, with the cucumber squeezed dry so it stays thick and creamy, I don’t think you’ll go back to store-bought. Here’s why I think you’ll love it:
- Ready in 10 minutes. Just grate, squeeze, and stir.
- Thick and creamy. Draining the cucumber keeps it from turning watery.
- Fresh, bright flavor. Lemon, dill, and garlic give it a clean, tangy kick.
- Endlessly versatile. Use it as a dip, a sauce, a sandwich spread, or a salad dressing.
Ingredients
For the tzatziki:
- 1 medium English cucumber (about 8 oz / 225 g), or 2 small Persian cucumbers
- ½ tsp kosher salt, divided
- 1½ cups (360 g) plain whole-milk Greek yogurt
- 2 cloves garlic, finely grated or minced
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice (about ½ lemon)
- 2 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh mint (optional)
- 1 tsp red wine vinegar (optional)
- Freshly ground black pepper
For garnish:
- A drizzle of olive oil
- A sprig of dill or a pinch of paprika
- Thin cucumber slices
For serving:
- Warm pita or flatbread
- Raw vegetables, such as carrots, bell peppers, and radishes
- Grilled chicken, lamb, or souvlaki
- Gyros, falafel, or roasted potatoes
Directions
- Grate the cucumber. If using a regular cucumber with thick skin or large seeds, peel it and scoop out the seeds. Grate it on the large holes of a box grater.
- Salt and drain. Toss the grated cucumber with ¼ teaspoon of the salt in a colander or fine-mesh sieve. Let it sit for 10 minutes to draw out the moisture.
- Squeeze it dry. Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as you can. I don’t skip this step, since it’s what keeps the tzatziki thick.
- Mix the base. In a medium bowl, stir together the yogurt, garlic, olive oil, lemon juice, and vinegar, if using.
- Add the cucumber and herbs. Fold in the squeezed cucumber, dill, and mint. Season with the remaining ¼ teaspoon of salt and plenty of pepper.
- Taste and adjust. I always taste at this point. Add more lemon for tang, garlic for bite, or salt for flavor.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors meld and the garlic mellows.
- Garnish and serve. Swirl the top with a spoon, drizzle with olive oil, and finish with dill, paprika, or cucumber slices.
Servings and Timing
- Servings: 6 to 8 (about 2 cups)
- Prep time: 10 minutes
- Draining time: 10 minutes
- Chill time: 30 minutes
- Total time: about 50 minutes, or about 10 minutes of active time
Variations
- Dairy-free: Use unsweetened coconut or almond-based plain yogurt, and add an extra squeeze of lemon.
- Extra herby: Add chopped fresh parsley or chives alongside the dill and mint.
- Spicy: Stir in a pinch of red pepper flakes or a little minced jalapeño.
- Lighter version: Use 2% Greek yogurt in place of whole milk.
- Roasted garlic: Swap the raw garlic for 2 cloves of mashed roasted garlic for a milder, sweeter flavor.
- Cucumber sauce for sandwiches: Thin with a spoonful of water or lemon juice to make a drizzle for wraps and bowls.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days. A little liquid may collect on top, so I stir it back in or pour it off before serving.
- Freezer: I don’t recommend freezing, since the yogurt separates and the cucumber turns watery once thawed.
- Serving temperature: This is best served cold. I take it out of the fridge about 10 minutes before serving so it’s easier to scoop.
- Leftover idea: I love spreading it on sandwiches in place of mayo, or spooning it over roasted vegetables and grain bowls.
FAQs
Do I have to peel the cucumber?
Not with English or Persian cucumbers, whose thin skin is tender. I peel regular cucumbers because the skin can be tough and bitter. Leaving some skin on adds color and texture.
Why is my tzatziki watery?
Usually the cucumber wasn’t squeezed dry enough. If it’s already mixed, try stirring in a spoonful of thick yogurt, or strain the whole thing in a fine-mesh sieve for 15 to 20 minutes.
What kind of yogurt is best?
I use plain, full-fat Greek yogurt for the creamiest result. Regular yogurt works if you strain it first in a cheesecloth-lined sieve until thick.
Can I use dried dill?
Fresh is much better here. If you only have dried, use 1 teaspoon and let the dip sit a little longer so the flavor blooms.
How garlicky is it?
Fairly bold as written. I grate the garlic so it distributes evenly, and I use less if I’m serving it to guests who prefer a milder flavor.
Can I make it ahead?
Absolutely. I often make it a day ahead, since the flavors deepen as it sits. Just give it a good stir before serving.
Conclusion
Easy Homemade Tzatziki is one of those simple recipes I rely on again and again. Cool cucumber, creamy yogurt, and a punch of garlic and dill turn a handful of ingredients into something that goes with almost everything. I hope it becomes a regular in your fridge, too. If you make it, I’d love to hear how it turned out!
Print
This easy homemade tzatziki is a cool, creamy Greek yogurt dip loaded with grated cucumber, garlic, fresh dill, and a bright splash of lemon. Thick, tangy, and refreshing, it comes together in about 10 minutes with just a handful of simple ingredients. Serve it with warm pita, grilled meats, falafel, or fresh vegetables, or spoon it over gyros and salads.
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 1 hour 20 minutes
- Yield: undefined
- Category: undefined
- Method: No-Cook
- Cuisine: Greek
Ingredients
- 2 cups (450 g) plain whole-milk Greek yogurt
- 1 large English cucumber (about 10 oz / 285 g), or 2 small Persian cucumbers
- 3 cloves garlic, finely grated or minced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon red wine vinegar (optional)
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1 tablespoon chopped fresh mint (optional)
- 1/2 teaspoon kosher salt, plus 1/2 teaspoon for salting the cucumber
- 1/4 teaspoon freshly ground black pepper
- Pinch of sumac or paprika, for garnish (optional)
- For serving: warm pita bread, pita chips, cucumber slices, carrots, and cherry tomatoes
Instructions
- Grate the cucumber on the large holes of a box grater. If using a regular cucumber with thick skin or large seeds, peel and seed it first.
- Toss the grated cucumber with 1/2 teaspoon of the salt and let it sit in a fine-mesh sieve over a bowl for 10 minutes to draw out the moisture.
- Wrap the cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This step keeps the tzatziki thick.
- In a medium bowl, stir together the Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, dill, mint, remaining 1/2 teaspoon salt, and pepper until smooth.
- Fold in the squeezed cucumber until evenly combined.
- Taste and adjust, adding more lemon juice for tang, garlic for bite, or salt for flavor.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, give it a quick stir, drizzle with olive oil, and garnish with fresh dill and a pinch of sumac or paprika. Serve chilled with warm pita and fresh vegetables.
Notes
- Squeezing the cucumber dry is the most important step. Excess water makes the tzatziki thin and watery.
- Use thick, full-fat Greek yogurt for the creamiest texture. If your yogurt is loose, strain it in a cheesecloth-lined sieve for 30 minutes.
- Grate the garlic on a microplane for a smooth flavor that blends evenly. Raw garlic gets stronger as it sits, so start with 2 cloves if you prefer a milder dip.
- Fresh dill is traditional, but mint or a mix of both is also delicious.
- Dairy-free option: use unsweetened coconut yogurt or cashew yogurt and add an extra squeeze of lemon.
- Make ahead: tzatziki tastes best after chilling for a few hours. Refrigerate in an airtight container for up to 4 days and stir before serving, pouring off any liquid that collects on top.
- Freezing is not recommended, as the yogurt separates and the cucumber turns watery when thawed.
- Serving idea: use as a sauce for gyros, souvlaki, and lamb meatballs, or as a cooling side for spicy dishes.
Nutrition
- Serving Size: 1/4 cup (about 60 g)
- Calories: 70
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 5 mg
