Appetizers & Snacks/ Party/ Sauces

Tzatziki (Greek Yogurt Cucumber Dip)

20 August 2022 | Last Updated: 27 August 2022 By Aleksandra

Tzatziki is a wonderful Greek dip that you’ll want to put on everything. Made with cucumbers, Greek yogurt, garlic, vinegar, and dill is refreshing, tangy, and so flavorful you won’t have enough of it! Scoop it with pita chips, or use it as a sauce for gyros or wraps.

Tzatziki dip in a white bowl is being scooped with pita chips.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make this simple recipe:

Labeled ingredients needed to prepare tzatziki dip.
  • cucumbers – preferably English cucumbers
  • Greek yogurt – it needs to be the Greek yogurt which has a higher fat content and it’s thicker, if you use regular yogurt, your dip will be too runny
  • garlic – must be fresh
  • dill – fresh for the best flavor but you can also use frozen, you could also add some chopped mint but I don’t usually have it on hand, this dip is delicious enough with just dill, dill is a must in my opinion! (although not really traditional), you can also use dried dill but a little bit less
  • lemon juice – provides acidity and refreshing citrusy flavor
  • white wine vinegar – it’s really needed in this dip, lemon juice won’t be enough, it adds a perfect ‘zing’ to the dip making it really irresistible
  • olive oil – for flavor and even creamier texture

How to make tzatziki dip

A collage of 4 photos showing how to make tzatziki dip step by step.

STEP 1: Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber.

You don’t have to peel the cucumbers, I’m always doing that, simply because I don’t like cucumbers’ skin.

STEP 2+3: Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.

It’s important to drain the cucumbers well or your dip will be too runny.

STEP 4: In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill.

Season the sauce with salt and pepper.

Enjoy!

Tzatziki dip topped with dill, olive oil, and an olive in a white bowl.

Storage

You can keep it in the fridge for up to 2-3 days. It stores well but tastes best the first day.

I wouldn’t recommend freezing tzatziki sauce – the cucumbers will be mushy and the sauce watery.

Serving suggestions

  • pita chips are the best for scooping this dip!
  • more things for scooping: crunchy baguette or sourdough bread, crackers, fresh veggies or grilled veggies, zucchini fries
  • make these Greek chicken wraps
  • Greek chicken bowls
  • as a sauce to serve with: Greek gyros, falafel, meatballs, flatbread, kebabs, burgers, grilled chicken or fish
Tzatziki dip in a white bowl is being scooped with pita chips.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Tzatziki (Greek Yogurt Cucumber Dip)

Tzatziki is a wonderful Greek dip that you’ll want to put on everything. Made with cucumbers, Greek yogurt, garlic, vinegar, and dill is refreshing, tangy, and so flavorful you won’t have enough of it! Scoop it with pita chips, or use it as a sauce for gyros or wraps.
Pin This Recipe! SAVE THIS RECIPE
Tzatziki dip in a white bowl is being scooped with a pita chip.
Print Recipe

RATE THE RECIPE

(click on the stars)

5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 595kcal
Author Aleksandra

Ingredients

  • 1 English cucumber
  • 1 1/2 cups Greek yogurt
  • 1 clove garlic grated
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped dill
  • salt and pepper to taste

Instructions

  • Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
  • Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
  • In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill.
  • Season the sauce with salt and pepper.
  • Enjoy!

Notes

You can keep the dip in the fridge for up to 2-3 days.
Calories = whole recipe. This is only an estimate!
Course Appetizer, dip
Cuisine greek
Diet Vegetarian
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

You Might Also Like

1 Comment

  • Reply
    Kirsten
    1 September 2022 at 16:24

    5 stars
    This is almost the exact recipe I use and is very delicious. The advice for avoiding runny results is very true.

  • Leave a Reply

    Recipe Rating




    The maximum upload file size: 1 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here