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.
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:
- 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
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.
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.
- 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
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)
RATE THE RECIPE
(click on the stars)
- 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
- 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.