Greek tzatziki dip is easy to make with fresh ingredients and can be used in a wide range of dishes.
- 2 cups full-fat plain Greek yogurt
- 3 garlic cloves, peeled and minced
- 1 English cucumber, grated
- 2 tablespoons chopped fresh dill or mint (or a mix)
- 1 to 2 tablespoons fresh lemon juice, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- Stir all ingredients together until combined. Taste and adjust seasoning if needed.
- Serve immediately, or refrigerate in a sealed container for up to 2 days.
Absolutely delicious! Reminds me fondly of the tzatziki I tried in Athens! I love how adjustable this recipe is, as well– I used a little less than a tablespoon of dill and it was perfect for me.
I have recently joined Weight Watchers in an attempt to shed 50 pounds. Fat free Greek yogurt has zero points. Have you ever made it with fat free yogurt or do you really need to use the full fat?
I made it this evening with fat-free Greek yogurt because I picked it up by accident. It turned out great. No issues with consistency or flavor.
Excellent! The whole family loved it! Thank you for sharing!
A tablespoonful on grilled or poached salmon is fantastic
I never post reviews for recipes but this one is just too good! I am OBSESSED! It is seriously so delicious. Thank you!
I made this with some leftover greek yogurt I had in my kitchen, It turned out sooooo good. I love the taste of the garlic with the yogurt. I didn’t have any dill so I used cumin seeds instead, It made it even better. thank you so much for the recipe! <3
Great recipe! I used a regular cucumber (seeded), less garlic (personal preference) and did find the fresh dill as a good component to the yogurt. Paired this with the (amazing!) Chicken Soulvaki recipe – excellent dinner! Thanks Ali!!!
Perfect, delicious, simple Tzatziki!!
Thank you. Your recipe is my go to. I add just a little mint though.
Yikes! I just ran out of lemons. What can I use instead? I can’t go out to the market… : (
Perfection! Made this a few time to serve as spread on a greek style wrap with seasoned grilled turkey patties, chilled chopped lettuce, red onion and feta cheese…yum.
Adoro! Vou fazer com certeza! Obrigada!
Great, easy,delicious recipe. I’ve found that letting all the ingredients “marry” overnight really deepens the flavor. I have also found that after finely dicing the cucumber if you hit with some salt it helps draw out the water. I then put it all in a cheesecloth and squeeze as much water out of it as possible. The cucumber has lots of water in it. If you leave this step out,if you have any of the sauce left and leave it overnight it will be very puddly the next day. Hope these suggestions help.
Just made this and loved as super easy, quick and tasty! I did half the recipe, and still lots. I used the small cucumbers, drained them for thicker dip & extra dill. I will make again for sure.
So delicious! I added pickled jalapenos and kept in the cucumber seeds. Also a bit of lime juice too. Had tons of compliments thank you for sharing! Will definitely make again.
Wonderful! Used a regular cucumber (peeled and seeded) and kosher salt, but otherwise followed the recipe as written. Served with Chicken Souvlaki skewers and Ali’s Greek salad for an incredible Mediterranean dinner on a hot summer night. Cooking for just two, there’s a ton left over even though I halved the recipe – we’ll be enjoying it with crudités today. Thanks again for another fantastic recipe!
I really enjoyed this post on tzatziki. I’m looking forward to whipping some up tonight. I can now spell and pronounce this sauce as well! Turns out I was pronouncing it correctly all along. Maybe because I am a vocal music teacher. No stranger to the IPA lol!
I knew there was something extra creative about your site and perhaps it’s that wonderful musical background.
We have loved your Tuscan bean, sausage and kale soup, your Quinoa, Brüssels sprouts and cranberry salad to name just a few recipes. And I enjoy keeping with your family adventures across “the pond” as they say.
Keep cooking and singing,
So glad I clicked on this recipe for tzatziki! Not only is the recipe amazing but the language lesson was very interesting. It makes prefect sense that an opera major would have to know several languages and be able to pronounce them but I had never thought about it! I really enjoyed the break down of the ten, sell, father… Thanks for being a head about the rest of recipe essays
Followed the recipe exactly except cut down just a tad bit on the lemon juice. My experience has been it’s hard to take (too much lemon juice) back. It was excellent and very easy to make. Important to squeeze the juice from the cucumbers first.
Very delicious and fresh! If like me, you don’t have a food processor, the prep time may take a little longer. I finely diced instead of grating the cucumber as it was easier. Next time, I may try freezing the cucumber before attempting to grate it. This made a good amount of tzakiki sauce, which we will enjoy for more than one meal! Thanks!
Hi Ali, Fabulous recipe and now I know exactly how to say Tzatziki! Just wondering why the recipe will only last 2 days and not as long as the life of refrigerated Greek Yogurt. Is it the lemon? Does it start breaking down the yogurt? Just curious because I am looking for a healthy sauce for wraps. This one has 1 weight watcher point for 2 tablespoons and 0 points for 1 tablespoon. Just an additional comment, I have been following your recipes for several years and have cooked many of recipes. I always come back over and over for your delicious recipes and I’m never disappointed. I know I can count on your recipes! Thank you for all the hard work on this site. I am always excited to put your food on the table for my family!