Cool, creamy and garlicky, this authentic Greek tzatziki recipe is made with thick strained yogurt, cucumber, garlic, olive oil and dill. It's one of my favourite things to serve alongside souvlaki or warm pita bread.
Table of Contents
Recipe Snapshot
- What it is: A traditional Greek yogurt and cucumber dip, flavoured with garlic, olive oil and fresh dill.
- Why you'll love it: Just 15 minutes of preparation, with a little time in the fridge to let the flavours develop.
- How to make it: Grate and drain the cucumber, mix everything with thick Greek yogurt, then refrigerate before serving.
FROM PETER'S TABLE
My dad taught me the basics of making tzatziki sauce, and one thing has always stuck with me: good tzatziki starts with thick Greek yogurt and cucumber that's been properly drained.
Ingredients
- Greek yogurt: Use thick, full-fat Greek yogurt for the creamiest texture. If yours is runny, strain it in the fridge overnight.
- Cucumber: I use a long English (continental) cucumber, but Lebanese cucumbers work too. Peel, grate and squeeze out the excess moisture.
- Garlic: Use fresh garlic, finely grated or minced. Adjust the amount to your taste.
- Olive oil: Use a good-quality extra virgin olive oil.
- White wine vinegar: My preferred way to give tzatziki its tangy flavour. Lemon juice is a good alternative
- Fresh dill: Adds a fresh, herby flavour. You can also use mint or parsley.
- Salt: Season to taste.
How to Make Tzatziki
Strain the yogurt
If your Greek yogurt is runny, strain it in the fridge overnight until thick and creamy.
Prepare the cucumber
Peel and grate the cucumber, then squeeze out as much liquid as possible using muslin or paper towels.
Mix everything together
Combine the yogurt, cucumber, garlic, olive oil, white wine vinegar, dill and salt in a bowl. Mix well.
Chill and serve
Cover and refrigerate for a few hours to allow the flavours to develop before serving.
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Peter's Tips
- Strain the yogurt: Even thick Greek yogurt benefits from extra straining. I leave mine in the fridge overnight for an especially thick, creamy tzatziki.
- Use the fine side of the grater: Finely grated cucumber blends beautifully into the yogurt. Squeeze out as much liquid as possible to prevent a watery dip.
- Adjust the seasoning: Taste before refrigerating and adjust the salt, garlic or vinegar to your liking. The garlic will mellow slightly as the tzatziki rests.
Serving Suggestions
- Greek tzatziki sauce is a natural companion to pork souvlaki and other grilled meats. It's also the "classic" Greek gyro sauce.
- Serve it with warm pita bread or Greek flatbread, spoon it over roasted vegetables, or use it as a spread in wraps and sandwiches.
- It's also delicious as a dip with fresh cucumber, carrots and peppers.
Storing
- Fridge: Store tzatziki in an airtight container in the refrigerator for up to 3-4 days. If any liquid separates, give it a gentle stir before serving.
- Freezer: Freezing isn't recommended, as the yogurt and cucumber can become watery and lose their creamy texture when thawed.
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📖 Recipe
Authentic Greek Tzatziki
Video
Conversions
Ingredients
- 500 g Greek yogurt, full-fat and thick (see Note 1).
- 1 cucumber, English (continental) cucumber, peeled and finely grated (see Note 2)
- 2 garlic cloves, finely grated or minced (see Note 3)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar, or lemon juice
- 2 teaspoon fresh dill, finely chopped
- 1 teaspoon salt, or to taste
Instructions
- Strain the yogurt: Place the Greek yogurt in a muslin-lined sieve over a bowl. Refrigerate overnight to remove excess liquid and achieve an extra-thick, creamy texture.500 g Greek yogurt full-fat and thick (see Note 1).
- Prepare the cucumber: Peel and finely grate the cucumber. Squeeze out as much liquid as possible using muslin or a clean kitchen towel.1 cucumber English (continental) cucumber, peeled and finely grated (see Note 2)
- Combine: Mix the strained yogurt, cucumber, garlic, olive oil, white wine vinegar, dill and salt in a large bowl until well combined.500 g Greek yogurt full-fat and thick (see Note 1)., 1 cucumber English (continental) cucumber, peeled and finely grated (see Note 2), 2 garlic cloves finely grated or minced (see Note 3), 1 tbsp extra virgin olive oil, 1 tbsp white wine vinegar or lemon juice, 2 tsp fresh dill finely chopped , 1 tsp salt or to taste
- Refrigerate: Taste and adjust the seasoning. Cover and refrigerate for 2-4 hours to allow the flavours to develop before serving.
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Peter's Tips
- Yogurt: Strain even thick Greek yogurt overnight for an extra-creamy texture.
- Cucumber: Finely grate and squeeze thoroughly to prevent watery tzatziki.
- Garlic: Use a fine grater or microplane for a smooth texture without large pieces of raw garlic.
- Flavour: Refrigerating allows the flavours to develop and the garlic to mellow.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Barb D says
Doubled the recipe except cukes because they were large. Used 2% Greek yogurt. I did 3 Tbls of dill weed and 1 Tbls of mint.
Delicious. I use tzatiki with my can of tuna as a low-fat substitute for Mayo. It's amazing
Peter G says
Fantastic! I highly encourage people to change it up! Thanks for the feedback.
nicollette says
Super great! I had to add a little more garlic for our preference but this came out perfect! Everyone loved it! Leftovers were even better tasting the next day!
Peter G says
Thak you! Garlic is a personal preference and I'm glad it worked out for you!