Cool, creamy, and garlicky, this authentic Greek tzatziki recipe is simple to make and full of fresh flavour. Made with thick strained yogurt, cucumber, garlic, olive oil, and dill, it's a refreshing dip that pairs beautifully with grilled meats or warm pita. I learnt to make it from my dad, and it's become an absolute favourite in my kitchen.
Table of Contents
Recipe Snapshot
- Creamy, garlicky, and refreshing Greek dip.
- Made with strained yogurt, cucumber, and dill.
- Thick, tangy, and best served chilled with pita.
Ready in: 15 mins active + chilling | Serves: 4-6
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Why You'll Love This Recipe
- Authentic Greek flavour with simple ingredients (similar to how it's made in Greek restaurants)
- Naturally refreshing and versatile
- Quick to prepare and make-ahead friendly
Ingredients
- Greek yogurt: Use full-fat Greek yogurt for the best creamy texture (if you want to keep it traditional - use sheep or goats yogurt). If your yogurt is runny, strain it overnight in the fridge to remove excess liquid.
- Cucumber: Traditionally made with a long cucumber (known as an English cucumber). Peel, grate, and squeeze out the water to keep the dip thick and creamy.
- Garlic: Fresh garlic cloves are essential for authentic tzatziki. Grate or finely mince to avoid chunky bits.
- Olive oil: A good extra virgin olive oil adds fruitiness and body to the sauce.
- Vinegar or lemon juice: White wine vinegar is traditional, but fresh lemon juice works just as well. Both add brightness and balance.
- Fresh dill: Classic herb for tzatziki. Chop it finely for even distribution. Mint or parsley are also great alternatives. Overall, fresh herbs are a must!
- Salt: Brings all the flavours together. Adjust to taste after mixing.
Variations and Substitutions
- Vegan / dairy-free: Substitute with a thick plant-based yogurt. See my "modern" take using avocado - for something a little different!
- Herb swap: Replace dill with mint for a lighter, fresher twist.
- Acid swap: Use lemon juice instead of vinegar.
- Texture tip: Leave a little cucumber skin on for extra crunch.
How to Make Tzatziki Sauce (Quick Overview)
Strain the yogurt
For best results, strain Greek yogurt in the fridge (ideally overnight) to achieve an extra-thick and creamy consistency.
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Prepare the cucumber
Peel, grate and then squeeze out the excess liquid using muslin or kitchen paper towels.
Mix it
Combine the yogurt, cucumber, garlic, olive oil, vinegar, dill, and a little salt in a bowl.
Chill and serve
Cover and refrigerate for a few hours before serving.
Expert Tips
- The thicker the yogurt, the better the tzatziki will be. Straining makes all the difference.
- Grate cucumber on the fine side of a box grater - then squeeze as much as you can to avoid a watery dip.
- Taste before chilling and adjust the salt, garlic, or vinegar as needed. Flavours mellow as they rest.
- A drizzle of olive oil and extra dill on top makes it presentation-worthy.
Serving Suggestions
- Classic pairing with souvlaki, gyros, or grilled meats
- As a dip for pita bread, flatbread, or fresh veggies (sliced peppers, carrots, celery etc...)
- A cooling side for spicy dishes or Greek roasted vegetables
- Spread inside wraps or sandwiches
Storing
- Fridge: Store in an airtight container for 3-4 days.
- If separation occurs: Stir gently before serving.
- Freezer: Not recommended - tzatziki loses its texture.
FAQ
Yes, but strain it overnight to avoid a runny sauce.
It's usually from cucumber water. Squeeze well before mixing.
About 3-4 days in the fridge. It's best fresh, but still good after resting.
Dill is traditional, but mint or parsley are great alternatives.
More Greek dips to enjoy
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📖 Recipe
Authentic Greek Tzatziki
Video
Conversions
Ingredients
- 500 g Greek yogurt, full-fat and thick (see Note 1).
- 1 cucumber, long preferred - peeled and 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 (see Note 4)
- 1 teaspoon salt, or to taste
Instructions
- Place the yogurt in a bowl. For the thickest texture, strain it overnight in the fridge.500 g Greek yogurt full-fat and thick (see Note 1).
- Grate the cucumber on the fine side of a grater. Squeeze out as much liquid as possible using muslin or kitchen paper.1 cucumber long preferred - peeled and grated (see Note 2)
- In a large bowl, combine the yogurt, grated cucumber, garlic, olive oil, vinegar, dill, and salt. Mix until well combined.500 g Greek yogurt full-fat and thick (see Note 1)., 1 cucumber long preferred - peeled and 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 (see Note 4), 1 teaspoon salt or to taste
- Taste and adjust seasoning if needed. Cover and refrigerate for 2-4 hours before serving.
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Peter's Tips →
- Straining yogurt makes the tzatziki creamier and prevents it from turning runny.
- Squeezing cucumber thoroughly is the secret to avoiding a watery dip.
- Use a microplane for garlic to avoid any raw, chunky bites.
- Dill is classic, but you can swap with mint or parsley for a variation.
- Resting allows the flavours to meld 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.