I love Greek food. My favourite meal includes souvlaki, Greek salad, warm pita bread and a generous spoonful of tzatziki. The bright, fresh flavours work any time of year. While we often eat at local Greek restaurants, I make these dishes at home regularly—especially this simple homemade tzatziki.
Tzatziki is a creamy yogurt-and-cucumber dip commonly served as an appetizer with bread or pita, and it also pairs perfectly with souvlaki or other grilled meats. This version combines thick Greek yogurt with grated cucumber, lemon juice, minced garlic and fresh dill. If you prefer, replace the dill with finely chopped mint or parsley for a different herb note.
How to Make Tzatziki
Start by preparing the cucumber. I usually use an English cucumber, which has a thinner skin and doesn’t need peeling, but any cucumber will work—peel it first if the skin is thick or bitter. Grate the cucumber and then squeeze out as much liquid as you can with your hands or in a clean towel. Discard the excess juice so the tzatziki stays thick and creamy.
Place the drained grated cucumber in a medium bowl and add the Greek yogurt, lemon juice, olive oil, minced garlic, chopped fresh dill and salt. Stir until the mixture is smooth and well combined. Taste and adjust salt, lemon or garlic to your preference.
Cover the bowl with a lid or plastic wrap and chill the tzatziki in the refrigerator for 30–60 minutes. Resting allows the flavours to meld and the dip to thicken slightly. Serve chilled as an appetizer with warm pita or vegetables, or alongside souvlaki, grilled chicken, pork, lamb or steak.
A Greek Dinner!
This tzatziki complements many Greek dishes. Consider serving it with grilled marinated chicken, lamb or pork, a crisp Greek salad, lemon roasted potatoes or pita and rice for a full Mediterranean meal.
Greek Tzatziki
Ingredients
- 2 cups Greek yogurt , plain
- 1/2 english cucumber
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2 garlic cloves , minced
- 2 tbsp fresh dill , finely chopped
- 1/2 tsp salt
Instructions
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Grate the cucumber and squeeze out as much juice as possible. Discard the juice.
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Combine the drained cucumber with the remaining ingredients in a bowl and mix until smooth and creamy.
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Cover the bowl and chill the tzatziki for 30–60 minutes to let the flavours blend.
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Serve with pita, crudités or as an accompaniment to grilled meats.
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Nutrition
Per serving:
Nutrition Disclaimer