A creamy, garlicky Greek yogurt dip that comes together in just minutes and instantly elevates any meal. I like to keep a batch in the fridge during the week because it transforms even the simplest dinners into something fresh and flavorful. Whether I’m serving gyros, grilled meats, or roasted veggies, this tzatziki always makes it feel like I’ve put in more effort than I really have.
Why You’ll Love This Recipe
I love how this tzatziki recipe is quick to make, refreshing, and endlessly versatile. It only takes about five minutes to prepare, yet it keeps for days and pairs beautifully with almost any dish. I often use it as a dip, dressing, or sauce—it’s that adaptable. The combination of dill and mint gives it a bright, authentic Greek flavor that’s impossible to resist.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 small cucumber, grated and excess juice squeezed out
1 tbsp finely chopped fresh dill, plus extra sprigs to serve if desired
1 tbsp finely chopped fresh mint
1 cup (250 g) plain Greek yogurt
1 tbsp lemon juice
½ tsp freshly minced garlic
½ tsp sea salt flakes
1 tbsp olive oil, to serve (optional)
Directions
Grate the cucumber using the large holes of a box grater. Place it in a clean tea towel or paper towel and squeeze out as much liquid as possible to keep the tzatziki thick and creamy.
In a large mixing bowl, combine the cucumber, dill, mint, yogurt, lemon juice, garlic, and salt. Stir until everything is well mixed.
Serve with a drizzle of olive oil and garnish with extra dill sprigs if desired.
Servings and Timing
This recipe makes about 1½ cups, serving 4–6 people as a side or dip. It takes around 10 minutes to prepare, including grating and squeezing the cucumber. There’s no cooking required—just mix and chill if you prefer it extra cold before serving.
Variations
Dairy-free option: I can use plain coconut or soy yogurt instead of Greek yogurt. The texture stays creamy, and the flavors remain bright and refreshing.
Herb swap: Sometimes I use parsley or coriander if I don’t have dill or mint on hand.
Extra lemony: For a tangier flavor, I like to add an extra teaspoon of lemon juice or a little lemon zest.
Garlic lovers: I occasionally double the garlic for a stronger, bolder taste.
Thicker version: Mixing in a spoonful of labneh or straining the yogurt overnight makes it extra rich.
Storage/Reheating
I usually prepare tzatziki ahead of time because it tastes even better after a few hours in the fridge. The flavors deepen and mellow beautifully.
Fridge: Store in an airtight container for up to 3 days. Stir before serving, as some liquid may separate.
Freezer: Not suitable for freezing—it tends to split once thawed.
Leftovers: I use any leftovers as a sandwich spread, salad dressing, or dip for roasted potatoes and veggie sticks.
FAQs
How do I keep tzatziki from turning watery?
I make sure to squeeze all the excess moisture out of the grated cucumber using a towel or paper towels. This keeps the dip creamy and thick.
Can I make tzatziki ahead of time?
Yes, and I prefer to. The flavors develop more fully when it rests in the fridge for a few hours.
What can I serve tzatziki with besides gyros?
I love serving it with grilled chicken, lamb koftas, falafel, roasted veggies, or even as a dip for pita chips and crudités.
Can I use dried herbs instead of fresh?
If I only have dried herbs, I use about one-third of the amount called for fresh. However, fresh dill and mint give the best flavor.
Can I make it spicier?
Definitely! I sometimes add a pinch of cayenne pepper or finely chopped chili for a subtle heat that complements the cool yogurt.
Conclusion
This tzatziki is one of my go-to recipes because it’s quick, refreshing, and makes any meal feel a little more special. I love how just a few simple ingredients—yogurt, cucumber, garlic, and herbs—create something so versatile. Whether I’m dressing up leftovers, preparing a Greek feast, or just looking for a healthy snack, this dip never disappoints.
This quick and refreshing Greek tzatziki dip is made with thick yogurt, grated cucumber, garlic, and herbs. It’s creamy, tangy, and perfect as a dip, sauce, or spread with meats, veggies, or pita.
Total Time:10 minutes
Yield:1½ cups (serves 4–6)
Ingredients
1 small cucumber, grated and squeezed dry
1 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped
1 cup (250 g) plain Greek yogurt
1 tbsp lemon juice
½ tsp garlic, freshly minced
½ tsp sea salt flakes
1 tbsp olive oil (optional, for serving)
Instructions
Grate the cucumber and squeeze out as much liquid as possible using a clean towel or paper towels.
In a mixing bowl, combine the cucumber, dill, mint, Greek yogurt, lemon juice, garlic, and salt. Stir well to blend.
Drizzle with olive oil and garnish with extra dill sprigs if desired. Serve immediately or chill before serving.
Notes
Use labneh or strain yogurt overnight for a thicker texture.
Substitute parsley or coriander if dill/mint aren’t available.
Add lemon zest for extra tang or cayenne for a little heat.
Dairy-free yogurts like coconut or soy work well in place of Greek yogurt.
Best made ahead of time for fuller flavor development.
