Want to make authentic Greek Tzatziki at home? This creamy yoghurt and cucumber dip is a Mediterranean favourite—cooling, flavorful, and ridiculously easy to whip up! Whether serving gyros, pita bread, or grilled meats, homemade Tzatziki sauce—a creamy yoghurt cucumber dip—is the perfect sidekick.
My introduction to Tzatziki was in one of the local restaurants. I loved the flavours of the dip, served along with Baba Ganoush. It differed from the cucumbers, always Khamag Kakdi, Sautikai in Curds, Hesar Bali Gajjri Kosambri, and Palak Salad.
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What is Tzatziki?
Tzatziki (pronounced that) is a classic Greek yoghurt cucumber dip widely used in Mediterranean cuisine. You'll love it for its cool, creamy texture, probiotic benefits, and bold garlic and dill flavour. It's a staple in Greek mezze recipes and is perfect for those following keto, vegetarian, or Mediterranean diets.
Why You Will Love This Tzatziki Sauce
- It's healthy, low in calories, and packed with gut-friendly probiotics
- Naturally vegetarian and keto-friendly
- Quick and easy to make with simple pantry ingredients
- Delicious as a dip, spread, or sauce—and way better than store-bought!
- A great addition to your go-to list of Greek side dishes
Ingredients for the Best Tzatziki Recipe
- Greek yoghurt (or homemade Greek yoghurt from strained regular yoghurt)
- Cucumber, grated and squeezed dry
- Fresh garlic, minced or grated
- Extra virgin olive oil (EVOO)
- Fresh lemon juice (or substitute with white vinegar)
- Fresh dill (or mint for a twist)
- Salt & black pepper
No lemon? White vinegar is a great substitute.
No Dill? Try mint for a refreshing twist! I often use dried mint when I run out of fresh.
How to Make Tzatziki (Step-by-Step)
- Grate the cucumber and squeeze excess moisture using a cheesecloth or paper towel.
- In a mixing bowl, combine all the ingredients: yoghurt, cucumber, garlic, olive oil, lemon juice, herbs, and seasoning.
- Chill for at least 30 minutes before serving.
- Drizzle with more EVOO before serving—and enjoy!
Pro Tips for Creamy, Easy Tzatziki Dip
- Use full-fat Greek yoghurt for that rich, creamy texture.
- Strain regular yoghurt using cheesecloth to make your own Homemade Greek Yoghurt.
- Squeeze the cucumber well to prevent a watery dip.
- Rest the dip—letting it chill enhances the flavour.
- Adjust the garlic to suit your taste.
- If using dried mint, just ½ tablespoon is enough.
This creamy garlic sauce gets even better the next day!
FAQ's for Greek Tzatziki
How long does homemade Tzatziki last?
3–4 days in an airtight container in the fridge. Use a clean spoon each time.
Can I use regular yoghurt instead of Greek yoghurt?
Yes! Just strain it. Learn how to make Homemade Greek Yoghurt.
Why is my Tzatziki watery?
Too much moisture in the cucumber. Squeeze it well!
Can I freeze Tzatziki?
It's not recommended, as the cucumber and yoghurt will separate. Try this Spanish Romesco Sauce instead—it freezes beautifully.
What can I serve with Tzatziki?
Tzatziki is a versatile Mediterranean yoghurt sauce that pairs with almost anything! It's fantastic with:
Mezze platters with hummus, baba ganoush, or labneh
Pita bread or pita chips
Grilled meats and kebabs
Falafel and gyros
Roasted veggies
Shawarma or kati rolls
Buddha bowls
Related Recipes
Here are some related recipes that pair perfectly with Tzatziki.
Tzatziki, a Creamy Greek Yoghurt and Cucumber Dip
Equipment
- 1 Bowls
- 1 Grater
- Spoon
Ingredients
- 1 cup Greek yoghurt use full-fat for best creamy Tzatziki
- ½ Cucumber grated , about ½ cup, moisture squeezed out
- 1 clove garlic minced, adjust to taste
- 1 tablespoon EVO
- 1 tablespoon Lemon juice or white vinegar
- 1 tablespoon mint leaves finely chopped, or ½ tablespoon dried mint,
- ½ teaspoon Salt
- ¼ teaspoon Black pepper to taste
Instructions
- Grate the ½ Cucumber and squeeze out as much moisture as possible. Using cheesecloth or a paper towel makes this easier.
- Add 1 cup Greek yoghurt, grated cucumber,1 clove garlic, 1 tablespoon EVO, 1 tablespoon Lemon juice, and 1 tablespoon mint leaves to a wide bowl. Mix well and add ½ teaspoon Salt and ¼ teaspoon Black pepper. Cover with a tight-fitting lid.
- Pop the bowl in the fridge for atleast 30 minutes. This will enhance the flavours.
- Serve with pita or falafel. We enjoyed with Nachos.
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