Authentic Greek Tzatziki Recipe

Name: Tzatziki
Prep time: 45 min
Total time: 45 min
Yield: 300 ml
Cuisine: Greek, Middle Eastern
Ingredients: 250 g Full-fat Greek Yoghurt; 0.5 Cucumber; 2 Garlic Cloves, minced or finely grated; 1 tbsp Fresh Dill, Or if using dried dill then 1 tbsp of fresh = 1 tsp of dried; 1 tbsp Lemon Juice; 1 tbsp Extra Virgin Olive Oil; 0.25 tsp Salt; 0.25 tsp Black Pepper; Fresh Mint Leaves, finely chopped

Tzatziki is the cool, creamy Greek dip that makes everything taste better. Made with thick Greek yogurt, freshly grated cucumber, garlic, lemon, and dill, it's one of the simplest and most versatile condiments in Mediterranean cooking - and a world away from the watery, bland versions you find in supermarket tubs.

This authentic tzatziki recipe takes just 15 minutes to put together and requires no cooking whatsoever. The key is squeezing as much moisture as possible from the cucumber before folding it into the yogurt, which keeps the dip thick and creamy rather than runny. Full-fat Greek yogurt gives the best result, but a reduced-fat version works well too.

Serve tzatziki as a dip with warm pitta and crudités, as a sauce alongside grilled chicken souvlaki or lamb, or as a cooling accompaniment to spiced dishes. It's an essential part of any Greek mezze spread and pairs brilliantly with dolmades, falafel, and baked feta. Naturally gluten free and high in protein, it's a dip you can feel good about reaching for.

Ingredients

250 g Full-fat Greek Yoghurt
0.5 Cucumber
2 Garlic Cloves , minced or finely grated
1 tbsp Fresh Dill , Or if using dried dill then 1 tbsp of fresh = 1 tsp of dried
1 tbsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
0.25 tsp Salt
0.25 tsp Black Pepper
Fresh Mint Leaves , finely chopped (optional)

Method

Grate the cucumber coarsely using a box grater. Transfer to a clean tea towel or a few layers of kitchen paper and squeeze out as much liquid as possible - this step is essential for a thick, creamy dip rather than a watery one.

Tip: For an even thicker result, place the grated cucumber in a sieve over a bowl with a pinch of salt for 10 mins before squeezing - the salt draws out extra moisture.
In a mixing bowl, combine the Greek yogurt, squeezed cucumber, garlic, dill, lemon juice, and olive oil. Season with salt and pepper and mix well.
Taste and adjust - add more lemon for brightness, more garlic for punch, or more dill to taste. The flavour will mellow slightly once chilled.
Cover and refrigerate for at least 30 mins before serving to allow the flavours to develop. Transfer to a serving bowl, drizzle with a little extra virgin olive oil, and garnish with a sprig of dill or a few mint leaves if you like.

Alternatives & Variations

Swap full-fat Greek yogurt for 0% fat Greek yogurt - cuts the calories and fat significantly while keeping the texture thick and creamy, making it genuinely one of the better low-fat swaps in cooking
Reduce the olive oil to ½ tbsp or skip the drizzle on top - it adds richness but isn't essential to the flavour

Replace the Greek yogurt with a thick, unsweetened coconut or soy-based yogurt - Alpro Plain No Sugars or a coconut yogurt both work reasonably well. The result is slightly less tangy and rich than the dairy version, but still a good dip. Avoid thin or sweetened plant-based yogurts as they won't give the right texture or flavour.

Tzatziki is naturally gluten free. All ingredients in this recipe - yogurt, cucumber, garlic, herbs, lemon, and olive oil - contain no gluten. Just be mindful of cross-contamination if serving alongside items like pitta bread. If you have a severe intolerance, check your Greek yogurt packaging to confirm it's produced in a gluten free facility.

FAQs

Just 15 mins of hands-on prep, though it's best chilled for at least 30 mins before serving to let the flavours come together properly.

Stored in an airtight container in the fridge, tzatziki will keep for up to 3 days. It may release a little liquid as it sits - just give it a stir before serving.

Freezing isn't recommended. Yogurt separates when frozen and thawed, resulting in a grainy, watery texture. It's best made fresh and eaten within 3 days.

Tzatziki is incredibly versatile - serve it as a dip with warm pitta and vegetable crudités, as a sauce alongside chicken souvlaki or grilled lamb, or as part of a Greek mezze spread with dolmades, olives, hummus, and baked feta. It also works brilliantly as a cooling side to spiced dishes like falafel or lamb koftas.

The most common cause is not squeezing enough moisture from the cucumber. Make sure you wring it out thoroughly in a tea towel - far more liquid comes out than you'd expect. Using a full-fat Greek yogurt rather than a natural or low-fat yogurt also helps keep the consistency thick.

This recipe is suitable for vegetarians. For a vegan version, see the Make it Vegan section above for plant-based yogurt alternatives.