This easy tzatziki recipe yields a fresh, healthy dip that also works beautifully as a spread. Made with cucumber and Greek yogurt, it pairs perfectly with chicken, lamb, beef, burgers, wraps or served as a vegetarian snack with pita chips. Ready in about 15 minutes.
Why you should make it
Simple to prepare. A few quick steps and you’ll have a versatile sauce, spread or dip to serve alongside sandwiches, grilled meats or chips.
Uses easy-to-find pantry and fresh ingredients. This recipe focuses on Greek yogurt, cucumber, lemon, olive oil, garlic and fresh dill — basic items you can usually find at home or at any grocery store.
Mediterranean flavor with minimal effort. Tzatziki is cool and creamy with a fresh cucumber brightness and a subtle kick from garlic. It’s healthy, light and full of Mediterranean character.
Step by step instructions
Gather your ingredients: full‑fat Greek yogurt, fresh dill, one lemon, an English cucumber (or a peeled and seeded garden cucumber), and garlic.
Grate the cucumber using the large holes of a box grater or a cheese grater. Squeeze out excess moisture with your hands or press the shredded cucumber through a fine mesh strainer. Discard the liquid. Placing the grated cucumber in a strainer over a bowl while you prepare the other ingredients helps collect any remaining liquid.
In a medium bowl, combine the drained cucumber with the Greek yogurt, olive oil, chopped fresh dill, lemon juice, minced or grated garlic, and salt. Stir until evenly mixed. Refrigerate until ready to serve and, if desired, drizzle a little olive oil over the top before serving.
Recipe notes and tips
Best cucumber to use: English cucumbers are ideal because they rarely need peeling or seeding and have a mild flavor. If you use a garden cucumber, peel and seed it before grating.
You can grate or finely dice the cucumber depending on whether you prefer a shredded texture or small pieces — both work well and come down to personal preference.
Best yogurt: Thick, strained full‑fat Greek yogurt produces the creamiest tzatziki. Low‑fat or fat‑free Greek yogurt will also work, but avoid loose, unstrained yogurts because they lack the necessary thickness.
Storage: Store homemade tzatziki tightly covered in the refrigerator for up to three days. If liquid separates and accumulates on top, drain or stir it back in before serving.
Serving ideas: Use tzatziki as a spread on gyros, burgers and sandwiches, as a dip for raw or roasted vegetables, or as part of a mezze or charcuterie board with cheeses, olives and pita crackers.
📖 Recipe
Easy Tzatziki Recipe
Easy tzatziki made with cucumber and Greek yogurt. Ready in 15 minutes and great with grilled meats, sandwiches, or as a dip for pita and vegetables.
Equipment
- Box grater or cheese grater
Ingredients
- 1 cucumber (English or garden; about 1 cup)
- 1 1/2 cups plain Greek yogurt (full fat preferred)
- 2 tablespoons extra virgin olive oil, plus more to drizzle
- 1 tablespoon chopped fresh dill (or mint)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, finely diced, pressed or grated
- 1/2 teaspoon salt
Instructions
- Grate the cucumber using the large holes on a box grater. Squeeze out excess moisture with your hands or press through a fine mesh strainer. Discard the liquid.
- In a medium bowl, combine the drained cucumber, Greek yogurt, olive oil, lemon juice, dill, garlic and salt. Stir until well mixed.
- Refrigerate until ready to serve. Taste and adjust the herbs, lemon, garlic and salt as needed. Drizzle with olive oil before serving, if desired.
- Store covered in the refrigerator up to 3 days. Stir before serving and drain any liquid that accumulates on top.
Notes
- English cucumbers are easiest to use and usually don’t require peeling or seeding. If using garden cucumbers, peel and remove seeds first.
- You can grate or finely dice the cucumber depending on the texture you prefer.
- Use strained Greek yogurt for the best texture. Non‑strained yogurts are too loose for classic tzatziki.
- Keep the tzatziki refrigerated and consume within three days for best quality.
- Serve as a spread for gyros, burgers or sandwiches, or as a dip with vegetables and pita.