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This recipe for Tzatziki Dip is creamy and tangy, and is the perfect blend of flavors for any Mediterranean-inspired meal. We use Greek yogurt, freshly grated cucumber, and lots of fresh dill. This recipe is perfect as a dip, sauce, or spread, and it comes together in a snap! You can serve this with pita chips, flatbreads, or fresh veggies.
Pair this Tzatziki with Homemade Naan Bread or use it alongside our Greek Chicken Salad for an incredible Mediterranean feast.
My Favorite Tzatziki Dip Recipe
- Quick and easy – You can whip this up in 10 minutes, and the prep is so simple!
- Healthy and refreshing – Made with fresh ingredients that you likely have in your fridge already.
- Versatile – This recipe is perfect as a dip, sauce, or spread for sandwiches and bowls.
- Make-ahead friendly – This can be made 1-2 days in advance. In fact, it is ideal to make it a day ahead to give the flavors time to meld and blend.
Recipe Walk-Through
Dip Ingredients
Our Tzatziki Dip is simple and only contains 5 ingredients, many of which are probably already in your fridge. You can make it right before your meal or a day or two in advance. Either way, it’ll be delicious!
- English cucumber – This variety is seedless and has a thinner skin, making them perfect for Tzatziki. If using regular cucumbers, be sure to remove the seeds and some of the skin.
- Greek yogurt – Whole milk yogurt will yield the creamiest texture.
- Fresh dill – This is not the time to reach for the dried herbs! Grab some fresh dill. It’ll be worth it!
- Lemon juice – Use freshly squeezed lemon juice and not the bottled version for the best results.
- Garlic – This adds important flavors to the dip. Skip the jarred garlic, please. Fresh garlic has a completely different flavor.
How to Make Greek Tzatziki Dip
See the recipe card below for full, detailed instructions
Grate the cucumber – Use the large holes of a box grater to grate the cucumber. Squeeze out as much liquid as possible using a fine mesh colander, cheesecloth, or a clean tea towel (skip the fabric softener on this load of laundry for the best results!)
Mix the ingredients – In a large bowl, combine the grated cucumber with Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Stir until well combined.
Let it rest – Allow the dip to sit for at least 30 minutes in the fridge to let the flavors meld together.
Serve – Pair with pita chips, flatbreads, or fresh veggies.
What to Serve With Tzatziki
- Serve as a sauce for grilled chicken or steak.
- Add a dollop to a Creamy Greek Chicken Bake or use it to top baked potatoes.
- For extra flavor, mix in crumbled feta cheese or a sprinkle of fresh oregano.
- Create a refreshing sandwich spread for wraps or pita stuffed with lettuce, tomato, and your favorite protein.
Pro Tips
- Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving if the dip becomes watery.
- This recipe isn’t a good option to freeze for long-term storage. The yogurt and cucumber may separate and the texture will be unpleasant once it thaws.
- Use a fine mesh colander or cheesecloth to remove excess moisture from the cucumber, so your dip doesn’t become watery.
- Let the Tzatziki sit for at least 30 minutes for the best flavor.
- Double or triple the recipe for parties or meal prep.
More Dip Recipes
Tzatziki Dip
Ingredients
- ½ English cucumber
- 2 cups Plain Greek yogurt
- Juice of 1 lemon
- 1 tablespoon Olive oil
- 2 cloves Garlic pressed or minced
- 2 tablespoons Fresh chopped dill
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Grate cucumber with a hand grater on the larger holes. Place the cucumber into a fine mesh colander, cheesecloth, or tea towel to squeeze out most of the moisture.
- Place the grated and squeezed cucumber into a large bowl with the remaining ingredients and mix until combined. Taste and adjust seasoning.
- Let dip sit for 30 minutes to let the flavors marry before serving with pita, flatbread, crackers or veggies.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. The flavors are best after it sits for at least 30 minutes. You may need to stir the dip when it comes out of the refrigerator as it can get watery from the cucumbers.
- For some extra flavor you could add in ¼ teaspoon dried oregano, a tablespoon fresh parsley, ½ teaspoon cumin or a few tablespoons of feta cheese.
- English cucumber is recommended. If you can only find larger cucumbers, cut the cucumber lengthwise first and scoop out the seeds with a spoon before grating.
- This recipe doubles well.
- We used whole milk Greek yogurt, low fat will work as well.
- Try tzatziki dip served over grilled chicken or steak with pita, lettuce, tomato and thinly sliced onions.
- Tzatziki dip is wonderful served over a Greek rice bowl.
- Dried dill is not recommended, but you can use 1 tablespoon in place of fresh in a pinch.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
