Tzatziki (Τζατζίκι) — Greek Yogurt Dip with Cucumber and Garlic
Tzatziki is a classic Greek mezze made with thick yogurt, cucumber, garlic, and herbs. Served alongside grilled meats and warm pita, it’s prized for its cool, bright flavor and creamy texture.
Printable Recipe Card
Servings: 6 · Total: 20 min · Difficulty: easy
Ingredients (quick list)
- 500 g Greek yogurt (2% fat)
- 250 g English cucumber (about 1 medium cucumber, unpeeled)
- 4 g Kosher salt (for salting and draining the cucumber)
- 12 g Garlic (about 3 cloves, finely grated)
- 15 ml Extra-virgin olive oil (plus 5 ml for drizzling, if desired)
- 15 ml Fresh lemon juice
- 8 g Fresh dill (finely chopped)
- 3 g Fresh mint (finely chopped, optional but traditional in some regions)
- 1 g Black pepper (freshly ground)
Steps (summary)
- Grate the cucumber on the large holes of a box grater into a bowl. Stir in 4 g salt and let it stand for 10 minutes to draw out…
- Transfer the salted cucumber to a clean kitchen towel or several layers of cheesecloth. Squeeze firmly over the sink until the…
- In a mixing bowl, combine the Greek yogurt, grated garlic, lemon juice, 15 ml olive oil, black pepper, dill, and mint. Whisk un…
- Cover and refrigerate for at least 30 minutes so the garlic and herbs mellow into the yogurt. Before serving, stir again, adjus…
Cultural Background
Tzatziki is a cornerstone of Greek mezze culture, appearing on tables from home kitchens to seaside tavernas. Its yogurt-and-cucumber base reflects the Mediterranean love of cooling accompaniments to grilled foods and summer meals.
Equipment
💡 Tips
- For extra-thick tzatziki, strain the yogurt in cheesecloth for 1 hour in the refrigerator before mixing.
- Grating the garlic (instead of mincing) disperses it evenly and gives a smoother dip with a stronger aroma.
- If the dip turns watery after chilling, stir well and drain off any pooled liquid; the cucumber likely needed a firmer squeeze.
⚠️ Common Mistakes
❌ Skipping cucumber draining, resulting in watery tzatziki.
✅ Fix: Salt the cucumber, rest 10 minutes, then squeeze very firmly in a towel until dry before mixing.
❌ Harsh garlic flavor that overwhelms the dip.
✅ Fix: Grate the garlic finely and chill the tzatziki for at least 30 minutes; use 8 g garlic for a milder version.
❌ Thin, runny texture even with drained cucumber.
✅ Fix: Use thick Greek yogurt or strain the yogurt for 1 hour; avoid stirring in extra lemon juice beyond 15 ml.
🧊 How to Store
Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir before serving; if liquid separates, pour it off or mix it back in. Do not freeze, as the yogurt can split and turn grainy after thawing.
📅 Make Ahead
Grate and drain the cucumber up to 12 hours ahead and keep it covered in the refrigerator. Mix the full tzatziki up to 24 hours ahead for best flavor development, then stir and drizzle with olive oil right before serving.
🍽️ Pairs Well With
- Warm pita
- souvlaki
- gyros
- grilled lamb or chicken
- roasted potatoes
- tomato-cucumber salad.
Regional Variations
- Northern Greece style: heavier on garlic and dill, often served very thick as a scoopable dip.
- Island taverna style: a looser tzatziki with more olive oil and sometimes a touch more lemon for brightness.
- Mint-forward version: replaces some or all of the dill with mint for a cooler, more herbal profile.
Ingredients
- 500 gGreek yogurt (2% fat)
- 250 gEnglish cucumber (about 1 medium cucumber, unpeeled)
- 4 gKosher salt (for salting and draining the cucumber)
- 12 gGarlic (about 3 cloves, finely grated)
- 15 mlExtra-virgin olive oil (plus 5 ml for drizzling, if desired)
- 15 mlFresh lemon juice
- 8 gFresh dill (finely chopped)
- 3 gFresh mint (finely chopped, optional but traditional in some regions)
- 1 gBlack pepper (freshly ground)
🔄 Substitutions
- Greek yogurt (2% fat)→ Greek yogurt (0% fat) or full-fat Greek yogurt
- Fresh dill→ Fresh parsley
- English cucumber→ Persian cucumbers
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a bowl. Stir in 4 g salt and let it stand for 10 minutes to draw out moisture.
- 2
Transfer the salted cucumber to a clean kitchen towel or several layers of cheesecloth. Squeeze firmly over the sink until the cucumber feels quite dry and no longer releases much liquid.
- 3
In a mixing bowl, combine the Greek yogurt, grated garlic, lemon juice, 15 ml olive oil, black pepper, dill, and mint. Whisk until smooth and evenly seasoned, then fold in the drained cucumber.
- 4
Cover and refrigerate for at least 30 minutes so the garlic and herbs mellow into the yogurt. Before serving, stir again, adjust thickness by mixing for 10 seconds, and drizzle with up to 5 ml olive oil if you want a glossy finish.
🪪 Recipe Passport
Cultural Background
Tzatziki is a cornerstone of Greek mezze culture, appearing on tables from home kitchens to seaside tavernas. Its yogurt-and-cucumber base reflects the Mediterranean love of cooling accompaniments to grilled foods and summer meals.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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