Tzatziki: Greek Yogurt Dip with Dill and Cucumber

This Greek Tzatziki is made with Greek yogurt, cucumber and fresh dill. It’s a tangy dip that’s great with veggies, pita, and grilled meat.

A versatile dip lifts ordinary snacks and meals into something memorable. Tzatziki is fresh, herb-forward, and naturally light, making it an excellent choice for vegetables, pita, crackers, and Mediterranean-style plates. Built on thick Greek yogurt, crisp cucumber, garlic, and fresh dill, this simple sauce adds cooling creaminess and bright flavor to sandwiches, bowls, and grilled proteins.

How to make Tzatziki

Tzatziki is quick to assemble but benefits from a few specific steps to get the ideal texture and bright flavor. Follow these tips for a creamy, non-watery dip.

Ingredients

• 1 medium English cucumber (or a peeled garden cucumber)
• 1 cup plain Greek yogurt (choose any fat percentage; full-fat yields a richer dip)
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Essential tools: a box grater for shredding the cucumber and a clean dish towel to remove excess moisture. A chef’s knife is useful for a quick chop after shredding.

Tips for the right texture

Peeling the cucumber

Cucumber skin can be bitter and tough, especially on field or garden varieties. For the mildest result, remove most or all of the peel. If using an English cucumber with thinner skin, you can leave alternating strips of peel for texture and color.

Seeding the cucumber

After halving the cucumber lengthwise, scoop out the seeds with a spoon. Removing seeds reduces excess water and helps prevent a watery dip.

Shredding and chopping

Shredding on the large holes of a box grater is faster than mincing. Once shredded, a quick chop with a chef’s knife breaks the strands so the finished tzatziki is smooth rather than stringy.

Squeezing out liquid

Place the shredded cucumber in the center of a clean dish towel, gather the edges, and squeeze over the sink until most of the liquid is expelled. Properly drained cucumber is the key to thick, creamy tzatziki.

Use Greek yogurt

Greek yogurt is significantly thicker than regular yogurt. Use Greek yogurt to avoid a runny dip. If you must use regular yogurt, strain it in a cheesecloth-lined sieve for several hours to remove whey before proceeding.

Serving suggestions

Tzatziki pairs beautifully with a wide range of foods. Serve it as a dip for raw vegetables like carrots, cucumbers, and bell peppers. It’s a classic accompaniment to pita bread and flatbreads and complements falafel, grilled lamb, chicken shawarma, and gyro-style sandwiches. Use it as a sauce for grain bowls, as a spread for sandwiches, or dolloped over roasted vegetables for a cool, herbaceous contrast.

Nutrition notes

The nutrition information below is based on using low-fat Greek yogurt. Choosing fat-free yogurt will slightly reduce calories and fat; choosing full-fat or extra-creamy Greek yogurt will increase richness and calories. Nutritional values will vary depending on specific brands and ingredients used.

Recipe: Greek Tzatziki Dip with Cucumber and Dill

Yield: 8 servings | Prep time: 15 minutes | Chill time: 1 hour | Total time: 1 hour 15 minutes

Ingredients

• 1 medium English cucumber, trimmed, peeled as desired, halved lengthwise, seeds removed, shredded and drained
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill
• 1 small clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the cucumber: Trim the ends, remove most or all of the peel if desired, and halve lengthwise. Scoop out and discard the seeds. Shred the cucumber on the large holes of a box grater, then give the shredded cucumber a quick chop so it isn’t overly stringy.
2. Drain the cucumber: Place the shredded cucumber in the center of a clean dish towel, gather the edges, and squeeze firmly over the sink to remove excess liquid. Proper drainage is essential for a thick dip.
3. Mix the base: In a bowl, whisk together the Greek yogurt, olive oil, minced dill, minced garlic, kosher salt, and black pepper until smooth and well combined.
4. Combine and chill: Stir the drained cucumber into the yogurt mixture. Cover and refrigerate for at least one hour to allow flavors to meld and the dip to firm up slightly.
5. Serve and store: Stir before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving (approx.)

• Calories: 60 kcal
• Carbohydrates: 3 g
• Protein: 3 g
• Fat: 4 g
• Sodium: 158 mg