Recipe for tzatziki – greek cucumber and yogurt dip
There’s nothing like a cold bowl of tzatziki to bring a taste of Greece to your table. This creamy cucumber and yogurt dip is a staple at Greek meals, found everywhere from island tavernas to family picnics. Tzatziki is served as part of a meze spread, as a sauce for grilled meats, or simply with warm pita bread. Its refreshing flavor comes from thick Greek yogurt, crisp cucumber, garlic, and a drizzle of olive oil.
Tzatziki is loved for its cool, creamy texture and bright, tangy flavor. The yogurt is silky and rich, the cucumber adds crunch and freshness, and the garlic and olive oil give a savory, aromatic kick. Letting the dip rest in the fridge melds the flavors, so every spoonful is chilled and full of taste.
FAQ – Tzatziki
Can I make tzatziki in advance?
Yes, tzatziki actually tastes even better after a few hours in the fridge as the flavors blend.
How long does tzatziki last in the fridge?
Stored in an airtight container, tzatziki will stay fresh for up to 3 days.
Do I need to peel the cucumber?
No, keep the skin on for extra color and texture. Just grate and squeeze out the liquid.
Is Greek yogurt necessary?
For the creamiest result, yes. Regular yogurt is too thin and won’t give that rich texture.
What can I serve with tzatziki?
It’s classic with pita bread, grilled meats, roasted vegetables, or as part of a meze platter.
Can I add herbs?
Absolutely! A little fresh dill or mint is traditional and adds an extra layer of freshness.
Tzatziki – Greek Cucumber and Yogurt Dip
Ingredients
Ingredients
- 500 gram Greek yogurt 10% fat
- 300 gram Cucumber 1 cucumber
- 1 clove Garlic
- 5 gram Sea salt about 1 tsp
- 15 gram Olive oil about 1 tbsp
Instructions
How to Make It
- Peel and crush the garlic.
- Add the Greek yogurt to a mixing bowl.
- Stir in the crushed garlic, sea salt, and olive oil.
- Coarsely grate the cucumber with the skin on.
- Squeeze out all the liquid from the grated cucumber with your hands.
- Fold the drained cucumber into the yogurt mixture.
- Let the tzatziki chill in the fridge for at least 30 minutes.
- Serve with an extra drizzle of olive oil and warm pita bread.