The Best Homemade Tzatziki
This creamy, refreshing dip is a cornerstone of Greek dishes, beloved for its tangy flavor and versatility. Tzatziki (pronounced “za-ZEE-kee” or “tsah-TSEE-kee”) is a yogurt-based sauce or dip made with strained yogurt, cucumber, garlic, olive oil, white wine vinegar, and fresh dill. The ingredients are simple, but the result is a complex layering of flavors that’s both light and satisfying.
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What’s the Best Way to Enjoy Your New Favorite Dip?
There’s no wrong way to enjoy tzatziki. My personal favorite is a large serving of tzatziki alongside grilled chicken thighs and a village salad. This tzatziki doesn’t last long in our house, so I usually make a double batch to have extra in the fridge for lunches or snacks throughout the week.
Here’s some other options for enjoying your new favorite dip:
- In a Sandwich: Use it as a spread in gyros, wraps, or sandwiches for a burst of flavor.
- As a Dip: Serve it with warm pita bread, fresh bread, or vegetable sticks for a quick appetizer.
- As a Sauce: Spoon it over grilled meats like chicken souvlaki or lamb to add a tangy, cooling contrast.
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Tips for making the Perfect Tzatziki
While making tzatziki at home is delightfully simple, there are a few things to note to get it just right.
yogurt
Draining: The draining process is a MUST if you want a thick, creamy consistency to your tzatziki. The longer you drain the yogurt, the thicker the tzatziki will be. When I drain it overnight, it’s much thicker than what you’ll find in most restaurants. My personal preference is to drain the yogurt for 6-8 hours. This prevents it from turning watery, but it’s not so thick that it breaks your pita chips. If you absolutely do not have the time for the yogurt to properly drain, make sure to give the tzatziki a good stir before serving so it doesn’t present as watery. As the tzatziki sits, it will become watery if it hasn’t been drained.
Fat Content: In order to produce a tzatziki with a rich and creamy flavor, it’s important to use a yogurt with a higher fat content. I always use Fage Total 5% when I make tzatziki.
Cucumber
I prefer the cucumber pieces to be smaller in my tzatziki, so I grate my cucumber using a fine grater. This is all personal preference, so try it a couple times to figure out what you prefer. I drain the cucumber the same way I drain the yogurt. But because cucumber has so much water in it, I still find that I need to squeeze out the excess even after it has drained overnight. For that reason, I don’t stress about how long it has drained in the fridge since I can sqeeze out the remaining water when I’m ready to mix my tzatziki. BONUS TIP: You can save the cucumber juice to use later in cocktails or flavored water.
Garlic
The garlic in tzatziki is raw, so it comes through very strong. I usually live by “Don’t let a recipe tell you how much garlic to add, you measure that by heart.” But, I’ve made the mistake of adding too much garlic to my tzatziki and having to let it sit for DAYS just for it to be edible. So, I suggest starting with a small amount of garlic, tasting, and adding more to your preference. If you’re able to let your tzatziki sit in the fridge overnight, it will help the garlic flavor mellow out.
Dill or no dill?
I’ll be honest, I had no idea dill was such a devisive herb. But, sides have been chosen. I LOVE the flavor dill brings to dishes. So, I’m not shy about adding it to my tzatziki. If you fall on the other side of the dill debate, it won’t hurt my feelings if you omit it.
The Best Homemade Tzatziki
Ingredients
- 1 32-ounce container full-fat Greek yogurt plain or unflavoured
- 1½ cups cucumber peeled, seeded, and grated
- 1-2 large cloves garlic minced
- 1½ tablespoons dill finely chopped
- ⅓ cup Greek olive oil
- ¼ cup white wine vinegar
- ½ tablespoon sea salt
Instructions
- Use a fine mesh strainer lined with a coffee filter and drain yogurt for at least 6 hours or overnight. Place strainer with yogurt over a bowl, and refrigerate the yogurt while it drains. *See Note 1.1 32-ounce container full-fat Greek yogurt
- Peel, deseed, and grate cucumber. Using the same method as the yogurt, drain it for several hours or overnight. Refrigerate the cucumber while it drains. BONUS TIP: You can save the cucumber juice to use in cocktails or flavored water.1½ cups cucumber
- Once the yogurt has drained, place it into a large mixing bowl making sure to discard the coffee filter.
- Remove grated cucumber from the fridge and squeeze out excess water. Add the drained cucumber to the bowl with the yogurt.
- Add the remaining ingredients, and mix well. *See Note 21-2 large cloves garlic, 1½ tablespoons dill, ⅓ cup Greek olive oil, ¼ cup white wine vinegar, ½ tablespoon sea salt
- Optional: Let tzatziki sit overnight to allow flavors to settle.
