The Best Homemade Tzatziki

This Tzatziki is a refreshing and creamy Mediterranean dip, bursting with the flavors of cucumber, garlic, and fresh herbs. It’s made by combining thick, tangy yogurt with grated cucumber, minced garlic, olive oil, and a hint of vinegar for zest. Fresh dill adds a vibrant, herbal note, elevating its taste. Perfect as a dip for pita bread, a sauce for gyros or grilled meats, or a cooling side dish, tzatziki is a versatile and healthy addition to any meal.

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Prep Time:15

Cook Time:15

Draining Time:6

Total Time:6 30

Course: Small Plates, Snack

Cuisine: Greek

Keyword: Dips, Meze, Small Plates

Servings:

Calories: 148kcal

Equipment

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 2
1-2 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.

Notes

¹ Draining the yogurt and cucumbers: I do not recommend skipping the draining process. The tzatziki will become watery as it sits if the yogurt and cucumbers have not been drained.

² Garlic: Since the garlic is raw, it can come through really strong. If you're not a big fan of garlic, start with 1 clove, taste the tzatziki and add more garlic to taste. If the garlic is too strong when the tzatziki is first mixed, it will mellow out as it sits in the fridge.

Nutrition