Greek Tzatziki Recipe

About This Dish

Tzatziki is the undisputed king of Greek meze spreads, served at virtually every seaside tavern across the Cyclades and mainland Greece. Made from a base of strained full-fat Greek yogurt, crisp grated cucumber, pungent garlic, extra virgin olive oil, and fresh herbs (dill or mint), it provides a refreshing, cool contrast to grilled meats, seafood, and warm pita bread. The secret to an authentic tavern-style Tzatziki lies in squeezing out every drop of cucumber moisture so the dip remains ultra-thick and creamy.

Creamy tzatziki dip with olive oil, dill, and black olive

Ingredients

    • 500g full-fat Greek strained yogurt (full fat works best)
    • 1 English cucumber (or 2 medium Persian cucumbers), unpeeled
    • 3-4 cloves fresh garlic, finely minced or grated
    • 3 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar or fresh lemon juice
    • 2 tbsp fresh dill or mint, finely chopped
    • 1/2 tsp sea salt (plus extra for draining cucumber)
    • 1 Freshly ground black pepper
    • Kalamata olives for garnish

Recipe Instructions

  • Grate and Drain Cucumber: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a cheesecloth or fine-mesh colander, sprinkle with 1/2 tsp salt, and let sit for 10 minutes. Squeeze forcefully with your hands to wring out as much liquid as possible.
  • Combine Garlic and Acid: In a mixing bowl, combine the minced garlic, red wine vinegar (or lemon juice), and extra virgin olive oil. Let sit for 5 minutes – the acid takes the harsh raw edge off the garlic.
  • Mix the Dip: Stir the full-fat Greek yogurt into the garlic-oil mixture. Fold in the drained cucumber and finely chopped dill or mint. Season with salt and black pepper.
  • Chill: Cover and refrigerate for at least 1 hour before serving. This allows the garlic, herbs, and yogurt flavors to meld together.
  • Garnish: Drizzle with extra virgin olive oil, garnish with a whole Kalamata olive, and serve alongside warm pita or fritters.

Tips:

Wring out the cucumber thoroughly: Any remaining water will cause the yogurt to separate and turn watery over time.

Use full-fat strained yogurt: Low-fat or non-strained yogurts lack the fat solids needed to achieve a thick, scoopable texture.

Frequently Asked Questions:

What makes authentic Greek Tzatziki different from store-bought versions?

Authentic Greek Tzatziki uses thick strained Greek yogurt (without sour cream, mayonnaise, or artificial thickeners), fresh garlic, and thoroughly drained cucumber, yielding a rich texture and clean, vibrant flavor.

Get your ready made tzatziki seasoning and try the tzatziki recipe version using the mix here (we ship worldwide!).

Can I store Tzatziki?

Yes! Store Tzatziki in an airtight glass container in the refrigerator for up to 4-5 days or until the yoghurt is expiring. If a small amount of liquid separates on top after sitting, simply stir it back in before serving.

Can I make Tzatziki ahead of time?

Tzatziki is actually best made 12 to 24 hours in advance. Making it ahead allows the garlic and herb flavors to infuse fully into the yogurt.

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