Tzatziki is a creamy Greek yogurt sauce with grated cucumber, garlic, and fresh dill. It's one of the most popular Greek recipes, and it's ready in 5 minutes. The added feta? A total game changer!
For more Greek recipes, try our Greek salad, Spanakorizo, Avgolemono soup, chicken souvlaki and Orzo salad.

Our Favorite Greek Dip
Tzatziki (pronounced tsaht-ZEE-kee!) is one of Greeceโs most iconic dipsโcool, creamy, tangy, and loaded with garlicky flavor. It's made with thick Greek yogurt, grated cucumber, garlic, olive oil, and a splash of vinegar or lemon. Youโll find similar versions across the Mediterraneanโfrom Turkish cacฤฑk to Balkan taratorโbut tzatziki is uniquely Greek in its punch and simplicity.
Louise and I love how quick and satisfying it is. Itโs light but packed with flavor, and makes the perfect partner to grilled meats. We especially love serving it with oven-roasted chicken gyros or souvlaki wrapped in flatbread, alongside a crisp Greek village salad.
Tzatziki also happens to be incredibly versatileโuse it as a dip, sauce, spread, or even a dressing for salads and grain bowls. Once you make it from scratch, youโll never want the store-bought kind again.
Ingredients
For quantities, see recipe card at the bottom of the page.

- Greek yogurt (full-fat) โ Substitute with plain whole-milk yogurt strained through cheesecloth for a few hours or overnight. Skim or low-fat yogurts will work, but the texture will be thinner and less creamy.
- Cucumber (seedless preferred, like Persian or English cucumber) โ If using regular cucumbers, peel them and scoop out the seeds before grating. This helps reduce bitterness and excess water.
- Garlic cloves (fresh) โ For a milder option, use roasted garlic or start with a small amount. In a pinch, garlic powder (about ยผ teaspoon per clove) can work, but it wonโt have the same bite or aroma.
- Extra virgin olive oil โ Avoid strong-tasting oils like sesame or coconut.
- Red wine vinegar โ Lemon juice is a classic alternative that gives a slightly different acidity. White wine vinegar works too, but avoid apple cider vinegarโit can alter the flavor.
- Fresh dill (optional but traditional) โ Sub with fresh mint for a different but still authentic Greek taste, or fresh parsley if you want something more neutral. Dried herbs can work too. You can skip herbs altogether if you prefer a plainer tzatziki.
- Feta (optional, not traditional but delicious) โ Keep out for traditional tzatziki.
How to make tzatziki

1. Mix the base: In a mixing bowl, combine the yogurt, grated garlic, olive oil, vinegar, and salt. Stir well until creamy and smooth.
2. Grate and drain the cucumber: Grate the cucumber with the large holes of a box grater and squeeze out as much water as you can. This keeps the tzatziki thick and creamy.
3. Add cucumber and dill: Fold the grated cucumber and chopped dill into the yogurt base. Mix until fully combined. Optional: Stir in some crumbled feta for added texture and a pop of salty flavor.
Chill & Serve: Let it rest in the fridge for 30 minutes to allow the flavors to develop. The garlic will mellow and the whole thing becomes more cohesive. Drizzle with a little more olive oil before serving. Optional: garnish with a sprig of dill or a few Kalamata olives.

How to Serve It
- As a meze with warm pita, schiacciata, or crusty bread
- Alongside grilled meats like souvlaki or lamb
- As a dip for raw veggies
- In gyros, shawarma, or wraps with chicken, pork, or falafel
- Even as a sauce for sheet-pan mediterranean chicken with baked potatoes or roasted eggplant
Tips
- Drain the cucumber well: Squeeze out all the moisture after grating to keep the tzatziki thick and creamy.
- Use full-fat Greek yogurt: It gives the best texture and flavorโrich, tangy, and authentic.
- Let it rest before serving: Chill for at least 30 minutes so the garlic mellows and flavors blend.
- Grate the garlic finely: A microplane works best for even flavor without harsh chunks.
- Use good olive oil: A drizzle of quality extra virgin olive oil adds depth and roundness.
- Start light on garlic: Garlic intensifies over timeโuse 1 clove to start, then adjust next time.
- Use fresh herbs: Dill is classic, but mint or parsley work too.
- Customize with feta or lemon: Add crumbled feta for richness or lemon juice for brightness.
- Serve it cold: Tzatziki should be refreshingโalways serve it chilled straight from the fridge.
Frequently Asked Questions
Yes! Tzatziki actually tastes better after a few hours in the fridge. Just give it a stir before serving.
It keeps well for 3 to 4 days in an airtight container. After that, the cucumber may release water and the texture can change.
Not recommendedโyogurt and cucumber donโt freeze well. The texture becomes grainy and watery once thawed.
Yes! Itโs made from yogurt, cucumber, garlic, and olive oilโsimple, wholesome ingredients.
You can, but fresh dill adds much brighter flavor. If using dried, use only a pinchโit's more concentrated.
Full-fat Greek yogurt is traditional and gives the best creamy consistency. You can use plain yogurt if you strain it.
More Mediterranean recipes
- Prosciutto Sandwich
- Crispy gnocchi
- Chicken saltimbocca
- Chicken tagine
- Honey harissa chicken
- Tuscan cod
- Baked cod
- Chicken piccata
If you tried thisย Greek Tzatziki recipeย or any other recipe on our blog, please leave a ๐ย star ratingย and let us know how it goes in the comments. We love hearing from you!
Recipe

Tzatziki
Ingredients
- 1 cup Greek yogurt full-fat, plain, unsweetened
- 1 cucumber about 2 cups grated - preferably seedless like English or Persian 230 g
- 2 cloves garlic grated - start with 1 clove and add more if you like
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- 2 tablespoons fresh dill finely chopped
- ยฝ teaspoon salt
- โ cup crumbled feta optional - not traditional but delicious
Instructions
- Mix the base: In a mixing bowl, combine 1 cup Greek yogurt, 2 cloves garlic (grated), 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, and ยฝ teaspoon salt. Stir well until creamy and smooth.
- Grate and drain the cucumber: Grate 1 cucumber with the large holes of a box grater and squeeze out as much water as you can.
- Add cucumber and dill:ย Fold the grated cucumber and 2 tablespoons fresh dill into the yogurt base. Mix until fully combined.Optional:ย Stir in โ cup crumbled feta for added texture and a pop of salty flavor.
- Chill & Serve:ย Let it rest in the fridge for 30 minutes to allow the flavors to develop. The garlic will mellow and the whole thing becomes more cohesive.Drizzle with a little more olive oil before serving. Optional: garnish with a sprig of dill or a few Kalamata olives.
Notes
- Yogurt: No Greek? Use plain whole-milk yogurt strained overnight.
- Cucumber: Any variety worksโjust peel and remove seeds if watery.
- Garlic: Swap with ยผ teaspoon garlic powder per clove (in a pinch).
- Extra Virgin Olive Oil: Use regular olive oil or avocado oil if needed.
- Vinegar: Lemon juice or white wine vinegar works too.
- Dill: Try mint or parsleyโor skip the herbs entirely.
- Salt: Any salt will doโsea, kosher, or table.
- Drain the cucumber well: Squeeze out all the moisture after grating to keep the tzatziki thick and creamy.
- Use full-fat Greek yogurt: It gives the best texture and flavorโrich, tangy, and authentic.
- Let it rest before serving: Chill for at least 30 minutes so the garlic mellows and flavors blend.
- Grate the garlic finely: A microplane works best for even flavor without harsh chunks.
- Use good olive oil: A drizzle of quality extra virgin olive oil adds depth and roundness.
- Start light on garlic: Garlic intensifies over timeโuse 1 clove to start, then adjust next time.
- Use fresh herbs: Dill is classic, but mint or parsley work tooโalways fresh, never dried.
- Customize with feta or lemon: Add crumbled feta for richness or lemon juice for brightness.
- Serve it cold: Tzatziki should be refreshingโalways serve it chilled straight from the fridge.





Ava says
Tops! Thank You???