Greek Tzatziki is a cool, garlicky yoghurt and cucumber dip, and it was on our table long before I ever went to Greece. My mum used to make it at home, so tasting it again on holiday there felt like meeting an old friend.
These days I make mine with cucumbers from my own allotment, which give me more than I know what to do with in high summer. Grated and squeezed dry, they keep the dip thick and fresh rather than watery.
It is the perfect cooling side on a hot day, especially next to something from the grill. I love it with my Lamb Kofta.
- Simple Ingredients: You won’t need any rare items.
- Quick in Preparation: Plus, you can whip it up in just 10 minutes.
- Authentic Flavour: And, experience a genuine Mediterranean delight!
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Where Tzatziki Comes From
Tzatziki is the cool, tangy yoghurt sauce that sits at the heart of Greek food: thick yoghurt, cucumber, garlic, olive oil and herbs, usually dill or mint.
Most people think of it as Greek, and it is, but you will find close cousins right across the Balkans and the Middle East, all built on the same tradition of yoghurt-making. The name itself most likely comes from the Turkish cacık. However you trace it, the appeal is the same everywhere: garlicky, refreshing, and brilliant with grilled meat, warm bread or crunchy vegetables.
The family of Tzatziki around Mediterranean
Tzatziki, while most recognized as a Greek sauce, has been embraced and adapted in various regions, each lending its own twist based on local palate preferences and available ingredients.
- Greece: Tzatziki, as most people know it internationally, hails from Greece. This Greek version blends thick yoghurt - often strained for the right texture - with finely chopped or grated cucumber, minced garlic, olive oil, and sometimes dill or mint. The Greeks take great pride in achieving a good balance of flavours, ensuring that no single ingredient dominates.
- Turkey: Transitioning to Turkey, a dish resembling Tzatziki goes by the name “Cacık”. Unlike its Greek counterpart, Turkish Cacık might be more watery, sometimes even resembling a cold soup due to the addition of water. It primarily consists of yoghurt, cucumbers, garlic, and mint. Depending on regional variations or individual tastes, one might find Cacık seasoned with olive oil, lemon juice, or even the tangy sumac.
- Balkans: Moving to the Balkans, Tzatziki morphs in form and nomenclature. In certain regions, the sauce might forgo cucumbers, emphasizing yoghurt, garlic, and herbs like dill or parsley. Interestingly, it’s not uncommon to encounter versions spiced up with local seasonings or enriched with crunchy walnuts.
- Middle East: Venturing further to the Eastern Mediterranean and the expansive Middle East, one discovers yoghurt-based concoctions reminiscent of Tzatziki. For instance, the Lebanese “Laban Cucumber” melds yoghurt with cucumber and occasionally a hint of mint. On the other hand, in countries like Iraq, a dish named “Jajeek” marries yoghurt and cucumber with a fragrant dash of rose water, offering a unique floral nuance.
Equipment You’ll Need
Three things, and one of them decides the whole texture.
A Closer Look at the Ingredients
Good tzatziki is all about a few fresh ingredients:
- Greek yoghurt thick and strained, for a creamy base.
- Cucumber grated and squeezed dry, or it turns the dip watery.
- Garlic for a gentle kick.
- Olive oil and a little lemon or vinegar to loosen and brighten.
- Fresh dill or mint, and salt to season.
Recipe Card for Greek Tzatziki
Authentic Greek Tzatziki: Yoghurt & Cucumber Dip
Equipment:
- 1 Vegetable Grater For cucumber
- 1 Bowl
- 1 Zester For garlic
Ingredients:
- 1 cup Greek Yoghurt - (250g) use full-fat for a richer taste
- 10.5 oz Cucumber - (300g or 1 large) peeled
- 2 Garlic cloves - finely minced
- 1 tbsp Fresh dill - finely chopped (use dried if fresh is not available)
- ½ tbsp Lemon juice
- ¼ tsp Salt
- ½ tsp Ground black pepper
- 1 tbsp Extra Virgin Olive oil - reserved for garnish
Instructions:
- After peeling the cucumber, grate it. If your Greek yogurt isn't very thick, squeeze as much water as possible from the grated cucumber using your hands. This step is essential to avoid a watery Tzatziki.
- In a mixing bowl, combine the Greek yogurt, squeezed cucumber, finely minced garlic, and chopped dill. Mix them well.
- Add salt and ground black pepper to your taste. Mix again until all ingredients are well-combined.
- Transfer the Tzatziki sauce to a container with a tight-fitting lid. Let it chill in the refrigerator for at least 1 hour. This allows the flavours to meld together.
- Before serving, drizzle the olive oil and sprinkle with a pinch of fresh dill. Tzatziki is perfect as a dip for Greek flatbread, sauce to go with Gyros or Souvlaki, or even as a refreshing side with grilled meats. Enjoy!
Notes:
- Can I use regular yogurt instead of Greek yogurt? Yes, but Greek yogurt is thicker, providing the desired consistency for Tzatziki. If using regular yogurt, consider straining it to remove excess liquid.
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Herb Choices:
Always use fresh dill for an authentic taste. If you can’t find fresh dill, you can substitute with half quantity of dried dill. - Storage Recommendations:
Tzatziki can be stored in the fridge for 2-3 days, but it’s best consumed within the first day or two for optimal freshness and taste.
Nutrition:
Ingredient Substitutions
- Greek yoghurt - full-fat natural yoghurt strained through a muslin cloth for a few hours works if you cannot get Greek; it needs to be thick.
- Vinegar - swap for fresh lemon juice for a brighter, more citrusy tang.
- Fresh dill - use finely chopped fresh mint for a Cyprus-style version, or dried dill at roughly a third of the amount.
- Fresh garlic - a small pinch of garlic powder will do in a pinch, though the flavour is milder and less fresh.
- Cucumber - any cucumber is fine; if using a large watery one, scrape out the seeds before grating to keep things thick.
What to Serve With Tzatziki
🍽 Tzatziki is at its best spooned alongside anything hot off the grill - souvlaki, gyros, grilled lamb, chicken or pork all love a cool dollop on top. I serve it as a dip with warm pita or flatbread and crunchy veg, tucked into wraps and pittas, or as part of a mezze spread with other dips and olives. It cuts through rich, smoky, charred flavours beautifully, so keep a bowl on the table.
FAQ for Tzatziki
How do I stop tzatziki being watery?
Grate the cucumber, toss it with a little salt, then squeeze out as much liquid as you can (a clean cloth works well) before mixing. Starting with thick, strained Greek yoghurt keeps it lovely and thick.
Can I make it ahead of time?
Yes - it is even better after a few hours in the fridge, which lets the garlic and herbs mingle into the yoghurt. It keeps for 2 to 3 days.
Which yoghurt is best?
Full-fat, strained Greek yoghurt gives the thickest, creamiest result. Thin or low-fat yoghurt makes a runnier dip.
What do I serve it with?
Grilled meats like souvlaki, warm pita or flatbread, as a dip for vegetables, or spooned into wraps and gyros.
Can I freeze tzatziki?
It is best not to - the yoghurt and cucumber tend to separate and go watery once thawed. It is quick enough to make fresh.
Should I use vinegar or lemon juice?
Traditionally I reach for a splash of vinegar rather than lemon - it gives that clean, sharp tang most people miss when they make it at home. Lemon juice does work if that is what you have, and it brings a brighter, more citrusy note, so use whichever you prefer. Add it a little at a time and taste as you go, as you can always add more but you cannot take it back.
My tzatziki tastes really strong of garlic - is that normal?
Fresh raw garlic is punchy, and a proper tzatziki is meant to have a good garlicky kick. The good news is it mellows and settles as it rests in the fridge, so it is often gentler the next day than the moment you make it. If you like it milder from the start, simply use fewer cloves - one or two is plenty for a softer flavour.
Can I use mint instead of dill?
You can. Dill is what I use for a classic Greek flavour, but a little finely chopped mint gives a lovely fresh, cooling twist that is popular in Cyprus. Some people even use a touch of both - just keep the amount small so the herb supports the yoghurt and garlic rather than taking over.
More recipes you’ll like
- Try my Halloumi Souvlaki and Grilled Aubergine & Halloumi
A Few Words from the Chef
My mum made tzatziki long before I ever set foot in Greece, so it tasted like home to me before it ever tasted like a holiday. These days I make it with cucumbers from my own allotment, which is about as good as it gets.
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I’ve always adored the lovely combination of yoghurt, cucumber, and dill in Greek Tzatziki. It evokes memories of scrumptious Mediterranean dishes. Not only does this dip taste delicious, but it also offers health benefits. I encourage you to try this recipe. Afterward, please share your feedback. Did you make any modifications? Additionally, what did you pair it with? I’d love to hear your thoughts. Happy cooking!
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