Greek

Serving

Greek Quick & easy

Tzatziki (Cucumber Yogurt Dip)

Name: Tzatziki (Cucumber Yogurt Dip)
Total time: 20 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups Greek yogurt; 1 large cucumber, grated and squeezed dry; 3 cloves garlic, minced; 2 tbsp olive oil, plus more for drizzling; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh dill; 1/2 tsp salt; 1/4 tsp white pepper

Cool, garlicky Greek yogurt dip studded with grated cucumber and fresh dill, perfect alongside grilled meats or warm pita.

20 minutes

Serves 6

Snack

9 min prep

15 min cook

Contains common allergens

Dairy

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

5 steps

1
Grate the cucumber, place it in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible.
2
In a bowl, combine the Greek yogurt, drained cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper.
3
Stir well to combine, tasting and adjusting the garlic and salt to preference.
4
Cover and refrigerate for at least 1 hour to let the flavors meld.
5
Drizzle with a little extra olive oil before serving with pita bread or fresh vegetables.

Tzatziki (Cucumber Yogurt Dip) — plated and served — Serving moment. How Tzatziki (Cucumber Yogurt Dip) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 72

Great leftovers 50

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

100

Calories

9 g

Protein

5 g

Carbs

5 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Tzatziki traces back to a broader family of yogurt-and-cucumber preparations found across the Ottoman-influenced eastern Mediterranean, but in Greece it became a fixture alongside grilled meats and fried foods, prized for its cooling effect against char and spice. Its name likely derives from the Turkish 'cacik,' reflecting centuries of shared culinary vocabulary across the region.

Listahan note

This version leans on properly drained cucumber and thick Greek yogurt so the finished dip holds a scoopable texture rather than turning watery, the most common way homemade tzatziki goes wrong.

Technique cues

Grating the cucumber and squeezing it dry in a towel or cheesecloth is the single most important step in the whole recipe - skipping it releases so much water into the yogurt that the tzatziki turns thin and soupy within an hour.
Using thick Greek yogurt rather than regular yogurt matters because its lower water content is what gives tzatziki its characteristic body; regular yogurt needs to be strained separately first to match that texture.
Refrigerating the finished dip for at least an hour before serving lets the raw garlic mellow and the dill's flavor fully distribute, since freshly mixed tzatziki tastes noticeably sharper and less balanced.

Kitchen flow

Parallel prep: While the grated cucumber drains in the towel, measure out the yogurt and mince the garlic so mixing goes quickly once the cucumber is ready.
Make-ahead: Tzatziki genuinely improves after resting overnight in the fridge, so it's an ideal make-ahead component for a larger Greek meal.
Leftover move: Use leftover tzatziki as a sandwich spread or a sauce for roasted vegetables rather than only as a dip.
Cleanup rhythm: Grate the cucumber directly over the towel used to squeeze it, then mix everything in one bowl to keep dishes to a minimum.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Greek yogurt

the base of the dip

Purpose: its thickness, from straining out whey, gives tzatziki its characteristic body, unlike regular yogurt which would make it runny

Handling: use full-fat for the best texture and flavor

Adaptation: a plant-based Greek-style yogurt works for a dairy-free version, though the tang will differ slightly

cucumber

cooling, crisp textural element

Purpose: it's what makes tzatziki distinct from plain garlic yogurt, but only if its liquid is removed first

Handling: grate on the large holes of a box grater, then squeeze thoroughly in a towel - this step cannot be skipped

Adaptation: English cucumbers have fewer seeds and less water than standard cucumbers, making them easier to drain

garlic

the dip's pungent backbone

Purpose: three cloves is assertive by design, since garlic is meant to be a noticeable presence in tzatziki, not a background note

Handling: mince very finely or use a microplane so there are no large bite-through chunks

Adaptation: reduce to 1-2 cloves for a milder version, especially if serving it the same day rather than after the flavors mellow overnight

fresh dill

signature herbal note

Purpose: its slightly anise-like freshness is the traditional herb pairing for Greek tzatziki, distinct from the mint used in some other regional yogurt dips

Handling: chop finely just before mixing in, since dill loses aroma quickly once cut

Adaptation: fresh mint can replace it for a different but still traditional Mediterranean flavor profile

lemon juice

brightness

Purpose: a small amount balances the richness of the yogurt and the pungency of the raw garlic

Handling: add fresh juice at the end and taste, adjusting since yogurt brands vary in natural tang

Adaptation: white wine vinegar can substitute in a pinch, though the flavor is slightly sharper than lemon

Technique notes

Taste and adjust the garlic and salt after the dip has chilled for an hour, not right after mixing, since the flavors shift noticeably as they meld.
If the tzatziki still seems thin after resting, strain it briefly through a cheesecloth-lined sieve rather than adding more yogurt, which would dilute the flavor.
Drizzle the finishing olive oil just before serving rather than mixing it in, so it stays visible as a glossy top layer rather than disappearing into the dip.

Ingredient swaps

Dairy-free option: Use a thick coconut or almond-based yogurt alternative, straining it the same way if it's thinner than dairy Greek yogurt.
Lower-sodium direction: Reduce the added salt and let the natural tang of the yogurt and lemon carry more of the flavor.
Weeknight shortcut: Use pre-drained Greek yogurt straight from the container and skip a lengthy chill time if serving within the hour, understanding the flavor will be a touch less melded.

Serve alongside

warm pita
fresh vegetable sticks
grilled meats like souvlaki or gyro
sparkling water with cucumber
a light Greek white wine

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container up to 5 days.
Do not freeze, since the yogurt and cucumber separate and turn watery when thawed.
Stir well before each serving as it can weep liquid over time.

Equipment

box grater
clean kitchen towel or cheesecloth
mixing bowl

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