Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tzatziki
Cool, creamy, and wonderfully refreshing! This authentic Greek yogurt dip gets its signature zing from fresh garlic, dill, and finely grated cucumber.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Grate the English cucumber using the large holes of a box grater.
- 2
Place the grated cucumber in a fine-mesh sieve or the center of a clean kitchen towel. Sprinkle with 1/2 tsp salt and let sit for 10 minutes to draw out the water.
- 3
Vigorously squeeze the cucumber in the towel (or press down in the sieve) to extract as much liquid as absolutely possible. This is crucial for a thick tzatziki.
- 4
In a medium mixing bowl, combine the strained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and fresh dill.
- 5
Stir the mixture until completely combined. Taste and adjust salt or lemon juice if necessary.
- 6
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
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 serving80
Calories
7 g
Protein
6 g
Carbs
4 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 is a Greek strained-yogurt sauce with cucumber, garlic, and herbs, part of a wider family of cooling yogurt dishes found from the Balkans to South Asia. In Greece it accompanies grilled meats and softens the heat of summer eating. Its whole character depends on thick yogurt and cucumber that has given up its water, so it stays a dip and not a drink.
Listahan note
This version squeezes the cucumber hard and uses full-fat Greek yogurt, so the sauce stays thick enough to cling to a souvlaki skewer.
Technique cues
- Salt the grated cucumber and squeeze out as much liquid as you can, since leftover water thins the sauce within minutes.
- Use thick strained Greek yogurt; if yours is loose, drain it in cheesecloth first for a clingy texture.
- Let the finished tzatziki rest at least thirty minutes so the raw garlic mellows and the flavors marry.
Kitchen flow
- Parallel prep
- Salt the grated cucumber first and let it drain while you grate garlic and chop herbs.
- Make-ahead
- Make it several hours or a day ahead; resting only improves the flavor as the garlic mellows.
- Leftover move
- Thin leftover tzatziki with a little water for a salad dressing or spoon it over roasted vegetables.
- Cleanup rhythm
- A grater, a towel, and one bowl; rinse the grater right away before yogurt dries on it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Greek yogurt
creamy base
Purpose: Its thickness and tang are the foundation of the whole sauce.
Handling: Use full-fat and strained; drain further if it looks watery.
Adaptation: Dairy-free coconut or cashew yogurt works for a vegan version.
cucumber
fresh crunch and cool
Purpose: It brings the signature crunch and a clean, watery freshness.
Handling: Grate, salt, and squeeze hard in a clean towel to remove water.
Adaptation: English cucumber needs no seeding and gives the cleanest texture.
garlic
sharp aromatic
Purpose: Raw garlic gives tzatziki its characteristic bite.
Handling: Grate it fine so it disperses without sharp pieces.
Adaptation: Use less or let the sauce rest longer to soften a strong garlic punch.
fresh dill or mint
herbal lift
Purpose: Herbs give the sauce its fresh, garden-like finish.
Handling: Chop finely and fold in at the end.
Adaptation: Dill is classic; mint leans cooler and brighter if you prefer.
lemon juice and olive oil
acid and richness
Purpose: A little acid sharpens the sauce while olive oil rounds it out.
Handling: Stir both in to taste at the end and adjust seasoning.
Adaptation: Red wine vinegar can replace the lemon for a different tang.
Technique notes
- Reserve a spoon of grated cucumber and stir it in at the very end for a fresher crunch.
- A drizzle of olive oil over the top before serving adds gloss and a fruity finish.
- Taste and re-season after resting, since chilling dulls salt and acid.
Ingredient swaps
- Dairy-free option
- Use a thick unsweetened coconut or cashew yogurt and a touch more lemon to mimic the tang.
- Lower-fat direction
- Use a 2 percent Greek yogurt; just drain it well so the sauce still holds.
- Herbier direction
- Combine dill and mint, and add a little grated lemon zest for a brighter sauce.
Serve alongside
- Chicken souvlaki
- Warm pita
- Greek salad
- Lemon roasted potatoes
- Chilled white wine
- Iced mint tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps in an airtight container in the fridge for up to three days, though it may release a little water that you can stir back in or pour off. It does not freeze, as the yogurt and cucumber separate on thawing.
Equipment
- A box grater
- A clean kitchen towel for squeezing
- A microplane for the garlic
- A mixing bowl
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