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Classic Greek Tzatziki (Cucumber Yogurt Dip)

A quintessential Greek dip, our tzatziki is wonderfully refreshing and creamy, featuring strained Greek yogurt, grated cucumber, fresh garlic, fragrant dill, and a hint of olive oil. Perfect as an appetizer, side dish, or vibrant sauce.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Sauce, Side Dish
Cuisine: Greek, Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Tzatziki Base
  • 1 large English cucumber or 2 small regular cucumbers, peeled
  • 1.5 cups full-fat Greek yogurt strained, plain
  • 2-3 cloves garlic minced or grated
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar optional, for extra tang
  • 1/2 tsp salt plus more for cucumber
  • 1/4 tsp black pepper freshly ground
For Garnish (Optional)
  • 1 tsp extra virgin olive oil for drizzling
  • Fresh dill sprigs

Equipment

  • Box Grater
  • Fine-Mesh Sieve
  • Cheesecloth or paper towels
  • Large Mixing Bowl
  • Whisk or spoon

Method
 

Prepare the Cucumber
  1. Grate the cucumber using the large holes of a box grater. If using regular cucumbers, you may wish to remove some of the seeds before grating.
  2. Place the grated cucumber in a fine-mesh sieve or a bowl lined with several layers of cheesecloth or paper towels. Sprinkle with about 1/2 teaspoon of salt and let it sit for 15-30 minutes. This draws out excess moisture.
  3. Firmly squeeze the grated cucumber to remove as much liquid as possible. This step is crucial for thick, non-watery tzatziki. Discard the liquid.
Assemble the Tzatziki
  1. In a large mixing bowl, combine the strained Greek yogurt, minced garlic, finely chopped fresh dill, 1 tablespoon of olive oil, and red wine vinegar (if using). Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Add the thoroughly squeezed, grated cucumber to the yogurt mixture. Stir gently until all ingredients are well combined.
  3. Taste and adjust seasoning if necessary. You might want more salt, pepper, or a bit more tang from the vinegar.
Chill and Serve
  1. Cover the bowl and refrigerate the tzatziki for at least 30 minutes (or ideally 1-2 hours) to allow the flavors to meld and chill properly. This is an important step for the best taste.
  2. Before serving, give the tzatziki a good stir. Transfer to a serving bowl, drizzle with an additional teaspoon of extra virgin olive oil, and garnish with a fresh dill sprig if desired.
  3. Serve with pita bread, fresh vegetables, grilled meats, or as a condiment for various Mediterranean dishes.

Notes

For the creamiest tzatziki, ensure your Greek yogurt is very thick; you can strain regular plain yogurt overnight in a cheesecloth-lined sieve if true Greek yogurt isn't available. The cucumber draining step is essential to prevent a watery dip. This tzatziki can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before serving.