Tzatziki Recipe
Cool, creamy homemade tzatziki with Greek yogurt, grated cucumber, garlic, fresh dill, lemon and olive oil.
Contains: Milk
This recipe contains milk from the Greek yogurt. If you are cooking for someone with an allergy or another dietary restriction, check the label of the yogurt and any foods served alongside the tzatziki.
WHY IT WORKS
Why This Recipe Works
01
Drain the Cucumber
Squeezing the grated cucumber removes excess water so the finished tzatziki stays thick and creamy.
02
Use Thick Greek Yogurt
Greek yogurt gives the sauce a naturally rich texture and enough body to hold the cucumber, garlic and herbs.
03
Give It a Short Rest
A brief chill lets the garlic, dill, lemon and olive oil settle into the yogurt without adding extra work.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Grate the cucumber on the large holes of a box grater. Put it in a fine-mesh sieve, sprinkle lightly with a pinch of the measured salt and leave it to drain for about 10 minutes.
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Transfer the grated cucumber to a clean kitchen towel or cheesecloth. Gather the towel around it and squeeze firmly over the sink to remove as much liquid as possible.
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In a medium bowl, stir together the Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, remaining salt and black pepper until evenly combined.
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Taste and add a little more salt or lemon juice if needed. For the best texture and flavor, cover and refrigerate for at least 15 minutes before serving, or serve immediately if preferred.
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Stir once more before serving. Keep chilled until needed.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Tzatziki is especially good after a short rest. Make it up to 24 hours ahead, cover and refrigerate, then stir before serving. If a little liquid collects on top, stir it back in or pour off the excess.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace2 US cups plain whole-milk Greek yogurt
With2 US cups unsweetened plant-based Greek-style yogurt
Replace450 grams (g) plain full-fat Greek yoghurt
With450 grams (g) unsweetened plant-based Greek-style yogurt
Use the same quantity of an unsweetened plant-based yogurt with a similar thickness.
Make It Dairy-Free
Change the following ingredient:
Replace2 US cups plain whole-milk Greek yogurt
With2 US cups unsweetened plant-based Greek-style yogurt
Replace450 grams (g) plain full-fat Greek yoghurt
With450 grams (g) unsweetened plant-based Greek-style yogurt
Use the same quantity of an unsweetened plant-based yogurt with a similar thickness.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use a thick plain Greek yogurt rather than regular yogurt. English cucumber has fewer large seeds and a thinner skin, but squeezing out the grated cucumber is still important for a creamy texture.
Useful Substitutions
Fresh mint can replace the dill for a different herbal note. White wine vinegar can replace the lemon juice in the same quantity if you prefer a sharper finish.
INGREDIENT QUALITY
Quality Note
Use thick Greek yogurt and squeeze as much liquid as possible from the grated cucumber. Those two steps make the biggest difference to a creamy tzatziki that does not become watery.
SPEND LESS
Cost-Saving Tip
A standard plain Greek yogurt works well here, so there is no need to buy a specialty dip or flavored yogurt. Use the remaining yogurt in breakfast bowls, dressings or marinades.
COOKING TIPS
Tips
Squeeze the Cucumber Well
After draining, twist the grated cucumber firmly in a clean towel. Removing more liquid now means less separation later.
Grate the Garlic Finely
Finely grated garlic disperses through the yogurt more evenly than larger chopped pieces and gives a smoother sauce.
Adjust After Mixing
Taste once everything is combined, then add a little more salt or lemon only if needed. The flavors become slightly fuller as the tzatziki rests.
Chill Before Serving
Fifteen minutes in the refrigerator is enough to improve the texture and meld the flavors, although the tzatziki can be served immediately.
MAKE IT LAST
Storing & Serving
Storing
Store tzatziki in a covered container in the refrigerator and use it within 3 to 4 days. Stir before serving.
Freezing
Freezing is not recommended because yogurt and cucumber can separate and become watery or grainy after thawing.
Before Serving
Serve the tzatziki chilled. If liquid has collected on top during storage, stir it back in or pour off a small amount if the sauce is already loose.
Keep It Cold
Return leftovers to the refrigerator promptly rather than leaving the yogurt-based sauce at room temperature for extended periods.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Tzatziki FAQs
How do I keep homemade tzatziki from becoming watery?
Use thick Greek yogurt and squeeze the grated cucumber very well. Draining and squeezing the cucumber removes the water most likely to thin the sauce.
Do I need to peel the cucumber for tzatziki?
Not when using an English cucumber with a thin skin. If your cucumber has a thick or waxed skin, peel it before grating.
Can I make tzatziki without dill?
Yes. Fresh mint is a good alternative, or you can leave the herbs out for a simpler cucumber-garlic yogurt sauce.
How long does homemade tzatziki keep?
Keep it covered in the refrigerator and use it within 3 to 4 days. Stir before serving because a little liquid may collect on top.
Can I make tzatziki ahead of time?
Yes. It is a good make-ahead sauce because a short rest improves the flavor. Make it up to 24 hours ahead, cover and refrigerate, then stir before serving.
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