TZATZIKI – Greek Yoghurt, Cucumber & Garlic Dip

I always make this Tzatziki when I want something fresh, cooling, and full of flavor. The combination of thick yoghurt, crisp cucumber, and garlic creates a dip that feels light yet satisfying, and I love how it instantly brings a Mediterranean feel to the table.

Why You’ll Love This Recipe

I love this recipe because it’s simple, refreshing, and incredibly versatile. I like how it comes together with minimal effort and basic ingredients. I also enjoy how it works just as well as a dip, a sauce, or a spread, depending on how I’m serving it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Greek yoghurt
cucumber
garlic cloves
olive oil
fresh lemon juice or red wine vinegar
salt
fresh dill or mint

Directions

I start by grating the cucumber and squeezing out as much liquid as possible so the dip doesn’t become watery. I place the drained cucumber in a bowl with the Greek yoghurt. I finely mince the garlic and add it to the mixture along with olive oil, lemon juice or vinegar, and salt.

I stir everything together until well combined, then fold in the chopped fresh herbs. I taste and adjust the seasoning if needed. I like to refrigerate the tzatziki for at least 30 minutes before serving so the flavors can fully develop.

Servings and timing

This recipe makes about 4 servings. I usually spend around 10 minutes preparing the ingredients and another 30 minutes resting time in the refrigerator. I like that it’s mostly hands-off and quick to prepare.

Variations

I sometimes add extra garlic when I want a stronger flavor. When I’m out of dill, I use mint, which gives the dip a slightly different but equally fresh taste. I’ve also added a pinch of white pepper for a subtle kick.

storage/reheating

I store tzatziki in an airtight container in the refrigerator for up to 3 days. I don’t reheat it, but I do give it a good stir before serving since a little liquid can separate over time.

FAQs

Can I make tzatziki ahead of time?

I often make it a day in advance because the flavor improves as it sits.

Do I need to peel the cucumber?

I usually leave the skin on for color and texture, but I peel it if the skin is thick or bitter.

What yoghurt works best?

I always use thick Greek yoghurt because it gives the best creamy texture.

Why is my tzatziki watery?

I’ve found this usually happens when the cucumber isn’t drained well enough.

Can I use dried herbs instead of fresh?

I can use dried herbs, but I prefer fresh because they give a brighter flavor.

Conclusion

I keep coming back to this Tzatziki because it’s fresh, easy, and incredibly adaptable. I like how it pairs with so many dishes while still standing out on its own as a simple, flavorful dip.

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