Homemade tzatziki dip with Greek yogurt is a cool, creamy cold dip that’s perfect when you want something fresh and light.
Made with simple ingredients, it’s one of those easy recipes that comes together quickly but tastes even better after chilling.
This classic Mediterranean Dip recipe is great for summer parties, potlucks, BBQs, and snack boards, or served alongside grilled meats, veggies, and pita.
It’s also a healthy option for make-ahead appetizers, game day spreads, or anytime you need a refreshing dip that guests always love.
Honestly, once you try this homemade tzatziki sauce, it becomes your go-to for summer meals, lunches, or any time you want a refreshing dip that’s as healthy as it is delicious.
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What to Eat With Tzatziki Sauce?
Tzatziki is incredibly versatile! At a minimum, enjoy it with fresh veggies like carrots, bell peppers, or cucumber slices. Beyond that, it pairs beautifully with gyros, pan-seared salmon, lamb racks, or any kind of kebabs, including vegetable skewers.
You can also use it as a topping for baked potatoes, a creamy addition to dinner bowls with keftedes (meatballs) and salad, or even drizzled over Greek meatloaf wrapped in grape leaves. It’s fresh, tangy flavor enhances almost any dish!
Ingredients You'll Need
1 medium cucumber, shredded and drained
2 cups plain Greek yogurt (full‑fat or low‑fat works)
2 tablespoons lemon juice, freshly squeezed
2 tablespoons garlic, finely minced
3 sprigs fresh dill, chopped
3 sprigs fresh parsley, chopped (optional but lovely)
1/3 teaspoon salt
1/3 teaspoon black pepper
Tip: Drain your cucumber thoroughly after grating, this prevents watery dip and makes for a rich, creamy texture.
Step-by-Step Directions
- Wash and grate the cucumber. Transfer it to a clean cloth or sieve and press firmly to squeeze out excess liquid. This step is crucial: less water equals a thicker dip.
- In a medium bowl, add the Greek yogurt, drained cucumber, lemon juice, and minced garlic. Stir gently until well blended.
- Sprinkle in the chopped dill and parsley, then season with salt and pepper. Mix until the herbs are evenly incorporated — you’ll notice little flecks of green throughout.
- Drizzle a little olive oil over the tzatziki dip for extra Mediterranean flavor. Cover and refrigerate for at least 15–30 minutes before serving. Chilling helps the flavors meld and intensify.
- Present this creamy dip chilled with pita wedges, sliced vegetables, crackers, or alongside grilled meats for a refreshing complement.
Nutritional Value
| Nutrient | Per Serving (¼ cup / 60g) |
|---|---|
| Calories | 50 kcal |
| Protein | 3 g |
| Fat | 2 g |
| Saturated Fat | 1.2 g |
| Carbohydrates | 4 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 120 mg |
| Calcium | 60 mg |
| Vitamin A | 150 IU |
| Vitamin C | 2 mg |
| Potassium | 150 mg |
Ingredient Swaps
- Herbs: If you don’t have fresh dill, parsley alone works well — or try mint for a cool twist.
- Garlic Options: Freshly minced garlic gives the best punch, but you can use garlic paste or roasted garlic for softer flavor.
- Lemon Alternatives: White wine vinegar or apple cider vinegar also adds brightness if you’re out of lemons.
- Yogurt Choices: Full‑fat Greek yogurt gives the richest texture, but low‑fat Greek yogurt ensures a lighter dip. For a dairy‑free version, see the next section.
The Dairy Free Version
You can make tzatziki dairy-free by substituting Greek yogurt with coconut, almond, or cashew yogurt. Keep the cucumber, garlic, lemon, olive oil, and herbs the same for that classic flavor.
A splash of lime juice adds a bright, fresh twist. This plant-based version still delivers the cool cucumber and punchy garlic you love. It’s a light, refreshing dip that works perfectly for vegan diets or anyone seeking a healthy alternative.
Creative Serving Ideas
- As a Dip Platter Staple: Pair it with warm pita triangles, crunchy crudités, or tortilla chips.
- With Grilled Meats: Beautiful alongside lamb, chicken kebabs, or grilled fish, the cooling sauce balances smoky flavors.
- Sandwich & Wrap Spread: Use it as a flavorful spread in wraps, gyros, or burgers.
- Salad Boost: Spoon over Greek salad or grain bowls for creamy tang.
Pro Tip: Drizzle a little olive oil and sprinkle extra dill just before serving, it adds shine and aroma.
Make Ahead and Storage Tips
Refrigerate: Once made, cover the dip tightly and store in the fridge for up to 3 days. The flavors actually improve over time, as the garlic, lemon, and herbs meld together, making leftovers even more flavorful than when freshly made.
Stir Before Serving: You may notice some separation, as the yogurt can release a little liquid. A quick stir before serving brings the creamy texture back to life and ensures the flavors are evenly distributed.
Freezing: Freezing is not recommended, since yogurt tends to separate when thawed, which can affect the texture and consistency of your dip.
Tips for the Perfect Dip
- Drain the cucumber well to keep it thick.
- Use fresh dill and parsley for best flavor.
- Chill for at least 30 minutes before serving.
- Adjust garlic to your taste.
- Add lemon juice little by little.
- Serve cold for the best taste.
- Try a splash of olive oil or lime for a twist.
Frequently Asked Questions
Can I make tzatziki extra creamy without more yogurt?
Yes! Strain the yogurt through a cheesecloth for a thicker, richer texture without adding extra ingredients.
What’s the best way to keep tzatziki from becoming watery?
Salt the cucumber lightly before mixing and let it sit for 10 minutes, then squeeze out the liquid.
Can I use frozen herbs if I don’t have fresh ones?
You can, but fresh herbs give the brightest flavor. If using frozen, add them at the end to preserve taste.
How spicy can I make tzatziki?
Add a pinch of cayenne, crushed red pepper, or even finely chopped jalapeño for a subtle kick.
Can tzatziki be used as a marinade?
Absolutely! It works well to marinate chicken or fish, infusing it with flavor while keeping it tender.
Tzatziki Dip
Course: Sides8
servings10
minutes30
minutes40
minutesIngredients
1 medium cucumber, shredded and drained
2 cups plain Greek yogurt (full-fat or low-fat)
2 tablespoons lemon juice, freshly squeezed
2 tablespoons garlic, finely minced
3 sprigs fresh dill, chopped
3 sprigs fresh parsley, chopped (optional)
⅓ teaspoon salt
⅓ teaspoon black pepper
Directions
- Wash and grate the cucumber, then transfer it to a clean cloth or sieve. Press firmly to remove excess water, which keeps your dip thick and creamy.
- In a medium bowl, mix the Greek yogurt, drained cucumber, lemon juice, and minced garlic. Stir gently until everything is evenly blended.
- Sprinkle in the chopped dill and parsley, then season with salt and pepper. Mix until the herbs are fully incorporated and distributed.
- Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and enhances the creamy texture.
- Serve cold with pita bread, fresh veggies, grilled meats, or use as a spread in wraps and sandwiches. Stir briefly before serving if any liquid has separated.
Notes
- Make sure to squeeze out excess water after grating; otherwise, the dip may become watery.
- Adjust garlic according to your taste. Fresh garlic is sharp and bold, while roasted garlic is milder.
- Fresh dill and parsley give the best flavor. Dried herbs can be used in a pinch but are less vibrant.
- Allow at least 30 minutes in the fridge; the flavors intensify the longer it rests.
