Tzatziki
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Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!
Tzatziki (pronounced ‘tuh-ZEE-kee’), a beloved dip originating from Greece and the Middle East, is a versatile condiment enjoyed in countless ways. Traditionally served as part of a meze (pronounced ‘MEH-zay’), a collection of small dishes like dips, spreads, salads, grilled vegetables, cheeses, olives, and more, tzatziki also shines as a sauce. Its smooth and tangy texture creates a delicious contrast when paired with the smoky and savory flavors of grilled dishes such as kofta, kabobs, and gyros. Tzatziki’s magic lies in its simplicity, combining thick Greek yogurt with refreshing shredded cucumber. The yogurt provides a luscious and tangy base, while the cucumber adds a cool and crisp element. Whether you’re dipping pita bread or drizzling it over your favorite grilled dishes, tzatziki makes a delicious and versatile addition to any feast. It’s good for you, too!
What You’ll Need To Make Tzatziki
Tzatziki should be made with thick Greek yogurt. Many recipes call for straining it, but I don’t find it necessary.
I like to make tzatziki with English (or hothouse) cucumbers, the long, thin cucumbers that come wrapped in plastic. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled — makes it easy.
Tzatziki is traditionally made with mint or dill. I prefer the flavor of mint (plus, as you can see, I have a wee bit of a wild mint situation in my garden) but feel free to substitute fresh dill if you like.
How To Make Tzatziki
Begin by seeding the cucumber. Simply cut the cucumber in half lengthwise, and then use a small spoon to scrape the seeds out. Next, shred the cucumber on a box grater or in a food processor.
Cucumbers are filled with water, which will dilute the tzatziki if you don’t wring it all out. I first use my hands to squeeze out as much liquid as possible, then I wrap the shredded cucumber in a dish towel and wring again.
Combine the yogurt, shredded cucumber, garlic, olive oil, salt, pepper and mint in a mixing bowl.
Mix to combine.
Taste and adjust seasoning, if necessary. That’s all there is to it!
You May Also Like
- Greek-style Lamb Burgers
- Hummus
- Israeli Salad with Feta
- Middle Eastern Chicken Kebabs
- Middle Eastern Lamb Kofta
- Labneh
Tzatziki (Yogurt & Cucumber Dip)
Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!
Ingredients
- 1½ cups plain 2% Greek yogurt (I use Fage)
- 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
- 2 small garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Scant ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh mint
Instructions
- Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.
Nutrition Information
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- Serving size: 1/4 cup
- Calories: 77
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 4g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 6 g
- Sodium: 223 mg
- Cholesterol: 3 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This is so healthy and delicious. The second time making it, I altered by tripling the fresh mint, adding the zest of a lemon, then adding a good Tablespoon of fresh lemon juice to the recipe. I’m a lemon nut, so I had to try it. I ate it atop a few chopped tomatoes and on lentil soup. Tomorrow it’s going in with canned flaked tuna over some mesclun greens. Thank you for publishing such delicious recipes.
The best Tzatziki recipe! I make it to go with Lentil Soup. Or to garnish hummus. Or just eat by the spoonful! I did not remove the seeds–just shredded and squeezed with the tea towel. Critical step!
Hi Jenn. I made your Middle Eastern Chicken Kebabs last week and so darn delicious. I’m planning to make them again next week for a girls weekend. I’d like to serve it with the Tzatziki but not sure if I should do the mint or dill. Thoughts?
Glad you liked the kebabs! I’d suggest the mint as that’s how I’ve tested the recipe, but I’m sure this would be good with dill too. 🙂
I made this today and followed the recipe except for using 0% instead of the 2%, because that is what I had. I was not familiar with tzatziki before making this. I’ve been eating it with store bought baked pita chips, and I think it is quite yummy. I like that it is so healthy, so I will definitely make it again.
I just made this and could eat the whole bowl. I used 0% Fage Greek yogurt instead of 2%. Delicious!!!
This was delicious. Used dill but will try mint next time. Really good with the Greek chicken. I did eat some leftover with a spoon the next day. Yum lol.
Made this tzatziki to go with lamb and beef koftas (normally just chop some cucumber and add to mint and yoghurt). It was delicious – found myself simply eating up the tzatziki with pita before remembering to save some to eat with the kebabs as well. Removing seeds and squeezing out water makes all the difference and increases flavour. Thoroughly recommend
One of the best Tzatziki recipes I have come across. And I have tried many. I made it to go with the Middle Eastern Lamb Kofta and Zucchini Fritters with Feta. I also made the Israeli Salad with Feta – all from this site!! Sooo good. Everything was wonderful!!
Hi Jenn, I loved this very simple and delicious recipe! This will become a staple in our household. We normally have fat free Greek yogurt in our fridge which I used for this recipe, used dill instead of mint and added an extra garlic clove (we are garlic lovers) and it turned out delicious! I love that this can be a very healthy. We have eaten this with pita chips and over your kofta recipe which by the way was AMAZING!
Hi Jenn! I am making falafels today and wanted to make tzatziki to serve it with. However, I just realized I don’t have Greek yogourt at home…is there any chance I can replace it by sour cream or regular yogurt? Thank you!
Sure, I’d go with the sour cream. Hope you enjoy!
I made the dip and it is wonderful! How long will it last in the refrigerator?
Glad you liked it! I’d say it should last up to about 3 days.