Easy Greek Tzatziki Recipe

Dani

This Greek Tzatziki recipe blends thick yogurt, cucumber, garlic, olive oil, and dill into a creamy, probiotic-rich dip. Perfect for grilled meats, salads, or gluten-free pita.

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Prep Time 10

Cook Time 0

Cooling down time 30

Total Time 40

Course Condiments, Dips and Spreads

Cuisine Greek, Mediterranean

Servings

Calories 77 kcal

Equipment

1 Mixing bowl

1 Grater

1 Cheesecloth optional

Ingredients

300 g Yogurt Greek-style or homemade Bulgarian/strained
120 g Cucumber ½ large, grated and strained
2 cloves Garlic minced
2 tbsp Extra virgin olive oil
2 tbsp Lemon juice fresh
1 tbsp Dill fresh or dried
½ tsp Salt sea or pink
¼ tsp Black pepper ground

Instructions

Grate the cucumber and strain it well.
In a bowl, mix yogurt with garlic and lemon juice.
Add olive oil and dill; mix gently.
Fold in the grated cucumber and season.
Chill for 30 minutes before serving.

Notes

Yogurt Selection: Traditional recipes rely on strained Greek yogurt for a rich texture. If your yogurt is on the runny side, you can line a fine sieve with cheesecloth and let it strain in the fridge for an hour.
Cucumber: Leaving the skin on provides a nice color and texture, but feel free to peel it if you prefer.
Garlic: Fresh garlic can be quite sharp. Finely grating it (ideally into a paste) helps distribute the flavor evenly without biting into raw chunks.
Make-Ahead: Tzatziki tastes best the next day, making it the perfect make-ahead condiment. You can store it in an airtight container in the fridge for up to 3-4 days.

YourDani x x

Nutrition

Calories: 77kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 218mgPotassium: 116mgFiber: 0.2gSugar: 3gVitamin A: 70IUVitamin C: 3mgCalcium: 66mgIron: 0.1mg

Keyword greek tzatziki, tzatziki recipe

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