A refreshing Greek meze or dip, this Tzatziki is easy to make and goes great with grilled meats and pita bread. A must for any barbecue.
A creamy dip with a hint of garlic and dill and a refreshing addition of shredded cucumber makes Tzatziki one of my favourite dips.
A bowlful of tzatziki with some torn up pita bread and a few veggies = a creamy, delicious, Summer lunch!
✔ Drizzle it on barbecued chicken, pork or lamb
✔ Wrap it up in a flatbread/pitta/tortilla with veggies and/or meat
✔ Serve with a big pack of crisps or crackers
I've gone with all of these serving suggestions, but my favourite way to serve it is with Crispy Pork Gyros (a much-loved recipe to enjoy with a cold beer when the sun is shining).
What do we need for Tzatziki?
- Dill - you can use fresh or dried dill in this dip plus garlic, salt and sugar to add flavour
- Greek yoghurt - you can use low or 0% fat, but I always use full fat - it tastes so much better!
- Cucumber - you'll need half a large cucumber or one small one
How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Slice the cucumber in half length-ways, and scoop out the seeds with a teaspoon.
- Grate the cucumber, then squeeze all of the liquid out using your hands.
- Place the cucumber in a bowl and add Greek yogurt, white wine vinegar, dill, garlic, sugar and salt. Mix it all together and serve.
Serve as-is or with a drizzle of olive oil and a few fresh sprigs of dill.
- Swap out dill for finely chopped mint (or add in mint as well as the dill!)
- Add in tahini for a slightly nutty flavour
- Add dried spices such as cumin, paprika, chilli flakes or ground coriander. Go easy with the spices. You can always add more, but you can't it away once it's in there.
It's such a great dip to have on standby in the fridge.
Can I make Tzatziki ahead?
Yes, the flavour actually develops further if you make it a few hours ahead of time. If you are making it ahead, cover and refrigerate. It should last for 2-3 days. You'll need to give it a stir before serving, as the remaining liquid from the cucumber will start to rise to the top of the tzatziki after a couple of hours.
Can I freeze it?
I don't recommend freezing it. Cucumber does not stand up well to freezing and may well break down and turn squishy upon defrosting. This will make the tzatziki more watery and it may split.
Watch how to make it:
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- ½ a large cucumber
- 240 ml (1 cup) Greek yoghurt - full-fat works best
- 1 tsp white wine vinegar
- 1 tsp dried dill - or 1 tbsp fresh dill, chopped
- ½ a small clove of garlic - peeled and minced
- ½ tsp sugar - (caster/granulated/superfine are all fine)
- 1 pinch of salt
- Slice the cucumber in half lengthways, and scoop out the seeds with a teaspoon.½ a large cucumber
- Grate the cucumber with a grater, then squeeze all of the liquid out using your hands.
- Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.240 ml (1 cup) Greek yoghurt, 1 tsp white wine vinegar, 1 tsp dried dill, ½ a small clove of garlic, ½ tsp sugar, 1 pinch of salt
- Optional - if you like you can serve topped with a drizzle of olive oil, a few fresh sprigs of dill and some sliced cucumber.
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