Greek Tzatziki Dip

Oh, tzatziki — that cool, creamy dip that instantly transports me back to sun-soaked afternoons on a little Greek island. I still remember the way the bright, tangy yogurt mingled with the crisp cucumber and fresh dill, all wrapped up in the warm, salty breeze. This isn’t just any dip; it’s like a refreshing little hug from the Mediterranean! Today, I’m excited to share my favorite way to make it at home — it’s easy, authentic, and perfect for dipping, spreading, or dolloping on just about everything.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (+ chilling time)

Ingredients

For the Main Dish:

• 1 cup Greek yogurt (full-fat for creaminess)
• 1 medium cucumber (about 8 ounces)
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

How I Make It

Step 1:

Start by grating the cucumber with the large holes of a box grater. This gives you that perfect texture — not too chunky, not mushy. Then, squeeze the grated cucumber tightly in a clean kitchen towel or paper towel to remove excess water. This step is key to keeping your tzatziki thick and creamy instead of watery.

Step 2:

In a medium bowl, combine the Greek yogurt with the squeezed cucumber. The yogurt provides that luscious, tangy base that makes this dip so irresistible.

Step 3:

Add the minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Mix everything until thoroughly combined. Give it a taste and adjust the salt or lemon juice if you want it punchier.

Step 4:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time lets the flavors mingle and the garlic mellow out, resulting in a beautifully balanced dip.

Step 5:

Before serving, give it a gentle stir and drizzle a little extra olive oil on top as a finishing touch for that silky mouthfeel and beautiful presentation.

Variations & Tips

• Want a garlickier dip? Add another clove or two, but don’t overdo it — you want a subtle zing.
• Swap dill for fresh mint or parsley for a twist in flavor.
• Use full-fat Greek yogurt for a richer dip, or try low-fat for a lighter version.
• Add a teaspoon of red wine vinegar for a slightly tangier edge.
• If you don’t have fresh dill, dried dill can work—just use half the amount.

How I Like to Serve It

Tzatziki feels right at home alongside grilled lamb or chicken, perfect for dolloping onto pita bread, or even as a fresh sauce for crispy roasted potatoes. I love whipping it out at summer barbecues or whenever I need a little Mediterranean sunshine on my plate.

Notes

• Store tzatziki covered in the refrigerator for up to 3 days — it tastes even better after a day.
• Since this is a no-cook dip, just keep it chilled and fresh; no reheating needed.

Closing: This Greek tzatziki dip always works because it’s fresh, simple, and packed with flavor — your new go-to for anytime dipping delight!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.