Quick And Easy Homemade Tzatziki Recipe
This Easy Tzatziki Recipe combines a handful of simple ingredients to create a refreshing sauce or dip. It complements a wide variety of dishes making a perfect pairing for things like grilled meats, vegetables, wraps or sandwiches.
In This Article
Nutritional Benefits
Tzatziki’s creamy and tangy flavour comes from its star ingredient – Greek yoghurt, which also contributes many notable health benefits to the dish. In particular, its high protein and lower sugar content (1,2). Additionally, like all yoghurts, Greek yoghurt is also a rich source of nutrients such as calcium, potassium, phosphorous, magnesium, some B vitamins as well as a high concentration of gut-loving probiotic bacteria (3).
Ingredients – What You’ll Need To Make This Recipe
Tzatziki is a Greek dish made from salted, thickened yogurt, that’s mixed with cucumber, garlic, and fresh herbs such as dill or mint. Some recipes may also include either lemon juice or red wine vinegar. It’s worth seeking out a traditional Greek yoghurt if you can find one. These tend to be the thickest and tangiest varieties that will produce a perfect tzatziki every time.
- A good quality full-fat Greek yogurt – This thick yogurt is the perfect combination for the other ingredients in tzatziki. It has a delicious creamy texture while also adding tang.
- Fresh cucumber – provides the cool, crisp and very refreshing notes associated with this dish. I use the smaller Lebanese cucumber but English cucumber is also fine.
- Dill – adds a distinctive herbal and aromatic flavour that complements the coolness of the cucumber and tanginess of the yogurt.
- Fresh Garlic – gives tzatziki its characteristic pungent flavour. You can really add this to your tastes so if you want more or less of it, adjust the recipe accordingly.
- Salt – used to enhance and balance the taste of the other ingredients.
- Extra virgin olive oil – this is optional, but a little drizzle over the top can be a nice way to present it.
While you could substitute the thick Greek yogurt for regular yogurt or a low fat variety I don’t recommend it. They are both far too watered down and will not produce an authentic tzatziki.
How To Make This Easy Tzatziki Recipe
Many people buy ready-made tzatziki, but it’s one of the quickest and easiest things to whip up at home. And a homemade version means you can use a better-quality Greek yoghurt ensuring your tzatziki will be thick, luscious and full of flavour. Not something that a store-bought version can often deliver.
- Grate the cucumber into a medium bowl, sprinkle with salt and let sit for 5 – 10 mins. Mince or finely chop the garlic clove in the meantime.
- Tip the grated cucumber into a clean tea towel and squeeze over the sink to remove as much water as possible. Not doing this will result in a very watery tzatziki.
- Add the shredded cucumber back into the bowl then add in the yoghurt, chopped dill, crushed garlic and a pinch of salt. Give everything a good stir until well combined. If you have time, let it sit for up to half an hour, give it a taste and adjust salt/dill/garlic to your tastes if needed.
- To serve – cover the top with a drizzle of olive oil and sprinkle with some extra chopped dill.
Tzatziki is very versatile and can be used as a yogurt sauce over things like Greek meatballs or this delicious Skillet Spanakopita, but it makes a great dip too. Serve it with pita chips, fresh pita bread, crackers, or add it to a charcuterie board.
Substitutions And Variations
Try my Instant Pot Greek Yogurt to make your own base yogurt for this recipe!
If preferred the dill can be replaced with fresh mint. It will create a completely different flavour profile so consider what you’re serving it with before deciding.
If fresh dill isn’t available, it can be replaced with 2-3 teaspoons of dried dill.
You can make this Easy Taztaziki Recipe without cucumber if you’re not a fan. Simply leave it out and proceed with the rest of the recipe. Taste and adjust other ingredients like garlic, salt, and dill as needed.
Tips For Success With This Recipe
Tzatziki can be eaten as soon as it’s made but for best results, leave it to sit for at least half an hour or overnight to give the ingredients time to meld together. If serving this along with other dishes, I will always make the tzatziki first so it can sit for a while. This is also a good opportunity to taste and adjust anything like salt or garlic if you’d like to.
Storing/Freezing/Make Ahead
A homemade tzatziki sauce/dip tastes better the longer it sits so this can be made a day or so in advance of any gathering. If making it several days ahead I suggest de-seeding the cucumber and finely chopping it then continuing on with the recipe. This will ensure the tzatziki doesn’t become watery from any excess moisture that remains in the cucumber.
To store, keep your tzatziki in an airtight container in the fridge for up to one week. As noted above though – any water left in the cucumber may mean it gets watered down a little. Always give it a good stir before serving.
This recipe is not suitable for freezing, as the Greek yoghurt can separate and become quite grainy once thawed.
FAQ
This is great as an appetizer simply served with pita bread or veg for dipping. It also delicious dolloped over grilled meat, falafel bowls, and roast vegetables or used as a spread on sandwiches and wraps.
Tsah-tsee-ki – it’s easier than it looks!
More Recipes For Dips And Sauces
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Quick And Easy Homemade Tzatziki Recipe
Ingredients
- 1 lb Greek yoghurt (~500g)
- 1 medium Lebanese cucumber
- 1 – 2 cloves garlic, minced
- 3 Tbsp fresh dill, finely chopped (plus extra to garnish) see note 1
- ¼ tsp salt (plus an extra pinch)
- 1 Tbsp extra virgin olive oil for drizzling
Instructions
- Grate the cucumber into a medium-sized bowl, sprinkle with salt and let sit for 5 – 10 mins.
- Tip the grated cucumber into a clean tea towel and squeeze over the sink to remove any excess liquid, then tip cucumber back into the bowl.
- Add the yoghurt, chopped dill, minced garlic and a pinch of salt to the same bowl then stir until everything is well combined.
- To serve – drizzle with a little olive oil and sprinkle with some extra chopped dill. If making ahead (see note 2).
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY