Quick And Easy Tzatziki Recipe
This Easy Tzatziki Recipe is thick, creamy and packed with fresh dill and garlic. It’s quick to make too and will be on the table in 10 minutes.
Serve it as a dip with pita bread, and vegetables or use it as a sauce and spoon over grilled meat or things like this Spanakopita or Greek Leek Pie.
Recipe Overview: Easy Tzatziki Recipe
Naturopath’s Notes
Not all Greek yogurt is created equal, and when you’re making tzatziki getting the right one is important. Look for a full-fat, strained variety with a thick, creamy consistency. A thin yogurt will leave you with a runny, watery dip rather than the thick, creamy result you’re after.
Persian cucumbers work best in tzatziki too, as their thin skin and low seed content means less excess water to strain out after grating. Fresh dill is worth using over dried if you can find it too, as it retains so much more of its bright, citrusy flavor.
Tzatziki Ingredients
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.
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.
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.
- Step 1: 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.
- Step 2: 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.
- Step 3: Add the shredded cucumber back into the bowl along with the yogurt, chopped dill, crushed garlic and a pinch of salt.
- Step 4: Stir until well combined. If you have time, let it sit for half an hour, taste, and adjust salt/dill/garlic to suit your preference.
To serve as a dip, cover the top with a drizzle of olive oil and sprinkle with some extra chopped dill. Surround the bowl with pita chips, fresh pita bread, crackers or vegetable crudités. This is great on a Charcuterie Board too.
Tzatziki is very versatile and can also be used as a yogurt sauce. It’s especially good with these Polenta Chips, Air Fryer Sweet Potato Wedges, dolloped on a Savory Tart or served alongside Air Fryer Chicken Cutlets.
Expert Tips
- 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.
- Taste and adjust the tzatziki to suit your tastes before serving. You may like a little more salt or garlic than the recipe calls for.
- If making the tzatziki 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.
Storage And Make Ahead
A homemade tzatziki dip tastes better the longer it sits so this can be made a day or so in advance of any gathering.
To store, keep your tzatziki in an airtight container in the refrigerator for up to one week. As noted in the expert tips section 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 yogurt can separate and become quite grainy once thawed.
Easy Tzatziki Recipe FAQs
More Recipes For Dips And Sauces
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Quick And Easy 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).
This is such a great recipe for those times you want something quick and easy to serve guests. It goes with just about everything too!