Marry This Tzatziki Recipe is a creamy and refreshing dip, which is made with Greek yogurt and fresh cucumber. It’s the perfect dip for veggies or pita, ready in about 10 minutes.
Jump to RecipeTzatziki Recipe Ingredients
- 1/2 cup grated fresh cucumber
- 1 cup whole milk Greek yogurt
- 4 tsp. extra-virgin olive oil, divided
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped fresh dill, plus more for garnish
- 1 Tbsp. chopped fresh mint, plus more for garnish
- 1 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Paprika, for garnish
How To Make Tzatziki
- Squeeze the Cucumber: Place the grated cucumber onto a few layers of paper towels or a clean kitchen towel. Cover and squeeze firmly to remove as much liquid as possible. This is a crucial step to prevent a watery dip.
- Combine Ingredients: Add the squeezed cucumber to a medium bowl. Add the Greek yogurt, 1 tablespoon of the olive oil, lemon zest, lemon juice, chopped dill, mint, honey, salt, and pepper. Stir until everything is well combined.
- Garnish and Serve: For the best flavor, let the tzatziki chill in the refrigerator for at least 30 minutes. Just before serving, transfer it to a serving bowl, drizzle with the remaining 1 teaspoon of olive oil, and sprinkle with a little more fresh dill, mint, and a dash of paprika.
Recipe Tips
- Why do I have to squeeze the cucumber? Cucumbers hold a lot of water. Squeezing out the excess liquid is the most important step to ensure your tzatziki is thick and creamy, not thin and watery.
- What kind of yogurt is best? Whole milk Greek yogurt is essential for a rich, thick, and authentic tzatziki. Regular yogurt or low-fat Greek yogurt will result in a much thinner consistency.
- Can I make this ahead of time? Yes! Tzatziki is a perfect make-ahead dip. The flavors actually meld and become even better after a few hours in the refrigerator. It can be made up to 2 days in advance.
- Can I use dried herbs? Fresh dill and mint are highly recommended for the best, brightest flavor. If you must use dried, use about 1 teaspoon of each, but the final taste will be different.
What To Serve With Tzatziki
This versatile and refreshing dip is a staple of Greek and Mediterranean cuisine. Serve it with:
- Warm pita bread or pita chips
- A platter of fresh, crunchy vegetables (cucumbers, bell peppers, carrots, tomatoes)
- As a sauce for grilled chicken, lamb gyros, or falafel
- As a topping for souvlaki or kebabs
How To Store Tzatziki
- Refrigerate: Store the tzatziki in an airtight container in the refrigerator for up to 3 days. The cucumber may release a little more water over time, so you might need to give it a quick stir before serving again.
- Freeze: Freezing is not recommended, as the texture of the yogurt will become grainy and unpleasant upon thawing.
Tzatziki Nutrition Facts
- Calories: 120-150 kcal
- Fat: 10g
- Carbohydrates: 6g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make a vegan version, use a thick, unsweetened, plant-based Greek-style yogurt (made from coconut or soy) and substitute the honey with an equal amount of agave nectar.
The most likely culprit is that the cucumber wasn’t squeezed enough. To fix it, you can try straining the finished tzatziki through a cheesecloth-lined sieve for an hour in the refrigerator to remove more liquid.
If you don’t want to grate it, you can very finely dice the cucumber instead. This will result in a chunkier, more textured tzatziki, which is also delicious.
Try More Recipes:
Tzatziki Recipe
Course: SauceCuisine: MediterraneanDifficulty: Easy6
servings10
minutes30
minutes150
kcalA classic, creamy, and refreshing Greek dip made with thick yogurt, grated cucumber, fresh herbs, and a hint of lemon.
Ingredients
1/2 cup grated cucumber
1 cup whole milk Greek yogurt
4 tsp. extra-virgin olive oil, divided
1 tsp. lemon zest & 1 Tbsp. lemon juice
1 Tbsp. each chopped fresh dill & mint
1 tsp. honey
1/2 tsp. salt & 1/4 tsp. black pepper
Paprika, for garnish
Directions
- Place grated cucumber in a paper towel and squeeze firmly to remove all excess liquid.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp olive oil, lemon zest and juice, dill, mint, honey, salt, and pepper.
- Stir until well combined.
- Chill for at least 30 minutes to allow the flavors to meld.
- Before serving, drizzle with the remaining 1 tsp of olive oil.
- Garnish with a sprinkle of fresh herbs and paprika.
Notes
- Squeezing the water out of the cucumber is the most critical step for a thick, creamy tzatziki.
- Using full-fat, whole milk Greek yogurt is essential for the authentic thick texture.
- The flavor of the tzatziki improves as it chills, so making it a few hours ahead is a great idea.
- Serve as a dip with pita and vegetables or as a sauce for grilled meats.
