This creamy Greek dip is packed full of cucumber with a hint of mint, lemon and garlic and has so many uses. If you are a fan of Greek food, then you will have had tzatziki before, so we are showing you how to make tzatziki. This is the BEST tzatziki recipe! It's so easy and ready in 5 minutes. Just mix everything in a bowl and enjoy.
This is such a simple, but so full of flavour Greek dip. You can either just dip some pita bread in it, or use it as a spread in a wrap - it has so many uses. It's really cool and refreshing and a must make in the summer months. Rich and creamy, and so much flavour - you are going to want to put it on everything.
What is tzatziki?
Tzatziki (pronounced sat-see-kee) is a dip/sauce found in the Southeast European cuisine. It is made of salted strained yogurt mixed with cucumbers, garlic, lemon juice, salt, olive oil, and herbs such as mint (or dill, parsley or thyme). It is very popular in Greek cuisine.
So, how to make tzatziki - Greek yogurt is the base for this dip and then it is bulked out with freshly grated cucumber (and then squeezed to get out the extra moisture), a good amount of lemon juice to make it nice and zesty and then some chopped fresh mint, garlic, salt and pepper to bring it all together.
Why you will love it
- Quick - This tzatziki recipe is ready in just 5 minutes. Just mix it all together and put it in the fridge for 10 minutes to allow the flavours to come together.
- Adaptable - What we love about this tzatziki sauce recipe is that it can be packed with vegetables. Swap the cucumber for courgette, or use a mixture of them both, for a nutrient boost.
- Full of flavour - There are so many layers of flavour to this dip.
- Great for serving up at a party - This dip doesn't last long when we serve it up at a party. So make sure you make extra as we think your guests will love it.
- Yogurt - We used a thick full fat Greek yogurt to give it the creamy flavour and texture that it is known for. You could use reduced fat Greek yogurt, but it wouldn't have the same texture or flavour.
- Cucumber - This adds lots of freshness and also texture. If you wanted to give tzatziki a vegetable boost, then you could add some grated courgette (zucchini). This is far from traditional, but a good way to hide some extra vegetables in your diet.
- Garlic - This is a must in tzatziki and the more the better we say. Make sure it is finely crushed, almost in to a paste to make sure it is evenly distributed in the tzatziki sauce. Feel free to adapt the garlic to suit your own taste.
- Lemon - This really lightens up the tzatziki.
- Mint - Fresh mint adds so much freshness. You could also swap it for dill which also adds an amazing flavour.
- Salt and pepper - Season to taste.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Grate the cucumber into a bowl and then scoop up some in your hand and squeeze all the juice out into another bowl (save to add to green smoothies), and continue until you have done all the cucumber. Alternatively, place onto a cheese cloth or muslin and squeeze the liquid ou.
Two: Add the cucumber to a bowl with the rest of the ingredients.
Three: Mix well and leave in fridge for 10 minutes before serving. Serve with pita bread and crudités.
What to serve with Tzatziki
It is the perfect addition to grilled meats and fish, or just as a dip with pita bread or crudités. Why not try making our Easy Homemade Flatbreads and tear them up to dip in this. We love it with our Oven Baked Falafel too.
If you want to keep with the Greek theme, then why not try one of our Greek recipes:
- Greek Lamb Souvlaki
- Greek Turkey Burgers
- Greek Pasta Salad
- Easy Greek Rice
- Greek Chicken Skewers
- Greek Pizza
You can store this tip in an air tight container for a couple of days. We always try to make it in advance and keep it in the fridge for a few hours before serving, as it really allows the flavours to come together.
We wouldn't recommend freezing tzatziki because the cucumber gets mushy and the yogurt becomes watery.
Frequently Asked Questions
Yes, don't skip this step because cucumbers are very watery and you will end up with a watery dip.
There is no need to peel it and it really is a preference thing. We leave it on as we like the colour that it adds, plus the peel has extra nutrients and fibre and you can't taste it.
Leaving it in the fridge for 10 minutes allows all the flavours to really come together. It gives you time to get the bread and vegetable sticks together.
Yes, you can use dried mint (or dried dill), but you will need less of it - only about a teaspoon.
Yes, as long as you make sure that there is no cross contamination, then this is gluten free.
Our recipe isn't vegan, however if you used a vegan alternative to the Greek yogurt then it can be vegan.
Yes, you can make it in the morning or night before and keep it in the fridge in an air tight container under you are ready to serve. If you are going to make it in advance, we recommend adding the mint just before serving. Make sure you give it a good stir before serving.
• Give this dip a veggie boost by swapping the cucumber for grated courgette, or using a mixture of the two.
• You can swap the mint for fresh dill.
• You could use reduced fat Greek yogurt, but you wouldn't get the same flavour.
• Make sure your properly squeeze all of the liquid out of the cucumber before mixing it in to the yogurt, otherwise you will have a really watery dip.
• Make a vegan version of this by using a plant based yogurt.
More sauce recipes
If you’ve tried this Greek tzatziki recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
How To Make Tzatziki
- 350 g full fat Greek yogurt
- 0.5 cucumber
- 3 garlic cloves - minced
- 0.5 lemon - (Juice only)
- 1 handful fresh mint - finely chopped
- 1 pinch sea salt and black pepper
- Grate the cucumber in to a bowl and then scoop up some in your hand and squeeze all the juice out in to another bowl (save to add to green smoothies), and continue until you have done all the cucumber.
- Add the cucumber to a bowl with the rest of the ingredients.
- Mix well and leave in fridge for 10 minutes before serving. Serve with pita bread and crudités.
- Give this dip a veggie boost by swapping the cucumber for grated courgette, or using a mixture of the two.
- You can swap the mint for fresh dill.
- You could use reduced fat Greek yogurt, but you wouldn't get the same flavour.
- Make sure your properly squeeze all of the liquid out of the cucumber before mixing it in to the yogurt, otherwise you will have a really watery dip.
- Make a vegan version of this by using a plant based yogurt.