KO EN Greek Appetizer⏱ 15 minEdit history

Tzatziki (Yogurt-Cucumber Dip)

Name: Tzatziki (Yogurt-Cucumber Dip)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 400 g Greek yogurt; 1 each Cucumber; 2 clove Garlic; 2 tbsp Extra-virgin olive oil; 1 tbsp Lemon juice or vinegar; 2 tbsp Dill or mint; 0.5 tsp Salt

A cool, tangy Greek yogurt dip of strained yogurt with cucumber, garlic, olive oil, and herbs. No cooking and ready in 10 minutes — scoop with pita and vegetables, or spoon over kebabs and grilled meat. Squeeze the cucumber dry and it's foolproof.

Ingredients

4servings

Steps

Grate or finely dice the cucumber, salt it lightly, rest 10 minutes, then squeeze out the water hard with a cloth or your hands (the key step!).
⏲ 10 min
In a bowl, mix the Greek yogurt with garlic, olive oil, lemon juice, and salt.
⏲ 2 min
Stir in the squeezed cucumber and dill (or mint).
⏲ 1 min
Taste and adjust with salt and lemon.
⏲ 1 min
Chill at least 30 minutes so the flavors meld.
⏲ 30 min
Spoon into a bowl, drizzle with olive oil, and top with olives and herbs. Serve with pita, vegetables, or grilled meat.

Tips & Variations

Variations

Mint tzatziki: Use mint instead of dill for a fresher note.
Creamier: Stir a little sour cream into the yogurt.
Kebab sauce: Thin it out to drizzle over kebabs and gyros.
Turkish cacık: Add water for a cold, spoonable soup-like version.

Tips

Squeeze the cucumber dry — watery cucumber is the #1 reason tzatziki turns runny.
Use thick, strained Greek yogurt for the right body.
Grate the garlic fine and use it raw, but go easy — it intensifies as it sits.
Chill before serving so the garlic mellows and the flavors marry.
Finish with a drizzle of good olive oil for richness and shine.