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Authentic Tzatziki at Home

Print Recipe

Ingredients
  

  • 1 cup Greek yogurt full-fat for extra creaminess
  • 1 small cucumber finely diced or grated
  • 1-2 clove garlic minced (or garlic alternatives like freefod garlic alternative)
  • 1-2 tbsp fresh lemon juice
  • 1-2 tbsp fresh dill finely chopped (you could use dried but you'll need to adjust amount)
  • 1-2 tbsp olive oil optional but recommended
  • Salt and Black pepper to taste

Instructions
 

  • Wash and finely dice or grate the cucumber
  • Sprinkle the cucumber with a pinch of salt and let it sit for 5–10 minutes
  • Squeeze out excess water from the cucumber using your hands or a clean kitchen towel
  • In a bowl, combine Greek yogurt, cucumber, minced garlic, and chopped dill
  • Add lemon juice, olive oil (if using), salt, and pepper
  • Stir until everything is well combined and taste to adjust seasoning
  • Chill in the fridge for at least 20–30 minutes before serving
  • Draining the cucumber is the key to thick, restaurant-quality tzatziki that doesn’t separate. Chilling the mixture helps the flavors meld and the garlic mellow out.

Notes

For best results, use thick Greek yogurt so your tzatziki doesn’t turn watery. Fresh dill and freshly squeezed lemon juice also make a noticeable flavor upgrade over dried herbs or bottled juice.
Action tip: Choose full-fat, unsweetened Greek yogurt and firm cucumbers (like English or Persian) as your base for the creamiest, freshest-tasting tzatziki.
Keyword sauces