Tzatziki Recipe

Easy tzatziki in a bowl on a platter with vegetables.

Homemade Tzatziki is super creamy and made with yogurt, dill, and cucumbers. It comes together easily in just a few minutes with very simple ingredients. Serve it alongside a fresh veggie tray or as a spread!

Course condiment

Cuisine Greek

Prep Time 10

Total Time 10

Servings cups

Calories 179kcal

Author John Kanell

Equipment

Box grater

Ingredients

1 small cucumber (225g)
1½ cups plain Greek yogurt whole milk (340g)
1 clove garlic grated or minced
2 tablespoons chopped fresh dill and/or mint
1 tablespoon olive oil
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon ground pepper

Instructions

Grate the cucumber on the largest holes of a box grater. (You can peel it if you like, but it is not necessary.) Place it onto a lint-free kitchen towel and wring out as much moisture as possible.
In a medium bowl, stir to combine the cucumber, yogurt, garlic, dill and/or mint, olive oil, lemon juice, salt, and pepper. Add more lemon juice and salt, to taste.
Transfer to a serving bowl and garnish with more olive oil, black pepper, and more chopped fresh dill or mint, if you like. Serve alongside warm pita and vegetable crudités.

Notes

If you have time, let the tzatziki chill for at least 1 hour before serving. This will allow time for the garlic and herbs to infuse in the yogurt for a more flavorful tzatziki.
Make a double batch. This tzatziki recipe yields a generous 2 cups of sauce, but if you’re entertaining a large crowd, feel free to double the recipe!

Nutrition