Homemade Tzatziki
A cool, creamy Greek dip that comes together in minutes but tastes like you spent hours on it. Perfect with pita bread, fresh veggies, grilled meats, or as part of a mezze board — and it keeps beautifully in the fridge for a couple of days.
Prep time
15 min
Cook time
0 min
Serves
Ingredients
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- 1 cupplain Greek yogurt, preferably full-fat
- ½ largeEnglish cucumber, cut into chunks
- 1 tspsalt, to draw out excess moisture
- 2–3 tbspfresh lemon juice, about ½ lemon
- 2 tbspextra-virgin olive oil, plus more for drizzling
- 2–3 clovesgarlic, crushed, or to taste
- 1–2 tbspfresh dill, finely chopped, or 1 tbsp dried dill
- Optionalsmall diced cucumber or cucumber ribbons, for garnish
Ingredients
- 1 cupplain Greek yogurt, preferably full-fat
- ½ largeEnglish cucumber, cut into chunks
- 1 tspsalt, to draw out excess moisture
- 2–3 tbspfresh lemon juice, about ½ lemon
- 2 tbspextra-virgin olive oil, plus more for drizzling
- 2–3 clovesgarlic, crushed, or to taste
- 1–2 tbspfresh dill, finely chopped, or 1 tbsp dried dill
- Optionalsmall diced cucumber or cucumber ribbons, for garnish
Instructions
- 1
Cut the cucumber into chunks and place it in a mini food processor. Pulse just a few times until finely chopped into very small pieces. Be careful not to over-process—you want a fine diced texture, not a purée.
- 2
Transfer the chopped cucumber to a fine-mesh strainer and toss with the salt. Let sit for 15–30 minutes to draw out excess moisture. Press it firmly against the strainer with the back of a spoon or your hands to remove as much liquid as possible.
- 3
In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, and crushed garlic. Stir until smooth.
- 4
Stir in the well-drained cucumber and dill until evenly incorporated. The finely chopped cucumber gives the tzatziki a smooth, creamy texture while still adding a little fresh cucumber bite.
- 5
Cover and refrigerate for at least 30 minutes before serving to allow the garlic, lemon, and dill flavours to come together.
- 6
Just before serving, drizzle with a little extra olive oil. If desired, garnish with small pieces of fresh cucumber, cucumber ribbons, or extra dill.
Melissa's Notes
The longer this sits in the fridge (up to 2–3 days), the more the flavours meld. Fresh dill gives you that classic Greek vibe; dried dill still works beautifully if fresh isn't available.
Nutrition Information
Per serving — based on 6 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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