Inspired by the versions from my favorite restaurants, this Greek tzatziki recipe features creamy yogurt infused with lemon, garlic, dill, and plenty of freshly grated cucumber. It's a bright and refreshing appetizer, perfect for serving alongside some warm pita bread or fresh veggies.
Growing up in an Indian household meant we'd always have multiple (!) yogurt tubs on hand. Sometimes, the tubs were not, in fact, filled with yogurt, but actually chapati dough or various leftovers, but that's another story.
So, as an adult, that means I also always have it handy. And I love Greek food, so I make a lot of tzatziki at home. I love the punchy, slightly stinging, garlicky flavor balanced by fresh lemon juice and juicy cucumber.
Cook's Notes
Inspiration: After eating arguably way too much tzatziki at my favorite Greek-adjacent restaurants, namely Kava Neo-Taverna, Krasi, and Sofra, I decided to develop my own version.
Testing Summary:
- Thick, high-quality Greek yogurt gives you a lovely, smooth texture.
- Using Persian cucumbers (which have a thin skin and crisp texture) and squeezing excess moisture from the grated cucumber eliminates a watery, runny dip.
- Marinating raw garlic in lemon juice and salt for a few minutes softens its intensity.
Serving Suggestions:
- Serve as a side dish to your favorite seafood dinner, like poached cod, shrimp scampi without wine, or roasted branzino.
- Arrange a mezze platter with pita chips, fresh veggies, and other easy dips like garlic white bean dip or butter bean hummus.
Ingredient Notes
- Full-Fat Greek Yogurt: Use plain, full-fat Greek yogurt (or make your own homemade yogurt!). It needs to have a thick consistency for the best texture. Avoid products with any extra additives other than milk and active cultures. I like Fage and Stonyfield.
- Extra-Virgin Olive Oil: Olive oil adds an almost velvety creaminess to the dip, so use a good-quality product here for the best flavor.
- Persian Cucumber: I always have Persian cucumbers at home; they've got a crisp, refreshing flavor and have very few seeds. You can also use an English cucumber.
- Fresh Dill: Dill is very traditional, so don't skip this!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make Tzatziki with Dill and Lemon
Step 1: In a medium bowl, mix lemon juice, grated garlic, and a pinch of salt. Let sit for 5 - 10 minutes to allow the juice to soften the flavor of the raw garlic.
Step 2: Shred the cucumber with a box grater, and use your hands (or a cheesecloth) to squeeze out any extra liquid.
Step 3: Mix in the shredded cucumber, yogurt, white vinegar, and dill. Season with salt to taste, then chill for 30 minutes before serving.
Step 4 - Serve: The dip should taste creamy, tangy, and punchy. Not punchy enough? Add another clove of grated garlic. Tasting bland? Make sure it's seasoned well with salt! Too strong? Add a bit more yogurt.
TIP: Loosen the dip with a bit of water to make a yogurt sauce to pair with crispy pan-fried salmon or smashed fingerling potatoes.
Recipe FAQs
Leftovers can be stored in an airtight container for up to 3 days in the fridge.
Yes, in fact the flavors will taste better as they sit. To make this ahead of time, mix all of the ingredients together except for the grated cucumber (a great tip from Wanderlust Kitchen to prevent a watery consistency!) and chill overnight. Just before serving, grate and add the cucumber.
A few tips: 1) The type of cucumber you use matters! Persian cucumbers are much more crisp than a typical garden variety. 2) Drain as much liquid as possible from the cucumber and 3) Serve fresh. The dip will still taste great the next day, but it will continue to release liquid over time.
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Happy eating! Love, KarishmaGreek Tzatziki Recipe
Ingredients
- 1 large clove garlic, finely grated or minced, plus more if desired*
- ½ lemon, juiced
- ½ teaspoon white distilled vinegar, or red wine vinegar
- ¼ teaspoon kosher salt, plus more to taste
- 1 ½ cups plain full-fat Greek yogurt
- 1 Persian cucumber, grated | or ¼ English cucumber
- ¼ cup fresh dill, chopped
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
For serving (optional):
- Warm pita, pita chips, or fresh veggies
Instructions
- "Marinate" the garlic: In a medium bowl, mix 1 large clove garlic (finely grated) with the juice from ½ lemon, ½ teaspoon white distilled vinegar, and ¼ teaspoon kosher salt. Let sit for 5 - 10 minutes to allow the acid to soften the intensity of the raw garlic.
- Grate the cucumber: Shred 1 Persian cucumber with a box grater and squeeze out any excess liquid with your hands or a cheesecloth.
- Combine and chill: To the bowl, add the shredded cucumber, 1 ½ cups plain full-fat Greek yogurt, ¼ cup fresh dill, and 1 tablespoon extra-virgin olive oil. Taste and season with salt, then chill in the fridge for 30 minutes before serving to allow flavors to marinate.Note: The dip should taste creamy, tangy, and punchy. Not punchy enough? Add another clove of grated garlic. Tasting bland? Make sure it's seasoned well with salt! Too strong? Add a bit more yogurt. Olive oil is another great option for "balancing" the flavors.
- Serve: Remove from the fridge, drizzle with a little extra olive oil, and serve with warm pita, pita chips, or fresh veggies (if desired). Enjoy.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Review: After making a lot of tzatziki at home, I decided to develop a formal recipe and this is my favorite version! I personally LOVE a very garlicky version, so I use 2 cloves of garlic but if you'd like a milder option, start with 1 and adjust to taste!