Greek Tzatziki (Dill Yogurt Sauce)

This easy 7-ingredient Greek tzatziki recipe features creamy yogurt infused with lemon, garlic, dill, and plenty of freshly grated cucumber.
5 from 1 vote

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.

A bowl of tzatziki topped with fresh dill and a drizzle of olive oil with various ceramics in the background.
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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:

Ingredient Notes

Ingredients laid out to make Greek tzatziki.
  • 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!

Extra Greek yogurt? Try one of my delicious Greek yogurt recipes!

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.

A bowl of freshly grated cucumber being stirred with a spatula and a lemon in the background.

Step 2: Shred the cucumber with a box grater, and use your hands (or a cheesecloth) to squeeze out any extra liquid.

A bowl of tzatziki being stirred with a spatula.

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

A bowl of tzatziki garnished with fresh dill and a drizzle of olive oil.
How can I store this dip?

Leftovers can be stored in an airtight container for up to 3 days in the fridge.

Can I make it ahead of time?

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.

How do I prevent my tzatziki from tasting watery?

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.

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

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Happy eating! Love, Karishma
The Recipe
A bowl of tzatziki with a drizzle of olive oil and fresh dill.

Greek Tzatziki Recipe

5 from 1 vote
A traditional tzatziki dip inspired by my favorite Greek restaurants with yogurt, dill, lemon, garlic, and olive oil.
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Yields 8 servings

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

* I like my tzatziki with a relatively strong garlic flavor, so I'll often use 2 large garlic cloves but feel free to use less to start!
Make-Ahead Instructions: 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.
Storage: Store in an airtight container in the fridge for up to 3 days.
Recipe inspired by my favorite Greek restaurants in Boston (Kava Neo-Tavern and Krasi!)

Nutrition

Calories: 42kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.2mg

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.

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

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1 Comment

  1. 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!