Greek Tzatziki

This Greek tzatziki is thick, creamy, garlicky and full of fresh cucumber, dill and mint. Made with Greek yoghurt, extra virgin olive oil and a splash of vinegar, it’s the perfect accompaniment to grilled meats, souvlaki, fried potatoes, pita or crusty bread.

Traditional Greek Tzatziki

About Tzatziki

Tzatziki is one of the most recognisable accompaniments in Greek cooking and has long been part of everyday meals, family gatherings and taverna tables across Greece.

Traditionally made with thick strained yoghurt, grated cucumber, garlic, extra virgin olive oil and herbs, it is served cold and is prized for its fresh, cooling flavour. That freshness makes it the perfect balance to rich or smoky foods, which is why you will so often see it served with souvlaki, gyros, grilled meats, fried potatoes and warm bread.

Its roots sit within the broader food traditions of the Eastern Mediterranean, where yoghurt, cucumber, garlic and olive oil have been used together for generations. In Greece, tzatziki has become a staple in its own right - simple, refreshing and instantly recognisable.

The key to a traditional Greek tzatziki is its texture. The yoghurt should be thick and creamy, and the cucumber well drained so the finished dip stays rich rather than watery.

Watch How to Make Tzatziki

https://youtu.be/RoepEkgTu5c

Helpful Tips

Remove Excess Moisture: After grating the cucumber, squeeze out as much liquid as possible. This is the secret to thick, creamy tzatziki that doesn't become watery.

Use Thick Greek Yoghurt: Full-fat Greek yoghurt gives tzatziki its traditional rich, creamy texture and flavour.

Adjust the Garlic: Start with a little garlic and add more to taste. Remember, the garlic flavour develops and becomes stronger as the tzatziki rests.

Allow the Flavours to Develop: For the best flavour, refrigerate for at least 30 minutes before serving. It's even better when made a few hours ahead.

Storage: Store tzatziki in an airtight container in the refrigerator for up to 3–4 days. Stir before serving if any liquid separates. Freezing is not recommended, as the yoghurt can become grainy and watery once thawed.

What to serve with Tzatziki

Lamb Shanks with Potatoes

Greek Roast Chicken

Greek Beef Meat Patties

Pull -a-part Lamb baked in a Pocket

Greek Fried Potatoes

Crispy Spinach and Feta Fritters

Traditional Greek Tzatziki

Greek Tzatziki

Revised from November 2019

INGREDIENTS

500g Greek whole milk yogurt (or dairy-free Greek yogurt)

3 large garlic cloves, minced or finely grated

2 Lebanese cucumbers with the skin on, grated

¼ cup fresh mint, finely chopped

¼ cup fresh dill, finely chopped

1 tablespoon extra virgin olive oil

1 teaspoon white wine vinegar

INSTRUCTIONS

1. Prepare the Cucumber

Grate the cucumber into a bowl using the large holes of a grater.

Place the grated cucumber in a fine-mesh sieve, clean kitchen cloth, heavy napkin or nut milk bag, or simply squeeze it between the palms of your hands.

Squeeze out as much liquid as possible to prevent the tzatziki from becoming watery.

2. Mix the Ingredients

In a large bowl, combine the Greek yoghurt, drained cucumber, garlic, fresh mint, dill, extra virgin olive oil and white wine vinegar.

Mix well until all the ingredients are fully combined.

3. Let It Rest

For best results, refrigerate the tzatziki for 1 hour before serving. This allows the flavours to come together beautifully.

This step is optional if you are short on time.

4. Serve

Serve chilled with vegetables, pita bread or alongside dishes such as roasted lamb, grilled chicken, souvlaki, steamed fish or fritters.

Finish with a drizzle of extra virgin olive oil and, if desired, a sprinkle of toasted sesame seeds.

Have you tried this recipe?

Please leave me a rating and comment below, or share it with me at @CreateCookShare on

 Instagram  Pinterest  Facebook  TikTok  or YouTube 

Traditional Greek Tzatziki

Revised Novemver 2019

Margaret Pahos @CreateCookShare