by Holly
Fresh and flavorful, this easy Tzatziki recipe is so good you’ll want to drizzle it on everything (or eat it with a spoon).
A fresh creamy mixture of cucumber, garlic, and dill mixed into a yogurt base, this perfect served as a dip or as a sauce
Add it to Chicken Souvlaki in wraps, spoon it on pork or chicken or even simply serve as a dip for fresh veggies or pita bread!
What is Tzatziki
Pronounced “tsah-see-key,” it is traditionally a simple Greek sauce or dip made with regular or Greek yogurt that complements so many foods.
Even though tzatziki is made with seemingly simple ingredients like yogurt and olive oil, the flavors are enhanced with fresh garlic, lemon juice, and crisp cucumber.
This is the best tzatziki recipe because it goes with nearly anything you have on hand, especially meats like beef, chicken, pork, and even fish!
Ingredients & Variations
This delicious dip is so easy to prepare with a handful of ingredients!
- If running low on plain yogurt, you can swap in some sour cream or greek yogurt.
- While fresh is always best when it comes to seasonings for dips, you can use dried dill or garlic powder if it’s what you have on hand.
- Keep in mind that dried spices are stronger than fresh, so start with less dried and increase to taste from there.
- The same goes for lemon juice. There is nothing quite like fresh squeezed lemon juice but you can use store-bought lemon juice as well. Keep the quantities the same, just note that fresh lemon juice will have a sweeter taste while store-bought will be a bit more bitter in flavor.
How to Make Tzatziki
This tzatziki dip is as easy 1, 2, 3!
Peeling (and seeding) the cucumber is optional. I prefer to the texture when peeled.
- Peel, seed, and shred cucumber with a box grater.
- Juice lemon and set aside.
- Mix all ingredients in a bowl, add the cucumber last and mix thoroughly.
Allow the flavors to blend in the refrigerator for at least 30 minutes before serving. The bright and tangy flavor of tzatziki stands out best when served chilled!
A Dip, a Spread & a Sauce
Since tzatziki is not only a dip but a spread and sauce, it has multiple uses!
- As a dip, try it with vegetable, pita crisps, crackers, zucchini fries, or even greek meatballs.
- As a spread, serve it with Greek gyros or lamb and veggie kebabs. Use in place of mayonnaise on sandwiches, subs, or salads!
- As a sauce, pour it over oven-baked chicken breasts or use on a classic potato salad! It’s also great on fish because of it’s mild, creamy flavor.
How Long Does Tzatziki Last in the Fridge?
Tzatziki should last about a week in the refrigerator, but you’ll find so many amazing ways to use it up, it will be gone long before then!
Can You Freeze Tzatziki? No. I mean technically yes you can but sadly this recipe doesn’t keep well in the freezer. The consistency changes and it becomes watery after freezing. It’s best made and eaten within about 5 days.
More Easy Dip Recipes
- 7 Layer Dip – Party favorite!
- Spicy Dill Dip – Great for veggies and crackers.
- Bacon Cheddar Dip – Classic flavor combo!
- Avocado Dip – Creamy and healthy.
- Buttermilk Ranch Dip – Great to dip appetizers.
- Easy Spinach Dip – Reader favorite dip recipe!
- Whipped Feta with Roasted Tomatoes – Rich & Creamy!
How did you enjoy this Tzatziki? Be sure to leave a rating and a comment below!
Greek Tzatziki (Yogurt Cucumber Dip)
Prep Time 7 minutes
Servings 8 servings
Course Appetizer
Cuisine American, GreekIngredients
- 1 1/2 cups plain yogurt
- 2 tablespoons olive oil
- 1 english cucumber
- 1 clove garlic minced
- 1 tablespoon dill fresh, finely chopped
- 1-2 tablespoons fresh lemon juice
- salt & pepper
Instructions
- Peel, seed and shred cucumber.
- Juice lemon and set aside.
- Combine remaining ingredients in a large bowl. Stir in cucumber.
- Allow flavors to blend at least 30 minutes before serving. Serve cold.
Recipe Notes
- Peeling (and seeding) the cucumber is optional
- If running low on plain yogurt, you can swap in some sour cream or greek yogurt.
- Fresh is best but you can use dried dill or garlic powder if it's what you have on hand.
- Keep in mind that dried spices are stronger than fresh, so start with less dried and increase to taste from there.
- Fresh lemon juice is best. Store bought can be substituted but will have a bit of a bitter flavor.
