Tzatziki
Creamy Greek-style yoghurt with cucumber, garlic and dill — a fresh, tangy dip or sauce ready in under 90 minutes.
Tzatziki is the Grecian shorthand for ‘everything good in a bowl’ — cool, garlicky yoghurt with cucumber and dill. It’s brilliant as a dip, a sauce for grilled meat or veg, or dolloped on salads.
This version keeps things simple and reliable: Greek-style natural yoghurt for creaminess, plenty of squeezed cucumber so it isn’t watery, and a proper chill so the garlic softens and the flavours become friendly rather than shouty.
Ingredients
- 500 g Greek-style natural yoghurt
- 1 Cucumber — about 200 g
- 2 Garlic cloves
- 10 g Fresh dill — finely chopped
- 15 ml Extra virgin olive oil
- 15 ml Lemon juice — about 1 lemon
- 5 ml Sea salt
- 0 ml Black pepper — freshly ground
Equipment
- box grater
- sieve
- kitchen paper
- mixing bowl
- garlic press (optional)
Instructions
Grate the cucumber on the coarse side of a box grater. Transfer the grated cucumber to a sieve set over a bowl, sprinkle with half the sea salt (½ tsp) and leave to drain for 10 minutes to draw out excess water.
Press the grated cucumber firmly with the back of a spoon, then wrap handfuls in kitchen paper and squeeze over the sink until as dry as possible — this step is critical to avoid a watery tzatziki.
Finely grate or crush the garlic cloves (use 1 clove for mild, 2 for stronger). In a mixing bowl combine the Greek-style natural yoghurt, squeezed cucumber, crushed garlic, chopped fresh dill, lemon juice, extra virgin olive oil, the remaining sea salt (½ tsp) and black pepper. Stir until smooth and well combined.
Taste and adjust seasoning: add a touch more lemon juice or salt if needed. Cover the bowl and chill in the fridge for at least 60 minutes to let the flavours marry.
Before serving, give the tzatziki a final stir, transfer to a serving bowl, drizzle with a little extra virgin olive oil and scatter a few extra sprigs of fresh dill if you like.
Tips
- If your yoghurt isn’t very thick, line a sieve with kitchen paper or muslin, spoon in the yoghurt and leave to drain for 20–30 minutes to firm it up.
- Always squeeze the grated cucumber well — that single step prevents a watery finish and concentrates the cucumber flavour.
- Use fresh lemon juice rather than bottled for brightness; add garlic sparingly then taste after chilling — raw garlic can overpower when fresh.
- Make ahead: tzatziki improves after a few hours and keeps in an airtight container in the fridge for up to 3 days.
- If you want a smoother texture, blitz briefly with a stick blender, but don’t overwork it or it will become too thin.
Substitutions
Greek-style natural yoghurt → Thick natural yoghurt strained through muslin for 30 minutes (use same weight)
Stays closeFresh dill → Fresh mint (same quantity) for a lighter, more refreshing flavour
Noticeably differentLemon juice → White wine vinegar (use 10 ml), slightly sharper acidic note
Stays close
Nutrition
Per serving · estimated
- 210
- Calories
- 7 g
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 1 g
- Fibre
- 5 g
- Sugar
- 600 mg
- Sodium
FAQ
How long will tzatziki keep in the fridge?
Stored in an airtight container it will keep for up to 3 days. Freshness and texture are best within 48 hours.
Can I use low-fat yoghurt?
Yes, but the result will be thinner and less creamy. Strain low-fat yoghurt for 20–30 minutes to improve texture.
Why is my tzatziki watery?
Most likely the cucumber wasn’t squeezed enough. Make sure you salt, drain and then squeeze the grated cucumber well with kitchen paper or a cloth.
Can I make tzatziki without garlic?
You can omit garlic for a milder dip — add a little extra lemon and dill to compensate.
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