Griechisch Beilage

Tzatziki Recipe – How to Make Greek Yogurt Dip from Scratch

Name: Tzatziki Recipe – How to Make Greek Yogurt Dip from Scratch
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Griechisch
Ingredients: 500g Greek yogurt (10% fat); 1 English cucumber (about 400g); 3 garlic cloves; 3 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 3 tbsp fresh dill, chopped; 1 tsp sea salt; ½ tsp white pepper

Creamy, homemade tzatziki just like at a Greek restaurant - with just a few ingredients, you can whip up the perfect dip. Find out how to nail it and get that truly authentic flavor.

Recipe.food AI-generated recipe

Updated 2. September 2026

15 min Total

15 min Prep

4 servings

Instructions

Peel the cucumber and cut it into small dice. Toss with 1 tsp of salt and let drain in a colander for 10 minutes.

Peel the garlic cloves and press them through a garlic press or mince them very finely.

Wash the dill, pat dry, and chop finely. Remove any tough stems.

Squeeze the cucumber firmly with your hands or a clean kitchen towel to remove as much excess moisture as possible.

Add the Greek yogurt to a bowl and whisk until smooth.

Add the squeezed cucumber, garlic, dill, olive oil, and white wine vinegar to the yogurt.

Mix everything together well and season to taste with salt and pepper.

Let the tzatziki rest in the refrigerator for at least 30 minutes so the flavors can meld together.

History & Origin

Tzatziki originates in the eastern Mediterranean, with roots shared across Greek, Turkish, and broader Levantine culinary traditions. The Greek version — yogurt, cucumber, garlic, and herbs — became a staple of meze culture, served as a cooling counterpoint to grilled meats and spiced dishes. The name itself is thought to derive from the Turkish ‘cacık’, pointing to a long history of cross-cultural exchange around the Aegean.

Variations

Mint instead of dill: Swap dill for fresh mint for a more Turkish-style cacık — lighter and more refreshing, especially alongside lamb.

Extra garlic version: Double the garlic and let the tzatziki rest overnight — the flavor deepens significantly and works well as a sandwich spread.

Vegan version: Use a thick, unsweetened coconut or cashew-based yogurt. Drain it through a cheesecloth first if it seems thin, so the texture stays close to the original.

Lemon twist: Replace the white wine vinegar with fresh lemon juice for a brighter, slightly fruitier acidity that pairs well with seafood.

Common Mistakes – and How to Avoid Them

Skipping the cucumber draining step: Undrained cucumber releases water into the yogurt, making the dip watery within minutes — salt it, wait, then squeeze thoroughly.

Using low-fat yogurt: Thin yogurt produces a runny, bland tzatziki; full-fat Greek yogurt (10% or higher) gives you the thick, creamy texture the dish needs.

Adding too much raw garlic at once: Raw garlic is sharp and intensifies over time — start with one clove, taste after resting, and add more only if needed.

Skipping the resting time: Mixing and serving immediately means the flavors haven’t merged; 30 minutes in the fridge is the minimum, an hour is better.

Over-chopping the dill into a paste: Finely chopped is good, but bruised herb mush turns bitter — use a sharp knife and a light hand.

Storage & Shelf Life

Store tzatziki in an airtight container in the fridge for up to 3 days. It will release some liquid as it sits — just stir it back in before serving. Freezing is not recommended: the yogurt separates and the cucumber turns mushy on thawing. Do not leave it at room temperature for more than 2 hours.

What to Serve With It

Tzatziki is at home alongside warm pita bread, grilled chicken souvlaki, lamb kebabs, or roasted vegetables. It also works as a sauce inside wraps or dolloped onto baked potatoes. For drinks, a cold Greek lager, dry rosé, or a simple sparkling water with lemon keeps the palate clean. Serve it as part of a meze spread for a casual dinner with friends, or as a quick weeknight condiment that makes plain grilled protein feel like a proper meal.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

Yes, but the tzatziki will be less creamy. Strain regular yogurt ahead of time by letting it drain in a fine-mesh strainer lined with paper towels for 2 to 3 hours.

How long should tzatziki sit before serving?

At least 30 minutes, but 2 to 3 hours is even better. Overnight will deepen the flavor even more, though the texture may become slightly looser.

Can I freeze tzatziki?

It’s not recommended, as the yogurt and cucumber tend to separate when thawed, leaving the texture grainy and watery. It’s best made fresh.