Savory Greek Yogurt Tzatziki

Name: Savory Greek Yogurt Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: greek
Ingredients: 2 cup yogurt (Greek-style, thick, full-fat); 1 pcs cucumber (medium, grated and squeezed dry); 2 pcs garlic (cloves, minced or grated); 1 tbsp olive oil (extra virgin, for mixing); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp dill (fresh, finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

A cool, creamy Greek dip packed with crisp cucumber and fresh herbs. Thick strained yogurt creates the perfect base, while garlic and a splash of lemon give it a bright, savory kick. It comes together in minutes and pairs beautifully with grilled meats, warm pita, or crunchy vegetables.

PREP

10m

COOK

SERVES

1 CUP

123 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupyogurt · Greek-style, thick, full-fat1 pcscucumber · medium, grated and squeezed dry2 pcsgarlic · cloves, minced or grated1 tbspolive oil · extra virgin, for mixing1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground2 tbspdill · fresh, finely chopped

NUTRITION · PER SERVING

123

CALORIES · 1 CUP

Protein7g · 23%

Carbs12g · 39%

Fat6g · 44%

Fiber0g

Sugar10g

Saturated fat2g

Cholesterol7mg

Sodium124mg

Potassium409mg

Phosphorus198mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Grate and drain the cucumber.
1.Grate the cucumber on the large holes of a box grater.
2.Place the grated cucumber in the center of a clean cheesecloth or kitchen towel.
3.Gather the corners and twist tightly over the sink, squeezing out as much water as possible.
TIPRemoving the excess water is key — watery cucumber makes the tzatziki thin and bland.
mix · ~2 min
Combine the base ingredients.
1.In a medium mixing bowl, add the thick Greek yogurt, squeezed cucumber, minced garlic, 1 tablespoon olive oil, and lemon juice.
2.Stir until everything is evenly distributed and smooth.
mix · ~1 min
Season and fold in the dill.
1.Add a pinch of salt, a pinch of black pepper, and the fresh chopped dill.
2.Fold gently to incorporate without overmixing.
TIPOvermixing can make the yogurt lose its creamy body — fold just until combined.
rest · ~30 min
Chill to let the flavors blend.
Cover the bowl and refrigerate for at least 30 minutes, though 1-2 hours is better. This rest allows the garlic and herbs to mellow into the yogurt.
TIPTzatziki tastes better the next day — the garlic softens and the dip becomes more cohesive.
garnish · ~1 min
Drizzle with olive oil and serve.
Give the chilled tzatziki a quick stir, transfer to a serving bowl, and drizzle the remaining teaspoon of olive oil on top. Serve with warm pita, fresh vegetables, or alongside grilled lamb or chicken.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated cucumber very thoroughly — moisture is the enemy of thick, creamy tzatziki.
2
Use full-fat Greek yogurt for the richest texture; low-fat versions can turn watery and thin.
3
Let the tzatziki rest in the fridge for at least 1 hour, or overnight, to allow the garlic to mellow.
4
If you prefer a milder garlic bite, grate the clove instead of mincing — it disperses more gently.
5
For a thicker dip, place the yogurt in a cheesecloth over a bowl and drain for 1-2 hours beforehand.
6
Serve with a drizzle of extra virgin olive oil and a final crack of black pepper just before eating.

RECIPE VARIATIONS

Adapt it for your goals.

herb swap

Herb swap

Replace dill with equal amounts of fresh mint or parsley for a different herbal note — mint adds a clean, cool finish that pairs especially well with lamb.

no garlic