Photo: Mor Shani / Unsplash. Serving suggestion; presentation may vary.
Tzatziki is a cool cucumber and yogurt dip that suits warm flatbread, vegetables and grilled dishes. Thick yogurt and well-drained cucumber keep it spoonable. A short rest in the fridge allows the garlic and dill to flavour the yogurt.
Easy Tzatziki with Cucumber and Dill
Ingredients
- 300 g cucumber
- 1/4 teaspoon fine salt
- 400 g plain strained Greek yogurt
- 1 small garlic clove, finely grated
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped fresh dill
- 1/8 teaspoon ground black pepper
Preparation
- Coarsely grate the cucumber into a sieve. Toss with salt and leave over a bowl for 10 minutes.
- Transfer cucumber to a clean cloth and squeeze firmly to remove excess liquid. Discard the liquid.
- Mix yogurt, grated garlic, olive oil, lemon juice, dill and pepper in a bowl.
- Fold in the squeezed cucumber. Cover and refrigerate for 30 minutes so the flavours settle. The draining time is included in the 15-minute preparation time.
- Stir, taste and adjust seasoning if needed. Serve chilled. Keep the serving bowl over ice if it will remain out for an extended meal.
Practical tips
Choose thick, unsweetened strained yogurt. Regular runny yogurt will produce a loose sauce even if the cucumber is squeezed. Garlic becomes more noticeable as the dip rests, so begin with one small clove. Peeling cucumber is optional; remove tough skin or large watery seeds when necessary. Fresh dill gives a cleaner flavour than dried herbs, and a clean cloth helps remove water without losing the grated pieces.
Storage and make-ahead
Refrigerate covered at 4°C or below and use within 3 days. Stir before serving if a little liquid separates. Do not freeze, because cucumber and yogurt lose their texture. Use a clean spoon and refrigerate promptly; discard dip left at room temperature for more than 2 hours.
Why draining cucumber matters
Cucumber contains water that can thin a yogurt dip. Grate it and, if the recipe calls for it, add a small pinch of salt and let it rest briefly. Squeeze gently in a clean towel or fine sieve. Remove excess liquid without crushing the cucumber into a dry pulp; this step helps the tzatziki stay thick.
Choosing yogurt and balancing garlic
Thick Greek-style yogurt makes a spoonable dip. Regular plain yogurt can be strained in the refrigerator until thicker. Fresh garlic becomes more noticeable as the dip rests, so start with a little and adjust after tasting. Lemon juice adds brightness, while olive oil rounds out the flavour. Add lemon gradually so the dip does not become runny.
Making tzatziki ahead
A short rest in the refrigerator helps the dill, garlic and lemon flavours blend. Stir before serving and check whether liquid has collected on top. Spoon off excess water rather than adding more salt. Keep the dip chilled until serving, especially in warm weather.
What to serve with tzatziki
Try it with carrot sticks, cucumber wedges, warm pita, roasted potatoes or grilled vegetables. Fresh mint can be added alongside dill for variety. Dried dill tastes more concentrated than fresh, so use less and adjust to taste. This recipe contains dairy; choose a clearly labelled dairy-free yogurt only when deliberately adapting it for guests who avoid milk.
How to prepare cucumber for the best texture
Wash the cucumber and taste a small piece before grating. If the skin is thick or bitter, peel some or all of it; thin, tender skin can usually remain. Use the large holes of a box grater to create strands that retain a pleasant bite. After draining, separate any tightly packed clumps with a fork before folding the cucumber into the yogurt. This helps distribute it evenly without stirring the yogurt excessively. A watery cucumber needs more draining than a firm one, so judge by texture rather than a fixed waiting time alone.
How to adjust the flavour
Start with the quantities in the recipe, then taste after the dip has chilled briefly. If the garlic seems too strong, fold in a little more thick yogurt rather than adding water. If the dip tastes flat, a small amount of lemon juice and salt may brighten it, but add both gradually. Fresh dill gives a clean herbal note; chop it finely so it distributes throughout the dip. A drizzle of olive oil on top adds shine and flavour without thinning the whole bowl. The balance should be cool, tangy and gently garlicky.
Preparing tzatziki for a gathering
Make the dip in advance and store it covered in the refrigerator. Transfer only the amount needed to a serving bowl, keeping the rest chilled. Offer vegetable sticks, warm pita and roasted potatoes separately so guests can build their own plates. Use a clean serving spoon and avoid returning food from the table to the storage container. In hot weather, set the bowl out shortly before serving and return leftovers to the refrigerator promptly. Dairy-based dips should not sit at room temperature for extended periods.
Frequently asked questions
Can I use dried dill? Yes, but begin with a smaller quantity because its flavour is concentrated. Why does water appear on top? Cucumber continues to release moisture, especially if it was not thoroughly drained. Can I freeze tzatziki? Freezing is not recommended because yogurt can separate and cucumber becomes soft. Can I use regular yogurt? Yes, after straining it in the refrigerator to a thick consistency. Is tzatziki a main dish? It is usually served as a dip, side or sauce alongside other foods.
Serving and allergens
Serve alongside our crispy homemade falafel, carrot sticks or warm bread. Contains milk. This is a dip recipe rather than a substitute for the yogurt sauce in any existing recipe.
More from our kitchen: crispy homemade falafel chickpeas.