A little adventure for your everyday table
Greece · Homemade, your way

Creamy Tzatziki

Stir together creamy tzatziki with Greek yogurt, grated cucumber, garlic, dill, and lemon for a cool Greek-style dip to serve with vegetables or pita.

Prep time
15 min
Cook time
0 min
Total time
55 min
Servings
6
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VegetarianMake Ahead
Creamy cucumber tzatziki served as a dip.
Photo: Nikodem Nijaki · Source · CC BY-SA 3.0. Serving suggestion.

Tzatziki brings a cool, tangy note to grilled food or a basket of pita. Thick Greek yogurt keeps this version creamy, and grated cucumber adds freshness. Squeezing the cucumber is especially useful because excess moisture can thin even thick yogurt. A short chill lets garlic and dill settle into the mixture. The batch makes six modest dip portions and can be prepared ahead.

Let’s make it

Creamy Tzatziki

Serves 6 · Prep 15 min · Cook 0 min · Rest 40 min · Total 55 min

Ingredients

Step-by-step instructions

  1. Toss cucumber with 1/4 teaspoon salt in a strainer over a bowl. Leave for 10 minutes to drain.
  2. Transfer cucumber to a clean towel and squeeze firmly over the sink until it stops dripping freely.
  3. Stir yogurt, garlic, lemon juice, olive oil, dill, and remaining salt together until evenly combined.
  4. Fold in squeezed cucumber, breaking up clumps. Scrape the bowl and stir again to distribute everything.
  5. Cover and chill for 30 minutes at 40°F (4°C) or below. Stir before serving six dip portions.

A few kitchen notes

  • Choose unsweetened yogurt for savory flavor.
  • Fine garlic distributes without leaving sharp chunks.

Ingredient substitutions

  • Replace dill with the same amount of chopped fresh mint.

Storage & reheating

Keep covered at 40°F (4°C) or below for 3 days. Return to refrigeration within 2 hours, or 1 hour above 90°F (32°C). Stir slight separation; avoid freezing.

What to serve with it

Serve with pita, carrots, and grilled vegetables.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Creamy Tzatziki ahead?

Keep covered at 40°F (4°C) or below for 3 days. Return to refrigeration within 2 hours, or 1 hour above 90°F (32°C). Stir slight separation; avoid freezing.

What if I can’t find an ingredient?

Replace dill with the same amount of chopped fresh mint.