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Greek Tzatziki
Thick Greek yoghurt with cucumber, garlic, dill and lemon — the most refreshing dip in Mediterranean cooking.
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10 minPrep🔥
—Cook🍽️
6Serves📊
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Ingredients
- 400g thick Greek yoghurt
- 1 cucumber, grated and squeezed dry
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Big handful dill
- Salt
Instructions
- Squeeze the grated cucumber very well in a tea towel.
- Mix with yoghurt, garlic, oil, vinegar and dill.
- Salt to taste.
- Rest 20 minutes for flavours to meld.
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Tara’s tips
- Squeezing the cucumber dry is essential — wet cucumber makes watery tzatziki.
- Best made an hour ahead.
Serving suggestions
- Serve with pita, grilled meat, or as part of a mezze.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Mint instead of dill?
Yes — equally Greek, just different.
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