Tzatziki – The Cool, Creamy Dip That Goes With Everything

There’s something undeniably satisfying about a chilled bowl of tzatziki. Whether it’s tucked into a warm pita, served alongside grilled meats, or used as a dip for crisp vegetables, this creamy Greek classic brings a burst of freshness to any meal. And the best part? It’s incredibly simple to make and endlessly adaptable.

I love how versatile tzatziki is. It’s light yet flavourful, cooling yet bold—and works just as beautifully with a summer BBQ as it does with a hearty winter roast. It's a must-have in a gyro, perfect beside a plate of souvlaki, or even spread onto toast with sliced tomatoes. Really, once you make a batch, you'll find ways to enjoy it all day long.

Tzatziki Is All About Balance (And Personal Taste!)

What I love most about making tzatziki at home is that it’s not a rigid recipe—it’s a base to play with. You can tweak the garlic, lemon, or vinegar to suit your taste. Like it punchy and bold? Add an extra clove of garlic. Prefer it milder and creamier? Pull back the acidity or add a touch more yoghurt.

Let’s Talk About Dill... or Rather, the Lack of It

Now, let me just say this loud and clear: I do not add dill to my tzatziki. Don’t get me wrong—dill is lovely. It tastes fresh and aromatic, and if you love pairing tzatziki with fish, then by all means, go for it. It absolutely works in that setting.

But when it comes to the real deal, traditional Greek tzatziki? Dill just doesn’t belong. And I’ll stand by that opinion! I’ve sat at countless restaurants and tavernas across Greece and always, always order the tzatziki. The vast majority of the time, it’s served without dill. That classic, bold, garlicky yoghurt and cucumber combo shines all on its own.

So while I have nothing against dill—it’s just not tzatziki to me if it’s in there. 😂 (Plus my mum always made it without).

TZATZIKI - Greek Yoghurt, Cucumber & Garlic Dip

Mary Politis

5 from 1 vote

Print Recipe

What I love most about making tzatziki at home is that it’s not a rigid recipe—it’s a base to play with. You can tweak the garlic, lemon, or vinegar to suit your taste. Like it punchy and bold? Add an extra clove of garlic. Prefer it milder and creamier? Pull back the acidity or add a touch more yoghurt. This is my version!

Prep Time 15

Servings 6 serves

Ingredients

2 cups Greek yoghurt strained overnight if you don't have time, pot set is always great
1 cucumber grated (seeds removed, juices squeezed out)
2 garlic cloves grated
1 tbsp white wine vinegar
Juice of ½ lemon
A drizzle of olive oil
Salt to taste

Instructions

Grate the cucumber, remove the seeds, and squeeze out as much liquid as you can. This keeps your tzatziki thick and creamy.
Combine yoghurt, cucumber, garlic, vinegar, lemon juice, olive oil, and a pinch of salt in a bowl.
Mix well and taste. Adjust the garlic, acidity, or salt as needed.
Let it sit in the fridge for at least 30 minutes before serving—the flavours develop beautifully over time.

Notes

The longer it sits, the stronger the garlic and vinegar flavours become—so if you’re making it ahead, go light at first and adjust later.

Keyword appetizer, Mezes, mezze, tzatziki, yogurt dip

TZATZIKI – Greek Yoghurt, Cucumber & Garlic Dip