The Best Greek Tzatziki
Rich, cool, and creamy, tzatziki is the must-have yogurt and cucumber dip for grilled food, veggies, bread, and much more.
Servings Prep Time
2cups 15minutes
Passive Time
2hours, to overnight
Servings Prep Time
2cups 15minutes
Passive Time
2hours, to overnight
  • 1medium cucumber
  • 2cups plain Greek yogurt
  • 2cloves garlic
  • 2tablespoons olive oil
  • 1small bunch fresh dill
  • 2-3sprigs fresh mint
  • Juice from 1 lemon
  • 1teaspoon fresh lemon zest
  • Salt and Pepperto taste
  1. In a bowl, mix together the grated cucumber and a generous sprinkle of sea salt. Transfer to a sieve or strainer over a bowl, or wrap in a cheesecloth over a bowl.
  2. Allow to drain for at least a few hours, preferably overnight, in the fridge. If in the sieve, stir the cucumber, pushing down to dispel the liquid. If in the cheesecloth, gently squeeze every few hours to strain out the water.
  3. While the cucumber drains, peel, smash, and finely mince the garlic. Mix together in a large bowl with the olive oil. Allow to rest in the fridge while the cucumber continues draining.
  4. After draining for several hours, spread out the grated cucumber on a clean dishtowel and pat dry. Fluff with a fork when finished.
  5. Mince the dill and mint. Mix the herbs and lemon juice with the oil mixture. Season with salt and pepper to taste.
  6. Add the cucumber to the oil mixture. Stir in the yogurt and blend all ingredients. For the richest flavor, allow to sit in the fridge for another hour or two before serving.
  7. Serve with warm pita, a salad, and grilled kebabs for a fresh, light summer meal.