Homemade Easy Tzatziki
I first made this recipe when I wanted a boost of protein in my diet, and honestly, I’ve made it on repeat ever since. It’s something I used to order whenever I saw it on a menu, but once I realised I could make it myself, I got obsessed — having it almost every day without fail.
I love how simple it is to make at home. Creamy full-fat Greek yoghurt, cool cucumber, fresh dill, and a splash of citrusy lemon. A little cracked sea salt, black pepper, and just a hint of chili (for me) rounds it all out — and of course, the olive oil.
Some recipes call for mint, but I really prefer dill. It just brings everything together so nicely.
Start by taking out your Greek yoghurt and letting it come to room temperature — it makes everything creamier. Grate half a cucumber, then strain it using a strainer or cheesecloth to remove excess water. Chop the dill and garlic (or crush the garlic), then add everything to the yoghurt. Drizzle in olive oil, season with salt and pepper, and add a touch of chili if you like a little heat.
Sometimes, when I’m in a hurry or using baby cucumbers, I skip straining — the slight sweetness they add works beautifully in the Tzatziki.When everything comes together, you get a creamy, zesty, cool Tzatziki that pairs with far more than just Greek food, such as falafel, gyros, or souvlaki — but it’s just as delicious with pitta, potato wedges, sandwiches, wraps, sweet potato fries, or even a charcuterie board. The freshness, the creaminess, and the subtle herbal lift make it a little taste of sunshine in every bite.
This makes roughly 4–5 servings, depending on portion size.
For a quicker version, use baby cucumbers without straining for added sweetness. A pinch of sugar is optional if you like a touch more sweetness.
If you don’t have dill on hand, mint is a fine substitute.
Tzatziki is best eaten fresh, though it keeps in the fridge for up to 3 days. I wouldn’t recommend freezing — it changes the texture.
No lemon? A ½ teaspoon of white wine vinegar works in a pinch. You can also use low-fat Greek yoghurt, though it will be less creamy. Full-fat yoghurt adds depth and gives a richer, smoother consistency.
Homemade Tzatziki
Prep Time: 10 mins
Serves: 4–5
Ingredients
170g full-fat Greek yoghurt
½ cucumber, grated (with peel)
1 tsp garlic paste or 1 clove garlic, crushed
2 tbsp chopped dill
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp sea salt (to taste)
½ tsp ground black pepper (to taste)
Optional: ¼ tsp green chili
Instructions
Take out Greek yoghurt and set aside at room temperature.
Grate ½ cucumber and strain excess water.
Chop dill finely (roughly 2 tbsp).
Crush garlic clove (if not using paste).
Squeeze 1 tbsp lemon juice into the mix.
Add cucumber, dill, garlic, lemon juice, and olive oil to yoghurt.
Season with salt and pepper and mix well.
Optional: stir in chopped green chilli for a subtle kick.
A Note
Full-fat Greek yoghurt gives the best creaminess and depth of flavour.
Yoghurt is a staple in my diet, and this Tzatziki is one of my favourites. Creamy, zesty, fresh — it hits the spot every time.
My food. My canvas. My chronicles.
— Mina
Healthy side · Yoghurt dip · Condiment · Couscous recipes · Dip
