Thick and Creamy Homemade Tzatziki
This easy homemade tzatziki recipe is cool, garlicky and packed with fresh dill. Using thick Greek yogurt and squeezing the cucumber very well gives it that rich, spoonable texture shown in the photo—not watery or runny.
Ingredients
- 1½ cups Greek yogurt full-fat
- 1 cup English cucumber coarsely grated
- 2 tablespoons dill fresh and finely chopped
- 1 tablespoon olive oil extra-virgin
- 1 tablespoon lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 garlic clove large and finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the cucumber. Grate the cucumber and place it in a clean kitchen towel or several layers of paper towel. Squeeze firmly to remove as much liquid as possible. This little step makes a big difference.
- Mix the tzatziki. Add the Greek yogurt, drained cucumber, fresh dill, olive oil, lemon juice, red wine vinegar, garlic, salt and pepper to a medium bowl.
- Stir until creamy. Mix everything together until the cucumber and dill are evenly distributed. Taste and add a little more salt or lemon juice as needed.
- Chill before serving. Cover and refrigerate for at least 30 minutes. The garlic softens, the dill comes through and the whole dip tastes better after resting.
- Finish and serve. Stir once more before serving. Drizzle with a little olive oil or scatter a small amount of fresh dill over the top, if desired.
For the best thick and creamy homemade tzatziki, squeeze the grated cucumber until it feels almost dry before mixing it with the Greek yogurt. I usually give the towel one last firm twist because a surprising amount of liquid can still come out. This simple step prevents watery tzatziki and gives the dip that rich, scoopable texture that is perfect for pita bread, grilled chicken and Mediterranean appetizer platters.
Notes
- For the best thick and creamy homemade tzatziki, use full-fat Greek yogurt. Regular yogurt is usually too thin and may leave the finished cucumber sauce watery.
- Squeeze the grated cucumber very well before adding it to the yogurt. I usually wrap it in a clean kitchen towel and keep squeezing until almost no liquid comes out. This step really makes the difference.
- Fresh garlic gives this easy Greek tzatziki recipe its classic bold flavour, but it becomes stronger as the dip rests. Start with one clove, especially if you are making it ahead.
- Fresh dill adds that bright, familiar Mediterranean flavour. Chop it finely so it spreads evenly through the yogurt instead of gathering in large pieces.
- Let the tzatziki chill for at least 30 minutes before serving. The cucumber, garlic, lemon and dill need a little time to blend together. It tastes noticeably better after resting.
- Taste the Greek cucumber yogurt sauce again just before serving. Cold dips sometimes need another small pinch of salt or squeeze of lemon to bring the flavours back to life.
- A little liquid may appear on top after refrigeration. That is normal. Stir the tzatziki gently and it will become creamy again.
- Serve this homemade tzatziki dip with warm pita bread, grilled chicken, lamb, souvlaki, falafel, roasted vegetables or fresh vegetable sticks. It is also very good spread inside wraps and sandwiches.
- This recipe can easily be doubled for a party or Mediterranean appetizer platter. I would make extra—it tends to disappear quickly once the pita comes out.
- Store leftover tzatziki in a tightly covered container in the refrigerator for up to four days. The flavour stays delicious, although the cucumber may release a little more moisture over time.
Nutrition
Serving: 1servingCalories: 56kcalCarbohydrates: 3gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 3mgSodium: 213mgPotassium: 104mgFiber: 0.1gSugar: 2gVitamin A: 31IUVitamin C: 2mgCalcium: 60mgIron: 0.1mg
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