This tzatziki recipe is the bowl that empties first at every barbecue we hold – thick, cold, garlicky Greek yogurt studded with cucumber, waiting by the bread. It takes ten minutes to make, only needs a few hours in the fridge to become magnificent, and it is the difference between a wrap that is good and a wrap people talk about the next day.
We make a batch every week in summer: half for souvlaki night, half for dipping anything that stands still. The recipe is four ingredients and one non-negotiable technique – squeeze that cucumber like you mean it.
*Last updated October 2026 – there is always a bowl in our fridge.*
What is tzatziki?
Tzatziki (Greek: τζατζίκι) is a Greek dip made from thick strained yogurt, grated cucumber, garlic, olive oil and a little vinegar or lemon. It is served cold as a meze with bread, as the sauce on gyros and souvlaki wraps, and alongside grilled meats of every kind. Versions of it stretch across the Balkans and the Middle East under cousin names, but the Greek bowl is the one that conquered the world.
The texture should be thick enough to sit in soft peaks – a dip, not a sauce. If yours pours, the cucumber was not squeezed, and no amount of chilling will fix it after the fact.
Why this easy tzatziki recipe works
- Thick Greek yogurt does the heavy lifting. If the yogurt is already strained and luscious, the only water left to manage is the cucumber's. Full-fat, spoon-standing yogurt or nothing.
- The cucumber is salted AND squeezed. Salt draws the water out, then hands (or a tea towel) remove it. This is the exact same move as squeezing silverbeet for spanakopita, and it is the whole secret.
- Garlic is grated, not chopped. Grated garlic distributes through the yogurt so every dip carries the same gentle burn, instead of one lucky person getting the chunk.
Tzatziki ingredients
Servings: about 3 cups (10-12 serves) | Course: dip, meze, sauce | Prep: 15 min | Chill: 2+ hours
- 500g thick Greek yogurt (full-fat; the strained kind that stands in peaks)
- 1 large Lebanese cucumber (about 250g), or half a long greenhouse cucumber
- 2 cloves garlic, finely grated
- 1 tbsp extra virgin olive oil, plus more to finish
- 1 tbsp white vinegar or fresh lemon juice
- 1/2 tsp fine salt, plus a little extra for the cucumber
- 1 tbsp finely chopped fresh dill or mint (we are a dill house; mint is the islands' way)
A note on the yogurt: if you can only find regular yogurt, strain it through muslin over a bowl in the fridge for 3-4 hours first. You will lose about a quarter of the weight as whey, and the dip gains the body it deserves.
Choosing the best cucumber for authentic tzatziki
Lebanese cucumbers are the best all-rounder in Australia: thin-skinned, few seeds, and mild. The long greenhouse cucumber is the traditional Greek market choice (peeled and seeded), while regular slicing cucumbers work if you scrape the watery seeds out first. Authentic Greek tzatziki is made with whatever the garden gave and a firm hand with the squeezing – the variety matters far less than removing the water.
How to make tzatziki: step by step
1. Grate and salt the cucumber
Grate the cucumber on the coarse side of the box grater straight into a sieve or colander. Toss it with a pinch of salt and leave it 10 minutes over the sink – the salt pulls the water out, and you will be surprised how much there is.
2. Squeeze it properly
Now the non-negotiable part: grab the salted cucumber in your hands and squeeze it over the sink like you are wringing out a sponge, or wrap it in a clean tea towel and twist until no more water runs. The shreds should feel almost dry. Wet cucumber is the only reason tzatziki ever goes runny.
3. Mix
Combine the yogurt, grated garlic, vinegar, olive oil, salt and the squeezed cucumber in a bowl and fold together gently. Taste – it should be bright, salty enough for a dip, and just garlicky enough to linger.
4. Chill for at least two hours
Cover and refrigerate for at least 2 hours, ideally overnight. Tzatziki is not finished when it is mixed; it is finished when the garlic has mellowed and the flavours have married in the cold. Serve with an extra thread of olive oil on top and a dusting of dill.
What to eat with tzatziki
The classic answer is warm pita, and no one has ever been disappointed by that. Beyond the bread bowl: it is the mandatory sauce on our souvlaki wraps, the cool side for grilled lamb chops and skewers of every kind, and the dressing that makes leftover roast chicken interesting for lunch.
Serve it as part of a Greek meze spread with olives, feta and a spanakopita straight from the oven, or quietly eat it with a spoon over the sink at midnight – we will not tell. It also loves a plate of charred vegetables, and it rescues dry meal-prep chicken like nothing else.
How to store tzatziki
Tzatziki keeps 3-4 days refrigerated in a covered container, and honestly improves overnight. A little surface water after a couple of days is normal – either stir it back in or tip it off; the dip underneath is still perfect.
It does not freeze well: yogurt splits when thawed and the texture goes grainy, which is a shame for something this quick to make fresh. One caveat is worth knowing – a batch that sits past day 4 turns noticeably sharper as the garlic grows. If you are making it for a weekend event, Friday night is the move for a Saturday feast.
Troubleshooting tzatziki problems
- Tzatziki is runny. The cucumber was not squeezed hard enough, or the yogurt was thin. Stir in a tablespoon of extra thick yogurt to rescue it today; squeeze harder next batch.
- It tastes too sharp or sour. Too much vinegar, or a yogurt that was already tangy. A pinch of sugar and a thread more olive oil rounds it out.
- Too garlicky. Raw garlic grows stronger as it sits. Halve the garlic next time, or blanch the grated cloves for 10 seconds for a gentler version.
- Bitter aftertaste. The cucumber's skin or stem end – peel it and cut away the stem end before grating.
- Split or grainy texture. The yogurt was low-fat or the batch was over-salted. Full-fat yogurt and gentle folding prevent it entirely.
Creamy tzatziki: three delicious variations
Once you have the classic bowl down, these twists keep it interesting – all of them built on the same squeezed-cucumber base:
- Extra-creamy tzatziki: fold in 2 tablespoons of mayonnaise or 50g of softened feta with the yogurt. The feta version is thicker, tangier and wildly popular with kids who claim not to like cucumber.
- Fresh herb tzatziki: double the herbs and add a handful of chopped parsley and a few leaves of mint. This is the version for grilled lamb, and the fragrance fills the whole fridge.
- Lemon and avocado tzatziki: mash half an avocado into the finished dip with extra lemon juice. It turns pale green, even creamier, and vanishes fastest of all – avocados always do.
Mix and match freely; the base recipe forgives everything except water.
FAQ
Can I make tzatziki with regular yogurt?
Yes, but strain it first – tip 500g of regular yogurt into muslin over a bowl and refrigerate 3-4 hours, losing the whey until it stands in soft peaks. Unstrained regular yogurt makes a runny dip no matter how well you squeeze the cucumber. Thick Greek-style yogurt straight from the tub is the shortcut that works.
How long does homemade tzatziki keep in the fridge?
Three to four days in a covered container, with the flavour at its peak from day one through day three. Stir off any surface water before serving. It does not freeze – thawed yogurt splits and goes grainy.
Do I have to peel the cucumber for tzatziki?
No – Lebanese cucumbers have thin, mild skins that grate beautifully and add colour. Long greenhouse cucumbers are better peeled, as their skin can turn bitter. Either way, cut away the stem end, which is where bitterness concentrates.
How do you stop tzatziki from going runny?
Salt the grated cucumber for 10 minutes, then squeeze it until it is nearly dry before it meets the yogurt. Start with thick, strained yogurt, and chill the finished bowl so everything sets. If it still runs loose, stir in more thick yogurt rather than anything starchy.
Is tzatziki healthy?
Genuinely, yes – it is mostly yogurt and cucumber, so a serve brings protein and calcium with modest calories, and olive oil brings the good fats. It is one of the rare party dips nutritionists wave through, provided the pita-to-dip ratio stays diplomatic.
What is the difference between Greek and Turkish tzatziki?
They are cousins: Greek tzatziki leans on dill (or mint) with vinegar, while the Turkish cacık runs thinner with more cucumber and often adds water, making it a cold soup or drink in summer. Both are garlic-yogurt-cucumber at heart; the Greeks made theirs a dip, the Turks kept theirs pourable.