Tzatziki, Greek Dipping Sauce
There’s something magical about the first spoonful of Greek Tzatziki. It’s cool, creamy, garlicky, and refreshing — a taste of summer even in winter. Mediterranean cuisine celebrates simple ingredients, and Tzatziki exemplifies this: yogurt, cucumber, garlic, olive oil, and herbs combine to create a dip that brightens any dish.
My love for Tzatziki deepened during a visit to a small Greek Taverna tucked between whitewashed houses and bougainvillea. The owner placed a bowl of Tzatziki on the table before the meal even began, as if to say, “Welcome — relax, you’re among friends.”
We dipped warm pita into it, spooned it over grilled meats, and even enjoyed it simply with crisp vegetables. That memory has stayed with me, and every time I make Tzatziki at home, I’m transported back to that sunlit terrace.
Whether you serve it with Bifteki, Gyros, Döner, toasted Baguette, or crunchy carrot and celery sticks, this recipe brings a taste of Greece right into your kitchen.
Ingredients
- ½ large unpeeled cucumber
- 1 ½ cups full‑fat Greek yogurt (plain)
- 2 large garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 tablespoon minced fresh dill
Step‑by‑Step Instructions
1. Prepare the Cucumber
Grate the cucumber and place it in a sieve to drain. For the best texture, let it drain overnight in the refrigerator.
If you’re short on time, wrap the grated cucumber in a clean cotton towel and squeeze firmly to remove as much liquid as possible.
2. Mix the Base
In a large bowl, combine the Greek yogurt, minced garlic, olive oil, vinegar, and salt. Stir until smooth and creamy.
3. Chill for Flavor
Cover the bowl and refrigerate the mixture overnight. This resting time allows the garlic and vinegar to mellow and blend beautifully into the yogurt.
4. Finish the Tzatziki
Just before serving, fold the drained cucumber and fresh dill into the yogurt mixture. Stir gently until everything is evenly combined.
Notes
- Serve chilled for the freshest, brightest flavor.
- Tzatziki keeps well in the refrigerator for several days, making it perfect for meal prep or entertaining.
- For a thicker dip, use strained yogurt or drain the yogurt through a cheesecloth for a few hours.
Tzatziki Sauce for Greek Dishes
Ingredients
- 1/2 a large unpeeled cucumber
- 1 1/2 cups full-fat Greek (plain) yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
Instructions
- Grate the cucumber and drain through a sieve, preferable overnight in the fridge.
- To do it quicker, press the cucumber, through a cotton towel to remove the water.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl.
- Refrigerate covered overnight
- Combine the the grated cucumber and fresh dill to the yogurt mixture and stir.
Notes
Serve chilled. Keeps in the refrigerator several days
