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A rustic bowl of Greek tzatziki topped with a swirl of olive oil, fresh dill, and cracked pepper on a wooden board.

Easy Homemade Greek Tzatziki with Cucumber and Dill

A cold, garlicky Greek yogurt and cucumber sauce that comes together in 15 minutes and gets better after a short chill.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 101
Ingredients Method Notes

Ingredients
  

  • 500 g Greek yogurt, full-fat strained, thick style
  • 1 cucumber large (about 300 g); English or Persian
  • 2 garlic cloves to 3; grated or pressed
  • 2 tbsp fresh dill chopped, plus extra for garnish
  • 2 tbsp olive oil plus extra for drizzling
  • 1 tbsp white wine vinegar or lemon juice
  • 1/2 tsp salt plus more to taste

Method
 

  1. Grate the cucumber on the coarse side of a box grater into a bowl, skin on or off, whichever you prefer.
  2. Toss the grated cucumber with 1/2 tsp salt and tip it into a fine-mesh sieve set over a bowl. Let it drain for 10 minutes.
  3. Wrap the drained cucumber in a clean kitchen towel or cheesecloth and squeeze hard over the sink until no more liquid comes out. This step is what keeps the sauce thick instead of watery.
  4. In a mixing bowl, combine the Greek yogurt, squeezed cucumber, grated garlic, chopped dill, olive oil, and vinegar or lemon juice.
  5. Stir everything together until smooth. Taste and add more salt if needed, keeping in mind the yogurt may already be a little salty.
  6. Cover the bowl and chill in the fridge for at least 30 minutes, so the garlic and dill have time to settle into the yogurt.
  7. Give the tzatziki a quick stir before serving. Drizzle with a little more olive oil and a sprinkle of dill on top.

Notes

  • Drain the cucumber well or the sauce turns watery.
  • Chill for at least 30 minutes so the flavors blend.
  • Use fresh garlic, not jarred, for the best flavor.
  • Taste before salting, some yogurt brands are already salty.