Tzatziki Dip is a creamy, tangy Greek appetizer that’s as refreshing as it is delicious! The Greek yogurt base is enhanced by fresh and flavorful ingredients like shredded cucumber, lemon juice, garlic, and herbs. Serve this addictive dip at your next party and watch it disappear!
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What’s in This Tzatziki Dip Recipe?
- Cucumber: Grated cucumber adds freshness and crunch to the dip.
- Greek Yogurt: While we recommend full-fat Greek yogurt, you can use whatever Greek yogurt you have on hand!
- Lemon: Cuts the richness of the dip. Avoid using bottled lemon juice. It doesn’t have the right amount of acidity and the flavor isn’t nearly as good as the real deal!
- Olive Oil: Gives the dip body.
- Fresh Herbs: Dill and parsley add fresh herbal flavor to the dip.
- Garlic: Grated garlic adds an herbal flavor and a bit of bite to the dip.
- Salt + Pepper: Enhance the overall flavor of the dip.
Notes from the Test Kitchen
For an ultra-creamy tzatziki dip, substitute some or all of the Greek yogurt for sour cream.
Variations on Greek Tzatziki Dip
This classic dip is so delicious as is, but you can amp it up by adding some fresh mint. For a spicy take, try adding crushed red pepper flakes. Or for an umami twist, blend some roasted red peppers or sun-dried tomatoes into the dip.
Tzatziki Dip Recipe
Ingredients
- 1½ cups shredded cucumber (from 1 cucumber)
- 2 cups plain Greek yogurt unsweetened
- 1 lemon juiced
- 2 tablespoons olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley minced
- 1 clove garlic grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Spread the shredded cucumber out over a few paper towels and sprinkle over a pinch of kosher salt (about ½ teaspoon). Top with a few more paper towels and press out any excess liquid.1½ cups shredded cucumber
- Add the cucumber to a large bowl with the remaining ingredients (greek yogurt, lemon juice, olive oil, dill parsley, and garlic). Stir to combine and season with salt and pepper, to taste.2 cups plain Greek yogurt, 1 lemon, 2 tablespoons olive oil, 1 tablespoon minced fresh dill, 1 tablespoon minced fresh parsley, 1 clove garlic, Kosher salt and freshly ground black pepper
Becky’s Tips
- For an ultra-creamy tzatziki dip, substitute some or all of the Greek yogurt for sour cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Serving Suggestions
- As a dip, serve tzatziki with fresh veggies, pita chips, homemade french fries, pizza sticks, or chicken wings.
- As a spread, dollop tzatziki on burgers, BLT sandwiches, a fresh Greek salad, or baked potatoes.
- As a sauce, serve tzatziki with rack of lamb, grilled chicken breast, or air fryer salmon.
How to Make Tzatziki Dip Step by Step
Drain the Cucumber: Spread 1½ cups of shredded cucumber out over a few paper towels and sprinkle over a pinch of kosher salt (about ½ teaspoon). Top with a few more paper towels and press out any excess liquid.
Make the Dip: Add the drained cucumber to a large bowl with 2 cups of plain Greek yogurt, the juice of 1 lemon, 2 tablespoons of olive oil, 1 tablespoon of minced fresh dill, 1 tablespoon of minced fresh parsley, and 1 minced clove of garlic. Stir to combine and season with salt and pepper, to taste.
How to Store
Store leftover tzatziki dip in an airtight container in the refrigerator for up to 3 days. Serve cold or let sit for a few minutes at room temperature to soften. I do not recommend freezing this dip!
Tzatziki is a yogurt-based dip made with cucumbers, olive oil, lemon, garlic, and herbs. It is traditionally made with goat or sheep’s yogurt, but Greek yogurt is much more accessible.
Tzatziki dip is creamy, light, and refreshing. It is a bit crunchy from the cucumbers and has a garlicky herbal taste.
Yes! This dip is low-calorie, low-fat, and made with fresh and healthy ingredients.
While I think that full-fat Greek yogurt yields the creamiest dip, you can use any Greek yogurt you like, so long as it is unflavored and unsweetened.
Nope! For an ultra-creamy tzatziki dip, substitute some or all of the Greek yogurt for sour cream.
Made this with the greek chicken recipe, naan bread, and greek lemon rice and it was a hit. There wasn’t enough tzatziki sauce left, so I’m going to have to make a double batch next time. Definitely taste as you go to get the right consistency and flavor you want, I think I doubled up on the dill. I let mine set in the fridge for a couple hours and it turned out fantastic.