A creamy, garlicky Greek yoghurt dip – ready in minutes and good with just about everything!
If you’ve ever stared into the fridge after school sport or a long work day thinking, this needs … something, tzatziki is that something. This is one of my most-made condiments because it goes with just about everything and instantly makes food feel special without much effort.
If I’m cooking a Greek or Middle Eastern-inspired dinner or entertaining spread – spanakopita, baked Greek chicken, spinach and cheese triangles, gyros smashed tacos, or even just chicken wraps – you can bet there’s a bowl of tzatziki on the table. It’s also the perfect quick dip with veggie sticks, or a way to make leftover meat and roast potatoes feel like a whole new meal.
And while I love a good shortcut, store-bought tzatziki just doesn’t compare. The homemade version takes literally 5 minutes – a quick stir of yoghurt, cucumber, lemon, garlic and herbs – and the payoff is huge. The magic really happens with the dill and mint combo (don’t skip them!) because they give it that fresh, authentic flavour that makes everyone go back for more.
Make a tub, pop it in the fridge and let it work its magic all week – supportive, low-effort and quietly impressive.
What can I serve The BEST Tzatziki with (besides gyros)?
Think beyond souvlaki! Try it with grilled salmon, lamb koftas, roast chicken, falafel, roast potatoes, leftover meat (it’s incredible stuffed into pita bread with lamb), corn fritters or even as a dip for veggie sticks and pita chips. It’s one of those sauces that makes “bits-and-pieces” dinners feel intentional.
Why is my tzatziki watery?
It’s usually the cucumber! Make sure you squeeze out the excess liquid after grating, otherwise it’ll leak into the dip. A quick squeeze in a tea (dish) towel or paper towel keeps your tzatziki thick and creamy.
Which herb is best for tzatziki – dill or mint?
The short answer … both – they’re a dream team. Dill is the backbone of traditional tzatziki – it gives that classic “this tastes like real tzatziki” flavour. Mint, on the other hand, brings freshness and a cool lift that cuts through grilled meats or rich dishes. Using both gives you an incredible balance. If you only have one, go for dill, but if you can, use both and let them do their thing.
Can you make tzatziki ahead of time?
Yes, and it tastes even better! A few hours in the fridge lets the garlic, herbs and yoghurt mingle so the flavours deepen and mellow. Just give it a stir before serving. For full storage times and tips on getting the best results, make sure you also check the Make Ahead instructions below.
If you enjoyed The BEST Tzatziki, I think you’ll love:
Easy Yoghurt Garlic Sauce
The BEST Coleslaw Dressing
The BEST Guacamole
The BEST Homemade Ranch Dipping Sauce
Classic Pico de Gallo
The BEST Tzatziki
Simple and delicious, The BEST Tzatziki goes with everything from Middle Eastern-style wraps and kebabs to roast veggie sticks and salad. Taking just minutes to make with yoghurt, herbs, garlic and lemon, it tastes even better when you prepare it ahead of time!
- Total Time: 10 minutes
- Yield: About 1½ cups (serves 4–6 as a side/dip)
Ingredients
- 1 small cucumber, grated, excess juice squeezed out
- 1 tbsp finely chopped fresh dill, plus extra dill sprigs to serve if desired
- 1 tbsp finely chopped fresh mint
- 1 cup (250 g) plain Greek yoghurt
- 1 tbsp lemon juice
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
- 1 tbsp olive oil, to serve (optional)
Instructions
- Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean tea (dish) towel or several sheets of paper towel and squeeze out as much liquid as you can. (This step keeps your tzatziki creamy instead of watery.)
- Combine the cucumber, dill, mint, yoghurt, lemon juice, garlic and salt in a large mixing bowl. Stir to combine.
- Serve with a drizzle of olive oil and extra dill sprigs to serve, if using.
Notes
MAKE AHEAD
Tzatziki is one of those recipes that actually improves if you make it in advance. A few hours in the fridge allows the garlic and herbs to mellow and the flavours to blend beautifully. You can prepare it up to 3 days ahead:
- Prepare fully – Make the tzatziki as per the recipe, transfer to an airtight container and store in the fridge for up to 3 days.
- For the creamiest result – Stir just before serving – some liquid from the cucumber or yoghurt may rise to the top, but a quick mix brings it all back together.
- Pro tip – If you’re planning to make tzatziki for a big spread or entertaining, grate and squeeze the cucumber the night before and store it in a sealed container. Combine with the rest of the ingredients the next day for maximum freshness.
LEFTOVERS
- Fridge – Store any leftover tzatziki in an airtight container in the fridge for up to 3 days.
- Stir before serving – The dip may separate slightly or release a little liquid as it sits – just give it a good stir.
- Not freezer-friendly – Freezing will split the yoghurt and turn the dip grainy, so stick to fridge storage only.
- Use it up creatively – Leftover tzatziki is brilliant as a sandwich spread, dolloped over roasted potatoes, stirred through a salad bowl, or used as a dip for veggie sticks and pita chips.
- Prep Time: 10 minutes (includes grating and squeezing cucumber + optional chilling)
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-cook
- Cuisine: Greek / Mediterranean
