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.
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.
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.
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.
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.
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Alanna says:
So yummy! We loved this recipe. I really enjoyed the touch of mint. Other recipes I’ve used didn’t have that but I really think it added an extra layer of freshness!
Nicole says:
Hi Alanna, I’m thrilled to hear this was a hit for you! 🙌🏻 Thanks for the rating too. Nic x
Vee says:
Can I make this dairy free by using a plain coconut yoghurt? Or will it not be the same?
Eny says:
I have done it with Soya yougurt and it was great
Nicole says:
Hi Vee, I haven’t actually tried this myself, but if I were you I’d give it a go! Thanks so much for the rating, Nic x