Greek Tzatziki
Cool, creamy Greek yoghurt dip with cucumber, garlic, dill and a little lemon.
- Total
- 20 min
- Serves
- 4
- Level
- Easy
By Eleni @olive.and.sun · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 4. Tick things off as you go.
Method
Grate the cucumber
Coarsely grate the cucumber into a bowl until the pieces are fine and even.
Drain the cucumber
Squeeze the grated cucumber firmly in a clean tea towel until very little liquid comes out.
Mix the yoghurt base
Stir the yoghurt, garlic, olive oil, lemon juice, dill, 1/4 teaspoon salt and pepper until smooth and evenly combined.
Fold in the cucumber
Fold the drained cucumber into the yoghurt mixture until evenly distributed.
Chill the tzatziki
Cover and refrigerate at 4°C or colder for at least 1 hour, until cold and thick, so the garlic and dill flavours can meld.
Adjust the seasoning
Taste the chilled dip and stir in up to 1/8 teaspoon more salt, until pleasantly seasoned.
Tips
- Use a clean tea towel and squeeze the cucumber firmly.
- Taste after chilling before adding the extra salt.
Swaps
- Use fresh mint instead of dill.
- Use lime juice instead of lemon juice.
Storing
Cover and refrigerate at 4°C or colder for up to 3 days. Stir before serving.
Nutrition per serving
120 kcal · protein 5 g · carbs 4 g · fat 8 g · fibre 1 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains milk. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
