This homemade tzatziki recipe is an easy, healthy dip made with Greek yogurt, grated cucumber, lemon juice, mint and dill. It can be whipped together in under 10 minutes and makes the perfect sauce, dip or marinade.
This tzatziki recipe is a staple in my house. I eat it as a dip or as a sauce for grilled chicken skewers or kebabs. Then I put all those fabulous leftovers in Tupperware along with a generous dollop of tzatziki for a healthy, flavorful lunch! I am all about that kitchen multitasking for easy meals and make-ahead lunches. With two businesses, I certainly need all the help I can get!
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VIDEO to Make Tzatziki Dip
What do you eat tzatziki dip with?
- As an appetizer: I love tzatziki dip with sliced bell peppers, baby carrots, cucumbers, warmed pita bread or pita chips, or pretzel chips! Serve it as a passed hors d’oeuvres with marinated grilled chicken bites or quinoa meatballs.
- As an accompaniment to turkey kebabs, grilled chicken and vegetable skewers or lamb chops.
- Loosen the tzatziki with lemon juice and a little olive oil for a bright, not to mention refreshing, salad dressing.
Tzatziki Recipe Ingredients
- Small Cucumbers: Miniature seedless cucumbers are perfect in tzatziki because they have less moisture and more flavor than even seedless English cucumbers.
- Low fat Greek yogurt: Low fat Greek yogurt is the creamy factor in this mix. It moreover adds a little extra tang and a little natural sweetness. I prefer the taste of 2% but you could use fat free if you like it.
- Lemon Juice: Lemon juice is a big part of the flavor here! My motto for citrus juices is that fresh is always best. If you must use store-bought, try to find a frozen option that is frozen fresh juice, or sometimes it can be found in the refrigerator section. If it looks dark in color, then it is no longer going to taste fresh.
- Fresh Mint: Prepare fresh mint by picking the leaves off the stems. Gather a few together and roll into a spiral as you would basil. Slice with a sharp knife using a rocking motion to chiffonade or run your knife through the other way for a fine mince which will be perfect for this tzatziki recipe.
- Fresh Dill: Prepare fresh dill by picking the delicate leaves off the thicker stems. I prefer to finely chop them because I want the flavor of dill without having to chew strands of it! It is a tender herb, so cut with a sharp blade using a rocking motion to avoid bruising the leaves.
- Minced Garlic: I used to be a stickler for only using freshly minced garlic, but honestly these days, I use high quality jarred garlic in water for all my cooking, including this tzatziki recipe. I prefer the Spice World brand of minced garlic if it is available. It tastes almost as good as fresh. Any small thing that can cut down on prep is markedly a win in my book.
Tzatziki Recipe Frequently Asked Questions
Tzatziki dip is healthy with no added sugars or oils. There is a good dose of protein and probiotics from the Greek yogurt along with calcium and a little bit of fat to keep you full. All the flavor comes from lemon juice and herbs!
Tzatziki from this tzatziki recipe should be stored in the refrigerator in a sealed container.
Tzatziki will last up to a week in the refrigerator if stored properly. Sometimes serving utensils or double-dippers can contaminate the dip and it will go bad faster.
Sadly, you cannot freeze tzatziki. Yogurt does not freeze and thaw well. It will separate and lose its silky texture.
Chef Lindsey's Recipe Tips
For the thickest, richest tzatziki dip, squeeze the grated cucumbers. You can reserve the juice to add a little back in to achieve the desired consistency. Or you can just add it to a tall glass of ice water for a little momentary trip to the spa.
- 3 small English cucumbers (or ¼ cup)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 ½ tablespoons Fresh Mint (finely chopped)
- 2 tablespoons Dill (picked and finely chopped)
- 1 teaspoon Minced garlic (optional and more to taste)
- Kosher salt (to taste)
- Peel and grate the English cucumbers. If you are using large cucumbers, halve and scoop out the seeds. Squeeze the excess moisture in cheesecloth or a clean tea towel. You should have about ¼ cup. Chop if desired.
- In a medium bowl combine yogurt, cucumber, lemon juice, mint, dill and optional garlic. Stir to combine. Taste and season with salt.
- You can adjust the consistency by adding more yogurt or lemon juice or by adding back in some of the squeezed cucumber liquid.
Before You Go!
Check out our other delicious, chef-developed recipes for Snacks!
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