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This easy tzatziki Greek yogurt dip recipe is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #JuneDairyMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #JDM2022
Tzatziki Dip is a classic Greek dip made with grated cucumber and Greek yogurt. Loaded with plenty of garlic and a drizzle of olive oil, it is a great summer dip recipe highlighting your fresh garden cucumbers. A spritz of fresh lemon juice adds a freshness to it that I just love.
Also called Tzatziki sauce, you can certainly make a low-fat version, however, I chose a full-fat Chobani® Greek Yogurt which gives it a rich, creamy flavor that is perfect for scooping up with fresh veggies or chunks of pita bread or naan.
This tzatziki Greek yogurt dip recipe is just what you need for your next picnic and is the perfect addition to that healthy summer lunch box that you pack before work every day.
Freshly made tzatziki is heavenly and depending on your taste preferences you can add fresh dill or fresh mint. A combination of both fresh herbs is also a great choice, which is what I included in my own recipe.
If you are looking for healthy summer dip recipes for backyard parties, healthy snacking, or on-the-go meals, here is a simple tzatziki recipe that will work perfectly. This cucumber dip also works as a sandwich spread, a topping for grilled chicken and so much more!
History of tzatziki
Tzatziki is a yogurt-based sauce that is popular in many Mediterranean and Middle Eastern cuisines. It is typically made with yogurt, cucumbers, garlic, olive oil, and lemon juice, and it can be used as a dip, a condiment, or a salad dressing.
The exact origins of tzatziki are unclear, but it is thought to have originated in the Ottoman Empire. Since then, it has become popular in many different countries, each of which has its own unique version of the dish.
In Greece, for example, tzatziki is often served as an appetizer, along with other dips and spreads. In Turkey, on the other hand, it is commonly used as a sandwich spread and topped with grilled meats.
Regardless of its origins or how it is served, tzatziki remains a delicious and versatile cucumber recipe that is enjoyed by people all over the world.
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Greek yogurt vs Plain Yogurt
Whole milk Greek yogurt is always my first choice for this tzatziki recipe. Chobani® Greek Yogurt is made with farm-fresh local milk, making it an excellent source of protein. It is made with simple, natural ingredients and is loaded with probiotics. It’s perfect for cold dip recipes but also great for breakfast or healthy snacking throughout the day.
While low-fat tzatziki is tasty, use Whole Milk Plain Greek Yogurt for an even creamier texture and indulgent taste. It has 10-12g of protein per serving and is the perfect addition to this Greek Tzatziki dip.
The Authentic Recipe
While there are many variations of tzatziki, there are a few things that make some versions much more traditional than others.
There is NO sour cream in Greek Tzatziki. Full-fat Greek yogurt like Chobani® whole milk yogurt is a much more traditional choice. While you can certainly use a strained yogurt that has been allowed to set on top of cheese cloth, skip the extra step and look for real Greek yogurt instead.
And while I am all for getting creative in the kitchen, classic tzatziki does not have avocado, cayenne pepper, or any other odd variations you may find online.
What You’ll Need To Make Tzatziki
Here are the ingredients you need before you get started:
- Chobani® whole milk Greek yogurt
- Fresh lemon juice
- Extra virgin olive oil
- Garlic cloves, minced
- Sea salt
- Freshly chopped dill
- Chopped mint, optional
How to Make Tzatziki Sauce
For the full directions to make this easy tzatziki sauce recipe, head to the recipe card below and get the step-by-step instructions. However, here is the quick and easy way to make tzatziki:
Peel and deseed the cucumber or use an English cucumber. Grate the cucumber on a metal box grater or in a food processor fitted with the grating attachment.
Sprinkle the shredded cucumber with salt and let sit in a strainer for an hour to remove some of the excess moisture. Use cheese cloth over a fine mesh strainer to contain your grated cucumber.
Squeeze out the extra cucumber juice and place the grated cucumbers in a medium bowl.
Mix in the Greek yogurt and minced garlic. Squeeze in some fresh lemon juice and add in a handful of fresh herbs. Fresh mint and dill are the most common choices. While you can use dried mint or dried dill, I personally don’t think it has quite the same flavor or visual appeal as fresh herbs do.
Give it a drizzle of extra virgin olive oil and season to taste with salt and pepper.
Place your cucumber dip in the fridge for a few hours to let the flavors meld.
Tips for Making the Best Tzatziki Sauce
The one thing you need to make tzatziki is a box grater or shredder attachment for your food processor. Once that is done, this tzatziki recipe is pretty much mix, chill, and eat. However, here are a few tips you might find helpful as you get started.
Choose the right yogurt:
As mentioned before, use full fat Greek yogurt. Not regular yogurt or low fat or vegan. Whole milk Greek yogurt gives this easy tzatziki recipe a rich, creamy flavor.
Be picky about your cucumbers:
This recipe calls for a shredded cucumber that is salted to remove a little bit of the excess cucumber juice. This will ensure that your dip doesn’t get waterier as it sits.
Look for smaller cucumbers that will have fewer, smaller seeds than a large cucumber. Sometimes, an English cucumber is a good choice, since it tends to be less ‘seedy’. While cucumber seeds won’t ruin your recipe, scoop them out before grating on a box grater.
Don’t skimp on the garlic:
This dip should have a bold garlic flavor, however, you don’t want it to overpower the flavor of the fresh dill and mint. Use about 2 cloves of fresh garlic per 1 cup of yogurt.
Refrigerate before eating for a few hours:
In order to let the flavors blend together, once you finish mixing all the ingredients, let the tzatziki chill for a few hours before eating it. You can also let it sit overnight if this works into your schedule better.
Serve with flair:
Right before serving, drizzle it with a little olive oil and give it a light sprinkling of fresh herbs. Taste it before serving and adjust the salt to taste.
What goes well with tzatziki?
While it is often used as a dip for pita bread or vegetables, it can also be used in a variety of other ways. Here are some ideas for how to use this great recipe:
- As a sandwich spread: Tzatziki makes an excellent alternative to mayo or mustard on sandwiches. Try it on a grilled chicken sandwich or wrap. Delicious with falafel or pita sandwiches.
- As a salad dressing: Tzatziki can be thinned out with a little bit of water to make a delicious and healthy salad dressing. Simply toss it with your favorite greens. Also good as an addition to salads like tabbouleh, lentil salads, or chickpea salad.
- As a veggie dip: Tzatziki is the perfect dipping sauce for raw veggies like cucumbers, carrots, and celery. It’s also great with oven-roasted vegetables like sweet potato wedges or roasted Brussels sprouts.
- As a cold pasta salad sauce: Tzatziki can be used in cold pasta salads. It’s particularly good with salads that contain grilled chicken or shrimp.
- As a topping on burgers or fries: Tzatziki makes a delicious and healthy topping for burgers or fries. You can also use it as a dipping sauce for chicken fingers or my baked mozzarella sticks.
- As a potato topper: Serve tzatziki on top of baked potatoes or mashed potatoes. Serve this yogurt sauce with french fries as a healthy dip.
There are endless possibilities for how to enjoy tzatziki. Get creative and try it in new and different ways.
From grilled meats or grilled veggies to pita chips and fresh veggies, tzatziki sauce is seriously my favorite Greek food. And it’s so easy to make that you can skip the Greek restaurants and make it at home instead.
How to store tzatziki
Tzatziki will last in the fridge for up to a week. Be sure to store it in an airtight container.
You can also freeze tzatziki for up to two months. Let it thaw overnight in the fridge before using it.
When freezing tzatziki, you may notice that the texture changes slightly and becomes more watery. This is normal; just stir it well before using.
If you love this tzatziki recipe…
Can’t get enough of this easy tzatziki Greek yogurt dip recipe? Here are a few more recipes you might enjoy:
- Since cucumbers are so abundant during summer, try making my German Cucumber Salad this month.
- Or if you love this tzatziki sauce and want more healthy dip recipes, try my loaded hummus recipe.
- Maybe you have more Greek yogurt leftover and want more delicious recipes? Make my healthy Greek Yogurt popsicles with it!
Healthy Tzatziki Dip Recipe
This easy tzatziki Greek yogurt dip recipe is a deliciously healthy dip, sandwich spread, burger topping, and on-the-go snack!
- ½ cup grated cucumber, peeled and deseeded
- 1 cup whole milk Chobani® Greek yogurt
- 1 to 2 tablespoon freshly squeezed lemon juice
- 1 to 2 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- In a strainer lined with cheese cloth, sprinkle the shredded cucumbers with 1/4 teaspoon of salt and mix lightly. Let it sit for 15 minutes. Squeeze gently to remove excess water and put into a medium size bowl.
- To the bowl, add the yogurt, lemon juice, olive oil, garlic, salt, dill, and mint. Mix well. Chill for 1 to 2 hours or longer to let flavors combine.
- Serve as desired with Pita, Naan, vegetables, etc.
Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 116mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 3g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.