Homemade Greek Tzatziki Dip
Easy homemade tzatziki recipe with Greek yogurt, cucumber, and fresh herbs. No cooking required, ready in 20 minutes plus chilling.
Ingredients
- 2 cups full-fat Greek yogurt, plain
- 1 large cucumber, peeled and grated
- 3 cloves garlic, minced very finely
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon red wine vinegar
- 1 tablespoon water, if needed for consistency
- Additional fresh dill and mint for garnish
- Extra virgin olive oil for finishing drizzle
Instructions
- 1
Grate the peeled cucumber into a fine mesh strainer or clean kitchen towel, then sprinkle with ¼ teaspoon of salt.
- 2
Let the salted cucumber sit for 10 to 15 minutes to release its excess moisture.
- 3
Squeeze the cucumber thoroughly by hand or twist it tightly in the kitchen towel, pressing out as much liquid as possible until it feels nearly dry.
- 4
Combine the full-fat Greek yogurt with the drained cucumber in a medium mixing bowl.
- 5
Mince the garlic cloves as finely as possible using a sharp knife or microplane, then add to the yogurt mixture.
- 6
Fold in the chopped fresh dill and mint gently but thoroughly using a rubber spatula.
- 7
Drizzle in the extra virgin olive oil and freshly squeezed lemon juice, stirring to incorporate evenly.
- 8
Pour in the red wine vinegar and add the remaining ¼ teaspoon of salt and black pepper.
- 9
Whisk all ingredients together until the mixture is smooth and well combined, about 1 minute.
- 10
Taste the tzatziki and add more minced garlic gradually if desired, stirring well between additions.
- 11
If the consistency is too thick, thin it with 1 tablespoon of cold water at a time, whisking until you reach your preferred texture.
- 12
Transfer the tzatziki to a serving bowl and refrigerate for at least 1 to 2 hours before serving to allow flavors to develop and meld.
- 13
Just before serving, create a shallow well in the center of the dip and drizzle with a small amount of extra virgin olive oil.
- 14
Garnish the top with a sprinkle of fresh dill and mint leaves for a pop of color and brightness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Greek yogurt | Strained plain yogurt (labneh) or regular plain yogurt strained through cheesecloth | Creates an even thicker, more luxurious texture while maintaining probiotic benefits for gut health |
| Fresh dill | Dried dill or fresh parsley mixed with a pinch of dried dill | Accommodates regional availability or seasonal limitations while preserving herbal complexity |
| Raw minced garlic | Roasted garlic cloves, finely minced or mashed | Provides a gentler, sweeter garlic flavor that's less harsh and more digestible for sensitive stomachs |
| Lemon juice | Fresh lime juice or white wine vinegar | Offers different citrus or acidic profiles while maintaining the bright, tangy character |
| Red wine vinegar | White vinegar, champagne vinegar, or omitted entirely | Adjusts acidity level and color preference; some prefer a whiter appearance without the vinegar complexity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 152 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Cholesterol | 22mg |
| Sodium | 340mg |
| Carbohydrates | 7g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 18g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
