Tzatziki – cucumber and yogurt dip

Creamy, tangy and garlicky.

Cool, creamy and bursting with fresh flavour, homemade tzatziki is surprisingly simple to make and full of the vibrant taste that only fresh ingredients can deliver. Made with homemade yogurt, cucumber, garlic, lemon and olive oil, it’s a probiotic-rich version of this classic dip that tastes far better than most store-bought varieties.

Although tzatziki is often served as a dip or sauce, its thick and creamy texture makes it incredibly versatile. Spoon it into wraps, serve it alongside grilled vegetables or falafel, dollop it over roasted potatoes or enjoy it simply with warm pita bread. Once you taste freshly made tzatziki, it’s hard to go back to pre-made versions.

The secret to thick, creamy tzatziki

To achieve that authentic thick and creamy texture, there are two important steps before combining the ingredients.

1. Strain your yogurt
   Homemade yogurt naturally contains more whey than store-bought Greek yogurt, so straining is essential for creating a rich, luscious consistency. Don’t skip this step or the tzatziki may become too runny. Watch how here.
2. Remove excess moisture from the cucumber
   Cucumber releases a surprising amount of water. After grating, sprinkle it lightly with salt, allow it to sit briefly, then squeeze out as much liquid as possible before mixing it through the yogurt.

For the best flavour, refrigerate the tzatziki for a couple of hours before serving. This resting time allows the garlic, lemon and herbs to infuse through the yogurt beautifully.

How to serve it

Serve with warm pita bread, crunchy vegetable sticks or souvlaki. Tzatziki is also delicious:

• spread into red lentil wraps or green lentil wraps
• served alongside falafel
• paired with crispy smashed potatoes
• for dipping Arayes- middle Eastern stuffed pita
• dolloped onto zucchini and spinach fritters
• spooned onto Greek lamb meatball salad

Fresh herbs?

Fresh dill is not always included in traditional Greek tzatziki, but we love how it's distinctive flavour enhances the dip. Chop it finely for even distribution. Mint or parsley are also great alternatives. Each herb gives the dip its own unique character, so experiment to find your favourite version.

Avoiding dairy?

Tzatziki can also be made with thick coconut yogurt or another unsweetened plant-based yogurt alternative.

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