There are a dozen ways to make tzatziki, but this one hits the sweet spot. It’s thick and creamy, with as much garlic as you like, whatever herbs you love (or whatever herbs you have), and a few staples you’ve definitely got. It’s easier to make from scratch than you’d think. And once you try it, you’ll want to put it on everything.
Jump to the recipe to hit the ground running, or read on for my secrets to tzatziki success and a list of ways to put it to use.
Secrets to success
1. Choose your own adventure!
Herbs: Do you have that gene that makes cilantro taste like soap? Does parsley always get stuck in your teeth? Choose whichever herbs you like. Parsley, cilantro, dill, or mint—any or all of the above! I love a combination of all four, but when I only have one on hand, I just use what I have. Tzatziki is even really good with basil, chives, or even a bit of dried mint (along with another fresh herb).
Garlic: The garlic is also your choice. You can use a lot or a little. I personally prefer using 2 cloves, since raw garlic is a pretty powerful flavor. But feel free to add as much as you like.
Cucumber: And finally, this is a controversial take, but… the cucumber is actually sort of optional. There are lots of traditional versions of tzatziki and related yogurt dips that don’t include cucumber. If you omit it in this recipe, make sure you also scale back on the salt, pepper, lemon juice, and olive oil. But keep the yogurt and herb measurements steady.
2. Don’t worry too much about wringing out the cucumber.
It’s simply not that serious. As long as you’re using a very thick Greek yogurt, it’s okay if a little moisture is clinging to those cucumber shreds. You still need to give them a bit of a wring-out (and discard the liquid)—they should not be sopping wet. But if your hands are cramping, you need to chill out. It’s no big deal if they have a little moisture still clinging to them.
3. Give yourself a break and go with store-bought 😉
I hope you’ll try the recipe in this post, but if you don’t have time to, I highly recommend buying store-bought tzatziki, which can also be pretty good. Still check out my list of ways to use tzatziki (up next!), which work great with store-bought or homemade.
Ways to use tzatziki
Use tzatziki with any food that needs creaminess, herby flavor, and a little acidity. It goes particularly well with chicken, zesty spring vegetables, anything oniony—and as a dip with flatbread. Here are some ideas:
- As a dip for pita and crudités
- Topping a grain bowl or rice bowl
- Use in place of the buttermilk marinade in a traditional fried chicken recipe
- Use to top mujadara
- Serve with lamb chops or roast chicken
- Make souvlaki and thick-cut fries and serve with a side of tzatziki (no ketchup necessary)
- Serve with Greek keftedes and Jerusalem salad
Tzatziki
- Yield: 3 cups [695 g]
Ingredients
- 1½ cups [360 g] fat-free Greek yogurt
- 1½ cups [225 g] grated, wrung-out* cucumber (from about 1 English cucumber)
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp lemon juice
- 2 garlic cloves, crushed through a press (or to taste)
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- ⅓ cup [15 g] chopped fresh dill, mint, cilantro, and/or parsley
Instructions
- In a medium mixing bowl, stir together the yogurt, cucumber, oil, lemon juice, garlic, salt, and pepper. Once combined, carefully fold in the herbs, just until evenly distributed.
Notes
* To wring out your cucumber, just take small handfuls, wring out, discard the liquid, and add the wrung-out cucumber to your measuring cup or mixing bowl. You can use a towel to wring it out more efficiently, but if you’re starting with thick Greek yogurt, it’s not a huge deal if a little bit of moisture is clinging to the grated cucumber after wringing out (so I don’t bother with towels).
Tzatziki will keep for about 5 days in the fridge.
Psst… by the way, I love this recipe so much, I ended up including it in my cookbook, Piecemeal.
If you like this recipe as much as I do, you might like my book! It’s full of mix-and-match recipes and inspiration for fun and easy meals.
The cookbook also has recipes for the aforementioned fried chicken, rice bowl, and crudité platter.
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