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Tzatziki Dip

Tzatziki Dip

5 from 24 votes
Prep Time 5 mins
Total Time 1 hr 5 mins
Servings 3 cups


  • 1/2 large English cucumber peeled
  • 16 oz Cold plain Greek yogurt 2 cups
  • 4 cloves garlic pressed
  • 1/3 cup dill chopped
  • 1 1/2 Tbsp freshly squeezed lemon juice Juice of ½ lemon; please squeeze a real lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • The Cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
  • Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1½ Tbsp lemon juice, 4 pressed garlic cloves, ⅓ cup chopped dill, ½ tsp salt (add more to taste) and ⅛ tsp black pepper.
  • Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!
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