Tzatziki – Authentic Greek Recipe 🥒🧄🍋

Tzatziki is one of Greece’s most beloved culinary treasures – a refreshing yogurt-based dip or sauce that perfectly balances creaminess, tang, and freshness. While it’s widely known around the world, the recipe can vary slightly depending on the region in Greece. Some islands prefer it with more garlic, northern regions often add dill, while in Crete, it can be richer and creamier thanks to thicker strained yogurt. No matter the version, tzatziki remains the ultimate companion to grilled meats, warm pita bread, or simply as a cooling dip for vegetables.

My first choice is with pita bread and maybe to make it as fake gyros, but still it can be eaten even with french fries only, choose your combination.

Recipe Details 📖

Preparation Time: 10 minutes, simple as fast
Total Time: 10 minutes
Nutritional Value (per serving): ~90 kcal | 5g protein | 6g fat | 3g carbs
Difficulty Level: 1/5

Ingredients 🥗

🥒 1 large cucumber (about 250 g / 9 oz)
🧄 2–3 garlic cloves (finely minced)
🥛 500 g (2 cups) strained Greek yogurt (full-fat preferred)
🍋 Juice of ½ lemon (or 2 tbsp)
🌿 2 tbsp fresh dill, finely chopped (optional – more common in Northern Greece)
🫒 2 tbsp extra virgin olive oil
🧂 Salt, to taste
⚖️ (Optional) A splash of vinegar (common in some island recipes)

How to Make Tzatziki 🥒✨

• Grate the cucumber, squeeze out excess water and set aside.
• Mix yogurt, garlic, lemon juice, and olive oil until smooth.
• Stir in cucumber.
• Add salt, dill or vinegar to taste.
• Chill at least 1 hour before serving.
• Garnish with olive oil or dill.

Pro Tips for the Best Tzatziki 🌟

• Use full-fat strained Greek yogurt.
• Drain cucumber well to avoid watery dip.
• Add more garlic for stronger island-style flavor.
• Whisk longer for creamier texture.

Best Ways to Use Tzatziki 🍽️

• Use full-fat strained Greek yogurt.
• Drain cucumber well to avoid watery dip.
• Add more garlic for stronger island-style flavor.
• Whisk longer for creamier texture.

Frequently Asked Questions ❓

Q: What makes tzatziki different across Greece?
A: In northern Greece, dill is common. On the islands, it’s garlickier, while in Crete yogurt is richer.

Q: Can I make tzatziki ahead of time?
A: Yes, it tastes better after chilling. Store up to 3 days.

Q: What drinks pair well with tzatziki?
A: Ouzo, crisp white wines (like Assyrtiko), or a light lager. I personally love it even with rakija slivovitsa.

More of my thoughts about the mediterranean cuisine click here.