This Homemade Tzatziki Dip is the perfect partner for pita chips! It’s creamy, garlicky, and herbaceous, brightened up with a generous squeeze of fresh lemon.
If you’ve never had tzatziki before, you’ve been missing out. It’s a staple in Greek restaurants, and it’s usually slathered onto a gyro—but I think it’s even better served as a dip. And tzatziki dip is especially good when you pair it with homemade pita chips because crunchy chips and creamy dips are a match made in heaven.
What Is Tzatziki? And What Does Tzatziki Taste Like?!
Tzatziki is made with plain yogurt, cucumber, garlic, dill, and lemon, which means it’s full of big flavors: tangy, citrusy, garlicky, and herb-y. The cucumber flavor is a little more subtle—you’re hit with the other flavors first, and then you get that fresh, sweet cucumber taste. But cucumber isn’t just there for flavor, it also adds to the texture of this tzatziki dip, making it cool, refreshing, and simultaneously creamy and crisp.
Is Tzatziki Healthy?
Yes, tzatziki is healthy—it’s made with simple ingredients and packed with probiotics and protein thanks to the yogurt. I’ve made this tzatziki dip for parties, but it’s also the kind of dip that’s perfect for divvying up into containers with chips and fresh veggies to bring to work throughout the week for something healthy to snack on at your desk.
What You’ll Need
Here’s what you’ll need to make homemade tzatziki dip:
- English Cucumber – A standard cucumber will work, too, but it’s likely to have a higher seed-to-flesh ratio.
- Full-fat plain Greek yogurt – Use Greek yogurt for that thick, creamy texture.
- Lemon juice
- Dill – Dill is definitely key to a classic tzatziki, but if you’re not a fan, you can use parsley or mint.
- Olive oil
How to Prepare Cucumber for Tzatziki
Cut the cucumber lengthwise and use a spoon to scoop out the seeds. Use a box grater or your food processor to shred the cucumber, peeled or unpeeled (whichever you prefer). Take the shredded cucumber and wrap it in a kitchen towel or cheesecloth and squeeze it to remove any excess liquid.
How to Make Homemade Tzatziki Dip
Once you’ve shredded the cucumber, this dip comes together in under 5 minutes!
Mix the dip. Combine all of the ingredients in a large bowl and stir them together until everything’s evenly distributed.
Chill. Refrigerate the tzatziki for at least 30 minutes, which allows the flavors to blend.
Serve. Drizzle olive oil onto the tzatziki and serve with crudités and pita chips.
Here are ALL THE THINGS you can do with this dip:
- Make a meze platter with pita bread, olives, fresh veggies, falafel, hummus, Za’atar Cucumber Tomato Salad, and other Mediterranean-inspired foods.
- Use it as a dressing for a chickpea salad.
- Slather it onto a bun and top it with a Turkey Spinach Feta Burger.
- Pair it with Oven-Baked Zucchini Chips instead of pita chips for a gluten-free snack.
- Make gyros or falafel wraps at home and top them with tzatziki dip.
- Use it as a dipping sauce for Zucchini Corn Fritters.
- Serve it alongside my Sheet Pan Greek Chicken.
How to Store Leftovers
Transfer your tzatziki dip to an airtight storage container and refrigerate it for up to 2 weeks. Give it a good stir before you eat it; it may separate a bit in the fridge.
Can I Freeze This?
Yes, you can freeze tzatziki for up to 3 months. Let it thaw in the refrigerator before serving; if it’s separated, you can drain off excess liquid if needed or simply stir it until it’s smooth and creamy again.
Homemade Tzatziki Dip
- 1 large english cucumber, about a 1 ⅓ cup after shredded and draining
- 1 ½ cups full fat Greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic, minced
- 1 Tablespoon fresh dill, finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Garnish with a tablespoon of olive oil if serving in a bowl
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- First you want to cut the cucumber lengthwise and remove all of the seeds. Then shred cucumber. Place the cucumber into a kitchen towel and squeeze out any excess liquid. Place this in a medium sized bowl.
- Add the yogurt, lemon juice, garlic, fresh dill, salt and pepper. Stir it together well. Place this in the fridge and allow the flavors to blend for at least ½ an hour.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.