Tzatziki is that Greek dip everyone ends up spooning onto everything. It’s cold and silky and just… refreshing. Grill night? slap it next to the meat. Warm bread? dip away. On a hot day it basically saves the meal.
It comes from the Med coast where people have been mixing cucumbers, yogurt, garlic and herbs for ages. Nothing wild, just good ingredients doing their thing.
Here’s how I make it. I peel the cucumbers, grate them, then wring out the extra water by hand — paper towel in a pinch. That one step keeps it rich, not watery. In a bowl I stir thick Greek yogurt with a tiny smashed garlic clove, a quick squeeze of lemon, and a loose handful of chopped dill. A pinch of salt finishes it. For extra silkiness I splash in a little olive oil. Stir till it looks happy. Taste, tweak, done.
You end up with that sweet spot — creamy, slightly tangy, fresh with herbs. Honestly… it’s hard to stop scooping.
Every spoonful feels breezy, like sitting in a sunlit taverna by the sea. Grab more bread than you think you’ll need… trust me, it disappears fast.
Tzatziki
-
1
cup
thick Greek yogurt
-
1
unit
cucumber, peeled and grated
-
2
cloves
garlic, minced
-
1
tbsp
fresh lemon juice
-
1
tbsp
fresh dill, chopped
-
to taste
salt and black pepper
-
1
tbsp
olive oil (optional, for drizzling)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare the cucumber
Grate the peeled cucumber and gently squeeze out excess water using a clean cloth or paper towel.
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Mix ingredients
In a bowl, combine the yogurt, cucumber, minced garlic, lemon juice, and chopped dill. Stir until smooth and well blended.
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Season
Add salt and black pepper to taste. Adjust lemon juice if desired.
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Chill and serve
Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, optionally drizzled with olive oil, as a dip or side.
Note: Chill for at least 30 minutes before serving to allow flavors to meld. Best served fresh.
Updated: August 30, 2025