Traditional Greek Tzatziki
Can anyone resist the creamy, garlicky goodness of a fresh cucumber and yoghurt dip? My homemade Traditional Greek Tzatziki is the ultimate Mediterranean sidekick - perfect with everything from gluten-free crackers and veggie sticks to grilled meats, gyros, or even drizzled over a fresh salad. It’s thick, creamy, high in protein, and bursting with flavour. Once you make it from scratch, you'll never buy store-bought again! So easy, so delicious, and so versatile. Let’s dive in!
Growing up, tzatziki was always on the table at family gatherings. My mother swore by using quality Greek yoghurt and freshly grated cucumber (with the skin on!) for the perfect thick consistency. I still make it the same way today, and every bite takes me right back to those lively, laughter-filled meals. Once you make it from scratch, you'll see why store-bought just doesn’t compare!
What to serve with Tzatziki
As a Sauce for Meats: Tzatziki pairs beautifully with all kinds of proteins. It’s a classic addition to gyros, but it’s equally amazing with grilled chicken, steamed fish, or roasted lamb. Make my Lamb Leg Roast Klefiko Style OR my Lamb Steaks with Eggplant and Potatoes.
With Vegetables: Dip raw, grilled, or roasted veggies into it for a refreshing bite.
With Chips and Gluten-Free Pita Bread: Use it as a dip for chips, bread, crackers, or pita wedges.
With Falafel or Meatballs: Serve alongside falafel, meatballs, or fritters for a tasty, creamy complement.
In Sandwiches and Wraps: Spread it on sandwiches, wraps, burgers, or even toast—especially with a sprinkle of feta on top!
With Baked Veggies: It’s fantastic with baked potatoes, zucchini, Brussels sprouts, and carrots.
As a Salad Dressing: If you don’t strain the cucumber too much, the tzatziki becomes a thinner sauce perfect for drizzling over salads.
Watch How to Make It
Traditional Greek Tzatziki
Serves 12
Makes 600g
INGREDIENTS
500g Greek whole milk yogurt (optional for dairy-free Greek yogurt)
3-4 large garlic cloves, minced or finely grated
2 Lebanese cucumbers with the skin on, grated
¼ cup fresh mint, finely chopped
¼ cup fresh dill, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
INSTRUCTIONS
Prepare the Cucumber: Start by grating the cucumber into a bowl using a large-hole grater. Place the grated cucumber in a fine mesh sieve, kitchen cloth, heavy napkin, nut milk bag, or simply between the palms of your hands, and squeeze out as much liquid as possible to avoid watering down your tzatziki.
Mix the Ingredients: In a large bowl, combine the Greek yogurt, drained cucumber, minced garlic, fresh mint, and dill, extra virgin olive oil, and white wine vinegar. Mix well until all ingredients are fully incorporated.
Let It Rest: For best results, let the tzatziki rest in the fridge for an hour. This allows the flavours to meld together beautifully, though this step is optional if you’re in a rush.
Serve: Serve your chilled tzatziki with vegetables, pita bread, or alongside any main dish like roasted lamb, grilled chicken, souvlaki or steamed fish.
Optional Garnish:
Drizzle with extra virgin olive oil and sprinkle with toasted sesame seeds for a visually stunning finish that adds additional flavour.
This easy-to-make tzatziki is the perfect way to bring a taste of the Mediterranean to your table. Whether you’re using it as a dip, a sauce, or a spread, it’s sure to be a hit!
Have you tried this recipe?
Please leave me a rating and comment below, or share it with me at @CreateCookShare on
Margaret Pahos @CreateCookShare
So easy and paired so well with your lamb. Loved it.