Greek Tzatziki Dip and Sauce
Can anyone resist the creamy, garlicky goodness of a fresh cucumber and yogurt dip? My Greek Tzatziki Dip and Sauce is the ultimate Mediterranean sidekick, perfect for pairing with just about anything—from pita bread and veggies to grilled meats or even as a spread on fresh bread topped with crumbled feta. It’s a flavour bomb that’s surprisingly easy to make at home.
The key to perfect tzatziki? Properly draining the cucumber before mixing it with the yogurt. This step ensures your dip stays thick and creamy, without any watery mess. While some people also strain the yogurt, I find it’s unnecessary if you’re using a good quality Greek yogurt. In Australia, my go-to is Tamar Valley Greek Style (and no, this isn’t sponsored—I genuinely love it). Ready to elevate your meals with this versatile, delicious dip? Let’s dive in!
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 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
Greek Tzatziki Dip and Sauce
INGREDIENTS
500g Greek whole milk yogurt (optional for dairy-free Greek yogurt)
3 fresh garlic cloves, minced or finely grated
2 medium 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 mesh sieve, kitchen cloth, heavy napkin, or nut milk bag, 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 30 minutes. 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.