Cucumber Dill Tzatziki
Published: May 4, 2021. | Updated: April 14, 2024.
This incredibly versatile Cucumber Dill Tzatziki is a workhorse in our kitchen. It’s super creamy, herby and ridiculously good. And you can have this fuss-free homemade version ready in minutes!
Made with simple ingredients, tzatziki is a dip or sauce most commonly found in Mediterranean and Middle Eastern cuisines. Think thick, garlicky Greek yogurt with lots of fresh, juicy cucumber, citrusy dill & bright lemon, then top it with good quality olive oil and chili flakes for a little heat.
For this recipe you’ll want to use full fat or reduced fat Greek (strained) yogurt to achieve the creaminess we crave. Regular yogurt will result in a runny dip and is not recommended.
I like to use English cucumbers in this recipe. They’re seedless, a little sweeter and because they have a thin skin you don’t have to peel them. If using thicker-skinned, regular cucumbers, I recommend peeling them then gently pressing them with a dry tea towel or thick napkin once chopped to remove any excess water. This will help to produce a thicker dip.
This cucumber dill tzatziki is delicious served as an appetizer with crostini or warm pita bread, alongside grilled meats, fish, burgers or vegetables or as a dip for just about anything. Tangy, refreshing… delicious!
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Cucumber Dill Tzatziki
Makes ~6 servings; prep time 20 minutes.
Ingredients:
1 cup plain Greek yogurt
½ English cucumber, finely chopped
2 large garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh dill, chopped, plus more for garnish
Flaky salt and freshly ground black pepper
Extra-virgin olive oil for topping
Optional: Crushed red pepper flakes
Instructions:
In a medium-sized mixing bowl, stir together yogurt, cucumber, garlic, lemon juice and dill. Season with salt and pepper according to preference.
Transfer to serving bowl, top with olive oil, more fresh dill and red pepper flakes. Serve cold.
Notes:
Make ahead: Tzatziki may be made a day in advance and stored in a well-sealed container in the refrigerator. Reserve toppings until ready to serve.
Storage: Left over tzatziki can be stored in a well-sealed container in the refrigerator for up to 3 days.
