Tzatziki
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
Tzatziki with thick Greek yogurt, squeezed cucumber, garlic, dill, and lemon. A cool homemade dip with 15 minutes of active prep for grilled cheese or fries.
Tzatziki is a cool, tangy Greek yogurt-and-cucumber dip with garlic and herbs that adds a refreshing contrast to hot grilled cheese or fries. This version uses thick whole-milk Greek yogurt, fresh dill, and lemon. Salting and squeezing the grated cucumber keeps excess water out of the base, so the finished dip clings to a sandwich strip or potato rather than running off it. Makes: about 1 1/2 cups, or 6 quarter-cup servings. Prep: 15 minutes. Drain: 10 minutes. Chill: 20 minutes. Total: allow 45 minutes, with 15 minutes of active work. There is no cooking.
How to make Tzatziki
Makes About 1 1/2 cups; 6 servings of about 1/4 cup. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
0 minRest
0 minTotal
15 minYield
About 1 1/2 cups; 6 servings of about 1/4 cup
Equipment
- Cutting board and knife
- Box grater
- Fine grater
- Fine-mesh strainer
- Bowl for draining
- Clean kitchen towel
- Measuring cups and spoons
- Mixing bowl
- Spoon
- Cover or airtight container
- Refrigerator
- Serving bowl
Ingredients
- •5 ounces (150 g) English cucumber, unpeeled, coarsely grated: This is roughly a short section or half of a small English cucumber; use the weight for consistency.
- •1/4 teaspoon fine salt, divided: Half goes onto the cucumber, and half into the base.
- •1 cup (240 g) plain whole-milk Greek yogurt: Use thick, unsweetened yogurt.
- •1 small garlic clove, finely grated
- •1 tablespoon finely chopped fresh dill
- •1 tablespoon lemon juice: Freshly squeezed or bottled both work.
- •1 teaspoon olive oil
- •1/8 teaspoon ground black pepper
Instructions
- 1
Drain and squeeze the cucumber
Toss the grated cucumber with 1/8 teaspoon of the salt in a fine-mesh strainer set over a bowl. Let drain for 10 minutes. Transfer to a clean kitchen towel, gather the corners, and squeeze firmly over the sink until little liquid comes out. You should have about 1/3 cup tightly packed squeezed cucumber.
- 2
Mix the yogurt dip
Stir the Greek yogurt, squeezed cucumber, garlic, dill, lemon juice, olive oil, pepper, and remaining 1/8 teaspoon salt together in a mixing bowl. Scrape the sides and stir until the cucumber and herbs are evenly distributed. The dip should hold a soft mound on the spoon.
- 3
Chill and serve
Cover and refrigerate for at least 20 minutes to let the flavors blend. Stir again and transfer to a serving bowl. Serve cold alongside grilled cheese strips, fries, or vegetables, keeping any portion waiting to be served refrigerated.
Tips
- →Use the coarse side of a box grater for cucumber shreds that retain a little texture.
- →Squeeze the cucumber firmly. A quick press in the strainer leaves more water behind.
- →Keep the thin English cucumber skin for color and texture. If using a cucumber with tough or waxed skin, peel it.
- →Use a small garlic clove first; raw garlic becomes more noticeable as the dip rests.
- →Stir gently after chilling. A little liquid separation is normal during storage.
- →Serve a small bowl at a time and replenish it from the refrigerated batch.
Variation
Regular cucumber: Peel if needed, halve lengthwise, scrape out large watery seeds, then weigh 150 g and grate. Salt, drain, and squeeze as directed. Dried dill: Use 1 teaspoon dried dill in place of 1 tablespoon fresh dill. Chill for at least 30 minutes so the dried herb softens, adding 10 minutes to the total time. Lower-fat yogurt: Thick plain 2% Greek yogurt works, though the finished dip is less rich. Avoid thin regular yogurt unless it has been strained first. Fresh mint: Replace the dill with the same amount of finely chopped fresh mint for a different herb flavor.
Questions and answers
What is tzatziki made of?
This recipe combines Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. It is served cold as a dip or sauce.
How do you keep tzatziki from getting watery?
Salt the grated cucumber briefly, then squeeze it firmly in a clean towel before mixing. Use thick Greek yogurt and stir the finished dip before serving.
Do you peel cucumber for tzatziki?
Thin-skinned English cucumber can stay unpeeled. Peel a cucumber with tough or waxed skin, and remove large watery seeds before grating.
Can you make tzatziki with regular yogurt?
Yes, but regular yogurt usually needs straining first to reach a thick dipping texture. This recipe starts with Greek yogurt so no yogurt-straining time is needed.
How long should tzatziki chill before serving?
Chill this fresh-dill version for at least 20 minutes. You can make it the day before and stir it again before serving.
What goes well with tzatziki?
Grilled cheese strips, fries, raw vegetables, pita, and grilled vegetables all work. Keep the dip cold and serve it alongside hot foods.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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