Authentic Greek Tzatziki Recipe
Fin MossTzatziki is Greece's yoghurt and cucumber dip, made by straining thick Greek yoghurt and mixing it with grated cucumber, garlic and a good amount of extra virgin olive oil.
Every family's tzatziki recipe seems to be slightly different...more garlic here, thinner or thicker there. I always add more olive oil to mine. Serve alongside spanakopita or melitzanosalata as part of a meze, or spooned over grilled meat.
Tzatziki ingredients
These are the ingredients for authentic Greek tzatziki. Growing up, nobody in my family measured anything. We'd add more garlic if needed, and more dill if we had it. My main tip when making tzatziki is to drain the cucumber properly, or the dip turns watery.
- 500g thick Greek yoghurt1kg thick Greek yoghurt1.5kg thick Greek yoghurt
- 1 cucumber, coarsely grated2 cucumbers, coarsely grated3 cucumbers, coarsely grated
- 2 garlic cloves, crushed4 garlic cloves, crushed6 garlic cloves, crushed
- 2 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish4 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish6 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish
- 1 tbsp white wine vinegar2 tbsp white wine vinegar3 tbsp white wine vinegar
- Small bunch dill, chopped2 small bunches dill, chopped3 small bunches dill, chopped
- Salt, to taste
Nutrition, per serving
Estimated, based on the mixing oil only. Values don't change when you scale servings above.
I recommend using our Ionian Gold Xavdata extra virgin olive oil for tzatziki. It's soft and rounded, with none of the pepper you'd get from a later-harvest oil, which means it doesn't overpower the dill and garlic. I use it at home every time I make tzatziki!
How to make tzatziki
My authentic tzatziki recipe couldn't be simpler. Just make sure you drain the cucumber well, or you'll end up with a watery sauce.
Tips for making authentic tzatziki
When making tzatziki, I'd recommend using Lebanese or Persian cucumbers if you can find them. They have thinner skin and less water inside, which means the dip needs less draining and stays thicker. Most supermarkets sell them as baby cucumbers, usually right next to the regular ones. A standard English cucumber is fine, too, just give it a bit longer to drain.
If you're using natural yoghurt (or Skyr) instead of Greek yoghurt, strain it through a muslin cloth for a couple of hours first, since it's thinner and the dip ends up too runny otherwise. Dill is traditional, but mint is a good swap if that's what you have.
How to store tzatziki
Tzatziki is best made fresh, close to when you're going to eat it. If you leave it too long, the garlic starts to turn bitter, usually after a day or two. It won't take kindly to the freezer either, as the yoghurt splits and goes grainy once it's thawed. Keep it chilled until you're ready to serve, and don't let it sit out on the table for more than a couple of hours.
Frequently asked questions about tzatziki
What is tzatziki made of?
Tzatziki is made from thick strained Greek yoghurt, grated cucumber, garlic, extra virgin olive oil, vinegar and dill. The cucumber needs draining well first, or it turns watery.
What is the secret ingredient for perfect tzatziki?
The secret ingredient for perfect tzatziki is using a good olive oil! A high polyphenol olive oil, like Ionian Gold's Xavdata, holds its own against the garlic and dill instead of disappearing into the yoghurt, both in flavour and in the health benefits that come with a proper extra virgin oil.
Is tzatziki Greek or Turkish?
Both countries have their own version of tzatziki. Yoghurt, cucumber and garlic dips are common across Greece, Turkey and the wider Balkans, each under a different name, cacık in Turkish, for example. Greek tzatziki tends to be thicker and more olive oil forward, closer to a dip than a sauce.
Is tzatziki healthy?
A typical serving of tzatziki is around 130 calories, with 9g of fat, 5g of carbohydrate and 8g of protein. Most of that protein comes from the Greek yoghurt. It's a lighter option than most creamy dips, and cucumber adds very little in the way of calories. It's generally considered healthy in moderation.
Is tzatziki healthier than hummus?
Tzatziki is generally lower in calories and carbohydrate than hummus, since hummus is chickpea-based. Tzatziki tends to have more protein for the amount you eat, mostly from the yoghurt. Hummus has more fibre. Which one's better for you depends on what you're looking for.
Do you peel cucumbers for tzatziki?
You don't have to. If you're using a standard English cucumber, peeling strips off the skin in alternating stripes helps, since the skin can be a little tough and bitter. Lebanese or Persian cucumbers have thinner skin, so I'd leave those unpeeled.
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