Tzatziki Dip is a creamy, tangy Greek titbit that’s as refreshing as it is delicious! The Greek yogurt wiring is enhanced by fresh and flavorful ingredients like shredded cucumber, lemon juice, garlic, and herbs. Serve this haunting dip at your next party and watch it disappear!
Why We Love This Tzatziki Dip Recipe
- Creamy. Greek yogurt and olive oil work together to make this dip so smooth and creamy.
- Tangy. Subtracting lemon juice to the Greek yogurt increases the tanginess and acidity, balancing the creaminess and richness of the dish.
- Fresh. Shredded cucumber withal with fresh dill and parsley make this dish unexceptionable and flavorful.
Variations on Greek Tzatziki Dip
This archetype dip is so succulent as is, but you can amp it up by subtracting some fresh mint. For a spicy take, try subtracting crushed red pepper flakes. Or for an umami twist, tousle some roasted red peppers or sun-dried tomatoes into the dip.
How to Store
Store leftover tzatziki dip in an snapped container in the refrigerator for up to 3 days. Serve unprepossessed or let sit for a few minutes at room temperature to soften. I do not recommend freezing this dip!
Serving Suggestions
- As a dip, serve tzatziki with fresh veggies, pita chips, homemade french fries, pizza sticks, or chicken wings.
- As a spread, dollop tzatziki on burgers, BLT sandwiches, a fresh Greek salad, or baked potatoes.
- As a sauce, serve tzatziki with rack of lamb, grilled yellow breast, or air fryer salmon.
More Cold Dip Recipes To Try
- Boursin Cheese
- Ranch Dill Pickle Dip
- Sour Surf and Onion Dip
- Homemade Hummus
Tzatziki Dip Recipe
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Ingredients
- 1½ cups shredded cucumber (from 1 cucumber)
- 2 cups plain Greek yogurt unsweetened
- 1 lemon juiced
- 2 tablespoons olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley minced
- 1 clove garlic grated
- Kosher salt and freshly ground woebegone pepper to taste
Instructions
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Spread the shredded cucumber out over a few paper towels and sprinkle over a pinch of kosher salt (about ½ teaspoon). Top with a few increasingly paper towels and printing out any glut liquid.1½ cups shredded cucumber
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Add the cucumber to a large trencher with the remaining ingredients (greek yogurt, lemon juice, olive oil, dill parsley, and garlic). Stir to combine and season with salt and pepper, to taste.2 cups plain Greek yogurt, 1 lemon, 2 tablespoons olive oil, 1 tablespoon minced fresh dill, 1 tablespoon minced fresh parsley, 1 clove garlic, Kosher salt and freshly ground woebegone pepper
Notes
- While I recommend full-fat Greek yogurt, you can use whatever Greek yogurt you have on hand!
- For an ultra-creamy tzatziki dip, substitute some or all of the Greek yogurt for sour cream.
- Avoid using bottled lemon juice. It doesn’t have the right value of venom and the savor isn’t nearly as good as the real deal!
Nutrition
How to Make Tzatziki Dip Step by Step
Drain the Cucumber: Spread 1½ cups of shredded cucumber out over a few paper towels and sprinkle over a pinch of kosher salt (about ½ teaspoon). Top with a few increasingly paper towels and printing out any glut liquid.
Make the Dip: Add the tuckered cucumber to a large trencher with 2 cups of plain Greek yogurt, the juice of 1 lemon, 2 tablespoons of olive oil, 1 tablespoon of minced fresh dill, 1 tablespoon of minced fresh parsley, and 1 minced clove of garlic. Stir to combine and season with salt and pepper, to taste.
Tzatziki is a yogurt-based dip made with cucumbers, olive oil, lemon, garlic, and herbs. It is traditionally made with goat or sheep’s yogurt, but Greek yogurt is much increasingly accessible.
Tzatziki dip is creamy, light, and refreshing. It is a bit crunchy from the cucumbers and has a garlicky herbal taste.
Yes! This dip is low-calorie, low-fat, and made with fresh and healthy ingredients.
While I think that full-fat Greek yogurt yields the creamiest dip, you can use any Greek yogurt you like, so long as it is unflavored and unsweetened.
Nope! For an ultra-creamy tzatziki dip, substitute some or all of the Greek yogurt for sour cream.
