Preparation time: 10 minutes | Serves: 4–6
As a self-proclaimed yoghurt connoisseur, I can promise you this Greek tzatziki dip will quickly become a favourite.
I grew up eating homemade yoghurt every day—it was a non-negotiable part of lunch, whether spooned over biryani or paired with flaky, ghee-laden parathas. I have fond memories of my mum making it from scratch, setting warm milk with a spoonful of “jhaag” (a frothy starter culture in Hindi) before tucking it away in a warm spot overnight. By morning, the transformation was complete.
While I don’t eat yoghurt daily anymore, it’s still a staple in my kitchen. Whether swirled into a breakfast bowl, used in marinades, or blended into this fresh and herby tzatziki dip, it remains one of my favourite ingredients. This recipe is simple, healthy, and packed with Mediterranean flavours—perfect for dipping, spreading, or drizzling.
Find the full recipe below, along with serving suggestions in the recipe notes.
Ingredients
- 2 cups Greek yoghurt
- 1 cucumber, grated
- 2 large garlic cloves, crushed
- Handful of fresh dill and roughly torn mint
- Squeeze of lemon juice
- Salt, to taste
- Good-quality extra virgin olive oil, to drizzle (Pukara Estate’s garlic or lemon olive oil adds an extra hit of flavour)
Method
- Place the grated cucumber in a fine-mesh sieve, sprinkle with salt, and let it drain for about 30 minutes.
- Give the cucumber a good squeeze to remove excess moisture, then mix it with the yoghurt, garlic, lemon juice, and herbs. Taste and adjust the seasoning as needed.
- Drizzle generously with extra virgin olive oil and serve chilled.
This quick, refreshing tzatziki is the perfect addition to any meal—whether as a sauce, spread, or dip. Enjoy it with your favourite dishes or straight from the bowl with a spoon (no judgement here).
