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Easy Homemade Tzatziki Dip

This Easy Homemade Tzatziki Dip is a cool, fresh, thick-and-creamy dip made with Greek yogurt, cucumbers, olive oil, lemon juice, garlic, and dill. It's got tons of flavor and is perfect for dipping pita chips, veggies, or anything you want!
Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins
Servings: 3 cups (approximately)
Calories: 76kcal
Author: Michelle / Now Cook This!


  • 1 English cucumber, about 12 ounces
  • 2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • tablespoons fresh lemon juice
  • 2 cloves garlic, minced (about 2 teaspoons total)
  • tablespoons chopped fresh dill
  • salt and pepper, to taste


  • Peel the cucumber and grate it (I use the smaller holes on my box grater).
  • Place the grated cucumber in a mesh sieve over a bowl. Sprinkle with about ¼ teaspoon of salt; stir. Let sit for 10 minutes to draw out the liquid from the cucumbers. Using the back of a spoon or your hand, press out as much of the remaining liquid from the cucumbers as you can.
  • Place the Greek yogurt, olive oil, lemon juice, garlic, and dill in a large bowl. Stir until well-combined.
  • Add the cucumbers; stir until well-combined. Season to taste with salt and pepper.
  • Cover and place in the refrigerator for at least 1 hour to allow the flavors to blend.

Recipe Notes

  • I use an English cucumber for this recipe because they have little to no seeds. You can use regular cucumber; just be sure to scrape out the seeds before you grate it. 
  • I prefer the taste and creaminess of whole milk Greek yogurt, but you can use low-fat or non-fat.
  • If you can't get fresh dill, you can use 1 to 1½ teaspoons of dried dill. 
  • Tzatziki can last up to 5 days in an airtight container in the refrigerator, but it's most definitely at its freshest, thickest, creamiest best within that first day or two (the cucumbers will continue to release liquid, which can make the dip a little watery after a few days).
  • Estimated calories is based on a serving size of about ¼ cup.
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