Cucumber Dill Tzatziki

Cucumber Dill Tzatziki

Cucumber Dill Tzatziki

Cucumber Dill Tzatziki

Mike Nadelman
This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables.
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Total Time 10 minutes
Course Dip, Sauce, Snack
Cuisine Dairy, Greek, Vegetarian
Servings 5 Servings


  • 1 cup Greek-style plain yogurt
  • 1 cucumber peeled, seeded and chopped into 1/4-inch pieces
  • 1 clove garlic minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill plus extra for garnish
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • Toasted pita or pita chips for serving


  • Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
  • Combine the yogurt, garlic, oil, lemon juice, salt and pepper in a large bowl. Cover and refrigerate overnight or use right away.
  • Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.



The tzatziki can be made 1 day ahead and refrigerated in an airtight container (the garlic will become more pronounced the longer it sits). BTW: This Greek dip is often misspelled as: tzatiki sauce, taziki sauce, tzaziki recipe, tzatsiki, tatsiki and tatziki.
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