Homemade tzatziki
Thick Greek yoghurt with grated cucumber, garlic, olive oil and dill, the cool partner to souvlaki, lamb and warm pitta.
Make this once, then cook it into 18 different dishes.
- Time20 min + 30 min chilling
- LevelEasy
- Costabout £0.25 a head
- Makesabout 650 g, enough for 6 portions as a dip or sauce
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the grated cucumber in a sieve over a bowl and mix in half the salt. Leave for 20 minutes to draw out the water.
20 min - 2
Tip the cucumber into a clean tea towel, gather up the corners and squeeze hard until it is very dry. You should get a surprising amount of liquid.
- 3
In a bowl, mix the yoghurt, garlic, olive oil, vinegar and dill.
- 4
Fold in the squeezed cucumber. Taste, and add the rest of the salt a little at a time. The cucumber will have taken up some salt, so go carefully.
- 5
Cover and chill for at least 30 minutes so the flavours blend. Serve with a swirl of olive oil on top.
30 min
About homemade tzatziki
Tzatziki is a Greek dip and sauce of thick strained yoghurt, grated cucumber, garlic, olive oil and fresh herbs. It is served with grilled meats such as souvlaki and gyros, with pitta, roast lamb, fried vegetables and as part of a meze spread. The flavour is cool, creamy and fresh, with a sharp bite of garlic.
The key to good tzatziki is getting the water out of the cucumber. Grated cucumber is mostly water, and if it goes in wet it makes the dip thin and runny within an hour. Salting the cucumber and squeezing it hard in a tea towel solves this. Use thick, full fat Greek yoghurt, not a thin natural yoghurt.
Turkish cacık is a similar but looser dish, often served as a cold soup or side. This batch makes about 650 g. It is vegetarian, gluten free, egg free and nut free, but it is made with dairy.
Tips
- Squeeze the cucumber really hard. It is the difference between thick, creamy tzatziki and a watery dip.
- Use strained Greek yoghurt. If yours is runny, drain it for 30 minutes in a sieve lined with a clean cloth.
- Grate the garlic as finely as you can, because raw garlic strengthens as it stands. Start with 1 clove for a mild dip.
- For dairy free tzatziki, use a thick unsweetened coconut or soya yoghurt in place of Greek yoghurt, and add a squeeze of lemon juice.
- Dill is common, but fresh mint is also traditional. Use whichever you have, or a mix.
- Peel the cucumber if the skin is tough or waxy. Otherwise leave it on for colour and texture.
Storing and freezing
Keep covered in the fridge for up to 3 days and stir before serving, because a little water may collect. Do not freeze tzatziki, as the yoghurt separates and turns watery when thawed.
Dishes you can make with homemade tzatziki
Halloumi Tikka Skewers with Tzatziki and Warm Pittas
EFNFGaram Masala Roast Chicken Thighs with Cucumber Yoghurt
GFEFNFChicken Souvlaki Flatbreads with Tzatziki
EFNFGreek Greens and Feta Tart (Hortopita)
NFBifteki Stuffed Pitta with Tzatziki
EFNFHarissa Lamb Cutlets with Tzatziki and Tomato Salad
GFEFNFChicken Souvlaki Pittas with Hummus and Tzatziki
NFGreek Loaded Chips with Feta, Pickled Red Onions and Tzatziki
EFNFBifteki (Greek Feta Stuffed Beef Patties)
GFEFNFGarlic and Lemon Prawn Skewers with Tzatziki and Orzo Salad
EFNFHPVegetable Mezze Board with Hummus and Tzatziki
GFEFNFKolokithokeftedes (Greek Courgette Fritters) with Tzatziki
NFQuestions
Why is my tzatziki watery?
The cucumber still contained too much water, or the yoghurt was thin. Salt the grated cucumber, leave it for 20 minutes and squeeze it very hard in a tea towel. Use thick Greek yoghurt.
Can I make tzatziki dairy free?
Yes. Use a thick, unsweetened coconut or soya yoghurt in place of the Greek yoghurt. The texture is slightly different, and a squeeze of lemon helps replace the tang.
Is tzatziki gluten free?
Yes. Tzatziki is made from yoghurt, cucumber, garlic, olive oil, vinegar and herbs, so it is gluten free, egg free, nut free and vegetarian. It contains dairy, so it is not dairy free or vegan.
How long does tzatziki keep?
Up to 3 days in the fridge in a covered container. It tastes best on the first or second day. Do not freeze it.
What do you serve tzatziki with?
Souvlaki, gyros, grilled lamb or chicken, falafel, roast vegetables, warm pitta and crisp raw vegetables. It is also good in sandwiches and wraps, and with spicy dishes to cool the heat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.