Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)
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Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

Creamy, garlicky tzatziki dip made with Greek yoghurt, garlic and cucumber is simple to prepare and is wonderful for dipping, barbecues, gyros and souvlaki.
Prep Time20 mins
Course: Side Dish
Cuisine: Greek
Keyword: Tzatziki Dip


  • 3-4 cloves garlic (crushed)
  • 400g Greek yoghurt
  • 1 tablespoon olive oil
  • ½ tablespoon cider vinegar
  • ½ teaspoon salt
  • small pinch cayenne pepper
  • ½ cucumber (grated)


  • Mix the yoghurt, oil, vinegar, cayenne, garlic and salt. Cover and leave in the fridge as long as possible (at least six hours, preferably overnight). 
  • Grate the cucumber and then using a paper towel, squeeze out as much liquid as you can then leave it in a colander for several hours (or again, overnight). If you like, you could also remove the seeds from the cucumber as they produce the most.
  • Just before you are ready to serve the tzatziki,  add the cucumber to the yoghurt and stir until just combined. Sprinkle with a little paprika. Serve chilled. Enjoy!


I use grams in my recipes because I think weighing ingredients is the most accurate system. If you would prefer to use imperial (cup) measurements you can convert my grams to cups with Cook it Simply.