Tzatziki
A thick yoghurt dip with grated cucumber, garlic, lemon and dill. The trick is salting and squeezing the cucumber dry. 20 minutes of work, including 15 minutes of draining. Jump to recipe.
- Prep20 min
- Serves6
In season Nov to Feb. Vegetarian.
Illustration generated with AIThe recipe
Tzatziki
A thick yoghurt dip with grated cucumber, garlic, lemon and dill. The trick is salting and squeezing the cucumber dry. 20 minutes of work, including 15 minutes of draining. Jump to recipe.
- Prep 20 min
- Total 20 min
- Serves 6
- Makes About 500 ml, serves 6 as a dip
- In season Nov to Feb
- Diet Vegetarian
Ingredients
- 2 cucumbers, Lebanese, coarsely grated
- 1/2 tsp salt, for draining the cucumber
- 400 g greek-style yoghurt, full fat
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 2 tbsp dill, finely chopped
- 1 tbsp olive oil, plus extra to serve
- salt, for seasoning, to taste
Method
- Put the grated cucumber in a sieve over a bowl. Toss with the salt and leave to drain for 15 minutes. (15 min)
- Tip the cucumber into a clean tea towel and squeeze hard until it stops dripping.
- Mix the yoghurt, garlic, lemon juice and dill in a bowl.
- Stir in the cucumber and the oil.
- Taste and add more salt or lemon juice if it needs it.
- Cover and chill for at least 30 minutes, so the garlic mellows. (30 min)
- Spoon into a bowl and finish with a swirl of oil.
Equipment
- Box grater
- Sieve
- Clean tea towel
- Medium bowl
Tips
Squeeze harder than feels polite. Whatever water stays in the cucumber ends up in the dip.
Use full-fat Greek-style yoghurt. Low-fat versions are thinner and split more easily.
Start with one small clove of garlic. It strengthens as the dip sits, so add more after chilling if you want it.
Strain thin yoghurt in a sieve lined with a clean cloth for an hour first.
Storage
Keep covered in the fridge for up to 3 days. A little liquid may collect on top. Stir it back in or pour it off.
Freezing
Not recommended. Yoghurt separates and the cucumber turns mushy once thawed.
Make ahead
Make up to 1 day ahead. The flavour is better after a few hours in the fridge. Add the dill and the final swirl of oil just before serving to keep both fresh.
Substitutions
Use mint instead of dill, or a mix of the two. Red wine vinegar can replace lemon juice. Plain unsweetened yoghurt will work if strained first.
Updated 15 Nov 2026
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Why this works
**Salting and squeezing the cucumber.** Cucumber is mostly water. Salt draws it out and the tea towel removes the rest, so the dip stays thick for days instead of weeping.
**Full-fat Greek-style yoghurt.** It is already strained, so it holds its body when the cucumber goes in. Thin yoghurt gives a sauce rather than a dip.
**Chilling before serving.** Raw garlic is harsh straight after crushing. Thirty minutes in the fridge softens it and lets the lemon and dill spread through the yoghurt.
Questions
Why is my tzatziki watery?
The cucumber was not squeezed dry enough, or the yoghurt was thin. Salt the grated cucumber, drain it for 15 minutes, then wring it out in a tea towel. Use thick, full-fat Greek-style yoghurt.
Should I peel the cucumber for tzatziki?
No, not if you are using Lebanese cucumbers. The skin is thin and adds flecks of green. Peel a large continental cucumber if the skin is thick or waxed, and scoop out the seeds first.
How long does tzatziki keep?
Up to 3 days in a sealed container in the fridge. The garlic gets stronger each day. If liquid collects on top, pour it off or stir it in, and smell it before serving.
What do you serve tzatziki with?
It goes with grilled lamb or chicken, souvlaki, falafel, roast vegetables, and warm pita or flatbread. It also works as a cooling side next to anything spicy, or as a sauce spooned over a fried egg.
From the editor
Food & Drinks Editor. Every recipe is checked for Australian measures and ingredients before it goes up, and again when we change it. How we review recipes
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