Tzatziki, the popular Greek yogurt garlic dip is a favorite at Greek tavernas and restaurants. Creamy, spicy with cool cucumber and garlic, this dip is delicious and addictive!

Tzatziki Recipe  #tzatziki #dip #recipe #Greek #appetizer #yogurt

Greeks usually eat tzatziki with bread,  it is also used for the famous souvlaki wrapped in a pita and ofcourse in gyros. Almost all Greeks love dipping bread and Greek fries in tzatziki that is served at every traditional restaurant.  Tzatziki is also the ideal accompaniment with fried (or baked) zucchini chips and any kind of patty or fritter, especially vegetable patties.

Nutritional Value of Tzatziki

While many people associate tzatziki with the unhealthy gyro sandwich or souvlaki, it is actually very healthy and an antioxidant powerhouse. The garlic and olive oil are great sources of antioxidants and the yogurt is a good source of protein, calcium and has some of that friendly bacteria for your belly.

The Authentic Recipe

Now I need to clarify that the original tzatziki should be somewhat strong. I’ve seen recipes with very little garlic, and while less garlic may be less potent for some people, it is not the authentic version. Also it does not contain sour cream as I’ve seen in several recipes, actually you can’t even find sour cream in Greece. Also, it is not tzatziki if it contains avocado or cayenne pepper, yes I’ve seen that as well. Finally, I should note that most Greeks use vinegar, not lemon in tzatziki.

tzatziki recipe

How to Serve Tzatziki

Traditionally, tzatziki is served as a dip along with bread for dipping. It is of course an important ingredient in souvlaki and gyros and it is fine to dip any kind of meat in it as well.  I find it makes a great dip for carrot sticks, celery sticks, raw zucchini strips, cucumber and cherry tomatoes.

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How to Make the Best Tzatziki

My top tips for making that perfect tzatziki:

  1. Yogurt. Ideally you want to use a full fat Greek yogurt not low-fat or fat-free. This will provide a creaminess, richness and flavor needed. Also we typically use cow’s milk yogurt, not goat or sheep’s milk yogurt.
  2. Cucumber. You want to use a cucumber that does not have many seeds or large seeds. If it does have seeds, make sure you remove them. Also you want to make sure you strain the grated cucumber.
  3. Garlic. Use the right amount of garlic. You should minimally use about one medium clove garlic for every 4 ounces of yogurt, otherwise it will just be some sort of generic yogurt dip.
  4. Refrigeration. Let it sit for at least an hour, ideally overnight for the flavor to meld.
  5. Storage: Store in the refrigerator covered for up to 4 days.

And now for the authentic Greek recipe for tzatziki.

Authentic Tzatziki – Greek Garlic Yogurt Dip

Tzatziki Recipe #tzatziki #dip #recipe #Greek #appetizer #yogurt
Prep Time: 10 minutes
Total Time: 10 minutes
The authentic Greek Tzatziki recipe for this seriously addictive Greek yogurt and garlic dip.
Course: Appetizer, dip
Cuisine: Greek, Mediterranean
Keyword: Dip, Greek Yogurt, Tzatziki
Servings: 12
Calories: 50kcal
Author: Elena Paravantes
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  • Crush the garlic with a little bit of salt and pepper.
  • Peel the cucumber and grate. Squeeze well to get rid of water.
  • Whip the yogurt in a bowl and then add the garlic paste, mixing well and then add the cucumber and mix again.
  • Start adding small amounts of olive oil alternating with the vinegar while mixing.
  • Add about 2 teaspoons fresh dill and mix well.
  • Let it sit at least an hour in the refrigerator before serving.
Nutrition Facts
Authentic Tzatziki – Greek Garlic Yogurt Dip
Serving Size
2 g
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Greek Tzatziki Recipe The authentic Greek Tzatziki recipe for this seriously addictive Greek yogurt and garlic dip. #tzatziki #dip #greek #easy #appetizer #yogurt

Photos by Elena Paravantes All Rights Reserved

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Recipe Rating


  1. I made this for a Greek dinner party and I must say that in addition to being so easy to make, it is the best Tzatziki I have ever tasted! My guests all agreed.5 stars

  2. Just made a batch and doubled the recipe. It’s in the fridge now, getting happy. Got impatient and just had some with my leftover grilled chicken oh my this is so delicious!! Thank you!5 stars

  3. Of course this was wonderful! We ate it with veggies, crackers, and on our modest amount of beef which was cut small and grilled on a skewer.5 stars

  4. Why do you call the Gyros (beef or lamb)? Is it the meat? Because the meat is an excellent source of naturally occurring protein, fat, and cholesterol (Yes, I said cholesterol, which your body needs and actually makes 85% of it. Also, for someone who has high cholesterol, avoiding it, WIL NOT lower your blood cholesterol). There has never been epidemical proof that red me (grass feed & no hormones added) is harmful to one’s health.

    I guess you could be talking about the french fries that they add? I saw that a lot when we were in Greek in 2019. If that’s what you’re talking about, I agree with you. My family does not eat potatoes so we just had souvlaki or Gyros with the veggies and tzatziki.

    Great recipe, BTW! 🙂5 stars

  5. I love the Greek diet and the Greek dishes, so thanks so much for this blog! I follow already for years. But there is a question that has been nagging at me for a long time: isn’t it true that iron (e.g. from the meat) prevents proper absorption of calcium (e.g. from the yoghurt)?
    Many thanks!

  6. Its so hard to find a Greek who knows the authentic recipes that has their own site full of them. I made this with my 11 yr old daughter and it turned out perfectly Thank you! Kali Anastasi!5 stars

    1. Incredibly mind blowing. I had no idea this is what REAL tzatziki tastes like. After years of buying all the store bought stuff, I feel so foolish for not attempting to actually seek out an authentic recipe. This is so good, I could literally just eat it by the spoonful. The flavors are so balanced, the perfect amount of garlic, the freshness of the dill, and the tang from the red wine vinegar. Not to mention, I would’ve never thought about grating the cucumber for this. This recipe is outstanding. Thank you so much, I’ve just recently ordered your cookbook. I am very excited.5 stars