Name: Greek Yoghurt, Cucumber & Garlic Dip
Prep time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups Greek yoghurt (full-fat or low-fat); 1 cup grated cucumber, excess water squeezed out; 2 garlic cloves, minced; 1–2 tbsp olive oil; 1 tbsp fresh lemon juice; 1/2 tsp salt, or to taste; 1 tbsp chopped fresh dill or mint (optional)

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This Greek Yoghurt, Cucumber & Garlic Dip—often known as tzatziki—is a creamy, refreshing, and flavor-packed spread that I love serving with grilled meats, fresh veggies, or warm pita bread. It brings a cool and tangy balance to any dish and takes just minutes to prepare. It’s one of those dips that’s simple yet irresistibly good.

Why You’ll Love This Recipe

I love how light and fresh this dip tastes. The Greek yoghurt gives it a creamy base, while the cucumber adds crunch and the garlic brings just the right amount of zing. It’s healthy, versatile, and can elevate even the simplest meal. I often keep a bowl of it in the fridge to use as a dip, dressing, or sandwich spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Greek yoghurt (full-fat or low-fat)
Fresh cucumber (grated and drained)
Garlic cloves (minced)
Olive oil
Fresh lemon juice
Salt
Fresh dill or mint (optional, for added flavor)

Directions

I start by grating the cucumber, then squeezing out as much water as possible using a clean towel or paper towel.
In a bowl, I combine the Greek yoghurt, grated cucumber, minced garlic, olive oil, and lemon juice.
I season with salt to taste and stir until everything is well mixed.
If I’m using herbs, I finely chop dill or mint and fold it into the dip.
I cover and refrigerate the dip for at least 30 minutes before serving to let the flavors meld together.
I give it a quick stir before serving and drizzle with a little olive oil on top for presentation.

Servings and timing

This recipe makes about 1½ to 2 cups of dip, which serves 4–6 people as an appetizer or side. It takes only 10 minutes to prepare, plus 30 minutes of resting time in the fridge for best flavor.

Variations

When I want a milder garlic flavor, I roast the garlic first before mixing it in. For a thicker consistency, I use strained yoghurt or even hang the Greek yoghurt in cheesecloth for an hour. If I’m in the mood for a twist, I swap the dill with mint or add a pinch of cumin for a subtle earthy note.

storage/reheating

I store this dip in an airtight container in the fridge for up to 3–4 days. It’s not ideal for freezing, as the yoghurt and cucumber can separate when thawed. I don’t reheat it—this is best served cold or at room temperature. If any liquid separates while stored, I just give it a good stir before serving again.

FAQs

Can I use regular yoghurt instead of Greek yoghurt?

I can, but it will be thinner and may have more moisture. I recommend straining it through a cheesecloth or using a thicker brand.

How do I keep the dip from getting watery?

I make sure to squeeze all the excess moisture from the cucumber and use thick Greek yoghurt. A little extra lemon juice can also help brighten the flavor without thinning it too much.

Can I make this dip in advance?

Yes, and I actually prefer making it ahead of time. The flavors deepen and meld beautifully after a few hours in the fridge.

What can I serve this with?

I serve it with grilled meats, kebabs, falafel, pita bread, veggie sticks, or even as a sandwich spread. It’s incredibly versatile.

How strong is the garlic flavor?

It can be pretty bold, especially if I use raw garlic. If I want a milder taste, I use fewer cloves or roast the garlic first.

Conclusion

This Greek Yoghurt, Cucumber & Garlic Dip is one of those easy recipes that always impress. It’s creamy, tangy, refreshing, and brings a burst of Mediterranean flavor to the table. Whether I’m hosting guests or just need something quick and tasty, this dip never lets me down.