Appetizer

Tzatziki

A cool, creamy dip of thick yogurt, grated cucumber, and garlic with dill and lemon. Served alongside warm pita bread or vegetables, it's the perfect Mediterranean appetizer.

114calper serving 12gprotein 7gcarbs 4gfat 15min prep 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Tzatziki — common questions

Can I make tzatziki ahead?

Yes, make it up to 24 hours ahead and refrigerate in an airtight container. The flavors actually meld and improve slightly, though the dill will darken slightly. Stir before serving and add a fresh drizzle of olive oil.

What if I don't have Greek yogurt?

Use 2 cups regular plain yogurt mixed with 2 tablespoons sour cream or cream cheese to thicken it, then proceed as normal. The texture will be slightly thinner but still delicious.

Why is my tzatziki watery?

You didn't squeeze the cucumber dry enough. Always grate the cucumber into a strainer and press it very firmly with your hands or spoon to extract moisture before adding it to the yogurt.

Can I use dried dill instead of fresh?

Use 1 teaspoon dried dill instead of 2 tablespoons fresh, as dried herbs are more concentrated. Add it directly to the yogurt, though the result will be less herbaceous and bright.

What should I serve tzatziki with?

Serve with warm pita bread, cucumber slices, tomato wedges, bell peppers, or as a condiment for grilled chicken, lamb, or falafel.

How do I store leftovers?

Keep it in an airtight container in the refrigerator for up to 3 days. The texture remains creamy, though it will continue to release a little liquid—stir before using.