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A bowl of tzatziki dip with pita bread and garlic cloves in the background.


Course Dip
Prep Time 22 minutes
Total Time 22 minutes
Servings 2 cups
Author Marissa @ omgfood


  • 1 english cucumber peeled (I go with one that's about 12" long)
  • 1 teaspoon kosher salt
  • 2 cups full-fat Greek yogurt*
  • 1-2 garlic cloves peeled
  • 1 teaspoon dried dill or 2 tablespoons fresh dill chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon red wine vinegar


  • Grate the cucumber into a mesh strainer. Sprinkle with salt and let sit in the sink or in a bowl to sweat out the moisture for at least 20 minutes.
  • While the cucumber is sweating, prepare the rest of the dip.
  • In a medium bowl, combine the yogurt, dill, olive oil, and vinegar.
  • Prepare the garlic by either crushing it with a knife or using a microplane to grate it into the yogurt mixture. Add to the bowl.
  • Add the strained cucumber to the yogurt mixture and stir until combined!
  • Taste and adjust seasoning if necessary.
  • Place in the fridge until ready to use. I recommend you let it sit for at least a couple hours to allow the flavors to meld.


2% yogurt can be used in place of full-fat, but I don't recommend fat-free. Tzatziki is best when made with creamy, thick Greek yogurt. Plus, you want that flavor!