Tzatziki (Low Fat Yogurt & Cucumber Dip)

5 stars based on 14 votes

Tzatziki 10 glow

If it’s wrong to eat dip right out of the bowl with a spoon, then I don’t want to be right! Try it and you’ll see, there’s something oddly addicting about the combination of tangy-thick yogurt, crunchy grated cucumber, olive oil, garlic and aromatic fresh mint. Yes, it’s all good for you but that’s just an added bonus here.

Tzatziki 15

Like most dips, you can buy it in a tub but nothing beats the freshness and taste of homemade, especially when it’s this easy to make. Just be sure to use authentic Greek yogurt and squeeze as much water as humanly possible out of your grated cucumber. Use your hands to wring the liquid out; there is a ton of water is in there. As for the herbs, tzatziki is traditionally made with either mint or dill. I prefer the flavor of mint but feel free to substitute fresh dill if you like.

Tzatziki 14

Tzatziki 5

Tzatziki 8

Serve it with store bought pita chips as an appetizer, or as a topper for my Greek-style Lamb Burgers. And get that spoon ready 🙂

My Recipe Videos


Servings: 2 cups


  • 1-1/2 cups plain 2% Greek yogurt (I use Fage)
  • 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
  • 2 small garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh mint, plus a bit more for garnish


  1. Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I add about ¼ teaspoon more salt but season to your own taste). Cover and chill until ready to serve. Garnish with more finely chopped mint if desired.
Once Upon a Chef - The Cookbook - Get your copy now!

Reviews & Comments

  • 5 stars

    Just made it! Fantastic! We have pickling cucumbers galore. We love all the effort we put into building our new victory garden. So it is wonderful when we can find recipes that utilize the bounty that we harvest each day. I expected dill, but I utilized the garden mint we had, as mentioned in the recipe. I rung out the shredded cucumber using a clean dishcloth. It didn’t say if it needed to sit for any length of time. We had our first bites with naan just after 30 minutes. Thank you. I will be making this throughout our growing season.

    - Lisa Foster on June 18, 2017 Reply
  • 5 stars

    Easy to make. Pairs great with Zucchini Fritters. I normally eat my Tzatziki with dill but I thought I’d try with mint for something different to my normal recipe & it was really nice with the mint especially with the fritters. Super quick to put together. I added an extra 1/4 tsp of salt & thought that it was perfect!!!

    - TracyV on May 27, 2017 Reply
  • I only have dried mint. Do you think it would work?

    - Christine Winslow on April 19, 2017 Reply
    • Hi Christine, dried will work, but you won’t need as much- add to taste. Fresh (or dried) dill also works nicely.

      - Jenn on April 20, 2017 Reply
  • I love both mint and dill – do you think it would work to use half of each or would the flavors be too muddled?


    - Laura on February 9, 2017 Reply
  • 5 stars

    This tasted wonderful with your Moroccan chicken recipe and I’m sure would go with many other things. I lightly brushed some whole wheat pita bread with olive oil and salt and threw them on the grill. Was very tasty. We kept the water from the cucumbers and threw in a smoothie the next day!

    - Gwyneviere on January 15, 2017 Reply
  • 5 stars

    Very good!

    - Julie on August 26, 2016 Reply
  • 5 stars

    No more store bought tzatziki for me, ever!!!! Thank you so much for this fantastic recipe, I’m a fan now!

    - Susy Q on June 5, 2016 Reply
  • 5 stars

    I made these to go with your Zucchini Fritters and, while the fritters were great, this was the real show stopper!

    I will never buy tzatziki again! My husband and I spent the whole meal dreaming up recipes to use it with.

    - Megan on April 8, 2016 Reply
  • 5 stars

    Hi Jen,
    I am planning to try this recipe very soon, I am positive the result will be superb.
    Can I use Asian cucumber instead of zucchini for this recipe?

    - Emilia on February 26, 2016 Reply
    • Hi Emilia, This recipe doesn’t call for zucchini. Might you be confusing it with a different recipe?

      - Jenn on February 26, 2016 Reply
  • 5 stars

    So, I made this too to go with the zucchini fritters.
    A match made in haven 🙂

    - Ildi on October 27, 2015 Reply
  • 5 stars

    I’ve always purchased tzatziki in a plastic tub. Did not know it was so easy to make! We like to mimic Cava Grill rice/salad bowls for dinner, and this is the perfect complement.

    - Karen on September 28, 2015 Reply
  • 5 stars

    This is by far the most delicious tzatziki recipe I ever made. Thank you so much!

    - shochet on July 21, 2015 Reply
  • 4 stars

    I just made this-quick and easy. Very tasty. Going to serve it on top of grilled chicken. Also great on top of a burger with feta cheese to make a yummy Greek burger.

    - Ashley on June 25, 2015 Reply
  • Hi Jen,
    I don’t have fresh mint on hand. Do you think fresh parsley or basil will work? I also have dried dill I could use. Let me know!

    - Sam on June 14, 2015 Reply
    • Hi Sam, I think dill would work — add to taste 🙂

      - Jenn on June 14, 2015 Reply
  • Is there a non-dairy option for this dip?

    - Rachel Akerman on May 27, 2015 Reply
    • Hi Rachel, So sorry, not that I know of.

      - Jenn on May 28, 2015 Reply
  • So many dips get better with age – but not sure if I should make this one the night before – or day of. The cucumber is what is making me doubt my usual best practice of making dip the day before.
    Thoughts? Is this best right after made, after a couple of hours for flavors to intensity, or next day??

    - Mariel on May 9, 2015 Reply
    • Hi Mariel, Your instincts are right — I think the cucumber has the best texture when the dip is made fresh. That said, it’s still delicious the next day so feel free to make it ahead if necessary.

      - Jenn on May 11, 2015 Reply
    • make the dip the night before but without the cucumber…then add the cucumber just before serving….works great!!

      - Bre on July 8, 2016 Reply
  • 5 stars

    The closest I have ever come to my friends late grandmother Tzatziki.

    - Laura on March 20, 2015 Reply
  • This looks great. I plan on making it this weekend! Do you grate the cucumber by hand or in a food processor ?

    - Jamie K on October 8, 2014 Reply
    • Hi Jamie, I use a food processor but either way is fine.

      - Jenn on October 9, 2014 Reply
  • 5 stars

    I never had Tzatziki sauce before and oh my was this ever delicious. I am sure going to make this next time my son and daughter in law come over for an appetizer with the zucchini fritters and pita chips. They are vegetarians and I know they would love this.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    One of my favorite accompaniments to a spicy chicken curry, this works well as either a cooling agent or a dip. I also like to make chicken gyros using this as a condiment.

    - Adrian on July 11, 2014 Reply
  • Hello, i think that i saw you visited my web site so i came to go back the prefer?.I’m
    trying to find issues to improve my site!I guess
    its ok to make use of some of your ideas!!

    - on June 14, 2014 Reply
  • I made this for my mother, who is constantly talking about a dip, made with Greek yogurt, that she has at her local diner. I didn’t think I would like it, too, since it is yogurt based. I was wrong. This dip is delicious and easy to make. Thanks.

    - Melissa on May 31, 2013 Reply
  • Great recipe! I used regular cukes and scraped out the seeds. I also used homemade yogurt, but I have also used Dannon “Natural” and strained it in a coffee filter over a strainer with a can on top for about an hour or as much as overnight (if I had the time). Will have to try the mint, as I’m truly camp dill. 🙂

    - anthonia on February 3, 2013 Reply
  • I’ve just eaten a whole tub (small) of low fat, shop bought Tzatziki dip and I just had to google the recipe, sounds so easy, I can’t wait to try it! ps. I added a can of tuna to the last half of the dip and it tasted amazing. Thanks for posting this, as I said, I can’t wait to try it, I’ll get back to ya. Deborah (from Australia). 😀

    - deborah on January 27, 2013 Reply
  • perfect with the zucchini fritters! just test your garlic beforehand…sometimes that can make things a little spicier 🙂 i prefer it with dill; making with mint is more reflective of indian raita. great dip with fresh veggies too!

    - Pamela G. on October 2, 2012 Reply
  • wow. would be great on a gyro!! think this is going to be made very soon!!
    is there a way to get calorie and daily fat percentage? thanks!!

    - trisha dowling on June 27, 2012 Reply
  • Love this recipe, I like it on grilled chicken sandwiches or chicken burgers. Someone asked how long it lasts refrigerated, well, in my house, this recipe is gone long before it would have a chance to go bad. Just love your recipes, thanks !

    - Sue on June 20, 2012 Reply
  • My son loves this with chicken strips!! Thanks for the great recipe!

    - Carrie Hirshfield on June 20, 2012 Reply
  • Love this stuff, Yogurt/honey/curry is another amazing dip or spread

    - Arnold on June 20, 2012 Reply
  • Delicious with pita chips, grilled pita bread or veggies! Also fun pairing with the Moroccan chicken.

    - Amanda on June 20, 2012 Reply
  • Made this and its amazing! We used cut veggies and stacy’s pita chips. Delicious!

    - Tessa on May 16, 2012 Reply
  • Excellent with Stacy’s baked chips–this dip/sauce is always in my ‘fridge!

    - Grace DeShaw-Wilner on May 15, 2012 Reply
  • When traveling around the Greek countryside in search of an eatery, we would stop and first order tzatziki and some fried calamari. If they passed muster, we stayed for a full meal. To get the most water out of the cucumber after grating I mix in some salt and let it sit for about 10 minutes, then put the cucumber in the middle of a tea towel, gather the edges together, and squeeze and twist quite aggressively. Great with toasted pita triangles, fresh crusty bread, or as a dip for crudites.

    - Arthur on May 15, 2012 Reply
  • I had an overly productive cucumber plant last year, and after discovering this recipe, could not get enough of this Tzatziki sauce! Love the addition of fresh mint. This goes wonderfully with your perfectly grilled chicken breasts. Very fresh and summery!

    - Julie on May 15, 2012 Reply
  • yummmmm. this is another keeper that i’ve found on this site. great healthier alternative to the average chip or veggie dip!

    - Lindsay on May 15, 2012 Reply
  • Can someone tell me how long these type of dips last for once made??

    - Katy on April 12, 2012 Reply
    • Hi Katy, I’d say a few days in the fridge.

      - Jenn on April 12, 2012 Reply
  • I make a dressing like this and serve it over grilled Mediterranian Turkey patties. Very good. I have also had it on grilled Pepper steak. I think any way you serve it, it will be well liked!

    - Momma T on February 27, 2012 Reply
  • Might pick up some fresh Nan from the Indian joint up the street and have this during the game Sunday. Thanks for the recipe!

    - lovetron on February 1, 2012 Reply
  • Thanks I made this with the kids at school…it was great!

    - Shaundrea on July 26, 2010 Reply
  • Made this last night with your Greek Lamb Burgers. Delicious!!

    - Gail on May 29, 2010 Reply
  • This is a very yummy, easy recipe to make and take as a snack for those girls night out gatherings….big hit, we all enjoyed this treat! Thanks for the recipe!

    - Tammy Bane on April 19, 2010 Reply
  • I eat tzatziki straight from the bowl after I make it too! yum! your blog is gorgeous by the way!

    - Frances on April 16, 2010 Reply
  • I agree with you 100%…Tzatziki is totally addicting!!!

    - leslie on April 13, 2010 Reply
  • Looks like the cucumber raita in Indian cuisine 🙂

    - tigerfish on April 13, 2010 Reply
    • Yes! But raita is a bit more soupy than tzatziki. also, raita is used to cool the palate after all the spicy indian food. Tzatziki is used mostly as a dip.

      - anthonia on February 3, 2013 Reply
  • This made my mouth water (as most of your posts do)! I can’t believe I’ve made a version of this so many times without using Greek yogurt! Can’t wait to try your recipe.

    - Chef Danielle on April 12, 2010 Reply
  • Can you use non-fat Greek yogurt with the same (relative) success, do you think?

    - Rebecca on April 12, 2010 Reply
    • Absolutely! As this reply comes nearly three years after your initial question, I’m sure you’ve tried with non-fat by now. But I only use non-fat and the results are wonderful. You’ll only notice the difference if you conduct a side-by-side comparison.

      - anthonia on February 3, 2013 Reply
  • I have never tried this before…. I think I will now. Thanks for sharing! yum!

    - the domestic mama on April 12, 2010 Reply
Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.