Easy Tzatziki Dip Recipe for Beginners

Make Your Own Tzatziki

feature tzatziki dip recipe

This easy tzatziki dip recipe is perfect for beginners craving a fresh and tangy taste!

This versatile Greek dip is delicious with veggies, pita bread, or even as a sandwich topping.

Try it today and add a burst of flavor to your meals.

This creamy, flavorful Greek dip is super easy to make and goes with just about everything.

Whether you’re hosting a party or just looking for a quick snack, tzatziki is the perfect way to add a little zing to your meal.

Persian cucumbers: These small, sweet cucumbers have a mild flavor and crisp texture. They’re a great option for tzatziki because they don’t need to be peeled.
English cucumbers: Larger than Persian cucumbers, English cucumbers are also a good choice for tzatziki. They have a similar flavor and texture.

Avoid using waxy cucumbers.

Spicy tzatziki: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
Herby tzatziki: Experiment with different herbs like mint, parsley, or chives.
Vegan tzatziki: Use vegan yogurt and sour cream for a dairy-free version.

Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days.

Making this tzatziki dip recipe is easier than you might think.

With just a few simple ingredients and a little stirring, you’ll have a delicious dip that’s sure to impress your friends and family.

Let’s get dipping!

Prep Time: 10 minutes
Chill Time: 1 hour
Yield: 4 to 6 servings

1 pound English or Persian Cucumbers, finely grated
1 cup Plain Greek yogurt
½ cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh dill
Salt and pepper to taste

Grate the cucumber: Use a large-holed grater to grate the cucumber.
Drain the water: Squeeze out as much water as possible from the grated cucumber using paper towels.
Combine ingredients: In a medium bowl, stir together the grated cucumber, Greek yogurt, sour cream, lemon juice, olive oil, garlic, dill, salt, and pepper.
Chill and serve: Cover and refrigerate for at least 30 minutes (or up to 1 hour) to let the flavors meld. Serve chilled.