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Overhead shot of a rustic white bowl filled with thick tzatziki and a glossy olive oil swirl. (Authentic Greek Tzatziki Recipe)

Authentic Greek Tzatziki Recipe: The Secret to a Thick and Creamy Mediterranean Classic

This Authentic Greek Tzatziki Recipe yields a thick, luxurious dip featuring strained yogurt, crisp squeezed cucumbers, and a glossy olive oil swirl. Perfectly balanced with fresh dill and garlic for an authentic Mediterranean experience.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Tzatziki Base
  • 2 cups (480ml) Full-fat strained Greek yogurt Must be thick
  • 1 large English Cucumber Finely grated and squeezed dry
  • 3 cloves Fresh Garlic Minced into a paste
  • 3 tbsp (45ml) Extra Virgin Olive Oil Divided use
  • 1 tbsp (15ml) Red Wine Vinegar Or fresh lemon juice
  • 1/4 cup (10g) Fresh Dill Finely chopped, plus extra for garnish
  • 1/2 tsp Sea Salt Adjust to taste
Serving Sides
  • 4 pieces Pita Bread Cut into triangles and charred
  • 1 half Cucumber Sliced into rounds

Equipment

  • 1 Box Grater For grating the cucumber.
  • 1 Cheesecloth Used to squeeze moisture out of cucumbers.
  • 1 Microplane For creating a fine garlic paste.

Method
 

Prepare the Cucumber
  1. Grate the English cucumber using a box grater and place in a mesh sieve over a bowl.
  2. Sprinkle with salt and let sit for 10 minutes. Use a cheesecloth to squeeze out every drop of excess liquid until the cucumber is very dry.
Mix and Emulsify
  1. In a bowl, whisk together the Greek yogurt, minced garlic, vinegar, and 2 tablespoons of olive oil until smooth and glossy.
  2. Gently fold in the dry grated cucumber and chopped fresh dill.
Garnish and Serve
  1. Transfer to a bowl, create a swirl with a spoon, and fill with the remaining 1 tablespoon of olive oil.
  2. Heat pita triangles in a dry skillet until charred spots appear, then serve alongside the dip with fresh cucumber rounds.

Notes

Squeeze the cucumber until it feels completely dry to prevent a watery dip.
Let the dip rest for at least 30 minutes in the fridge for the best flavor development.