📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
The undisputed king of the Greek dip world — cool, thick, garlicky, and herbaceous with the crunch of cucumber woven through every spoonful. Made right, tzatziki is silky and rich, not watery, and the flavor of good Greek yogurt and fresh dill is something no store-bought version can touch. This is the recipe you will make on repeat forever.
What You’ll Need
Servings: 6 servings
Calories: 95kcal
Ingredients
- 2 cups full-fat plain Greek yogurt
- 1 medium cucumber grated and squeezed very dry
- 3 garlic cloves minced or grated
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh mint finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar or fresh lemon juice
- 1/2 tsp sea salt
Instructions
- Grate the cucumber on the large holes of a box grater. Wrap in a clean kitchen towel and wring out as much moisture as possible — this step is non-negotiable for thick tzatziki.
- In a bowl, combine Greek yogurt, squeezed cucumber, garlic, dill, mint, olive oil, and vinegar.
- Stir well and season with salt. Adjust — more garlic if you like it bold, more lemon if you want brightness.
- Cover and refrigerate at least 30 minutes (overnight is even better — the flavors deepen beautifully).
- Serve drizzled with a little extra olive oil and a sprig of fresh dill.
Nutrition
Serving: 1serving | Calories: 95kcal | Protein: 6g | Fat: 6g | Fiber: 0.5g
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Health Benefits
- Greek yogurt is one of the most probiotic-rich foods available, supporting gut health and boosting immunity.
- Garlic contains allicin, a potent antimicrobial and anti-inflammatory compound linked to reduced blood pressure.
- Cucumber provides silica, which supports skin and connective tissue.