Tzatziki is thick Greek yoghurt strained until dense, mixed with grated and squeezed cucumber, crushed garlic, fresh dill, a slug of good olive oil and a splash of vinegar or lemon. The version that turns to soup on the table almost always comes down to two things: yoghurt that was never strained properly, and cucumber that went in wet.
- How to make tzatziki starts with full-fat Greek yoghurt strained thick, not runny natural yoghurt.
- Squeeze grated cucumber dry first — skip that step and tzatziki turns watery within an hour.
- Fresh dill beats dried by a wide margin; stir it in last so it doesn't wilt into the yoghurt.
- Three Olives Pantry's tzatziki mix with dill turns the process into a stir-and-chill job for weeknights.
- Tzatziki holds 3-4 days sealed in the fridge before the cucumber starts breaking the texture down.
Why this matters
Most tzatziki recipes online skip the two steps that actually decide whether the dip holds together: straining the yoghurt and wringing out the cucumber. Get those wrong and no amount of garlic or dill fixes a bowl of cucumber water with yoghurt floating in it.
If you're stocking a Mediterranean pantry for more than one recipe, Three Olives Pantry carries the ingredients this dip actually needs — dill, garlic-forward seasoning blends and olive oil pressed for finishing, not just frying. Reach for the tzatziki mix with dill when you want the flavour without measuring six ingredients on a Tuesday night.
How to make tzatziki
The method is short. The order of operations is what separates a dip that holds its shape from one that weeps liquid onto the plate.
- Grate one large cucumber, skin on or off, on the coarse side of a box grater.
- Salt the grated cucumber lightly and let it sit in a sieve for 15-20 minutes.
- Squeeze it dry in a clean tea towel or cheesecloth — this is the step most home cooks skip, and it's the one that matters most.
- Strain the yoghurt if it isn't already Greek-style thick (see the section below on which yoghurt to buy).
- Crush 1-2 garlic cloves to a paste with a pinch of salt.
- Combine yoghurt, drained cucumber, garlic, 2-3 tablespoons of fresh chopped dill, 2-3 tablespoons of olive oil and 1-2 teaspoons of white wine vinegar or lemon juice.
- Season and rest in the fridge for at least 30 minutes so the flavours settle before serving.
| Step | What it fixes | Skip it and... |
|---|---|---|
| Salting + draining cucumber | Removes excess water | Tzatziki separates and turns watery within hours |
| Straining the yoghurt | Builds the thick, spreadable base | Dip stays loose and never holds a dollop |
| Adding dill last | Keeps the herb bright, not wilted | Flavour turns muddy and faintly bitter |
| Resting 30 minutes | Lets garlic and dill infuse the yoghurt | Tastes flat and one-note straight from mixing |
What Greek yoghurt works best for tzatziki
Full-fat Greek yoghurt, strained to a thick, spoon-standing consistency, is the correct base. Low-fat or "Greek-style" yoghurt that hasn't actually been strained runs thinner and won't hold the cucumber and garlic in suspension the way traditional tzatziki does.
If your yoghurt tub feels loose when you tip it, line a sieve with cheesecloth or a paper towel, add the yoghurt, and let it drain in the fridge for an hour before you start the recipe. That extra hour is the difference between a dip you can scoop with pita and one that pools around the edges of the bowl.
Verdict: full-fat, pre-strained Greek yoghurt is the fastest route to correct tzatziki texture in 2026 — buy Greek-style, not "natural", if the label doesn't say strained.
How much dill to use (and when to skip it)
Fresh dill, finely chopped, at roughly 2-3 tablespoons per 500g of yoghurt, is the standard ratio for Greek tzatziki. Dried dill works in a pinch but tastes flatter and more grassy than the fresh herb, so use half the quantity if that's all you've got.
Some regional versions of this dip, particularly Cypriot ones, skip dill entirely and lean on garlic and mint instead. Neither version is wrong — it's a household preference, not a rule, so adjust to what your family actually eats.
Why tzatziki recipes vary
Every Greek and Cypriot household makes tzatziki slightly differently. The differences come down to a handful of consistent factors, not random preference:
- Yoghurt fat content — full-fat yields a richer, thicker dip than low-fat.
- Cucumber variety — Lebanese cucumbers hold less water than telegraph cucumbers, so they need less draining time.
- Garlic ratio — some households use one clove, others use four; there's no fixed standard.
- Acid choice — white wine vinegar gives a sharper edge than lemon juice, which reads softer and rounder.
- Fat used to finish — a good extra virgin olive oil, like a single-varietal Koroneiki, adds a peppery finish that a bland refined oil can't match.
- Dill vs mint vs neither — regional and family habit, not a rule.
Should you peel the cucumber for tzatziki?
Peeling is optional and mostly about texture, not flavour: leaving the skin on adds a slightly firmer bite and a fleck of green through the dip, while peeling gives a smoother, paler result. Either way, the salting and draining step matters more than the peel.
Can you make tzatziki without straining the cucumber?
You can skip straining the cucumber, but the tzatziki will turn watery within an hour or two as the salt and yoghurt pull moisture out of it anyway. Fifteen minutes of salting and squeezing up front saves you a soupy bowl later, so it's worth the extra step even when you're in a hurry.
How long does tzatziki keep in the fridge?
Tzatziki keeps for roughly 3-4 days in a sealed container in the fridge before the cucumber starts breaking down the texture. Give it a stir before serving each time, since the liquid separates slightly as it sits — that's normal and doesn't mean it's gone off.
FAQ
What's the best Greek yoghurt for tzatziki?
Full-fat Greek yoghurt strained to a thick, spoon-standing consistency is best for tzatziki. If the yoghurt still runs loose out of the tub, strain it through cheesecloth for an hour before mixing.
Is fresh dill better than dried dill for tzatziki?
Fresh dill is better for tzatziki, giving a brighter, cleaner flavour than dried. Use dried dill at roughly half the quantity if fresh isn't available.
How do you stop tzatziki from being watery?
Stop tzatziki from being watery by salting and squeezing the grated cucumber dry before mixing, and by using pre-strained, full-fat Greek yoghurt. Skipping either step is the most common cause of a runny dip.
Can you use natural yoghurt instead of Greek yoghurt for tzatziki?
Natural yoghurt can work for tzatziki if you strain it first, since unstrained natural yoghurt runs thinner than Greek-style yoghurt. Without straining, the dip won't hold its texture.
What do you eat tzatziki with?
Tzatziki is typically served with warm pita, grilled souvlaki, lamb, or as part of a mezze spread alongside olives, dolmades and cheese. It also works as a cooling side for spiced grilled meats.
How much garlic goes in tzatziki?
Most tzatziki recipes use 1-2 crushed garlic cloves per 500g of yoghurt, though some households use up to four for a sharper, garlic-forward version. Adjust to taste since there's no fixed ratio.
Does tzatziki freeze well?
Tzatziki does not freeze well because the yoghurt and cucumber separate and turn grainy once thawed. It's best made fresh and eaten within 3-4 days refrigerated.
One last thing
The detail most recipes leave out: dill added at the very start of mixing, rather than stirred in last, loses its colour and turns the whole dip a dull, muddy green within a couple of hours. Chop it fine and fold it in right before serving, not during the resting stage, and the tzatziki stays bright green on the plate instead of fading by the time it hits the table.
For a full spread built around this dip, a Cypriot mezze board gives tzatziki somewhere to sit alongside olives, dolmades and warm bread rather than serving it alone.