Cucumber-Dill Tzatziki


This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables. Slideshow:  More Mediterranean Recipes 

Total Time:
10 mins
makes about 1 1/2 cups


  • 1 cup Greek-style plain yogurt

  • 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces

  • 1 clove garlic, minced

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons chopped fresh dill, plus extra for garnish

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • Toasted pita or pita chips, for serving


  1. Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

    Cucumber-Dill Tzatziki
    © Guy Ambrosino

Make Ahead

The tzatziki can be made 1 day ahead and refrigerated in an airtight container (the garlic will become more pronounced the longer it sits).

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