Mediterranean Greek Tzatziki
Tzatziki is a classic Mediterranean dip that captures the essence of Greek simplicity—fresh, creamy, and full of bright flavors. Made with thick Greek yogurt, crisp cucumber, fragrant garlic, and herbs, it’s refreshing yet savory. A drizzle of olive oil and a touch of lemon or vinegar bring balance and zest. This version adds a hint of rosemary for a unique aromatic twist that deepens the flavor while keeping it authentically Mediterranean. Perfect as a dip, spread, or sauce, tzatziki complements grilled meats, pita, or vegetables beautifully.
Time
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Serves: 6–8
Ingredients
1½ cups Greek yogurt (preferably full-fat)
1 medium cucumber, grated and drained
2 cloves garlic, finely minced or pressed
1½ tbsp extra-virgin olive oil
1 tbsp lemon juice or white wine vinegar
1 tbsp fresh dill, finely chopped
½ tsp finely chopped rosemary (optional, for a Mediterranean note)
1 tsp fresh mint, finely chopped (optional)
Salt and freshly ground black pepper, to taste
Instructions
Prepare the Cucumber
Grate the cucumber and place it in a fine mesh strainer or cheesecloth. Sprinkle with a pinch of salt and let it sit for 10 minutes. Squeeze out as much excess water as possible to keep the tzatziki thick and creamy.
Mix the Base
In a medium bowl, combine Greek yogurt, minced garlic, olive oil, lemon juice (or vinegar), dill, and rosemary. Stir until smooth.
Add the Cucumber
Fold the drained cucumber into the yogurt mixture. Season with salt and pepper to taste.
Chill Before Serving
Cover and refrigerate for at least 30 minutes. This allows the flavors to blend and the texture to thicken.
Serve
Drizzle with a little olive oil and garnish with fresh dill or a tiny sprig of rosemary before serving. Serve cold.
Tips
Drain the cucumber well. This is the key to thick, rich tzatziki that doesn’t get watery.
Use full-fat Greek yogurt. It gives the dip a luscious, creamy texture and mild tang.
Adjust the garlic carefully. One clove gives a gentle flavor; two or more make it bolder.
Let it chill. Resting time deepens the flavors—30 minutes minimum, but 1–2 hours is even better.
Use fresh herbs. Dill and mint bring brightness, while rosemary adds depth—avoid dried herbs here.
Balance with acidity. Add lemon juice slowly and taste as you go; too much can overpower the yogurt.
Serve cold, not room temperature. Tzatziki is best when chilled and refreshing.
Store properly. Keep covered in the refrigerator to preserve freshness and prevent garlic from overpowering.
Variations
Classic Greek: Skip the rosemary and mint—just use dill and lemon for a traditional flavor.
Rosemary-Lemon Twist: Add extra rosemary and lemon zest for a fragrant Mediterranean touch.
Minty Fresh: Use only mint and lemon juice for a lighter, cooling variation.
Spicy Version: Stir in a pinch of chili flakes or cayenne for gentle heat.
Herb Blend: Combine dill, parsley, and oregano for a mixed-herb tzatziki.
Vegan Option: Use thick coconut yogurt or almond yogurt instead of Greek yogurt.
Roasted Garlic Version: Replace raw garlic with roasted garlic for a milder, sweeter flavor.
Cucumber-Free Dip: Skip cucumber and add finely grated zucchini or even celery for texture.
Q&A
Q: Can I use regular yogurt instead of Greek?
A: Yes, but strain it through a cheesecloth for a few hours to achieve the same thickness.
Q: How long does tzatziki last?
A: Store it in the fridge for up to 4–5 days. Stir before serving each time.
Q: Can I freeze tzatziki?
A: It’s not ideal—freezing changes the texture. Fresh is best.
Q: What can I serve it with?
A: Grilled chicken, gyros, pita bread, roasted vegetables, or as a dip for chips and crackers.
Q: How do I make it less garlicky?
A: Use roasted garlic or soak minced garlic in lemon juice for 10 minutes before mixing—it softens the bite.
Q: Is rosemary traditional?
A: Not usually, but it pairs beautifully with the olive oil and adds a Mediterranean aroma.
Q: Can I make it dairy-free?
A: Yes—use a thick dairy-free yogurt alternative like coconut or soy yogurt.
Nutrition
(Per Serving – Approx. 2 tbsp)
Calories: 45 kcal
Protein: 2.5 g
Fat: 3.2 g
Carbohydrates: 2 g
Fiber: 0.3 g
Sodium: 90 mg
(Values vary depending on yogurt brand and oil quantity.)
Conclusion
Mediterranean Greek Tzatziki is a perfect blend of creamy, cool, and tangy flavors that bring balance to any meal. It’s simple to make, versatile, and full of fresh ingredients that reflect the heart of Mediterranean cooking. Whether you use it as a dip, dressing, or sauce, its combination of yogurt, herbs, and olive oil makes every bite refreshing and satisfying—a timeless classic with a fragrant twist.