Chilled Tzatziki with Cucumber and Dill

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Refreshing Greek yogurt cucumber dip infused with garlic, fresh dill, and lemon juice, perfect as a snack or accompaniment to grilled dishes. This Greek recipe, ready in about 15 minutes, pairs Greek yogurt (full fat), medium cucumber, grated and drained, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Greek yogurt (full fat)
• 1 medium cucumber, grated and drained
• 2 minced garlic cloves
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Grate 1 medium cucumber on the large holes of a box grater. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a medium bowl, combine 2 cups full-fat Greek yogurt, the drained grated cucumber, 2 minced garlic cloves, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh dill.
3. Step 3: Stir in 1 tbsp extra virgin olive oil, 3/4 tsp salt, and 1/4 tsp black pepper until the mixture is smooth and well blended.
4. Step 4: Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 1 hour to allow flavors to meld and serve chilled as a dip or sauce.