Cold Cucumber Tzatziki with Greek Yogurt and Dill
A refreshing, creamy dip combining chilled cucumbers, tangy Greek yogurt, and fragrant dill for an authentic Mediterranean side. This greek-inspired vegetarian ready in about 15 minutes pairs (480 g) Greek yogurt, medium (about 8 oz) English cucumber, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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 (480 g) Greek yogurt
- 1 medium (about 8 oz) English cucumber
- 2 tbsp, finely chopped fresh dill
- 1, minced garlic clove
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and grate 1 medium English cucumber (about 8 oz) using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out excess water until mostly dry.
- Step 2: In a medium bowl, combine 2 cups (480 g) Greek yogurt, the drained grated cucumber, 2 tbsp finely chopped fresh dill, 1 minced garlic clove, 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir until smooth and well combined.
- Step 3: Cover and refrigerate the tzatziki for at least 1 hour to allow the flavors to meld and the dip to chill thoroughly.
- Step 4: Before serving, stir the tzatziki again and drizzle with a little extra olive oil if desired. Serve chilled as a dip or sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Cucumber Tzatziki with Greek Yogurt and Dill take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Cucumber Tzatziki with Greek Yogurt and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (480 g) greek yogurt from drying out.
Can I substitute ingredients in Cold Cucumber Tzatziki with Greek Yogurt and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Cucumber Tzatziki with Greek Yogurt and Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold Cucumber Tzatziki with Greek Yogurt and Dill?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
