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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
