Cold Greek Tzatziki with Cucumber and Dill
A refreshing yogurt dip blending creamy strained yogurt, crisp cucumber, garlic, and fresh dill, perfect for cooling Mediterranean dishes. This greek-inspired greek (vegetarian, gluten free) ready in about 10 minutes pairs Greek yogurt (strained), minced garlic cloves, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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 (strained)
- 1 medium (about 8 oz), grated and drained cucumber
- 2, minced garlic cloves
- 2 tbsp, finely chopped fresh dill
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Grate 1 medium cucumber and place it in a clean kitchen towel. Squeeze firmly to remove excess water to prevent watery tzatziki.
- Step 2: In a medium bowl, combine 2 cups Greek strained yogurt with the drained grated cucumber.
- Step 3: Add 2 minced garlic cloves, 2 tbsp finely chopped fresh dill, 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the yogurt mixture.
- Step 4: Stir well until all ingredients are evenly incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Step 5: Serve chilled as a dip with pita bread or as a sauce alongside grilled meats or vegetables.
Frequently asked questions
How long does Cold Greek Tzatziki with Cucumber and Dill take to make?
Total time is about 10 minutes (10 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 Greek Tzatziki with Cucumber 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 greek yogurt (strained) from drying out.
Can I substitute ingredients in Cold Greek Tzatziki with Cucumber 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 Greek Tzatziki with Cucumber and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Cold Greek Tzatziki with Cucumber and Dill vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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