Cold Greek Tzatziki with Cucumber and Dill

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A refreshing yogurt dip blending creamy strained yogurt, crisp cucumber, garlic, and fresh dill, perfect for cooling Mediterranean dishes. This Greek recipe (vegetarian, gluten free), ready in about 10 minutes, pairs Greek yogurt (strained), cucumber, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Grate 1 medium cucumber and place it in a clean kitchen towel. Squeeze firmly to remove excess water to prevent watery tzatziki.
2. Step 2: In a medium bowl, combine 2 cups Greek strained yogurt with the drained grated cucumber.
3. 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.
4. Step 4: Stir well until all ingredients are evenly incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
5. Step 5: Serve chilled as a dip with pita bread or as a sauce alongside grilled meats or vegetables.