You can make a Tzatziki dip as flavorful as the one from your favorite Greek restaurant in minutes at home.

This easy tzatziki is bright with fresh herbs and luxuriously creamy thanks to thick Greek yogurt and a touch of olive oil.

In about five minutes you can mix up this traditional Mediterranean sauce. Serve it with fresh vegetables, gluten-free pita chips, or as a tangy complement to gluten-free falafel.

EASY TZATZIKI DIP RECIPE

Creamy herb-forward dip is one of my favorite parts of a Greek or Middle Eastern meal. Tzatziki pairs beautifully with pita chips, gyros, grilled meats, and roasted vegetables.

You don’t need a restaurant to enjoy authentic-tasting tzatziki—this homemade version requires only seven simple ingredients and no cooking.

IS TZATZIKI DIP GLUTEN FREE?

When made from scratch, tzatziki is naturally gluten-free. I avoid store-bought packaged versions because they may contain additives or risk cross-contamination. Homemade tastes fresher and lets you control ingredients.

INGREDIENTS IN TZATZIKI DIP

Cucumber: About 1 ½ cups shredded cucumber. Use the large holes of a box grater or a food processor. English cucumbers are ideal because they are mostly seedless, but Persian or regular cucumbers work too—remove seeds if needed. Leaving the skin on adds color and nutrients.

Greek Yogurt: Plain, unflavored Greek yogurt is best. Full-fat Greek yogurt gives the creamiest result, though low-fat or non-dairy Greek-style yogurt can be substituted.

Lemon Juice: Juice of one medium lemon (about 2–3 tablespoons). Fresh lemon juice brightens the dip—avoid bottled juice for best flavor.

Olive Oil: A good extra-virgin olive oil adds richness and depth.

Fresh Dill: Dill contributes the classic anise-like, herbaceous note.

Fresh Parsley: Parsley adds freshness and vibrant green color; use a few leaves for garnish if you like.

Garlic: Fresh garlic is grated finely for the best texture and even flavor distribution.

If you have questions about the recipe, leave a comment below and I’ll respond.

HOW TO MAKE THIS TZATZIKI DIP RECIPE

1. Grate the cucumber and spread the shreds over paper towels. Sprinkle a pinch of kosher salt, cover with more towels, and press to remove excess liquid.
2. Combine the drained cucumber with Greek yogurt, lemon juice, olive oil, minced dill, minced parsley, and grated garlic in a large bowl.
3. Stir until blended, then season with salt and freshly ground black pepper to taste.
4. Serve immediately with pita wedges, crackers, or fresh vegetables, or refrigerate for the flavors to meld.

These steps match the photos above. For exact ingredient amounts and detailed notes, see the recipe card below.

HOW LONG DOES TZATZIKI DIP LAST?

Store tzatziki in an airtight container in the refrigerator for up to three days. As it rests, the flavors deepen and become even more delicious.

WHAT TO SERVE WITH TZATZIKI DIP

This versatile dip complements many dishes and snacks. Try it with:

• Pita chips, tortilla chips, or crispy crackers
• Gluten-free cheese crackers
• Vegetable crudité such as cucumber, celery, and carrot sticks
• Roasted or grilled meats like lamb, chicken, or steak
• Grilled vegetables such as zucchini, eggplant, and tomatoes
• French fries or onion rings
• As a salad dressing—thin with a splash of milk if needed
• Falafel, gyros, or grilled chicken sandwiches
• A mezze platter alongside hummus and other small plates

For baking adventures, try making gluten-free phyllo dough to pair with Mediterranean dishes and desserts.

WHAT DOES TZATZIKI MEAN?

The name “tzatziki” likely traces back to the Persian word zhazh, meaning “herb mixture.” The sauce—made from yogurt, garlic, and herbs—has long been popular across Middle Eastern and Mediterranean cuisines.

MORE HOMEMADE DIPS TO TRY

If you enjoy this tzatziki, try other homemade, gluten-free dips like crack corn dip or buffalo chicken dip for variety.

Did you make this Tzatziki dip? Please leave a comment below to let me know how it turned out.

Yield: 3 cups

Easy Tzatziki Dip

You can make a Tzatziki dip as flavorful as the one from your favorite Greek restaurant in minutes. This version is herb-forward, creamy, and easy to prepare with simple pantry ingredients.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 1 ½ cups shredded cucumber
• 2 cups plain Greek yogurt
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh parsley, minced
• 1 clove garlic, grated

Instructions

1. Spread the shredded cucumber over paper towels, sprinkle with about ½ teaspoon kosher salt, and press out excess liquid.
2. Combine the cucumber with yogurt, lemon juice, olive oil, dill, parsley, and garlic. Stir to combine.
3. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the fridge for up to three days.

Notes

• Serve as a dip with gluten-free pita, vegetables, or crackers.
• Use as a sauce for lamb, gyros, or grilled chicken. It is also delicious on gluten-free falafel.

Nutrition Information:

Yield:

6

Serving Size:

½ cup

Amount Per Serving:
Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 28mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 8g

This nutrition information is based on the ingredients and brands used and may vary. Please check your ingredient labels.