Dill Tzatziki

Let me introduce you to my favourite dip of all time – tzatziki.

I first tasted this many years ago at a hotel where there was a salad bar with a lot of dips – hummus,tzatziki etc. Given how light it is, I ended up having a LOT of it, with so many different accompaniments. It has classic Mediterranean flavours and just adds that extra oomph to whatever you have it with.

Tzatziki is one of the easiest, quickest dips to put together and it is so versatile. It is light, creamy, tangy, garlicky and fresh. Whether you are having veggie sticks or chips, fritters or pita this goes well with it all! It can be used in salads or even as a spread in sandwiches.

Does it get any better than that?

I end up making this for most parties I host, or take it along for potlucks. Make a biiiig batch when you do, this gets devoured fast!

Make it soon and it will soon become a favourite at your house too 🙂

Dill Tzatziki

  • Servings: 3 cups
  • Difficulty: Easy
  • Print


1.5 cups (270g) Greek yoghurt

1 tbsp olive oil

1/2 tsp salt

1 tbsp lemon juice

4 cloves garlic – finely chopped

1/2 cucumber (150g) grated

1.5 tbsp chopped Dill


  1. Whisk together the yoghurt to make it smooth. Add the chopped garlic, salt, lemon juice and olive oil. Mix well. Cover and refrigerate for 15 minutes.
  2. Peel the cucumber and grate it finely. Place in a colander and squeeze to remove water. Let is sit for 15 minutes to let it drain.
  3. Once the yoghurt has chilled and cucumber has drained, put the cucumber in the yoghurt and mix well.
  4. Add the fresh dill and mix. Adjust the salt. Serve cold with a little fresh dill on top for garnish.

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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