Tzatziki Recipe: Thick, Creamy Greek Dip, Never Watery
Last updated on October 13th, 2026
Good tzatziki lives or dies on water content: too much of it and you end up with garlicky yoghurt soup instead of a dip. Its Indian cousin, herby cumin raita, works the same magic alongside a curry. This tzatziki recipe gets it thick and spoonable by dealing with the cucumber’s water before it ever meets the yoghurt, so it holds its shape whether you’re serving it with warm pita, grilled meat straight off the skewer, or a bowl of vegetables. It’s non-negotiable in my chicken souvlaki wraps.
How to Make Tzatziki Sauce
Tzatziki is thick Greek yoghurt mixed with grated cucumber, garlic, red wine vinegar, black pepper and extra virgin olive oil. For four portions you need 250 g of yoghurt and half a cucumber. Deseed, grate, salt and drain the cucumber first. Puree one clove of garlic and mix it with the vinegar and yoghurt, then squeeze the last of the juice out of the cucumber and fold it in. Season with cracked black pepper, mix, add the oil and mix again. I’ve cooked professionally for 20 years, and this is the version I make, written for a home kitchen.
The Cucumber Trick Behind Thick Tzatziki
The reason shop-bought tzatziki is often thin and the homemade version comes out thick is almost always down to the cucumber. Grate it on the largest holes of the box grater, leaving a little skin on for colour, then salt it lightly and leave it to drain in a strainer: salt pulls water straight out of the flesh, and every bit of that water you get rid of now is a bit that won’t water down the yoghurt later. The same salting step is key for the Greek-style courgette fritters in my courgette recipes. Squeeze out whatever’s left before it goes anywhere near the bowl, and you’re left with a dip that holds its own against warm pita, raw vegetables, grilled meats like gyros or souvlaki, or spread on a sandwich in place of mayonnaise. Warm homemade pita bread is the classic partner.
Getting the Texture Right
- You want as little water in tzatziki as possible: thick and creamy is where you want to be. Removing the seeds, salting the grated cucumber and draining it takes out a lot of the water.
- If you’re using extra thick natural Greek yoghurt you should be fine. If your yoghurt is a bit thinner, you may have to hang it in cheesecloth for a few hours, because it wants to be almost as thick as cream cheese. Low-fat yoghurt won’t work for these reasons.
Frequently Asked Questions
Why salt and drain the cucumber first?
Salt pulls the water out of the grated cucumber, so it drains away before it can thin the yoghurt. Squeeze out whatever is left before it goes into the bowl. That is what keeps the dip thick and spoonable rather than watery.
Can I use regular yoghurt instead of Greek?
Only if it is very thick. The yoghurt needs to be close to cream cheese in consistency, so thin or low-fat yoghurt won’t hold together. If yours is a bit thin, hang it in cheesecloth for a few hours first.
What goes well with tzatziki?
Warm pita bread, raw vegetables, grilled meats like gyros, kebabs or souvlaki, or a sandwich spread in place of mayo. It is a cooling dip, so it suits anything hot off the grill.
Tzatziki Recipe: Thick, Creamy Greek Dip, Never Watery
Equipment
- Mixing bowl / Bowl
- Strainer / Sieve
- Box grater
- Chef’s knife
- Chopping board
- Microplane / Fine grater
- Digital scales
- Measuring spoons
- Spoon (table, dessert, tea)
Ingredients
- 250 g Thick Greek yoghurt
- 1/2 cucumber
- 1 garlic clove
- 1 tablespoon red wine vinegar
- Salt
- Cracked black pepper
- Extra virgin olive oil
Instructions
- Slice the cucumber in half lengthways then scoop out all the seeds.
- Grate the cucumber on the large holes on a box grater, leaving around half the skin remaining.
- Lightly salt the grated cucumber, mix well and place into a strainer, colander or sieve to drain for around 30 minutes.
- Puree, or grate with a microplane, one clove of garlic and add to a bowl with 1 tablespoon of red wine vinegar and the thick Greek yoghurt, then mix well.
- Once the cucumber has drained most of its water, give it a gentle squeeze to get the last out and add it to the yoghurt. Season with a pinch of cracked black pepper and mix well. Add the extra virgin olive oil and mix again.
Video
Nutrition
Nutrition Facts
| Total Fat | 6.6g |
| Saturated Fat | 2.4g |
| Cholesterol | 6.3mg |
| Sodium | 120.7mg |
| Total Carbohydrate | 4.1g |
| Dietary Fiber | 0.2g |
| Sugars | 3.1g |
| Protein | 5.9g |
| Potassium | 146.3mg |
