Tzatziki

Greek tzatziki is a creamy, delicious condiment used in Mediterranean cuisine, and since I gave it a try at home, I put it on all the things. The good news is that you totally can, too. Because not only is tzatziki easy to make, but it really does go with everything!

Tzatziki is made with yogurt, cucumber, garlic, olive oil, and lemon juice. The combination is creamy, cool, and tangy, and it’s just as good as a veggie dip as it is for drizzling over crispy homemade falafel, vegan moussaka, or your favorite gyros.

Why This Easy Tzatziki Recipe Is a Must-Make

• There are so many ways to use tzatziki! Once you give it a try, you’ll want to keep this in the fridge at all times. I share some of my favourite serving ideas below.
• Creamy contrast. With its creamy texture and perfect balance of flavours, tzatziki adds bright flavour to anything you add it to.
• Ready in minutes. After you grate the cucumber, it’s simply a matter of stirring everything together.
• Only 5 ingredients. Like homemade hummus, that’s the great thing about making it yourself: Knowing exactly what goes into it! I make this tzatziki recipe with plant-based yogurt, so it’s also dairy-free.

Notes on Ingredients

You only need 5 ingredients, plus salt and pepper, to make creamy dairy-free tzatziki. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Cucumbers – Grate the cucumbers with a box grater or use your food processor. Tzatziki is a sauce (or dip), so you don’t want big chunks of cucumber in it! Grate it finely so it incorporates easily into the yogurt.
• Vegan Greek yogurt – You’ll want to use Greek yogurt because it’s thicker. My homemade vegan yogurt is also thick enough for this tzatziki recipe.
• Olive oil – I prefer olive oil’s flavour, but avocado oil or another mild oil will work.
• Lemon juice – Freshly squeezed lemon juice is best!
• Garlic – You’ll taste the difference fresh garlic makes in tzatziki. Use a garlic press or microplane to mince it finely.

How to Make Tzatziki at Home

Here’s how easy it is to make your own Greek tzatziki dip. There’s truly nothing like the fresh flavours of homemade, and this is also a great recipe to make ahead. Tzatziki tastes even better after it chills in the fridge, since the flavours have time to come together.

• Strain the cucumbers. Wrap the grated cucumber in a clean kitchen towel and squeeze out the excess liquid. I usually do this over the kitchen sink.
• Combine. Place the cucumbers in a mixing bowl, then add the remaining ingredients and stir.
• Chill. Refrigerate the vegan tzatziki for at least 30 minutes to allow the flavours to meld.

Why Strain the Cucumber?

Straining the grated cucumbers is a crucial step, so don’t skip it! If there’s too much liquid in your cucumber, you’ll end up with thin, watery tzatziki. Squeeze the cucumber as much as you can, until there’s no more water dripping out from the towel.

What to Eat With Tzatziki

Tzatziki dip is a delicious accompaniment to many dishes, from my vegan beet falafel to a falafel burger or vegan kofta. Use it to top salads and grilled vegetables, mix it into grain bowls, or add it to wraps for an extra boost of flavour.

This vegan tzatziki also makes a great addition to a mezze or crudité platter with roasted red pepper hummus, veggies, pita chips, and zucchini fritters.

Variations

If you’d like, you can try any of these easy tzatziki recipe variations.

• Add fresh herbs. Minced mint, dill, or parsley adds some herbaceous flavour to the mix.
• Mellow the garlic. For a less-sharp garlic flavour, swap the fresh garlic for a whole head of air fryer roasted garlic.
• Zest it up. Before juicing your lemons, zest them using a microplane. Stir the fresh zest into your tzatziki for a burst of bright flavour.
• More add-ins. Try mix-ins like finely chopped and seeded jalapeños, crumbled vegan feta, or roasted red peppers.

How to Store Tzatziki

• Refrigerate. Tzatziki should be stored in an airtight container in the refrigerator, where it will keep for up to 3 days. Make sure to give it a good stir before serving, as the ingredients may separate over time.
• Freeze. You can freeze tzatziki for up to 2 months, although it’s definitely best enjoyed fresh. Transfer it into a freezer-safe container or freezer bag. When you’re ready to enjoy, let the sauce thaw overnight in the refrigerator and stir it before serving. 

More Vegan Sauce and Dip Recipes

• How to Make Homemade Marinara Sauce
• Vegan Whipped Feta Dip
• Tartar Sauce
• Thai Peanut Sauce
• Vegan Spinach Artichoke Dip

Enjoy friends! If you make this vegan tzatziki recipe, please snap a photo and tag #jessicainthekitchen on Instagram. We’d also love it if you would leave a comment below and give the recipe a rating. Thanks so much!