April 29, 2025

Easy Tzatziki Greek Yogurt Dip (with Fage Yogurt)

Why You Should Give This Recipe a Try

I love a good dipping sauce and tzatziki is one of my favorites. Cool and creamy, it is the perfect accompaniment to fresh vegetables and to tangy dishes like my Easy Crispy Salt and Vinegar Smashed Potatoes Recipe. Thick Greek yogurt, shredded cucumber, fresh dill, and a pop of lemon juice and lemon zest combine to create a delicious and versatile dipping sauce. It is a great recipe to whip up last minute to serve alongside fresh veggies, pita bread, and even grilled chicken.

Some of the best features of this recipe:

Quick: Mix up an entire batch of this tzatziki recipe in under ten minutes.

Easy: Grate some cucumber, zest a lemon, chop some dill, and then mix everything together in one bowl.

Flavorful: Whereas traditional tzatziki dips get some of their flavor from garlic, I choose to add lemon zest and fresh lemon juice for a pop of brightness. It pairs so well with all sorts of fresh veggies and is a great option for serving alongside grilled chicken and even steak.

As with all of my recipes, Easy Tzatziki Yogurt Dip (with Fage Yogurt) is super easy to make with no complicated cooking techniques, no special equipment, and with simple ingredients you can find in any grocery store.

Recipe Ingredients

1 cup Greek yogurt

2 tbsp extra virgin olive oil

1/4 cup shredded cucumber

1 tbsp lemon juice

Zest of 1 lemon

1 tbsp chopped fresh dill

Salt

Helpful Tools

Box grater
Microplane citrus zester
Medium bowl
Wooden spoon
Paper towels

Ingredient Notes

Yogurt: I use Fage Greek yogurt with 2% fat. Anything between 2% and full-fat Greek yogurt is fine. I would not recommend fat free (maybe just because I don’t like it). That said, you must use Greek yogurt. Regular yogurt is too thin for this recipe.

Cucumber: An English cucumber is ideal if you can find it. The skin is thin enough that it doesn’t need to be peeled and there are no seeds. You can use a regular cucumber, but you will need to peel it. I have also used mini cucumbers because I had some on hand and their skin is also thin enough to include in the dip.

Dill: Fresh herbs are almost always best! The dill is an important part of the flavor profile, so you want to do it right.

Garlic: Do you love garlic? I don’t. But I don’t wish to deprive you. If you really want that garlicky flavor, you can add one minced garlic clove.

Step-by-Step Instructions

1. Grate the cucumber using a box grater.

2. Place the grated cucumber in the middle of 2-3 paper towels and squeeze to remove the excess moisture. Set aside.

3. Zest one lemon. Reserve the lemon for the juice.

4. Finely chop one tablespoon of fresh dill. Set aside.

5. Add the Greek yogurt to a medium bowl.

6. Stir in the olive oil until smooth.

7. Add the lemon zest and one tablespoon of lemon juice. Stir.

8. Stir in the chopped dill.

9. Lightly salt to taste.

Storage

Store in an airtight container in the refrigerator for 3-4 days. Stir before using.

Tips & Tricks

Be sure to squeeze out as much excess water from the cucumbers as possible before adding to the Greek yogurt so that the dip isn’t watered down.

A microplane zester is a great tool to have on hand. It takes just the right amount of lemon zest while leaving the bitter white layer behind. If you don’t own one, however, you can use a vegetable peeler or sharp knife to remove the outer layer. Cut the peel into very small pieces. Be careful to avoid that white layer behind!

If you are adding garlic, stir it in with the lemon juice and zest.

Looking for other light, fresh recipes for spring? Try one of these easy recipes:

Easy Creamy Asparagus Soup with Fresh Herbs

Best Greek Yogurt and Lemon Marinated Chicken Recipe

Quick & Easy Lemon Ricotta Pasta

Easy One Pot Meal: Lemon Shrimp with Orzo & Spinach

One Pot Creamy Lemon Chicken with Orzo & Spinach

Quick One Pot Creamy Pasta Primavera with White Wine