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Cucumber Dip (Tzatziki Sauce)

This delicious and tangy cucumber dip – commonly known as Tzatziki – can be made in less than 5 minutes and is the perfect dip for a range of side dishes, from chips to crudities. In the photos, I serve this dip with dill roasted potatoes with lots of lemon zest!

a white bowl of cucumber dip (tzatziki sauce)

A cooling, tangy cucumber dip is one of my favorite quick and easy dips to make – I love it with crispy lemon and dill potatoes, chickpeas and sweet potato, in a wrap with harissa chickpeas, or served alongside hummus and baba ganoush as a mezze platter.

Here’s how to make this super easy cucumber dip.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

  • Greek yogurt: Creamy Greek yogurt provides the foundation of this dip, which means it’s pleasantly low in calories and high in protein, too!
  • Cucumber: Of course, you’ll also need a fresh cucumber. Grate the cucumber finely and drain away as much of the moisture as you can.
  • Red wine vinegar: Tzatziki traditionally uses red wine vinegar to give it a delicious tangy flavor. You could also use lemon juice if you prefer.
  • Mint: Fresh chopped mint gives the cucumber dip a fresh flavor. Although not traditional, you could also use parsley, dill, or a combination of the two.
  • Garlic: Minced garlic is a great addition to this recipe, giving the cucumber dip an almost ever so slightly spicy edge. I recommend using fresh, crushed garlic, but you could also use garlic powder.
  • Olive oil: Just a drizzle of extra virgin olive oil helps to bring the dip together into a velvety smooth sauce.
  • Salt: Season your dip with salt to taste.

How To Make This Easy Cucumber Dip Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.

Step 1) Assemble Your Ingredients

Mince your garlic, grate your cucumber, and chop your mint.

Step 2) Make The Dip

Mix together the yogurt, cucumber, salt, red wine vinegar, and garlic, and then stir in the olive oil and chopped mint. Taste your cucumber dip and adjust any of the quantities to suit your preferences.

What To Serve Your Cucumber Dip With

Here are some recipes that are fantastic when paired with this Tzatziki (cucumber dip) sauce:

crispy lemon and thyme potatoes on top of a plate of cooling tzatziki sauce (cucumber dip)


If you store your cucumber in the refrigerator and keep it covered, it should last up to three days. If the sauce begins to separate, simply stir together before serving.


Can cucumber dip be made ahead of time?

Yes, cucumber dip can be made ahead of time. In fact, letting it sit in the refrigerator for a few hours can enhance its flavors as the ingredients meld together. However, it’s best consumed within 1-2 days to ensure freshness, especially since cucumber releases water over time, which might thin the dip if stored for too long.

Can I make this recipe vegan-friendly?

Yes, of course. Just use a vegan Greek yogurt alternative to make this dip suitable for a vegan diet.

a white bowl of cucumber dip (tzatziki sauce)

Cucumber Dip (Tzatziki Sauce)

Yield: 2-3 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Ready in just 5-minutes and perfect served with Mediterranean flavors, this cucmber dip - Tzatziki - is an absolute classic.


  • 200g Greek yogurt
  • ½ cucumber (100g), finely grated
  • 1 garlic clove, minced
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 20g fresh mint, chopped


  1. Grate your cucumber and drain away as much of the excess moisture as possible. 
  2. Add the grated cucumber, minced garlic, red wine vinegar, and salt to the Greek yogurt and stir it all together.
  3. Stir in the mint and olive oil, and adjust any of the ingredients to taste.


This recipe will keep in the refrigerator for 3-4 days when covered. I would not recommend freezing your cucumber dip as it will significantly change the texture of the recipe upon defrosting.

If you don’t have fresh mint, you could use parsley, dill, or a combination, instead.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 802mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 7g

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