Tzatziki (say tsah-TSEE-kee) is a cold Greek dip and sauce made from strained yogurt, grated cucumber, garlic and olive oil, usually finished with a little lemon juice or vinegar and fresh dill or mint. In Greece it sits on the meze table and goes with gyros, souvlaki and grilled meat. We love it, and this is our complete guide: what tzatziki is, what goes into the authentic version, where it comes from, what to serve it with, how long it keeps and why we do not freeze it.
Tzatziki in short
- What it is: a cold dip and sauce of strained yogurt, cucumber, garlic and olive oil.
- How long it keeps: homemade tzatziki keeps about 2 to 3 days in the fridge.
- Freezing: we do not recommend it, because the texture turns watery and separates.
- Where it comes from: a Greek classic whose name comes from the Turkish cacık, part of a wider family of yogurt and cucumber dishes.
- What to serve it with: gyros, souvlaki, grilled meat and fish, pita, vegetables and meze.
What is tzatziki?
Tzatziki is a thick, cool, garlicky yogurt dip. The name is the Greek τζατζίκι. The texture is creamy and firm enough to eat with a spoon, and the grated cucumber adds freshness and a light bite. Because tzatziki is served cold, it is a natural balance to warm, spiced and grilled food. It is both a dip, for pita and vegetables, and a sauce, for example on gyros. You may also see it spelled tsatsiki, tzaziki or taziki.
What is in authentic Greek tzatziki?
The ingredient list is short, so the quality of each one shows:
- Strained Greek yogurt. Thick, tangy yogurt is the base. Some traditional versions use sheep's or goat's milk yogurt.
- Cucumber. Grated and squeezed dry, so the dip does not turn watery.
- Garlic. Fresh, finely minced or crushed. The amount is up to you.
- Olive oil. A good extra virgin olive oil adds fruitiness and a gentle peppery finish.
- A little acid. Lemon juice or a splash of vinegar.
- Fresh herbs. Dill or mint, plus salt and pepper.
What makes it authentic is mostly restraint: thick strained yogurt instead of mayonnaise or sour cream, cucumber squeezed dry, fresh garlic and real olive oil, then an hour in the fridge so the flavors come together. You can follow it step by step in our tzatziki recipe.
Greek yogurt or sour cream?
Greek yogurt is the traditional choice: it is thick, tangy and higher in protein. Sour cream makes a rounder, richer dip, but it has more fat and is heavier. Both work, but only yogurt gives the classic fresh, tangy character.
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SHOP PELOPS PREMIUMWhere does tzatziki come from?
Today tzatziki is Greek and one of the dishes most associated with Greek food around the world, but yogurt and cucumber dishes are much older and more widespread than any single country. Cold yogurt sauces and soups with herbs, cucumber and garlic are found in Turkey (cacık), in the Balkans (tarator) and across much of the Middle East (jajik). The Greek word tzatziki comes from the Turkish cacık, and it is not documented who made the first bowl, so we cannot name an inventor. What Greece gave the dish is its own version: thick strained yogurt, plenty of garlic and good olive oil, and a permanent place on the Greek table.
How is tzatziki used, and what do you serve it with?
In Greece tzatziki does two jobs. As a dip it sits on the meze table next to warm pita, olives, fried zucchini or eggplant and other small dishes. As a sauce it cools and balances rich, spiced and grilled food.
What to eat with tzatziki
- Gyros and souvlaki, where the cool yogurt balances the spiced meat (see our gyros recipe)
- Grilled chicken, lamb or fish
- Pita and other flatbreads
- Raw and roasted vegetables, and baked potatoes
- Wraps with salad and feta
- As a dressing for summer salads or burgers
Tzatziki works so well with gyros because the cool, tangy yogurt cuts through the richness of the meat, the cucumber and herbs add freshness, and the creamy texture holds the pita, meat and vegetables together in every bite. For more ideas and Greek food traditions, read our guide to Greek food with tzatziki. And if you want to make it yourself, the recipe is here.
Is tzatziki healthy?
Tzatziki is a simple, fairly light dip made from everyday ingredients, and it can be part of a balanced diet. How nutritious a portion is depends on the recipe. Here are some general facts:
- The protein comes mainly from the yogurt.
- Calories and fat depend on whether you use full-fat or low-fat yogurt and how much olive oil you add.
- Cucumber is mostly water and adds freshness and a small amount of fiber.
- Compared with mayonnaise-based sauces, tzatziki is usually a lighter choice.
- Salt varies, especially in shop-bought tzatziki, so check the label.
- Tzatziki contains milk, so it is not suitable if you avoid dairy.
If you have a medical condition or follow a special diet, ask your doctor or a dietitian.
Tzatziki FAQ
How long does homemade tzatziki keep in the fridge?
Homemade tzatziki keeps about 2 to 3 days in the fridge, in a clean airtight container at 5 °C (41 °F) or colder. Some sources allow up to 4 days, but because tzatziki is made with fresh, raw cucumber and garlic and is not heated, we prefer to be cautious. Stir before serving, because a little liquid from the cucumber and yogurt can separate. Always use a clean spoon, and throw it away if it smells sour or off, shows mold or has changed color.
How long does shop-bought tzatziki last?
Follow the use-by date and storage instructions on the label while the pack is sealed. Once opened, use it within the time stated on the pack, or within a few days if nothing is stated. Keep it chilled and use a clean spoon.
Can you freeze tzatziki?
We do not recommend it. Technically you can put it in the freezer, but yogurt and cucumber both hold a lot of water, and when thawed the dip turns watery and grainy and separates, so you lose the thick, creamy texture that makes tzatziki what it is. Some shop-bought brands state that their product can be frozen, so follow the packaging if so. For homemade tzatziki it is better to make a fresh batch, which only takes a few minutes. You can make it a day ahead and keep it chilled.
Is tzatziki healthy?
Tzatziki is a simple, fairly light dip that can be part of a balanced diet. How nutritious it is depends on the recipe, especially the yogurt and the amount of oil. See the section above for the general facts.
Where does tzatziki come from?
Tzatziki is a Greek classic, but the name comes from the Turkish cacık, and similar yogurt and cucumber dishes exist in Turkey, the Balkans and the Middle East. The exact origin is not documented.
What to eat with tzatziki?
Gyros, souvlaki, grilled meat and fish, pita, vegetables and meze. It also works as a dressing for salads and in wraps. Find more ideas in our guide to Greek food with tzatziki.
Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first. Greek yogurt is thicker and creamier, which gives tzatziki its signature texture. Regular yogurt can make it too runny unless you drain the excess liquid through cheesecloth.
How do you spell and pronounce tzatziki?
The usual spelling is tzatziki, pronounced roughly tsah-TSEE-kee. You may also come across tsatsiki, tzaziki or taziki. It is the same dip.
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Request a wholesale offerThis article is general information and not medical advice. Written by Aleksandra Zegalski, osteopath and physiotherapist.