Go Back
+ servings
Ovehead shot of Greek Tzatziki Dip

Thick And Creamy Tzatziki Recipe

Deliciously garlic and yoghurt dip is so incredibly easy with deliciously thick and rich flavoured results!

Serves 8

5 from 4 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 10 mins
Total: 10 mins
Course: Apetizers, Sides
Cuisine: Greek
Calories: 92kcal
Author: Nick Makrides


Tzatziki Dip

  • 2 cups (500 g) greek yogurt
  • 1/2 Lebanese cucumber, peeled
  • 1/4 cup (60 ml) olive oil (good quality)
  • 1 bulb of garlic or 2 garlic cloves, minced
  • 1 tbsp fresh mint, chopped
  • 1 tsp salt

Learn How To Make it! [VIDEO]


Tzatziki Dip

  • Let’s begin with the yoghurt. If you want more information on what type to use, see the notes below. Place a cheese cloth, otherwise known as a muslin cloth over a sieve. Pour the yoghurt into it and tie a tight knot at the top. Place over a large bowl and place it in the fridge overnight or 24 hours. The longer you let it strain, the thicker your dip will be. Once it’s finished straining, discard the water from the yoghurt and place the strained yoghurt into a medium sized mixing bowl.  
  • Preheat your oven to 180C / 350F.
  • Cut the head off a bulb of garlic and add to a large piece of foil. Drizzle with olive oil and tightly wrap. Bake for 45 minutes. Take out of the oven and allow to cool for 15 minutes before unwrapping and squeezing out the garlic.
  • Grate the cucumber and place in the cheese cloth.Squeeze it hard to get rid of any of the water from the cucumber. There’s a lot and not straining it will make your strained yoghurt watery again.
  • Add the strained cucumber in the yoghurt along with the garlic, salt, olive oil and chopped mint. Mix until well combined.
  • To serve, place in your nicest bowl, create a swirl with a spoon and drizzle with some olive oil. Place a black olive in the centre.


Dip can be stored in an airtight container, in the fridge for up to 2 weeks.
Greek Yoghurt
Make sure you use full fat yoghurt for this recipe. Using low fat yoghurt is pointless because it’s mostly made up of water and we’re draining it. It’ll just result in less yoghurt and more wastage.
Olive Oil
Make sure you’re using really good quality olive oil here because it really makes a difference. You could use the light extra virgin kind, but I find the full flavoured dark one adds more flavour.


Calories : 92kcal
Carbonhydrates: 2g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 3mg
Sodium: 309mg
Potassium : 100mg
Fiber: 1g
Sugar : 2g
Vitamin A: 42IU
Vitamin C: 1mg
Calcium: 60mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!