Creamy Tzatziki with Warm Pita Bread

Why You’ll Love This Recipe

• Classic, refreshing Greek-style tzatziki with bright lemon, cool cucumber, and fragrant herbs.
• Simple ingredients and no cooking required, just a bit of grating and stirring.
• Works as a dip for warm pita or raw veggies, and as a sauce for grilled meats, fish, and kebabs.
• Make-ahead friendly and naturally vegetarian, with easy swaps for lighter or richer versions.

Grocery List

• Produce: English cucumber, garlic, fresh dill, fresh mint (optional), lemon
• Dairy: Full-fat Greek yogurt
• Pantry: Extra-virgin olive oil, fine sea salt, black pepper, pita bread, optional paprika or sumac

Full Ingredients

For the Tzatziki

• 1/2 large English cucumber, unpeeled (about 6–7 inches; yields about 3/4 cup tightly packed grated cucumber)
• 1 1/2 cups (360 g) full-fat Greek yogurt (plain, unsweetened)
• 2–3 garlic cloves, very finely minced or grated (about 2 tsp; start with 2 cloves if you prefer milder garlic)
• 2 tbsp extra-virgin olive oil, plus more for drizzling on top
• 1–1 1/2 tbsp fresh lemon juice (from about 1/2 lemon), to taste
• 2 tbsp finely chopped fresh dill, loosely packed
• Optional: 1 tbsp finely chopped fresh mint, loosely packed (use in addition to or instead of dill)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1–2 tbsp cold water to adjust consistency, if needed
• Optional garnish: extra chopped dill or mint, a drizzle of olive oil, and a pinch of paprika or ground sumac

For the Warm Pita

• 4–6 pita breads (6-inch), plain or whole wheat
• 1–2 tbsp extra-virgin olive oil or melted butter (optional, for brushing)
• Optional: pinch of fine sea salt and a sprinkle of dried oregano for topping

Step-by-Step Instructions

Step 1: Prep and Drain the Cucumber

Wash the cucumber and pat it dry. There is no need to peel an English cucumber, as the skin is thin and tender. Using the large holes of a box grater, grate the cucumber into a bowl. Lightly sprinkle the grated cucumber with a pinch of salt (this helps draw out water), then transfer it to a clean kitchen towel, cheesecloth, or several layers of paper towels.

Gather the towel around the cucumber and squeeze firmly over the sink or a bowl to remove as much liquid as possible. Take your time here and squeeze until it feels barely damp; this step is key to a thick, creamy tzatziki that does not turn watery later. Set the well-squeezed cucumber aside.

Step 2: Make the Yogurt-Garlic Base

In a medium mixing bowl, add the Greek yogurt, grated or minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Whisk until the mixture is smooth and creamy. Taste a small spoonful: it should be pleasantly tangy and garlicky, but not harsh.

If the garlic flavor feels too intense, remember it will mellow slightly as it chills. You can also add a teaspoon of extra yogurt to soften the flavor. If you prefer more brightness, add the remaining 1/2 tablespoon of lemon juice.

Step 3: Fold in Cucumber and Fresh Herbs

Add the well-squeezed grated cucumber to the yogurt mixture, breaking up any clumps with your fingers as you drop it in. Add the chopped dill and, if using, the chopped mint. Using a spatula or spoon, gently fold everything together until the cucumber and herbs are evenly distributed.

Check the texture: tzatziki should be thick but spoonable, like a loose sour cream. If it feels too dense, stir in 1–2 tablespoons of cold water, a little at a time, until you reach your preferred consistency. Taste again and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 4: Chill to Let Flavors Develop

Transfer the tzatziki to a serving bowl or airtight container. Smooth the surface with the back of a spoon. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours, to let the flavors meld and the garlic soften into the yogurt.

Tzatziki can be served right away in a pinch, but the chilling time makes a noticeable difference in flavor and texture. If it thickens too much in the fridge, stir in a teaspoon or two of cold water or a drizzle of olive oil just before serving.

Step 5: Warm the Pita Bread

While the tzatziki chills, prepare the pita. You can use either the oven or a stovetop:

Oven method: Preheat the oven to 375°F (190°C). Stack the pita breads, wrap them in aluminum foil, and warm in the oven for 5–7 minutes, until soft and heated through. For extra flavor, lightly brush each pita with olive oil or melted butter before wrapping, and sprinkle with a tiny pinch of salt and dried oregano.

Stovetop method: Heat a dry skillet (cast iron works well) over medium heat. Warm each pita for 30–60 seconds per side until soft, pliable, and lightly toasted in spots. You can brush with olive oil before or after heating if you like.

Step 6: Garnish and Serve

Uncover the chilled tzatziki and give it a gentle stir. Use the back of a spoon to create a loose swirl on top. Drizzle with a little extra-virgin olive oil and sprinkle with a pinch of chopped dill or mint. For a pop of color, dust lightly with paprika or ground sumac, if you have it.

Cut the warm pita into wedges and arrange them on a plate or around the bowl of tzatziki. Serve immediately as a meze (small plate), appetizer, or side. Tzatziki pairs beautifully with grilled chicken, lamb, beef kebabs, fish, roasted vegetables, or simple crudités like carrots, bell peppers, and cherry tomatoes.

Pro Tips

• Squeeze the cucumber thoroughly. Excess water is the main reason tzatziki becomes runny. Take an extra minute to really wring it out.
• Use full-fat Greek yogurt. It gives the creamiest, most luxurious texture. If you only have regular yogurt, strain it through a fine mesh sieve or cheesecloth for 1–2 hours first.
• Adjust garlic to taste. Garlic strength varies. Start with less, then add more after tasting and chilling if you like a stronger kick.
• Let it rest. At least 30 minutes in the fridge allows the flavors to blend and the garlic to mellow. Overnight is even better.
• Serve at cool room temperature. Remove from the fridge 10–15 minutes before serving so the flavors are more pronounced.

Variations

• Chunkier tzatziki: Dice the cucumber into tiny cubes instead of grating it for more texture, and reduce the amount to 1/2 cup.
• Mint-forward version: Use mostly fresh mint with just a little dill, and add an extra 1/2 tablespoon of lemon juice for a brighter, more refreshing flavor.
• Lighter option: Use low-fat Greek yogurt and reduce the olive oil to 1 tablespoon. The result will be tangier and slightly less rich but still very tasty.

Storage & Make-Ahead

Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days. The garlic flavor may intensify slightly over time. If any liquid separates, simply stir it back in or pour off a little before serving. For best results when entertaining, make it 4–24 hours in advance so the flavors fully develop.

Warm pita is best enjoyed fresh. If you have leftover pita, store it in a sealed bag at room temperature for up to 2 days, then rewarm briefly in the oven or skillet before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including one 6-inch pita): about 240–260 calories, 8–10 g protein, 10–12 g fat, 30–34 g carbohydrates, 2–3 g fiber, and 400–500 mg sodium. Actual values will vary based on the specific brands of yogurt, pita, and oil you use, and how generously you drizzle olive oil on top.