Simple Tzatziki with Feta – Cucumber Yogurt Dip

Simple Tzatziki with Feta - Greek Cucumber Yogurt Dip

We love this thick and creamy tzatziki yogurt dip with fresh cucumber, lemon, dill and feta cheese. It’s brightly flavored and is perfect to serve with veggies, pita chips, grilled meats and even on sandwiches.

Keys to the Best Tzatziki

Tzatziki is very simple to make. To make the best, however, you must to remember this: too much moisture is tzatziki’s enemy. It makes things watery and prevents all the flavors like lemon, garlic and dill from mingling. So, for these best tasting dip, keep the following in mind:

Yogurt Dip Starts with Thick, Creamy Yogurt

There are two options for the yogurt. The easiest is to use Greek yogurt. We like using the Fage brand (it seems to be a bit thicker than others). If you’re lucky and live near gourmet or specialty markets, you may also find Greek yogurt there.

The second option is to strain plain yogurt (not Greek yogurt). This removes extra moisture. To do this, place the yogurt in a fine mesh strainer that has been lined with cheesecloth or paper towels and rest it over a bowl. Place into the refrigerator for 3 to 4 hours so the yogurt can drain. Then, discard the liquid.

Deseed, Grate, Salt and Squeeze the Cucumber

We use a whole cucumber for this and prefer to use English or hothouse cucumbers. (They’re the ones sold in plastic wrap and have a thinner skin). Baby cucumbers work well, too.

It’s important to remove the seeds from the cucumber – that just removes unnecessary moisture. Then, grate it. Scatter the grated cucumber over a clean dishcloth and season with salt. The salt does two things. First, it seasons and makes the cucumber taste more “cucumbery.” Second, it helps draw moisture out.

Finally, wrap the dishcloth up and squeeze all the liquid out – you’ll be shocked at how much actually comes out.

Let it Sit

If you’re in a pinch, you can totally enjoy the dip immediately after making. But, if you have the time let the yogurt dip sit covered in the refrigerator for 2 to 4 hours. The flavors will become much more developed.

Simple Tzatziki with Feta - Greek Cucumber Yogurt DipDid you enjoy our Simple Tzatziki with Feta (Greek Cucumber Yogurt Dip)? If so, we bet you’ll love these:

5.0 from 2 reviews
Simple Tzatziki with Feta - Greek Cucumber Yogurt Dip
 
Prep time
Cook time
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We love this thick and creamy yogurt dip with fresh cucumber, lemon, dill and feta cheese. It's brightly flavored and is perfect to serve with veggies, pita chips, grilled meats and even on sandwiches. There are two options for the yogurt. The easiest is to use Greek yogurt. However, you can also use strain plain yogurt. This removes extra moisture. To do this, place the yogurt in a fine mesh strainer that has been lined with cheesecloth or paper towels and rest it over a bowl. Place into the refrigerator for 3 to 4 hours so the yogurt can drain. Then, discard the liquid.
Created By:
Yield: 6
You Will Need
  • 1 hothouse cucumber
  • 2 (7-ounce) containers Greek yogurt (We use Fage)
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons finely minced garlic (1 large clove)
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons apple cider vinegar (can substitute white wine vinegar)
  • 2 ounces feta cheese, crumbled
  • 1 teaspoon salt plus more to taste
Directions
  1. Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.
  2. Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible. Tzatziki Recipe Step-1
  3. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt. (We used about 1 1/4 teaspoons). Tzatziki Recipe Step-2
  4. Serve immediately or if you can spare the time, cover dip with plastic wrap and refrigerate 2 to 4 hours to develop flavor.

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11 comments… Leave a Comment

  • Anna @ Crunchy Creamy Sweet January 30, 2013, 12:28 pm

    My favorite dip ever! Agree on squeezing the heck out of cucumbers for it. They do have a lot of moisture!

    Reply
  • Zee February 4, 2013, 5:10 am

    I tried making tzatzikonce but it didn’t turn out good.. Looking at your recipe I guess it’s time for a second attempt :)

    Reply
    • Joanne February 4, 2013, 9:43 am

      It just might be :)

      Reply
  • Hollis April 18, 2013, 10:49 am

    WOW just what I was searching for. Came here by searching for
    tzatziki

    Reply
  • Reitberger January 23, 2014, 11:13 am

    Hello I love to cook and prepared food for the family and make my own yoghurt and using this recipe, is wonderful and I am going to whip this dip tomorrow and impress everyone.

    Reitberger

    Reply
  • Besa March 26, 2014, 3:06 pm

    Good recipe. Small change: ***allow to sit in fridge 2-3 days before serving*** —makes the biggest difference. Serving it even 4 hours after preparation is not sufficient time.

    Reply
  • Heather April 16, 2014, 2:13 am

    Found this recipe because I love Tzatziki and I eat the whole darn tub in one sitting every time I buy it, so I decided to try my hand. Adding feta is inspired! Slathered it on toasted garlic Naan bread, one of my favorite alternatives to pita. YUM! Love your blog too. It’s a perfect mix of diverse, exciting tastes and ease (because, seriously, who has time?) — and so pretty. Just wanted to give a thumbs up!

    Reply
    • Joanne April 16, 2014, 12:23 pm

      Aww, thanks Heather! We’re so glad you loved the tzatziki :)

      Reply
  • REENA April 28, 2014, 7:10 am

    When did u mix the fetta ?

    Reply
    • Joanne May 16, 2014, 12:17 pm

      We add the feta cheese when we add the dill. Check above in the recipe for full directions.

      Reply

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