The Art of Making Tzatziki from Scratch
If there’s one dip that instantly transports me back to Greece, it’s tzatziki. Cool, creamy, garlicky, and refreshing — it’s the soul of a Greek meze table, the perfect companion to grilled meats, and the dip everyone asks for at my catering events.
Tzatziki may seem simple, but like many Greek classics, its magic lies in balance: sharp garlic against creamy yogurt, bright cucumber against fragrant dill, and a drizzle of golden olive oil to bring it all together.
🥒 A Dip with Deep Roots
In Greece, tzatziki isn’t just a dip — it’s part of our culture. It appears everywhere:
On a platter with warm pita bread
Alongside souvlaki or gyros
As a cool contrast to roasted lamb
Or simply as a spread on the family dinner table
Every family has their little twist, but the essentials never change: strained yogurt, cucumber, garlic, olive oil, vinegar or lemon, and fresh herbs.
🧄 The GK Eats Way
When I make tzatziki, I think back to summers in Athens where every bite of food felt connected to the land. Fresh cucumbers from the market, thick strained yogurt from the dairy man, olive oil pressed by family friends — it all came together in one bowl.
During the lockdown, tzatziki became even more meaningful to me. My mom and I spent those months in the kitchen together, working to perfect our family recipe. We tested garlic levels, debated dill vs. mint, and experimented with texture until we had the version that now shows up at every GK Eats event. It was more than just recipe testing — it was time together, healing, and reconnecting with our roots through food.
Here’s how I make mine today for friends, family, and clients:
Ingredients:
2 cups full-fat Greek yogurt (strained)
1 large cucumber, grated and drained overnight (covered with a towel)
2–3 garlic cloves, finely grated
2 tbsp extra virgin olive oil
1 tbsp vinegar or lemon juice
2 tbsp fresh dill (some like to add mint or parsley)
Salt & pepper to taste
Directions:
Grate the cucumber and squeeze out all excess liquid. This is crucial — watery cucumbers = watery tzatziki.
In a bowl, combine yogurt, cucumber, garlic, olive oil, vinegar/lemon juice, dill, salt, and pepper.
Stir gently until well combined.
Chill for at least 1 hour before serving to let the flavors marry.
Drizzle with a little extra olive oil before serving.
🌿 Pro Tips for Perfect Tzatziki
Use full-fat strained yogurt. The thicker, the better. This is what gives tzatziki its luscious texture.
Don’t skip draining the cucumber. It makes all the difference.
Balance the garlic. I love garlic, but too much can overpower everything.
Add herbs last. Fresh dill or mint should be folded in gently so their flavor stays bright.
Serve it cold. Tzatziki should always be refreshing, never lukewarm.
🫒 Why It Matters
Tzatziki is proof that the simplest recipes are often the most beloved. It takes a handful of ingredients and transforms them into something greater than the sum of its parts.
At GK Eats, tzatziki is always on the table — whether it’s part of a Fire Island catering menu, a cooking class in Astoria, or just a weeknight dinner at home. And every time I make it, I’m reminded of those days with my mom during lockdown — perfecting, laughing, and reconnecting through food.
So grab some pita, make a batch, and share it with someone you love.
With love and olive oil,
GK
