Tzatziki with Pita

Tzatziki is Greece's beloved cucumber-yogurt dip: thick, cool, and garlicky, with fresh dill and a glug of olive oil. Served with warm, pillowy pita bread, it is the appetizer that disappears first at every table. It also doubles as a sauce for grilled meats and gyros.

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

Servings

6 servings (as an appetizer)

Calories

220

Ingredients

• 2 cups full-fat Greek yogurt
• 1 English cucumber
• 2 cloves garlic, finely minced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large pita breads
• 1 tablespoon olive oil, for brushing pita

Instructions

1. Grate the cucumber on the coarse side of a box grater. Toss with 1/2 teaspoon of the salt and rest 10 minutes, then squeeze out as much liquid as possible in a clean kitchen towel.
2. In a bowl, stir together the yogurt, squeezed cucumber, garlic, 2 tablespoons olive oil, lemon juice, dill, remaining salt, and pepper.
3. Cover and refrigerate for at least 15 minutes so the flavors meld — an hour is even better.
4. Brush the pitas lightly with olive oil. Warm them in a dry skillet over medium-high heat for 1 to 2 minutes per side until soft and lightly charred in spots.
5. Cut the warm pitas into triangles.
6. Spoon the tzatziki into a serving bowl, drizzle with olive oil, and scatter a little extra dill on top.
7. Serve the cool dip with the warm pita triangles alongside.

Pro tips

• Squeezing the cucumber dry is the single most important step — skip it and your tzatziki will be watery.
• Full-fat Greek yogurt gives the thick, luxurious texture; low-fat versions turn thin.
• Tzatziki tastes better after resting, so make it an hour ahead if you can.
• Rub the warm pita with a cut clove of garlic for an extra layer of flavor.

Frequently asked questions