Mary Berry Tzatziki Recipe – Creamy, Zesty, and Just the Right Kind of Cool

The first time I made Mary Berry’s tzatziki recipe, I thought, “How hard can this be?” Turns out, if you skip draining the cucumber, you end up with a sad, watery mess that tastes like someone spilled salad water into your yogurt.

Now, I’ve nailed a version that’s thick enough to cling to grilled lamb, cool enough to tame spicy falafel, and fresh enough to make you feel like you’re sitting on a whitewashed terrace in Santorini. Let me walk you through the fix so yours comes out perfect first time.

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WHY THIS ONE WORKS SO WELL

The magic here isn’t in fancy equipment—it’s in the prep. Draining the cucumber isn’t optional; it’s the make or break step. Mary’s base keeps things simple: full-fat Greek yogurt, garlic, lemon juice, and herbs. But what makes it sing is the balance—cool cucumber, creamy yogurt, sharp lemon, and that little hit of garlic heat. It’s the kind of dip you’ll keep going back to until the bowl is mysteriously empty.

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INGREDIENTS + WHY THEY MATTER

• Thick Greek Yogurt – The key to a non-watery tzatziki. Full-fat gives a richer mouthfeel.
• Cucumber (unpeeled) – Adds crunch and colour. Use English or Persian cucumbers for fewer seeds.
• Garlic – Brings bite. A microplane helps it melt into the yogurt instead of leaving chunks.
• Lemon Juice – Lifts the flavour and keeps it tasting fresh.
• Extra Virgin Olive Oil – Adds smoothness and depth.
• Fresh Mint or Dill – Mint makes it brighter; dill makes it more savoury.
• Salt & Pepper – Don’t skimp—yogurt can dull seasoning.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Mint vs Dill – Both work. Mint is lighter; dill feels more traditional.
• Garlic-Free Version – Perfect if you’re sensitive to raw garlic. Roasting garlic first gives sweetness without the punch.
• Labneh Swap – For a spoonable, ultra-thick version.
• Vegan Version – Use coconut or soy yogurt; coconut pairs well with mint.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dip turned watery	Didn’t drain cucumber enough	Squeeze until it feels bone-dry
Garlic overpowered	Added too much raw garlic	Start with less, taste, then add more
Bland result	Forgot to salt cucumber before mixing	Salt brings out freshness

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HOW TO MAKE MARY BERRY’S TZATZIKI RECIPE

1. Grate the cucumber – Coarse grater, skin on.
2. Drain well – Wrap in a clean tea towel or cheesecloth, squeeze until most water is gone.
3. Mix base ingredients – Yogurt, garlic, lemon juice, olive oil, herbs.
4. Fold in cucumber – Mix gently to keep texture.
5. Season & chill – Salt, pepper, and at least 15 minutes in the fridge.

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TIPS FROM MY KITCHEN

• Salt cucumber before squeezing—it draws out more liquid.
• Chill your serving bowl to keep the dip fresher for longer on the table.
• Add lemon zest if you want extra brightness without more acidity.

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STORAGE + SERVING

• Storage – Airtight container, fridge, 3–4 days.
• Serving – Best served cold. Drizzle olive oil and scatter fresh herbs before serving.
• Freezing – Don’t. Yogurt splits.

Serve with grilled meats, pita, falafel, roast veg, or as a baked potato topping.

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FAQ’s

Q: How do you stop tzatziki from becoming watery?
A: The number one cause of watery tzatziki is cucumber that hasn’t been drained properly. After grating, wrap the cucumber in a clean tea towel or cheesecloth and squeeze firmly until no more liquid drips out. You can also salt the cucumber first to draw out excess water. Always use thick Greek yogurt—regular yogurt releases more liquid as it sits.

Q: Can you make tzatziki without Greek yogurt?
A: Yes, but the texture will be thinner unless you strain the yogurt first. To do this, line a sieve with cheesecloth or a coffee filter, place it over a bowl, and let regular yogurt drain in the fridge for at least 3 hours (overnight is even better). This method works with dairy-free yogurts too.

Q: What is the best cucumber for tzatziki?
A: English cucumbers (also called hothouse cucumbers) and Persian cucumbers are ideal because they have thin skin, a mild flavour, and fewer seeds. If you use standard garden cucumbers, peel the skin if it’s tough or bitter, and scrape out the seeds before grating. This will help you avoid excess water and bitterness.

Q: How long does homemade tzatziki last in the fridge?
A: Stored in an airtight container in the fridge, tzatziki will stay fresh for 3–4 days. The flavour is best in the first 48 hours, as the garlic and cucumber intensify over time. If liquid separates, simply stir before serving. Do not freeze tzatziki—yogurt separates and becomes grainy when thawed.

Q: Is tzatziki healthy?
A: Yes—especially if made with low-fat or fat-free Greek yogurt. It’s low in calories, high in protein, and contains probiotics that support gut health. Olive oil adds healthy fats, while cucumber and herbs provide vitamins and antioxidants. For an even lighter version, skip the olive oil and add more fresh herbs for flavour.

Q: Can I freeze tzatziki?
A: It’s not recommended. The yogurt will split when thawed, resulting in a grainy, watery dip. If you want to prepare ahead, make the cucumber and herb mixture in advance, freeze that portion, and then stir it into fresh yogurt before serving.

Q: Can I make tzatziki in advance?
A: Absolutely. In fact, chilling it for 30 minutes to an hour before serving improves the flavour. Just note that the longer it sits, the more the garlic flavour will develop—so adjust to taste if you’re making it a day ahead.

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More Recipes Related to This One:

• Mary Berry Guacamole Recipe
• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Caesar Salad Dressing Recipe

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