Here is Basil Tzatziki recipe! I love tzatziki. It’s creamy, refreshing, and just the kind of dip I want to serve with everything—grilled vegetables, pita chips, or simply spooned over roasted potatoes. Traditionally made with cucumber, garlic, yogurt, and a touch of mint or dill, tzatziki is already perfect in so many ways. But sometimes, it’s fun to play with the rules a little.
This version replaces the usual mint or dill with fresh basil, and the result is a bright, aromatic dip that feels both familiar and new. Basil brings a slightly sweet, peppery note that pairs beautifully with the cooling yogurt and crisp cucumber. It’s summer in a bowl!
It’s perfect for picnics, barbecues, or as part of a Mediterranean-inspired mezze spread. Plus, it takes just 10 minutes to make.
About recipe;
What do you need for Basil Tzatziki?
• 1 cup Greek yogurt (plain, full-fat)
• 1 large cucumber, grated and squeezed to remove excess water
• 1 small garlic clove, finely grated
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar or lemon juice
• A handful of fresh basil leaves (about 10–15 leaves), roughly chopped
• Salt to taste
• A crack of black pepper (optional)
How to make the basil tzatziki?
Grate the cucumber and place it in a clean kitchen towel. Squeeze out as much liquid as you can. In a mixing bowl, combine the Greek yogurt, grated cucumber, garlic, vinegar, and basil. Stir until everything is well blended.
Ps: Don’t chop the basil, tear the basil with your hands; if you cut it with scissors, it turns black.
Season with salt and pepper, and add olive oil. Combine well.
How to serve?
• Spoon over sauteed eggplant or zucchini
• Use as a spread in wraps or sandwiches
• Serve with warm pita bread or crackers and Kalamata olives
• Add to grain bowls for a fresh, creamy touch
• And you can serve with Chicken Gyros
This basil tzatziki is a great way to use up extra basil during the warmer months, and it’s a fun take on a beloved classic. Hope you give it a try!
