Avocado Tzatziki

I fell in love with this twist on classic tzatziki—the addition of creamy avocado gives the sauce a smooth, richer texture and vibrant color. It’s fresh, tangy, and packed with flavor, making it perfect as a dip, spread, or light dressing.

Why You’ll Love This Recipe

I’m all about balancing health and flavor, and this avocado tzatziki nails it. Greek yogurt gives that satisfying tang, avocado amps up the creaminess, and fresh dill, garlic, and lemon keep it bright and refreshing. It’s versatile and easy—I use it on veggies, pita, grilled meats, and more—and I know I’ll crave it again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Plain Greek yogurt

• Ripe avocado

• Garlic clove

• Fresh lemon juice

• Chopped fresh dill

• Kosher salt

• Ground black pepper

• Optional: minced jalapeño for heat

• Seedless cucumber, peeled and diced

directions

1. In my food processor, I blend Greek yogurt, avocado, garlic, lemon juice, dill, salt, pepper, and jalapeño (if I’m using it) until smooth.

2. I transfer the mixture to a bowl and fold in diced cucumber for crunch.

3. I taste and adjust—sometimes I add more lemon, salt, or dill—then serve with veggies, pita chips, grilled meats, or even as a salad dressing.

Servings and timing

• Makes about 6 servings

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Skip the jalapeño for a mellow version, or use red pepper flakes for a different type of heat.

• Swap lemon juice with lime juice or a splash of white wine vinegar for a citrus twist.

• Mix in chopped mint or parsley instead of dill for a fresh-herb spin.

• Add a drizzle of extra virgin olive oil on top when serving for a silky finish.

storage/reheating

This is best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. I tightly cover the surface with plastic wrap to prevent browning and separation. Before serving again, I give it a gentle stir.

FAQs

What yogurt should I use?

I always use plain Greek yogurt—it’s thick enough to hold up to the avocado. Whole‑milk Greek yogurt gives the richest texture, but I’ve also used 2% for a lighter version with good results.

Can I omit the avocado?

Absolutely. The recipe would become a traditional tzatziki sauce—but I love the added creaminess and color that avocado brings.

How do I prevent browning?

The lemon juice helps slow down oxidation. I also tightly cover the dip and use it within a couple of days for the best color and flavor.

Can I make this ahead?

Sure! I sometimes prep it the day before. The flavors actually meld nicely in the fridge, and it tastes just as fresh the next day.

What if it’s too thick?

I stir in a tablespoon or two of water, lemon juice, or olive oil to reach my desired consistency—it never fails.

Conclusion

This avocado tzatziki is one of my favorite go-to dips. It’s healthy, easy, and endlessly adaptable—I love how creamy and vibrant it is. Whether I’m dipping veggies, spreading it on sandwiches, or pairing it with grilled meats, it always elevates my meals. I know I’ll be making it often—and I hope you fall for it just like I did.

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