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    Florence Pugh's Favorite Dip Only Requires 6 Ingredients And 6 Minutes, And After Trying It Myself, I'm Totally Obsessed

    Honestly, it's 10 times better than the store-bought stuff — and a trip to the store would take 10 times as long.

    Don't Worry Darling is finally hitting theaters in less than two weeks, and I'm stoked to see one of my favorite actors, Florence Pugh, as the lead. And while the film's been through a hell of a news cycle due to an alleged feud between the Academy Award–nominated actor and director Olivia Wilde, I've been busy re-creating recipes Florence showed off on her Instagram Live earlier in the pandemic ahead of the film's premiere.

    florence pugh at the venice film festival

    One of the recipes Florence showed us on her impromptu cooking show was her six-ingredient tzatziki, a salted yogurt and cucumber dip that's commonly associated with Greece — though other Southeast European and Middle Eastern countries have their own variations too. This is one of my favorite things she's made because, truly, it's so simple — all you need is six ingredients and six minutes.

    florence pugh trying her tzatziki

    Here's the six ingredients you need for the tzatziki: full-fat Greek yogurt, cucumber, olive oil, garlic, salt, pepper. As for tools, all you need is a grater and a bowl to mix it all in. If you already have the salt, pepper, and olive oil, the total cost of making your own tzatziki is under $5. The Greek yogurt I got was small, so I'd say the ingredients below could satisfy up to two people. That can, of course, be expanded easily.

    ingredients for tzatziki

    Let's get to making the dang dip! If you have an apron, throw it on. Florence was actually wearing an apron custom-made for her by Arianne Philipps, the costume designer of Don't Worry Darling (I gasped), in her cooking video. I don't own an apron, so I put on a shirt that is British adjacent — IYKYK.

    (left) florence pugh wearing apron (right) author

    STEP #1: First, start by dumping your yogurt into a bowl. Florence was so specific about using full-fat Greek yogurt — "This is not the time to diet, people," the actor teased! I usually go dairy-free, since the same genes that gave me my face gave me a mild lactose intolerance...but I had no plans to leave my place anyway. So, I dumped the dairy curd (yogurt) into a bowl that I'd store the finished dip in for easier cleanup.

    The writer dumping yogurt into bowl next to a picture of Florence Pugh doing the same

    If you'd like to use a bigger size of yogurt, you totally can! Florence picked out this size since she rode a bike to the grocery store (so European of her, I love it) and wanted to pack light. I bought the exact same size and brand because there is not one original thought in my American brain.

    whole milk yogurt next to a photo of Florence Pugh holding the same yogurt

    STEP #2: Next, add lots of olive oil to the yogurt. I just put in like two glugs (about 2–3 tablespoons), though honestly, the world is only going to get hotter — just add more oil!

    yogurt with olive oil next to a picture of Florence Pugh pouring oil in her yogurt

    STEP #3: Add a little bit of salt and a lot of pepper. Of course, you can adjust and season to your liking once you taste the final product. For now, though, follow Miss Flo's instructions!

    putting pepper on yogurt next to a photo of Florence Pugh peppering her yogurt

    STEP #4: Cut a portion of the cucumber, since we won't be using the whole pre-pickled dill — all you need is about six inches! Grate your cut cucumber directly into your mixture of yogurt, oil, salt, and pepper.

    The writer grating a cucumber into the bowl next to a picture of Florence Pugh holding a cucumber

    Here's what mine looked like. I thought it was too much cucumber (and perhaps it was), but it didn't negatively affect the dip at all. In fact, I enjoyed the extra texture.

    grated cucumber in a bowl

    STEP #5: Take 1–3 cloves of garlic, depending on your liking, and grate on the finest side of your grater directly into the bowl until unable to safely continue. Don't throw away the nubs — dice them and throw those bits in as well. Unfortunately, my grater was crap, so I angrily diced all of my garlic. Ugh.

    The expectation of the writer easily grating garlic like Florence Pugh vs. the reality of the writer having a meltdown after having to manually dice the garlic

    Not everyone's a Florence in the kitchen. For comparison, here's Miss Flo effortlessly chopping garlic ends — cool, calm, and collected. Then there's me, slapping garlic with a knife! I mocked Kendall Jenner for struggling to slice a cucumber, but I had no business laughing then — look how pissed I was dicing garlic here. At least Kendall's rich. What's my excuse?

    STEP #6: Finally, mix it all together and you'll end up with the best of both worlds. Oh, and a bowl of homemade tzatziki! Now, give it a taste and season more to your liking.

    author mixing the dip next to a photo of Florence doing the same

    The best thing about any dip, this tzatziki included, is that you can customize it to your liking. Florence added an extra clove of garlic after initially using only two. I ended up adding more salt and a whole lot more pepper to mine. So, go nuts. And if you used a larger size Greek yogurt, you'll definitely need to experiment to find your ideal tzatziki taste.

    The writer trying the tzatziki, then adding more pepper

    And here's the done dip! On the top is Florence's tzatziki, and the bottom is mine — I feel like mine came out pretty great.

    Florence Pugh's tzatziki next to the writer's tzatziki

    So, how's it taste? This was my first time trying tzatziki, and I was excited to be giving an unbiased opinion.'s a pretty mellow dip. It's creamy, fresh, and with a cool taste that is far from overpowering or aggressive — I feel like that's the Greek yogurt. Meanwhile, the olive oil lent an earthiness to the dip, and the three cloves of garlic in my dip gave it a slight spice. Overall, the dip is light and filling, and the grated cucumber gives it some needed texture. Even though it's a subtle flavor, that's kind of why I couldn't stop dipping my clean finger in the bowl — it goes with almost everything, and it's even good alone!

    I let my homemade tzatziki sit in the fridge overnight and then taste-tested it the following day against a store-bought tzatziki. Though the store-bought dip did pack in more flavor, I found it to be a bit too aggressive. It may have been tangier than Florence's, but it was also overly salty and lacked the mellow flavor I loved so much in the homemade version. In the end, I preferred Flo's. And it was even better after sitting in the fridge. It had time to thicken. The flavor was exactly to my liking, and that's the beauty of cooking at home.

    homemade tzatziki vs store-bought tzatziki

    This tzatziki is a winner to me. It only took six ingredients to make, and it can be ready in less than six minutes. It's such a versatile dip, as shown with Florence's suggested pairings. I'm excited to bring my Florence-approved tzatziki to my next neighbor hangout, along with some cheese and meats!

    florence pugh's suggested pairings with tzatziki, which include pita bread, carrots, gyros, salad, salmon, roasted veggies, toast, and a cheese and meat board

    You can check out Flo's full recipe for the tzatziki below. And if you're interested in other recipes Florence cooked on her Instagram Live, someone so kindly uploaded many of them to YouTube here — eat your heart out!

    View this video on YouTube

    Florence Pugh / Via Instagram: @florencepugh

    Oh, and Florence danced with her homemade tzatziki! Here's me doing the same — we're just two gals enjoying our dip.

    What do y'all think of Florence's tzatziki? If you whipped up your own version, how did it come out? And what's your guess at which Florence dish I'll be copycatting next on "Cooking with You, Me, and Florence Pugh?" Let me know in the comments.