Tzatziki

Tzatziki is a fundamental part of Mediterranean cooking. It is a simple dip that relies on high-quality ingredients to shine. This sauce is a staple in my kitchen because it pairs perfectly with grilled meats, warm pita bread, or even fresh vegetables. Because it is so versatile, I find myself making a batch almost every week. The combination of cool yogurt and crisp cucumber creates a profile that is incredibly balanced.

Furthermore, making this at home is much better than buying it from a store. You can control the texture and the punch of the garlic. I prefer using full-fat Greek yogurt to ensure the dip is thick and creamy. Additionally, a splash of olive oil and a hint of lemon juice bring everything together. Whether you are hosting a dinner party or just want a healthy snack, this recipe is a reliable choice.

Tzatziki

A traditional Greek yogurt and cucumber dip flavored with garlic, fresh dill, and lemon. This creamy sauce is perfect for gyros, grilled vegetables, or as a healthy snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Ingredients Method Notes

Ingredients

  

• 500 g Greek yogurt full-fat preferred
• 1 large cucumber approx. 300g
• 3 cloves of garlic minced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 10 g fresh dill finely chopped
• 5 g salt plus extra for the cucumber
• 2 g black pepper

Method

 

1. Grate 300g of cucumber using the coarse side of a box grater.
   
2. Place the grated cucumber in a fine-mesh sieve and sprinkle with a pinch of salt. Let it sit for 10 minutes, then use your hands to squeeze out as much liquid as possible until the cucumber is very dry.
3. Add 500g of Greek yogurt to a medium mixing bowl.
   
4. Stir 3 cloves of minced garlic and 2 tbsp of extra virgin olive oil into the yogurt.
5. Incorporate the squeezed cucumber into the yogurt mixture.
6. Add 1 tbsp of lemon juice and 10g of finely chopped fresh dill to the bowl.
7. Season with 5g of salt and 2g of black pepper.
8. Mix all ingredients thoroughly until the olive oil is fully integrated and the dip is smooth.
   
9. Place the bowl in the fridge to rest for at least 30 minutes before serving to allow the garlic flavor to mellow and develop.
   

Notes

The most important step is removing the water from the cucumber. If you skip this, your tzatziki will become watery and thin after an hour. I like to use a clean kitchen towel or cheesecloth to squeeze the cucumber for the best results.

You can store this in an airtight container for up to 3 days. If you find the garlic is too sharp, you can reduce it to 2 cloves, or let the dip sit overnight to soften the bite. This dip is excellent when served alongside warm flatbread or as a topping for grilled chicken skewers.

Hope you enjoy it! 🙂