Tzatziki

A creamy, tangy Greek yogurt dip made with cucumber, garlic, and fresh herbs. Perfect as a dip or condiment for various dishes.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Dip

Cuisine: Greek, Mediterranean

Calories: 100

Main Ingredients

2 cups plain Greek yogurt Full-fat versions yield a creamier texture.
1 long English cucumber Choose a firm cucumber for the best crunch.
2 cloves garlic Fresh garlic provides a punchy flavor. Adjust to preference.
2 tbsp finely chopped dill Fresh dill is key; can be replaced with mint or parsley.
2 tbsp extra virgin olive oil Opt for high-quality for added richness.
2 tbsp fresh lemon juice Freshly squeezed brings brightness.
1 tsp lemon zest Zest before juicing.
to taste tsp Kosher salt Enhances flavors.

Preparation

Grate the cucumber coarsely over a strainer set over a large bowl to catch excess moisture. Let it sit for 5-10 minutes to drain.
Use your hands to squeeze out more moisture from the cucumber for a thicker consistency.

Mixing

In a mixing bowl, combine the drained cucumber with Greek yogurt, minced garlic, chopped dill, olive oil, fresh lemon juice, lemon zest, and kosher salt. Stir until well combined.

Chilling

Cover and refrigerate for at least 1 hour to allow flavors to meld. If the Tzatziki is too thick after chilling, add a splash of cold water.

Store leftover Tzatziki in an airtight container in the fridge for up to 3-4 days. Can be made a day ahead for richer flavor.