Tzatziki (Greek Yogurt-Cucumber Dip)
A cool, tangy Greek yogurt dip of strained yogurt with cucumber, garlic, olive oil, and herbs. No cooking and ready in 10 minutes — scoop with pita and vegetables, or spoon over kebabs and grilled meat. Squeeze the cucumber dry and it's foolproof.
Ingredients
- Greek yogurt · thick, strained plain400 g
- Cucumber · grated or finely diced1 each
- Garlic · finely grated2 clove
- Extra-virgin olive oil2 tbsp
- Lemon juice or vinegar1 tbsp
- Dill or mint · chopped2 tbsp
- Salt0.5 tsp
Steps
- ⏲ 10 min
Grate or finely dice the cucumber, salt it lightly, rest 10 minutes, then squeeze out the water hard with a cloth or your hands (the key step!).
- ⏲ 2 min
In a bowl, mix the Greek yogurt with garlic, olive oil, lemon juice, and salt.
- ⏲ 1 min
Stir in the squeezed cucumber and dill (or mint).
- ⏲ 1 min
Taste and adjust with salt and lemon.
- ⏲ 30 min
Chill at least 30 minutes so the flavors meld.
Spoon into a bowl, drizzle with olive oil, and top with olives and herbs. Serve with pita, vegetables, or grilled meat.
Tips & Variations
Variations
- Mint tzatziki: Use mint instead of dill for a fresher note.
- Creamier: Stir a little sour cream into the yogurt.
- Kebab sauce: Thin it out to drizzle over kebabs and gyros.
- Turkish cacık: Add water for a cold, spoonable soup-like version.
Tips
- Squeeze the cucumber dry — watery cucumber is the #1 reason tzatziki turns runny.
- Use thick, strained Greek yogurt for the right body.
- Grate the garlic fine and use it raw, but go easy — it intensifies as it sits.
- Chill before serving so the garlic mellows and the flavors marry.
- Finish with a drizzle of good olive oil for richness and shine.
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