Description
This easy and authentic Tzatziki recipe features creamy Greek yogurt combined with refreshing grated cucumber, fresh dill, garlic, and a hint of lemon juice. Perfect as a dip, sauce, or accompaniment to Mediterranean dishes, this homemade Tzatziki comes together in just 10 minutes and serves 8 portions.
Ingredients
Ingredients
- 1 medium cucumber (peeled and grated)
- 1 ½ cups Greek yogurt
- 2 tablespoons roughly chopped fresh dill
- 2 garlic cloves (minced)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Instructions
- Drain the cucumber: Grate the peeled cucumber, then drain it thoroughly by pressing down on it over a fine mesh sieve set over a bowl. Alternatively, use a nut milk bag or cheesecloth to gently squeeze out as much moisture as possible. This step prevents the Tzatziki from becoming watery.
- Mix together: In a large mixing bowl, combine the drained cucumber with Greek yogurt, chopped fresh dill, minced garlic, extra-virgin olive oil, fresh lemon juice, and kosher salt. Stir well until all ingredients are thoroughly combined. Let the mixture rest for a few minutes to allow the flavors to meld. Taste and adjust seasoning by adding more herbs, lemon juice, or salt if desired.
- Serve: Serve the Tzatziki immediately as a dip or sauce, or cover and chill it in the refrigerator for up to 4 days to enhance the flavor. It pairs wonderfully with grilled meats, vegetables, or pita bread.
Notes
- To avoid watery Tzatziki, make sure to drain or squeeze the grated cucumber very well.
- For a thicker consistency, consider using Greek yogurt with higher fat content.
- Fresh dill is preferred for authentic flavor, but you can substitute with dried dill, using about 1 teaspoon.
- Tzatziki keeps well refrigerated for up to 4 days, but the fresh flavors are best within the first 2 days.
- Adjust garlic amount according to your taste preference for pungency.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce/Dip
- Method: No-Cook
- Cuisine: Greek
