Tzatziki (Greek Cucumber and Yogurt Dip) is a creamy and tangy sauce made with strained yogurt, shredded cucumber, garlic, olive oil, salt, lemon juice, and dill.
0.5cupcucumbergrated and drained - English or Persian if you can find it
1.25cupsplain, full-fat Greek yogurtI used Fage
2large clovesfresh garlicpressed or finely minced
2tablespoonslemon juice
2tablespoonsextra virgin olive oil
1tablespoonfresh dillfinely chopped
0.5teaspoonsea salt
Instructions
Place the grated cucumber in a fine mesh strainer over a bowl and sprinkle with salt. Let it sit for about 10-15 minutes to release excess moisture. Then, squeeze out any remaining liquid from the cucumber using your hands or a clean kitchen towel.
In a mixing bowl, combine the strained yogurt, minced garlic, olive oil, chopped dill, and lemon juice. Add the grated cucumber to the yogurt mixture and stir well to combine. Taste and adjust seasoning with salt, and add additional chopped dill (or mint) if desired.
Cover and refrigerate the Tzatziki for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a dip with pita bread, vegetables, or as a sauce for grilled meats, gyros, or falafel.
Notes
You can use regular yogurt if that’s what you have on hand. However, you may need to strain the regular yogurt to remove excess moisture and achieve a thicker consistency similar to Greek yogurt.
To prevent your Tzatziki from becoming too watery, make sure to strain the grated cucumber to remove excess moisture before adding it to the yogurt. English cucumbers or Persian cucumbers are often preferred for making Tzatziki because they have thinner skin, fewer seeds, and tend to be less watery compared to other varieties like the standard garden cucumber.
It is not recommended to freeze Tzatziki because the texture and consistency of the yogurt may change once frozen and thawed.