Tzatziki Recipe

This tzatziki recipe is my absolute favorite because it’s super refreshing and packed with flavor, making it a perfect snacking dip or addition to any meal. Plus, it’s so simple to whip up, and the tangy Greek yogurt with the fresh dill and zesty lemon juice always hits the spot!

I love how tzatziki combines healthy Greek yogurt with the refreshing crunch of cucumber. This makes for quite a dip!

Garlic, olive oil, lemon juice, and dill pack in quite a wallop of flavor. (Really, who doesn’t love the classic cucumber and garlic combo?) Of course, you need salt and pepper to keep everything in balance and make it sing.

Even though I rarely follow exact measurements, this is how I make it.

Ingredients

Greek Yogurt: High in protein and calcium; contributes smoothness and sharpness.

Cucumber: Refreshing, with high water content; it’s a great way to hydrate, and almost has no calories.

Antioxidants abound in garlic.

It gives robust flavor and could confer health benefits.

Olive Oil: Comprises beneficial lipids; augments savor and mouthfeel.

Lemon Juice: Supplies sourness; sharpens flavors with ascorbic acid.

Dill, fresh: An herb that is aromatic and adds flavor that is distinct and fresh.

Plus, it adds nutrients.

Ingredient Quantities

• 1 cup Greek yogurt
• 1 medium cucumber, grated and squeezed to remove excess water
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, mix the Greek yogurt with the grated cucumber. Be certain that the cucumber has been squeezed enough to remove any extra water.

2. Combine the minced garlic with the yogurt and cucumber mixture, and stir well to incorporate.

3. Add the olive oil in a slow stream, mixing until the oil has completely emulsified with the yogurt.

4. Add the freshly squeezed lemon juice and stir to combine, adding a zesty punch to the overall flavor of the dish.

5. Distribute the chopped fresh dill evenly throughout the mixture by folding it in.

6. Salt and black pepper should be added to taste, giving the mixture a good stir and ensuring that the seasoning is uniformly distributed.

7. Place plastic wrap or a lid over the bowl, and refrigerate for a minimum of one hour to permit the flavors to meld.

8. Prior to serving, give the tzatziki a quick stir and check the seasoning, adding more salt or lemon juice if necessary to taste.

9. Place the tzatziki in a serving bowl and drizzle a small amount of olive oil on top. Not only does this add a little extra flavor, but it also makes for an excellent presentation.

10. As a condiment for grilled meats, fresh vegetables, or warm pita bread, serve this dip straight from the refrigerator. Enjoy!

Equipment Needed

1. Medium bowl
2. Grater
3. Garlic press or knife and cutting board
4. Measuring spoons
5. Mixing spoon
6. Citrus juicer or reamer
7. Plastic wrap or bowl with lid
8. Serving bowl

FAQ

• What type of yogurt is best for tzatziki?For their part, the Food Network and the New York Times, both major drivers of the food trend, recommend Greek yogurt for tzatziki. Both emphasize the thickness and the creaminess of the yogurt as what makes it the ideal ingredient for this dish, and they are right.
• Can I use dried dill instead of fresh?Certainly! Dried dill can be used. Begin with approximately 1 teaspoon of dried dill, since it is more potent than the fresh variety.
• How can I make tzatziki thicker?Make sure that the cucumber has no excess moisture. You can also use a cheesecloth to strain the yogurt; doing so will really help it get to the right consistency.
• How long does tzatziki last in the fridge?Tzatziki can last in the refrigerator for 3-4 days if it is stored properly in an airtight container.
• Is it necessary to peel the cucumber?It is possible to peel, but it is not necessary. Peeling creates a smoother texture—in fact, it’s probably smoother than the puree you made out of those last weird summertime tomatoes. However, if you want your soup to taste its tomato-y best, keep the skins on and enjoy a slightly crunchy mouthfeel.
• Can I use lemon juice from a bottle?The bright, fresh flavor of fresh lemon juice is preferred; however, bottled can be used in a pinch.
• Is it possible to make tzatziki without garlic?You can eliminate or minimize the garlic if you want a dip that is less potent.

Substitutions and Variations

Greek yogurt: Use equal amounts of sour cream or a non-dairy yogurt for a vegan substitute.
Cucumber: If a different flavor is desired, substitute with zucchini.
Garlic: For a milder flavor, substitute with 1/2 teaspoon garlic powder.
Dill that is fresh: Substitute with 1 teaspoon of dried dill or 1 tablespoon of fresh mint for a different twist.
Lemon juice: For the acidity, substitute with an equal amount of lime juice or white wine vinegar.

Pro Tips

1. Strain the Yogurt For an even thicker tzatziki, consider straining the Greek yogurt through a cheesecloth or fine mesh sieve for several hours or overnight in the refrigerator. This removes extra whey and gives the dip a creamier texture.

2. Add a Pinch of Mint Incorporate a small amount of finely chopped fresh mint along with the dill for an added layer of freshness and flavor complexity that complements the cucumber and yogurt.

3. Grate Garlic for a Milder Flavor If you prefer a less intense garlic flavor, grate the garlic cloves instead of mincing them. This will distribute the garlic more evenly and subtly throughout the tzatziki.

4. Chill for Better Flavor Allowing the tzatziki to chill overnight, rather than just one hour, will develop the flavors more fully. The garlic and dill flavors will infuse more deeply into the yogurt, enhancing the overall taste.

5. Use Seedless Cucumbers To prevent the tzatziki from becoming too watery, use a seedless cucumber like English cucumbers. If using regular cucumbers, make sure to remove the seeds before grating to ensure the best texture.