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Tzatziki
Greek tzatziki dip is easy to make with fresh ingredients and can be used in a wide range of dishes.
Ingredients
- 2 cups full-fat plain Greek yogurt
- 3 garlic cloves, peeled and minced
- 1 English cucumber, grated
- 2 tablespoons chopped fresh dill or mint (or a mix)
- 1 to 2 tablespoons fresh lemon juice, to taste
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
Instructions
- Stir all ingredients together until combined. Taste and adjust seasoning if needed.
- Serve immediately, or refrigerate in a sealed container for up to 2 days.
Did you make this?Let me know how it turned out in the comments below!
Ran it through the food processor for EXTRA easy preparation. I also used 1tsp dried dill. It was sooooooo good!
I have made this recipe for awhile now . It is excellent , the only thing I do is I use English cucumber I peel it and seed it . Also I drain it in paper towels for about 15 minutes and squeeze out the water of the cucumber . My son has Crohn’s disease , and he loves this recipe . He also puts all of the ingredients in his vitamix , so there is no lumps of any ingredients .
Excellent Recipe !! Thank you
This is just perfect, best tzatziki I have had. I am one that can never follow a recipe perfectly, I always taste and have to make modifications. Not this time, it’s delectable just as is! This will be shared and made again and again.
Thank you, Tricia, we’re so glad you loved it!
I made it! First time ever making Tzatziki. However, I omitted the olive oil as I wasn’t sure if it went in before or after. Looking at the photo it looked like it was added after. Anyway it was delish without the olive oil. I also drained the cuke as it was very watery and I saw this tip on another recipe.
Hi Silvia! We’re glad you enjoyed this, and that’s fine that you drained the cucumber (we just like ours a little thinner, so that’s why we skipped that step). As for the olive oil, we did mix it in with all of the other ingredients, but we also added a little drizzle of it on top so it looks more attractive in the photos. :) We’re sorry for any confusion!
Do you think I could make this with non-dairy yogurt, like say cashew yogurt? I have loved tzaziki for a long time, but had to give it up when I discovered a dairy allergy. I’m tempted to try it again, especially with your chicken suvlaki recipe. Just wanted some advice on the non-dairy yogurt part if you can give any… thanks!!
Hey there! Hmmm, we haven’t tried this with a non-dairy yogurt, so we’re not sure what that would be like, but there appear to be some vegan tzatziki recipes out there that use soaked cashews! Here’s one we found… We hope this helps!
I’ve never seen a tzatziki recipe that doesn’t call for some method of removing as much liquid from the cucumbers as possible. I’ve seen people salt them in a strainer and let them sit to drain, squeeze them in cheesecloth or paper towels, etc., and oftentimes the seeds are removed because they are just too juicy. Otherwise, they say, the tzatziki separates into unappealing globs and rivers. I’m curious to know if that’s something you’ve never encountered when making it this way, or if you just stir it all back together, or what. I’ve always made sure to get every last bit of moisture out of the cukes and it can be time consuming; it would be nice to cut out the extra work, if the end product is just as good.
Hi Lizz! I’ve read that too, but have never drained mine and the texture of the sauce is always great! I do recommend using English cucumbers, which may help. :) Enjoy!
Very nice thank you for that I love taziki
The Cretan grandmother who taught me to make it always grated her cucumbers and then pressed them in a sieve to remove as much of the juice/water as possible before combining with the rest. Makes it a bit creamier, if a bit more effort. I also find it to be a superb and healthy topping for most kinds of sandwiches and wraps.
YES, we love that idea — brilliant! :)
This recipe is awesome! I made it last night but just did a half batch… which made more than enough for me! Eating it as a snack with Tostitos at my desk right now. Thank you so much!
Thanks, Lisa, we’re so happy you enjoyed it! :)
I think this dish improves with time! Like most dips, the flavors really need some time to marry. As tasty as it is on day one, the next day it is the BOMB. This is a great recipe.
Thank you, Dee, we’re so glad you enjoyed it! :)