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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!
Very delicious and fresh! If like me, you don’t have a food processor, the prep time may take a little longer. I finely diced instead of grating the cucumber as it was easier. Next time, I may try freezing the cucumber before attempting to grate it. This made a good amount of tzakiki sauce, which we will enjoy for more than one meal! Thanks!
Followed the recipe exactly except cut down just a tad bit on the lemon juice. My experience has been it’s hard to take (too much lemon juice) back. It was excellent and very easy to make. Important to squeeze the juice from the cucumbers first.
So glad I clicked on this recipe for tzatziki! Not only is the recipe amazing but the language lesson was very interesting. It makes prefect sense that an opera major would have to know several languages and be able to pronounce them but I had never thought about it! I really enjoyed the break down of the ten, sell, father… Thanks for being a head about the rest of recipe essays
Hi Ali
I really enjoyed this post on tzatziki. I’m looking forward to whipping some up tonight. I can now spell and pronounce this sauce as well! Turns out I was pronouncing it correctly all along. Maybe because I am a vocal music teacher. No stranger to the IPA lol!
I knew there was something extra creative about your site and perhaps it’s that wonderful musical background.
We have loved your Tuscan bean, sausage and kale soup, your Quinoa, Brüssels sprouts and cranberry salad to name just a few recipes. And I enjoy keeping with your family adventures across “the pond” as they say.
Keep cooking and singing,
Sincerely,
James Lowe
Wonderful! Used a regular cucumber (peeled and seeded) and kosher salt, but otherwise followed the recipe as written. Served with Chicken Souvlaki skewers and Ali’s Greek salad for an incredible Mediterranean dinner on a hot summer night. Cooking for just two, there’s a ton left over even though I halved the recipe – we’ll be enjoying it with crudités today. Thanks again for another fantastic recipe!
So delicious! I added pickled jalapenos and kept in the cucumber seeds. Also a bit of lime juice too. Had tons of compliments thank you for sharing! Will definitely make again.
Just made this and loved as super easy, quick and tasty! I did half the recipe, and still lots. I used the small cucumbers, drained them for thicker dip & extra dill. I will make again for sure.
Great, easy,delicious recipe. I’ve found that letting all the ingredients “marry” overnight really deepens the flavor. I have also found that after finely dicing the cucumber if you hit with some salt it helps draw out the water. I then put it all in a cheesecloth and squeeze as much water out of it as possible. The cucumber has lots of water in it. If you leave this step out,if you have any of the sauce left and leave it overnight it will be very puddly the next day. Hope these suggestions help.
Adoro! Vou fazer com certeza! Obrigada!
Perfection! Made this a few time to serve as spread on a greek style wrap with seasoned grilled turkey patties, chilled chopped lettuce, red onion and feta cheese…yum.