Tzatziki Recipe
Greek · Condiment · 15 min total
A classic Greek yogurt and cucumber dip, perfect as a sauce for gyros or a refreshing appetizer with pita bread.
15
min prep
min prep
4
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 1 cup Greek yogurt, full-fat
- 1/2 English cucumber, grated
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible.
- In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until well mixed.
- Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled, drizzled with a little olive oil and a sprinkle of fresh dill if desired.
Tips
- For a thicker tzatziki, use a cheesecloth to strain the yogurt overnight.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve with warm pita, grilled meats, or as a dip for vegetables.
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