tzatziki
Tzatziki, a fresh Greek yogurt cucumber dip, brings a burst of light flavor to snacks or salads. See my easy recipe!
Ingredients
Method
- Grate the cucumber and squeeze out as much excess water as possible using your hands or a clean cloth. This step prevents your tzatziki from becoming watery.
- In a mixing bowl, combine the Greek yogurt, grated cucumber, olive oil, chopped dill, minced garlic, and lemon juice. Mix everything thoroughly with a spoon or whisk.
- Season with salt and black pepper to taste. Stir again to ensure all ingredients are well incorporated.
- Cover and refrigerate the tzatziki for at least 1 hour before serving. This resting time helps flavors blend perfectly.
- Serve chilled, drizzled with a little olive oil and a sprinkle of fresh dill if desired. Perfect with pita bread or vegetables.
Notes
Tzatziki is a staple in Greek cuisine, loved for its cool, creamy texture and refreshing taste. Its versatility shines—whether used as a dip, a spread for wraps and sandwiches, or even paired with grilled meats and salads, tzatziki adds a flavorful, tangy touch to just about any meal.
Tips for the Perfect Tzatziki
- Drain your cucumber thoroughly. Too much moisture is the most common pitfall, and squeezing the grated cucumber in a kitchen towel ensures a thick, luscious sauce.
- Use full-fat Greek yogurt for a richer, creamier texture. If you prefer a lighter version, low-fat works too, but the dip will be less indulgent.
- If you’re out of fresh dill, try fresh mint or parsley for a twist. Their herbal notes pair beautifully with the yogurt and cucumber.
- For a stronger garlic flavor, let the minced garlic sit in the lemon juice for a few minutes before mixing—it will mellow the sharpness while infusing the dip.
