Classic Tzatziki Recipe

Tzatziki is a classic Greek dip or sauce made from a few simple ingredients. The key to a perfect, non-watery tzatziki is to use a good quality, full-fat strained yogurt and to thoroughly remove the excess moisture from the cucumber.

• Yields: about 2 cups
• Prep time: 15 minutes
• Chill time: 30 minutes (optional, but recommended)

Ingredients

• 2 cups of full-fat Greek yogurt (or strained plain yogurt)
• 1 large cucumber (about 1 pound)
• 2 cloves of garlic, minced or crushed
• 1-2 tablespoons of extra-virgin olive oil
• 1 tablespoon of fresh lemon juice
• 1/2 teaspoon of salt (or to taste)
• 1 tablespoon of fresh dill or mint, finely chopped (optional, but traditional)
• Freshly ground black pepper to taste

Instructions

1. Prepare the Cucumber: Coarsely grate the cucumber. Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle with a pinch of salt and let it sit for about 10 minutes. This will help draw out the moisture.
2. Squeeze Out Excess Water: Squeeze the cucumber firmly to release as much liquid as possible. The drier the cucumber, the thicker your tzatziki will be. This step is crucial for preventing a watery dip.
3. Combine Ingredients: In a medium-sized bowl, add the strained yogurt.
4. Add Flavorings: Stir in the minced garlic, olive oil, lemon juice, salt, and the squeezed cucumber. If using fresh herbs, add them now.
5. Mix and Season: Mix all the ingredients until well combined. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
6. Chill (Optional): For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve: Serve the tzatziki chilled with pita bread, fresh vegetables, or as a sauce for grilled meats like souvlaki or gyros.

Tips for a Perfect Tzatziki

• Use Full-Fat Yogurt: The fat in the yogurt provides a richer flavor and a thicker, creamier texture. While you can use 2% or non-fat, the result won’t be as authentic or rich.
• Strain the Cucumber: This is the most important secret to a thick tzatziki. Squeezing out the water prevents the dip from becoming watery.
• Fresh Herbs are Best: While some recipes omit herbs, fresh dill or mint adds a bright, refreshing flavor. Dried herbs are not a good substitute.
• Let it Rest: Allowing the tzatziki to chill for a bit helps the flavors to deepen and marry.

Storage

Store homemade tzatziki in an airtight container in the refrigerator. It will last for about 3-4 days. The texture may change slightly over time, but it should remain delicious. Freezing tzatziki is not recommended as it will alter the texture upon thawing.

Health Benefits

Tzatziki is a healthy option, rich in probiotics from the yogurt, which are great for gut health. It also contains vitamins A and C, calcium, and phosphorus. When made with fresh ingredients, it’s a great low-calorie, high-protein dip or sauce.

Want to explore more sauce recipes? Check out our Alfredo Sauce Recipe.