Tzatziki (Greek Yogurt and Cucumber Dip)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Tzatziki is a cool Greek dip of strained yogurt, grated cucumber, garlic and herbs. It is served with grilled meats, pita and vegetables, and as part of a meze spread.

Squeezing the water from the cucumber is the key to a thick, creamy dip.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: J KREATOR on Pexels; Photo 2: Kosart Studio on Pexels; Photo 3: stelios ΒΚ on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Tzatziki (Greek Yogurt and Cucumber Dip)

Author: KP Cooking Method: No-Cook Cuisine: Greek, Mediterranean Courses: Side Dish, Snacks Recipe Keys: Gluten Free Quick Meals Vegetarian Meals

Prep Time 15 mins Rest Time 30 mins Total Time 45 mins

Servings: 6

Description

Creamy Greek tzatziki with thick yogurt, grated cucumber, garlic, dill and olive oil. A fresh dip for pita, grilled meat and vegetables.

Ingredients

Servings

For the dip

• 2 cups thick Greek yogurt (full-fat)
• 1 cucumber (grated)
• 2 garlic cloves (minced)
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice or red wine vinegar
• 2 tbsp fresh dill (chopped)
• ¹⁄₂ tsp salt (to taste)

Instructions

1. Grate the cucumber, sprinkle with a pinch of salt and leave it for 10 minutes.
2. Squeeze the cucumber firmly in a clean cloth to remove as much water as possible.
3. Mix the yogurt, cucumber, garlic, olive oil, lemon juice and dill in a bowl.
4. Season with salt, then chill for at least 30 minutes to let the flavors blend.
5. Serve drizzled with olive oil, with pita, vegetables or grilled meat.

Note

Keeps 3 days refrigerated. Raw garlic gets stronger as it sits. Contains milk.