Description
Creamy Greek yogurt, crisp cucumber, and zesty lemon combine in this classic dip. Perfect with pita bread or grilled meats!
Ingredients
Units
Scale
- 16 ounces (454 g) Greek yogurt
- 1 medium cucumber
- Pinch of kosher salt
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- A few sprigs of dill
Instructions
- Prepare the Cucumber
- Peel the cucumber and slice it in half lengthwise. Use a spoon to scrape out the seeds, then grate the cucumber using a box grater. Place the shredded cucumber in a clean tea towel or cheesecloth and squeeze out as much liquid as possible.
- Combine Ingredients
- In a medium mixing bowl, stir together the drained Greek yogurt, shredded cucumber, salt, minced garlic, olive oil, and lemon. Mix until well combined.
- Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes before serving. Top with dill, and optionally additional olive oil when serving. Serve as a dip for pita bread, grilled meats, or fresh vegetables.
- Storage
- Store leftover tzatziki in an airtight container in the refrigerator for up to 5 days.
Notes
- To reduce the garlic’s intensity, briefly sauté the minced garlic in the olive oil before adding it to the yogurt.
- For a thicker tzatziki, use full-fat Greek yogurt and let it drain in a fine-mesh sieve for 30 minutes before mixing.
- If you don’t have fresh dill, substitute 1 teaspoon of dried dill.
- Prep Time: 15 minutes
- Chilling Time: 30 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 10
- Cholesterol: 10