Tzatziki Recipe
Learn to make authentic Greek Tzatziki at home. This restaurant style Tzatziki made with Greek yogurt and cucumber is full of Mediterranean flavors. It is simple, fresh and healthy.
Servings: 3 cups
Calories: 74kcal
Cost: $3
Equipment
Ingredients
- 2 cups plain Greek Yogurt
- 1 English cucumber grated and water squeezed
- 2-3 garlic cloves minced
- 2 Tablespoons Lemon juice or white wine vinegar
- 2 Tablespoons fresh dill + parsley
- 1 Tablespoon olive oil plus more for drizzling
- ½ teaspoon kosher salt and black pepper or more to taste
Instructions
Prepare the cucumbers
- Grate the cucumber. (Peeling them is optional) and squeeze the excess water out.
Mix everything together
- In a bowl, combine the yogurt with grated cucumber, minced garlic, lemon juice, olive oil, herbs and salt. Sprinkle some freshly ground pepper on top. Gently mix everything together. Taste and adjust the seasoning, as necessary.
Chill then serve
- Cover the bowl with plastic wrap and refrigerate for an hour before serving. Drizzle some olive oil and ground black pepper on top and serve.
Notes
Store the dip in covered glass bowl or wrap the glass bowl with tight clinging saran wrap. It will keep in the fridge for up to 3 days.
If you notice that your yogurt isn't thick, you might want to strain it. That
will get rid of excess water and make the tzatziki thicker. Put the large piece of cheesecloth over the colander. Move the colander in the sink or the put it over a bowl. Add the yogurt over the cheesecloth. Let it strain for about a half hour to an hour. Slice the cucumber lengthwise. If the seeds appear tough, scrape out the center with a spoon. Then either finely dice it or grate it. Use your hands to squeeze the grated cucumber. Try to get out as much liquid as possible. If you are in a hurry, skip straining the yogurt. You can also serve this dip at room temperature if there's no time for chilling it.
will get rid of excess water and make the tzatziki thicker. Put the large piece of cheesecloth over the colander. Move the colander in the sink or the put it over a bowl. Add the yogurt over the cheesecloth. Let it strain for about a half hour to an hour. Slice the cucumber lengthwise. If the seeds appear tough, scrape out the center with a spoon. Then either finely dice it or grate it. Use your hands to squeeze the grated cucumber. Try to get out as much liquid as possible. If you are in a hurry, skip straining the yogurt. You can also serve this dip at room temperature if there's no time for chilling it.
Nutrition
Serving: 0.5cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 8g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 208mg | Sugar: 3g