Description
There’s something special about that cold, creamy spoonful of tzatziki — tangy Greek yogurt, crisp cucumber, fresh garlic and a drizzle of good olive oil. A taste of Greece’s village kitchens and seaside Tavernas, perfect with pita, souvlaki, or veggies.
Ingredients
Scale
- 1 ½ cups thick Greek yogurt (full-fat)
- 1 medium cucumber, grated and drained
- 2–3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped (or mint)
- 1 tbsp fresh lemon juice (optional)
- Salt & pepper to taste
Instructions
- Grate the cucumber using a coarse grater. Place in a clean towel or cheesecloth, add a little salt, and squeeze out as much water as possible.
- In a medium bowl, mix the Greek yogurt with minced garlic. Let sit 5–10 minutes for the garlic to mellow.
- Stir in the drained cucumber, chopped dill or mint, olive oil, and lemon juice if using. Season with salt and pepper to taste.
- Cover and refrigerate at least 1 hour before serving to let flavors blend. Drizzle with olive oil and garnish with extra dill.
Notes
Use authentic, strained Greek yogurt for best texture. Drain cucumber well to avoid watery dip. Letting garlic sit in yogurt softens its bite. Serve with warm pita, grilled meats, or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 2 tbsp
- Calories: 50
- Sugar: 2g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg