Greek Tzatziki
This creamy, refreshing Greek yogurt and cucumber dip is packed with garlic, fresh herbs, and a bright splash of lemon.
Ingredients
- •1 large English cucumber
- •1 teaspoon salt
- •2 cups plain full-fat Greek yogurt (480g)
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •2 cloves garlic, minced very finely
- •1 tablespoon fresh dill, finely chopped
- •1 tablespoon fresh mint, finely chopped (optional)
- •Freshly ground black pepper to taste
Instructions
- 1
Coarse grate the cucumber using a box grater into a medium bowl.
- 2
Sprinkle the grated cucumber with the teaspoon of salt, toss well, and let it sit in a colander for 10 minutes to draw out excess moisture.
- 3
Transfer the cucumber to a clean kitchen towel or cheesecloth and squeeze vigorously until as much liquid as possible is removed.
- 4
In a mixing bowl, combine the strained Greek yogurt, extra virgin olive oil, fresh lemon juice, minced garlic, dill, and mint.
- 5
Add the squeezed grated cucumber to the yogurt mixture and stir well to combine.
- 6
Season with freshly ground black pepper to taste, adding more salt only if needed.
- 7
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- Do not skip squeezing the cucumber, as excess water will make the tzatziki watery and thin.
- For the best texture and tang, use authentic full-fat Greek strained yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished tzatziki should be thick, creamy, and remarkably refreshing, with a bright garlic tang and fresh herbal notes.