why make this recipe
Tzatziki is fresh and cool. It tastes good with many foods. Tzatziki is quick to make. You need few ingredients. It makes a plain meal feel special.
introduction
Tzatziki is a yogurt and cucumber dip from Greece. It is light, creamy, and garlicky. You can use it as a dip, sauce, or spread. It comes together fast and keeps well in the fridge.
how to make Tzatziki
Follow the simple steps below. Drain the cucumber well so the dip stays thick. Mix garlic into the yogurt for a sharp, fresh taste. Add dried mint and salt, then drizzle olive oil before serving.
Ingredients :
- 1 Clove garlic
- ¼ Cucumber
- 200 g Greek yoghurt
- ¼ tsp Dried mint
- Extra virgin olive oil
- ¼ tsp Sea salt
Directions :
- Grate the cucumber into a tea towel. Squeeze the tea towel to drain the water from the cucumber. Keep squeezing until as much moisture as possible is removed.
- Finely grate the garlic clove and mix together with the yoghurt, salt, cucumber and dried mint.
- Just before serving, drizzle with some olive oil and get ready to dunk.
how to serve Tzatziki
Serve cold. Use it with pita bread, raw vegetables, or grilled meats. Spread it on sandwiches or use it as a salad dressing. Add a little extra olive oil on top for a pretty look.
how to store Tzatziki
Put tzatziki in an airtight container. Keep it in the fridge. Use within 2–3 days for best flavor and texture. Stir it before serving if the liquid separates a little.
tips to make Tzatziki
- Squeeze out as much cucumber water as you can. This keeps the dip thick.
- Use full-fat Greek yoghurt for creaminess.
- Grate garlic finely so the flavor spreads evenly.
- Let the dip sit in the fridge for 30 minutes if you can. The flavors will blend.
- Taste and adjust salt before serving.
variation
- Add fresh dill instead of dried mint for a classic touch.
- Mix in a squeeze of lemon juice for brightness.
- Use finely chopped fresh mint for a fresher herb note.
- Try labneh instead of Greek yoghurt for a tangier version.
FAQs
Q: Can I use plain yogurt instead of Greek yogurt?
A: You can, but plain yogurt is thinner. If you use it, strain it for a few hours to make it thicker.
Q: Do I need to peel the cucumber?
A: You can leave the skin on for color and fiber. Peel it if the skin is thick or bitter.
Q: Is it safe to eat raw garlic?
A: Yes. Raw garlic gives tzatziki its sharp taste. Use less if you want a milder flavor.
Q: Can I freeze tzatziki?
A: Freezing is not ideal. The texture will change and get watery. It is best eaten fresh or refrigerated.
Q: How long does it take to make?
A: About 10–15 minutes, plus a little chill time if you want.
Conclusion
For another simple and fresh take on this sauce, see Love and Lemons tzatziki recipe. For a more traditional, grandma-style version, try Authentic tzatziki sauce (Yiayia Approved).
Print
Tzatziki
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and creamy yogurt and cucumber dip from Greece, perfect as a dip, sauce, or spread.
Ingredients
- 1 Clove garlic
- ¼ Cucumber
- 200 g Greek yoghurt
- ¼ tsp Dried mint
- Extra virgin olive oil
- ¼ tsp Sea salt
Instructions
- Grate the cucumber into a tea towel. Squeeze the tea towel to drain the water from the cucumber. Keep squeezing until as much moisture as possible is removed.
- Finely grate the garlic clove and mix together with the yoghurt, salt, cucumber and dried mint.
- Drizzle with some olive oil just before serving and get ready to dunk.
Notes
Let the dip sit in the fridge for 30 minutes for better flavor blending. Use full-fat Greek yoghurt for creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg
