Classic Tzatziki
This classic Greek tzatziki is a vibrant, cooling dip featuring thick strained yogurt, crisp cucumber, pungent garlic, and aromatic dill. Its creamy texture and refreshing flavor make it an ideal accompaniment for grilled meats, fresh vegetables, or warm pita bread.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 170 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 ggreek yogurt, full-fat, strained
- 1 pcscucumber, grated and squeezed dry
- 2 clovegarlic, minced
- 2 tbspfresh dill, finely chopped
- 1 tbspolive oil, extra virgin
- 1 tspred wine vinegar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Box grater · Mixing bowl · Kitchen towel · Chef's knife · Cutting board · Garlic press (optional) · Spatula
The method
Step by step
- 1
Wash the cucumber thoroughly and then grate it using the large holes of a box grater or a food processor fitted with a grating disc.
About 2 min
Cook’s note: For a finer texture, you can use the smaller holes of the grater, but the larger shreds provide a pleasant crunch.
- 2
Transfer the grated cucumber to the center of a clean kitchen towel or several layers of paper towels.
- 3
Gather the edges of the towel and twist firmly to squeeze out as much excess water as possible from the cucumber. This step is crucial for achieving a thick, non-watery tzatziki.
About 3 min
Cook’s note: The more water you remove, the creamier and more concentrated the flavor of your tzatziki will be. Don't be afraid to apply significant pressure.
- 4
Peel and finely mince the garlic cloves using a garlic press or a sharp chef's knife.
About 1 min
Cook’s note: For a milder garlic flavor, you can grate the garlic instead of mincing it.
- 5
Finely chop the fresh dill, ensuring no large stems are included.
About 1 min
Cook’s note: Fresh dill is essential for the authentic flavor of tzatziki; dried dill is not an adequate substitute.
- 6
In a medium mixing bowl, combine the strained Greek yogurt, the well-squeezed grated cucumber, minced garlic, and chopped fresh dill.
About 1 min
Cook’s note: Using full-fat Greek yogurt will result in a richer, creamier tzatziki.
- 7
Add the olive oil, red wine vinegar, salt, and black pepper to the yogurt mixture.
Cook’s note: Red wine vinegar adds a subtle tang that brightens the overall flavor profile.
- 8
Stir all the ingredients together thoroughly until they are well combined and evenly distributed.
About 1 min
Cook’s note: Use a spatula or spoon to gently fold the ingredients together without overmixing, which can break down the yogurt's texture.
- 9
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate the tzatziki for at least 30 minutes.
About 30 min
Cook’s note: Chilling allows the flavors to meld and deepen, resulting in a more harmonious and delicious dip.
- 10
Before serving, taste the tzatziki and adjust the seasoning with additional salt, pepper, or a splash more vinegar if desired.
About 1 min
Cook’s note: The flavors will intensify after chilling, so taste before making final adjustments.
Per serving
Nutrition
- Calories
- 169.6kcal
- Protein
- 12.2g
- Carbs
- 8.6g
- Fat
- 9.8g
- Fibre
- 0.7g
- Sugar
- 5.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This versatile dip is fantastic with warm pita bread, fresh vegetable sticks like carrots and bell peppers, or as a cooling counterpoint to grilled chicken, lamb, or fish. For a delightful appetizer spread, serve it alongside hummus and olive tapenade. Consider garnishing with a drizzle of extra virgin olive oil and a sprig of fresh dill before serving.
Store leftover tzatziki in an airtight container in the refrigerator.
Tzatziki is best served chilled and does not require reheating.
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