Classic Tzatziki Dip
Experience the vibrant flavors of Greece with this classic Tzatziki Dip, a refreshing blend of creamy strained Greek yogurt, crisp cucumber, pungent garlic, and fresh dill. This cooling, tangy condiment is perfect as an appetizer with warm pita bread or as a bright counterpoint to rich grilled meats and vegetables.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 161 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.
- 2 cupgreek yogurt, full-fat, strained
- 1 pcscucumber, grated and squeezed dry
- 2 clovegarlic, minced
- 2 tbspfresh dill, finely chopped
- 1 tbspolive oil
- 1 tspred wine vinegar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Box grater · Clean kitchen towel · Medium mixing bowl · Garlic press (optional) · Chef's knife · Cutting board · Spoon · Plastic wrap
The method
Step by step
- 1
Wash and trim the cucumber, 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 smoother texture, you can peel the cucumber before grating, though leaving the skin on adds a touch of color and extra fiber.
- 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 liquid from the cucumber as possible. This crucial step prevents a watery tzatziki.
About 3 min
Cook’s note: The drier the cucumber, the thicker and more flavorful 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, or even steep it in the yogurt for a short period and then remove it.
- 5
Finely chop the fresh dill, ensuring no large stems are included.
About 1 min
Cook’s note: Fresh dill is essential for authentic tzatziki; dried dill will not provide the same bright, herbaceous flavor.
- 6
In a medium mixing bowl, combine the strained Greek yogurt, thoroughly 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, but low-fat options work well too.
- 7
Pour in the olive oil and red wine vinegar, then sprinkle in the salt and black pepper.
About 1 min
Cook’s note: A good quality extra virgin olive oil will enhance the overall flavor of the dip.
- 8
Stir all ingredients together thoroughly with a spoon until they are well combined and evenly distributed.
About 1 min
- 9
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
About 30 min
Cook’s note: Chilling the tzatziki not only improves the flavor but also allows the dip to thicken slightly, resulting in a better texture.
- 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 as it chills, so taste after resting to ensure perfect balance.
Per serving
Nutrition
- Calories
- 160.8kcal
- Protein
- 11.6g
- Carbs
- 7.1g
- Fat
- 9.6g
- Fibre
- 0.4g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this versatile tzatziki with warm pita bread, fresh vegetable sticks, or as a cooling accompaniment to grilled chicken, lamb, or fish. It also makes a fantastic spread for sandwiches or wraps. For an extra touch of freshness, garnish with a sprig of fresh dill and a drizzle of olive oil just before serving.
Store leftover tzatziki in an airtight container in the refrigerator.
Tzatziki is best served chilled and does not require reheating. Stir well before serving if it has been stored.
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