Tzatziki is a Greek yogurt dip containing thick Greek yogurt, crisp, cooling cucumbers and garlic. Enhanced with vinegar and dill - it's traditionally served in gyros or with souvlaki.
Want to know how to make it?
Let’s get to it!
🥘 Ingredients
- 1 cucumber, long-sized, finely grated
- 500 grams Greek yoghurt
- 2 garlic cloves, finely chopped or use a garlic press
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil, extra virgin
- 1 tablespoons dill, finely chopped
- 1 teaspoon salt
My best words of advice are to use traditional Greek yogurt. Greek yogurt is strained and naturally thick, making it creamy and luscious.
Be mindful of the garlic too. Too much and you will scare people away!
🔪 Instructions
- Line a bowl with thick absorbent kitchen paper or a muslin cloth. Peel the cucumber.
- Grate the cucumber into the lined bowl.
- Once grated, bunch up the paper or cloth and squeeze the excess cucumber water.
- Place the grated cucumber into another bowl along with the yoghurt, garlic, vinegar, olive oil, dill and salt.
- Mix well, cover and place in the refrigerator.
- Serve after a few hours with pork souvlaki, pita bread, vegetables or crackers.
It's essential to squeeze out the excess liquid from the cucumbers. This helps to keep it thick and not too "loose".
📖 Variations
If you’re after something a little different, I have experimented by adding avocado to this Greek yogurt dip. Here’s the recipe for avocado tzatziki if you’re interested.
Some other options include:
Yogurt - if you want to make vegan tzatziki use soy, almond or coconut-based yogurt. Different? Yes. But still equally delicious.
Mint - Don't like dill? Use mint instead. Or even better use a combination of both.
Vinegar - Swap out the vinegar for lemon juice. No harm is done.
🥗 Side dishes
Serve it with my pork souvlaki or my Greek slow roasted lamb for the ultimate Greek dining experience.
Alternatively, serve it as a starter with pita bread, vegetables or crackers.
🎥 Video - how to make it
Tzatziki
Ingredients
- 1 cucumber, long-sized, peeled, finely grated (Note 1)
- 500 grams Greek yoghurt, (Note 2)
- 2 garlic cloves, finely chopped
- 1 tablespoon white wine vinegar, (Note 3)
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons dill , finely chopped (Note 4)
- 1 teaspoon salt
Instructions
- Line a bowl with thick absorbent kitchen paper or a muslin cloth. Peel and deseed the cucumber. Grate the cucumber into the lined bowl.
- Once grated, bunch up the paper or cloth and squeeze the excess cucumber water.
- Place the grated cucumber into another bowl along with the yoghurt, garlic, vinegar, olive oil, dill and salt. Mix well, cover and place in the refrigerator. (Note 5)
- Serve after a few hours with pork souvlaki, pita bread, vegetables or crackers.
Notes
- You can also substitute with 2 Lebanese cucumbers
- You can use low-fat Greek yogurt or a plant-based yogurt if vegan
- Can sub for lemon juice - try 1 teaspoon and adjust for tartness
- While dill gives tzatziki it's distinct flavour, you can also use mint
- Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. It's a good idea to make this the day before. That way all the flavours get to develop really well.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Barb D
Doubled the recipe except cukes because they were large. Used 2% Greek yogurt. I did 3 Tbls of dill weed and 1 Tbls of mint.
Delicious. I use tzatiki with my can of tuna as a low-fat substitute for Mayo. It's amazing
Peter G
Fantastic! I highly encourage people to change it up! Thanks for the feedback.