Authentic Greek Tzatziki

Close-up of creamy tzatziki topped with fresh dill.

Thick, creamy Greek tzatziki made with strained yogurt, cucumber, garlic, olive oil, white wine vinegar and fresh dill. Serve with souvlaki, warm pita bread or grilled meats.

Course Dip

Cuisine Greek

Prep Time 15

Resting Time: (in the fridge) 4

Total Time 4 15

Servings serves

Calories 129kcal

Author Peter G

Ingredients

500 g Greek yogurt full-fat and thick (see Note 1).
1 cucumber English (continental) cucumber, peeled and finely grated (see Note 2)
2 garlic cloves finely grated or minced (see Note 3)
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar or lemon juice
2 teaspoon fresh dill finely chopped
1 teaspoon salt or to taste

Metric - US Customary

Instructions

Strain the yogurt: Place the Greek yogurt in a muslin-lined sieve over a bowl. Refrigerate overnight to remove excess liquid and achieve an extra-thick, creamy texture.
500 g Greek yogurt
Prepare the cucumber: Peel and finely grate the cucumber. Squeeze out as much liquid as possible using muslin or a clean kitchen towel.
1 cucumber
Combine: Mix the strained yogurt, cucumber, garlic, olive oil, white wine vinegar, dill and salt in a large bowl until well combined.
500 g Greek yogurt, 1 cucumber, 2 garlic cloves, 1 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 2 tsp fresh dill, 1 tsp salt
Refrigerate: Taste and adjust the seasoning. Cover and refrigerate for 2–4 hours to allow the flavours to develop before serving.

Video

Notes

Yogurt: Strain even thick Greek yogurt overnight for an extra-creamy texture.
Cucumber: Finely grate and squeeze thoroughly to prevent watery tzatziki.
Garlic: Use a fine grater or microplane for a smooth texture without large pieces of raw garlic.
Flavour: Refrigerating allows the flavours to develop and the garlic to mellow.

Nutrition