Authentic Greek Tzatziki
Cool, creamy, and full of fresh flavour — this authentic Greek tzatziki is made with thick strained yogurt, cucumber, garlic, olive oil, and dill. Perfect with souvlaki, pita bread, or as a refreshing dip.
Servings 6 serves
Calories 79kcal
Ingredients
- 500 g Greek yogurt full-fat and thick (see Note 1).
- 1 cucumber long preferred - peeled and 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 (see Note 4)
- 1 teaspoon salt or to taste
Instructions
- Place the yogurt in a bowl. For the thickest texture, strain it overnight in the fridge.500 g Greek yogurt
- Grate the cucumber on the fine side of a grater. Squeeze out as much liquid as possible using muslin or kitchen paper.1 cucumber
- In a large bowl, combine the yogurt, grated cucumber, garlic, olive oil, vinegar, dill, and salt. Mix until well combined.500 g Greek yogurt, 1 cucumber, 2 garlic cloves, 1 tablespoon extra virgin olive oil, 1 tablespoon white wine vinegar, 2 teaspoon fresh dill, 1 teaspoon salt
- Taste and adjust seasoning if needed. Cover and refrigerate for 2–4 hours before serving.
Video
Notes
- Straining yogurt makes the tzatziki creamier and prevents it from turning runny.
- Squeezing cucumber thoroughly is the secret to avoiding a watery dip.
- Use a microplane for garlic to avoid any raw, chunky bites.
- Dill is classic, but you can swap with mint or parsley for a variation.
- Resting allows the flavours to meld and the garlic to mellow.
Nutrition
Serving: 1serve | Calories: 79kcal | Carbohydrates: 4g | Protein: 9g | Fat: 3g