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a bowl of Greek tzatziki dip served on a marble table
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Tzatziki

A traditional recipe for Greek tzatziki made with yogurt, cucumbers, garlic and dill. Serve with souvlaki or gyros for the ultimate Greek feast.
Course Dip
Cuisine Greek
Prep Time 15 minutes
Resting Time: (in the fridge) 4 hours
Total Time 4 hours 15 minutes
Servings 6 serves
Calories 113kcal
Author Peter G

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.

Video

Notes

  1. You can also substitute with 2 Lebanese cucumbers 
  2. You can use low-fat Greek yogurt or a plant-based yogurt if vegan
  3. Can sub for lemon juice - try 1 teaspoon and adjust for tartness
  4. While dill gives tzatziki it's distinct flavour, you can also use mint
  5. 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

Serving: 1serve | Calories: 113kcal | Carbohydrates: 5g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Iron: 1mg