Tzatziki
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Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!
Tzatziki (pronounced ‘tuh-ZEE-kee’), a beloved dip originating from Greece and the Middle East, is a versatile condiment enjoyed in countless ways. Traditionally served as part of a meze (pronounced ‘MEH-zay’), a collection of small dishes like dips, spreads, salads, grilled vegetables, cheeses, olives, and more, tzatziki also shines as a sauce. Its smooth and tangy texture creates a delicious contrast when paired with the smoky and savory flavors of grilled dishes such as kofta, kabobs, and gyros. Tzatziki’s magic lies in its simplicity, combining thick Greek yogurt with refreshing shredded cucumber. The yogurt provides a luscious and tangy base, while the cucumber adds a cool and crisp element. Whether you’re dipping pita bread or drizzling it over your favorite grilled dishes, tzatziki makes a delicious and versatile addition to any feast. It’s good for you, too!
What You’ll Need To Make Tzatziki
Tzatziki should be made with thick Greek yogurt. Many recipes call for straining it, but I don’t find it necessary.
I like to make tzatziki with English (or hothouse) cucumbers, the long, thin cucumbers that come wrapped in plastic. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled — makes it easy.
Tzatziki is traditionally made with mint or dill. I prefer the flavor of mint (plus, as you can see, I have a wee bit of a wild mint situation in my garden) but feel free to substitute fresh dill if you like.
How To Make Tzatziki
Begin by seeding the cucumber. Simply cut the cucumber in half lengthwise, and then use a small spoon to scrape the seeds out. Next, shred the cucumber on a box grater or in a food processor.
Cucumbers are filled with water, which will dilute the tzatziki if you don’t wring it all out. I first use my hands to squeeze out as much liquid as possible, then I wrap the shredded cucumber in a dish towel and wring again.
Combine the yogurt, shredded cucumber, garlic, olive oil, salt, pepper and mint in a mixing bowl.
Mix to combine.
Taste and adjust seasoning, if necessary. That’s all there is to it!
You May Also Like
- Greek-style Lamb Burgers
- Hummus
- Israeli Salad with Feta
- Middle Eastern Chicken Kebabs
- Middle Eastern Lamb Kofta
- Labneh
Tzatziki (Yogurt & Cucumber Dip)
Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!
Ingredients
- 1½ cups plain 2% Greek yogurt (I use Fage)
- 1 medium English or hothouse cucumber, seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
- 2 small garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Scant ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh mint
Instructions
- Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors). Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.
Nutrition Information
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- Serving size: 1/4 cup
- Calories: 77
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 4g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 6 g
- Sodium: 223 mg
- Cholesterol: 3 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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My son loves this with chicken strips!! Thanks for the great recipe!
Love this stuff, Yogurt/honey/curry is another amazing dip or spread
Delicious with pita chips, grilled pita bread or veggies! Also fun pairing with the Moroccan chicken.
Made this and its amazing! We used cut veggies and stacy’s pita chips. Delicious!
Excellent with Stacy’s baked chips–this dip/sauce is always in my ‘fridge!
When traveling around the Greek countryside in search of an eatery, we would stop and first order tzatziki and some fried calamari. If they passed muster, we stayed for a full meal. To get the most water out of the cucumber after grating I mix in some salt and let it sit for about 10 minutes, then put the cucumber in the middle of a tea towel, gather the edges together, and squeeze and twist quite aggressively. Great with toasted pita triangles, fresh crusty bread, or as a dip for crudites.
I had an overly productive cucumber plant last year, and after discovering this recipe, could not get enough of this Tzatziki sauce! Love the addition of fresh mint. This goes wonderfully with your perfectly grilled chicken breasts. Very fresh and summery!
yummmmm. this is another keeper that i’ve found on this site. great healthier alternative to the average chip or veggie dip!
Can someone tell me how long these type of dips last for once made??
Hi Katy, I’d say a few days in the fridge.
I make a dressing like this and serve it over grilled Mediterranian Turkey patties. Very good. I have also had it on grilled Pepper steak. I think any way you serve it, it will be well liked!