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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This was my first time making Tzaziki and it turned out really well. I ended up adding. LOT more garlic 😊. Highly recommend this is recipe as it will be my ‘go to’ for the future.
Hi Jenn
My whole family LOVES your books and blog! I was wondering whether half mint half dill would work. Also l was wondering if this dip has to be made the day of or how many days it can keep in the fridge. Thank you for your inspiring work! These days, we could all use more enjoyment (read excellent food) with family and friends!
Hi S, So glad you like the books and the blog — thank you for your support! 🙂 I think the cucumber has the best texture when the dip is made fresh. That said, it’s still delicious the next day so feel free to make it a day ahead if necessary.
Writing from Greece where I’d just like to add that full-fat strained yogurt is the only way Greeks would make this, and it absolutely requires a fair bit of vinegar to have the appropriate tang! The addition of vinegar may be the reason you want to do a bit of extra straining of the yogurt: it should be almost cheese-like when it’s ready to be made into tzatziki.
I make this minus the mint (mainly because I don’t generally buy it). It’s amazing!! My son, who usually doesn’t eat many dips or yoghurt loves this & can’t get enough when I make it. Thank you for sharing 😄
I was wondering if this recipe has a strong yogurt flavor/smell and if so what do I do to change that?
Hi Heather, this does contain a lot of yogurt, but with the other ingredients, I don’t think the taste/smell is overpowering. Hope you enjoy if you make it!
Have not yet tried this recipe, but I plan to very soon. Ingredients list 2 tablespoons finely chopped fresh mint (I plan to use dill instead). Then the instructions say sprinkle with fresh mint, if desired. My question is do you add the 2 TBLSs of whatever you are using to the actual recipe or are those 2 TBSPs of mint or dill what you sprinkle on only if desired at the end?
Hi Karen, the 2 tablespoons of mint go into the tzatziki. If you’d like, you can sprinkle with a little additional mint. Hope that clarifies and that you enjoy!
I have made this several times. This is a very simple and delicious recipe and always a crowd pleaser! Thank you for another excellent recipe reminding us it’s the simple things in life that delight the most!
I always joke that my parenting responsibility is to ensure my children know how to make a good guacamole before leaving home but my 12 yr old insists he needs to master tzatziki! Pure goodness in a bowl.
Another great recipe to use up cucumber & mint before they languish away in the fridge. Makes a good amount for Greek style pitas & tasty with some veggie sticks for a snack.
Another great recipe to use up cucumber & mint before they languish away in the fridge. Makes a good amount & great with veggie sticks as a snack next day.