Tzatziki is a classic Greek sauce made from thick yogurt, cucumber, garlic, olive oil, and fresh herbs. It is traditionally served as a cooling accompaniment to grilled meats, gyros, or as a dip with warm pita bread. This recipe balances the tangy yogurt with crisp cucumber and a punch of garlic, creating a creamy, refreshing condiment that works beautifully with almost anything off the grill.
Ingredients
- 1 English cucumber (about 12 oz / 340 g)
- 1 tsp (5 g) salt, divided
- 2 cups (480 g) plain full-fat Greek yogurt
- 2–3 garlic cloves, minced (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) fresh dill, finely chopped (or 1 tsp dried)
- 1 tbsp (3 g) fresh mint, finely chopped (optional)
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth and sprinkle with 1/2 tsp (2.5 g) salt. Let sit for 5 minutes, then squeeze firmly to remove as much liquid as possible. You should have about 1 cup (240 ml) of squeezed cucumber.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, dill, and mint (if using). Add the remaining 1/2 tsp (2.5 g) salt and a few grinds of black pepper. Stir until well combined.
- Taste and adjust seasoning, adding more salt or lemon juice if desired. The tzatziki should be thick and creamy, not runny.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. This step is essential for the best taste.
- Before serving, give the tzatziki a good stir. Drizzle with a little olive oil and sprinkle with extra dill or mint if you like.
Tips
- Drain the cucumber well: The key to thick tzatziki is removing as much water from the cucumber as possible. Don’t skip the salting and squeezing step—it prevents the sauce from becoming watery.
- Use full-fat Greek yogurt: Non-fat or low-fat yogurts can make the tzatziki thin and less creamy. Full-fat Greek yogurt gives the best texture and flavor.
- Adjust garlic to taste: Raw garlic can be strong. Start with 2 cloves and add more if you love garlic. For a milder flavor, soak the minced garlic in lemon juice for 5 minutes before adding.
- Make it ahead: Tzatziki tastes even better the next day. It can be made up to 2 days in advance and stored in the refrigerator.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It is the perfect accompaniment to grilled lamb, chicken, beef souvlaki, or gyros. You can also use it as a sauce for Greek-style bowls, sandwiches, or wraps. For a light meal, serve it alongside a Greek salad or roasted vegetables.
Variations
- Herb swap: Replace dill with fresh parsley or oregano for a different flavor profile.
- Spicy tzatziki: Add a pinch of cayenne pepper or a finely chopped fresh chili for a kick.
- Vegan tzatziki: Use a thick plant-based yogurt (like coconut or soy) and omit the honey if used. The flavor will be slightly different but still delicious.
- Add grated onion: For extra depth, add 2 tablespoons of grated red onion (squeezed dry) along with the cucumber.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some liquid may separate. Do not freeze tzatziki, as the yogurt will become watery and lose its texture. This sauce is served cold, so no reheating is needed—just take it out of the fridge 10 minutes before serving to take the chill off.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt? Yes, but regular yogurt is thinner. To thicken it, line a strainer with cheesecloth and let it drain in the refrigerator for 2–3 hours until it reaches a Greek-style consistency.
How do I make tzatziki less garlicky? Use fewer cloves, or blanch the garlic in boiling water for 30 seconds to mellow its raw bite. You can also use roasted garlic for a sweeter, milder flavor.
Why is my tzatziki watery? This usually happens when the cucumber isn’t squeezed well enough. Make sure to salt and squeeze the grated cucumber thoroughly. Also, avoid over-stirring once the yogurt is added.
Can I use dried dill instead of fresh? Yes, but use only 1 teaspoon of dried dill for 1 tablespoon of fresh. Dried herbs are more concentrated, so adjust to taste.
Is tzatziki gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your yogurt and any added spices are certified gluten-free if you have celiac disease.
How long can I leave tzatziki out at room temperature? Per food safety guidelines, do not leave tzatziki out for more than 2 hours. Refrigerate promptly after serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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