Tzatziki is a cool, creamy Greek dip made from thick yogurt, grated cucumber, garlic, olive oil, and fresh herbs. It’s the essential condiment for gyros, souvlaki, and grilled meats, and it also works as a vibrant veggie dip or sandwich spread. This version is inspired by the street-food stalls of Hammond, where tzatziki is served generously over warm, seasoned meat — the contrast of cool yogurt and hot, savory meat is what makes it so addictive. Here’s how to make a thick, garlicky tzatziki that holds its own on any Greek street-food plate.
Ingredients
- 2 cups (480 g) plain full-fat Greek yogurt (not non-fat; it will be too thin)
- 1 English cucumber (about 12 oz / 340 g), or 1 regular cucumber, peeled
- 2 cloves garlic, minced or grated (about 1 tsp / 5 g)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh lemon juice (about ½ lemon)
- 1 tbsp (3 g) fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tsp (5 g) salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber on the large holes of a box grater. If using a regular cucumber, peel it first; if using English cucumber, you can leave the skin on. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — you should have about 1 cup (240 ml) of squeezed cucumber, and the liquid should be discarded.
- In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, dill, salt, and a few grinds of black pepper. Stir until fully combined.
- Taste and adjust seasoning: add more salt or lemon juice if needed. The tzatziki should be tangy and well-seasoned, as it will be served with salty meats.
- Cover the bowl and refrigerate for at least 2 hours. This resting time lets the flavors meld and thickens the dip further. (You can skip this step if you’re in a hurry, but the flavor will be less developed.)
- Before serving, give the tzatziki a good stir. Drizzle with a little olive oil and sprinkle with extra dill if desired. Serve chilled.
Tips
- Don’t skip squeezing the cucumber: This is the most important step. If you don’t remove the excess water, your tzatziki will be thin and watery. Use a potato ricer or a clean dish towel to get as much liquid out as possible.
- Use full-fat Greek yogurt: Non-fat or low-fat yogurts have more whey and will make the dip runny. If you can only find regular yogurt, strain it through a cheesecloth-lined sieve for 2 hours to thicken it.
- Let it rest: The 2-hour chill is not just for temperature — it allows the garlic and dill to infuse the yogurt. If you can wait overnight, even better.
- Adjust garlic to taste: Some like it punchy, some prefer mild. Start with 1 clove if you’re sensitive, and add more after tasting.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It is the classic accompaniment to gyros, souvlaki, and grilled lamb or chicken. For a Greek street-food spread, set out bowls of tzatziki, chopped tomatoes, red onion, and feta to stuff into pita sandwiches. It also makes a great sauce for roasted potatoes or a dressing for a Greek salad (thin with a little milk or water).
Variations
- Mint tzatziki: Replace the dill with 1 tbsp (3 g) fresh mint, finely chopped. This pairs especially well with lamb.
- Spicy tzatziki: Add ½ tsp (2 g) Aleppo pepper flakes or a pinch of cayenne for a gentle heat.
- Vegan tzatziki: Use a thick plant-based yogurt (coconut or soy) and follow the same steps. The texture will be slightly different but still delicious.
- Herb-loaded: Add 1 tbsp (3 g) fresh parsley or chives along with the dill for a more complex herb flavor.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. It will thicken as it sits; stir in a teaspoon of water or lemon juice to loosen it if needed. Do not freeze tzatziki — the yogurt will separate and become watery upon thawing. This dip is served cold, so there is no reheating involved. If you’ve made it ahead, take it out of the fridge 10 minutes before serving to take the chill off, but don’t leave it at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use sour cream instead of Greek yogurt? Yes, but the flavor will be richer and less tangy. Mix half sour cream and half plain yogurt for a closer match. The texture will be slightly thinner, so you may need to drain it.
Why is my tzatziki watery? The most common reason is not squeezing the cucumber enough. Also, if you use regular yogurt that hasn’t been strained, it will release whey. Make sure to use thick Greek yogurt and squeeze the cucumber thoroughly.
Can I make tzatziki without a grater? Yes, you can finely chop the cucumber with a knife, but it will be more labor-intensive and the pieces will be less uniform. The grated texture helps the cucumber blend into the yogurt. If chopping, make sure the pieces are very small.
How long does tzatziki last? Properly stored in the fridge, it will keep for 3-4 days. The garlic flavor will intensify over time. If you see any liquid separating, just stir it back in.
Can I freeze tzatziki? Not recommended. Freezing will change the texture of the yogurt, making it grainy and watery when thawed. It’s best to make a fresh batch when needed.
What if I don’t have fresh dill? Use 1 teaspoon (1 g) of dried dill, but add it to the yogurt mixture and let it sit for at least 30 minutes to rehydrate. Dried dill is less vibrant, so you might also add a pinch of dried mint for brightness.
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