Tzatziki is a classic Greek sauce made from thick yogurt, cucumber, garlic, olive oil, and fresh herbs like dill or mint. It is traditionally served as a cooling accompaniment to grilled meats, gyros, or as a dip with pita bread. This recipe uses whole-milk Greek yogurt and a generous amount of cucumber, giving you a creamy, tangy condiment that is relatively low in calories but rich in protein and probiotics.
Ingredients
- 1 large English cucumber (about 1 lb / 450 g)
- 1 tsp (5 g) salt, divided
- 2 cups (480 g) plain whole-milk Greek yogurt
- 2 cloves garlic, minced (about 1 tsp / 3 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (4 g) chopped fresh dill (or 1 tsp dried)
- 1 tbsp (4 g) chopped fresh mint (optional)
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber on the large holes of a box grater. Toss with 1/2 tsp (2 g) of the salt and place in a fine-mesh strainer set over a bowl. Let drain for 15–20 minutes.
- After draining, press the cucumber firmly with the back of a spoon to extract as much liquid as possible. Discard the liquid.
- In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, dill, and mint (if using). Add the remaining 1/2 tsp (2 g) salt and a few grinds of black pepper.
- Stir until well combined. Taste and adjust seasoning—add more salt or lemon juice if desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Tips
- Drain the cucumber thoroughly: The key to thick tzatziki is removing as much water from the cucumber as possible. If you skip the salting and pressing, your tzatziki will be thin and watery.
- Use full-fat Greek yogurt: Whole-milk yogurt gives the creamiest texture and best flavor. Non-fat yogurt will work but may be tangier and less rich.
- Adjust garlic to taste: Raw garlic can be sharp. Start with one clove and add more if you like a stronger kick. For a milder flavor, let the minced garlic sit in the lemon juice for 5 minutes before adding.
- Make it vegan: Substitute the Greek yogurt with a thick plant-based yogurt (like coconut or soy) and use a neutral oil instead of olive oil if desired. The texture will be slightly different but still delicious.
Serving Suggestions
Serve tzatziki as a dip with warm pita bread, fresh vegetables, or pita chips. It is also a classic accompaniment to grilled lamb, chicken souvlaki, gyros, or falafel. Use it as a spread on sandwiches or wraps, or dollop it over roasted vegetables for a burst of freshness.
Variations
- Herb swap: Replace dill with fresh parsley, chives, or a combination. Mint is traditional but can be omitted if you prefer.
- Spicy tzatziki: Add a pinch of cayenne pepper or a finely chopped fresh chili for heat.
- Roasted garlic: For a sweeter, mellow flavor, roast a whole head of garlic in the oven (400°F / 200°C for 30–40 minutes) and squeeze the soft cloves into the yogurt.
- Creamy addition: Stir in 1–2 tbsp (15–30 g) of crumbled feta cheese for a richer, saltier dip.
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, as the yogurt will become watery and grainy upon thawing. Tzatziki is meant to be served cold—no reheating needed. If you prefer it at room temperature, let it sit out for 10–15 minutes before serving.
Frequently Asked Questions
Is tzatziki healthy?
Tzatziki is generally considered a healthy condiment. It is high in protein from the Greek yogurt and provides probiotics, calcium, and healthy fats from olive oil. It is lower in calories and fat than many creamy dressings or dips, especially if you use whole-milk yogurt.
Can I use regular yogurt instead of Greek?
Yes, but regular yogurt has more whey and is thinner. To thicken it, strain it through a cheesecloth-lined sieve for 2–4 hours in the refrigerator until it reaches a Greek yogurt consistency. You will need about 3 cups (720 g) of regular yogurt to yield 2 cups (480 g) of strained yogurt.
How do I make tzatziki less watery?
The most effective method is to salt the grated cucumber and let it drain. After 15–20 minutes, squeeze out the remaining liquid with your hands or a clean kitchen towel. Also, use a yogurt with a high fat content and avoid over-stirring.
Can I freeze tzatziki?
Freezing is not recommended. The yogurt will separate and become watery when thawed, and the cucumber will release more liquid, resulting in a grainy, unappetizing texture. It is best to make a fresh batch and keep it refrigerated for up to 4 days.
What can I use instead of dill?
Fresh mint is the traditional alternative. You can also use fresh parsley, chives, or a combination. If you only have dried herbs, use about 1 teaspoon (1 g) of dried dill or mint, but fresh herbs provide a brighter flavor.
Is tzatziki gluten-free?
Yes, tzatziki is naturally gluten-free as long as all ingredients are certified gluten-free. Check the yogurt label for any additives, and serve with gluten-free pita or vegetables.
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