Classic Tzatziki
This refreshing Greek dip is made with strained yogurt, cucumber, garlic, and fresh herbs. It's a perfect cool accompaniment to grilled meats, vegetables, or as a dip for pita bread. The flavors meld beautifully after a short chill in the refrigerator.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 167 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 ggreek yogurt, full-fat, strained
- 1 pcscucumber, grated
- 2 clovegarlic, minced
- 2 tbspfresh dill, finely chopped
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
grater · fine-mesh sieve · mixing bowl · spatula
The method
Step by step
- 1
Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel and squeeze out as much excess water as possible.
About 5 min
Cook’s note: Removing extra moisture prevents the tzatziki from becoming watery.
- 2
In a medium bowl, combine the greek yogurt, squeezed cucumber, minced garlic, finely chopped fresh dill, extra virgin olive oil, and red wine vinegar.
About 2 min
- 3
Season the mixture with salt and freshly ground black pepper.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
- 4
Stir everything together until well combined.
About 1 min
- 5
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling improves the taste and texture significantly.
- 6
Serve chilled as a dip or a side dish.
Per serving
Nutrition
- Calories
- 167.1kcal
- Protein
- 12g
- Carbs
- 8.2g
- Fat
- 9.7g
- Fibre
- 0.5g
- Sugar
- 5.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tzatziki in an airtight container in the refrigerator.
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