Flavors Worth Savoring
Tzatziki: A Refreshing Greek Yogurt Dip
Course: appetizer, spread, dipCuisine: GreeceDifficulty: EasyServings
4 to 6
servingsPrep time
20
minutesCooking timeminutes
Calories
100
kcalTzatziki is a classic Greek dip made from creamy yogurt, cucumber, garlic, and fresh herbs, typically served chilled. Known for its cool, refreshing taste, tzatziki is a versatile dish that can be used as a dip, spread, or sauce. The tanginess of the yogurt pairs beautifully with the crispness of the cucumber and the bite of garlic, making it a perfect accompaniment to grilled meats, pita bread, or as part of a mezze platter.
Ingredients
Greek Yogurt: 2 cups (full-fat for creaminess, or low-fat for a lighter version)
Cucumber: 1 medium, grated and excess moisture squeezed out
Garlic: 2 cloves, minced
Fresh Dill: 1 tablespoon, finely chopped (or substitute with mint for a different flavor)
Olive Oil: 1 tablespoon
Lemon Juice: 1 tablespoon (optional, for extra tanginess)
Salt: ½ teaspoon, or to taste
Black Pepper: ¼ teaspoon, freshly ground
Directions
- Prepare the Cucumber:
Grate the cucumber using a box grater or food processor.
Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to avoid a watery tzatziki. - Mix the Ingredients:
In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, and chopped dill.
Add the olive oil, and lemon juice (if using), and season with salt and black pepper. - Blend and Chill:
Stir the mixture until well combined.
Taste and adjust the seasoning as needed.
For the best flavor, cover the bowl and let the tzatziki chill in the refrigerator for at least 10 minutes before serving, allowing the flavors to meld together.
Notes
- Greek Yogurt: The thick and creamy texture of Greek yogurt is key to a good tzatziki. It provides the rich, tangy base that contrasts nicely with the fresh cucumber and garlic.
Cucumber: Fresh cucumber adds a crisp, cool element to the dip. It’s important to remove excess moisture from the cucumber to prevent the tzatziki from becoming too watery.
