Tzatziki
Cool, creamy tzatziki is a Greek yogurt and cucumber sauce that works as a dip, spread, or simple side for grilled foods. This version is bright with lemon, dill, garlic, and a little olive oil.
- Total time
- 20 min
- Yield
- 8 servings, about 1/4 cup each
- Difficulty
- Easy
Prep 20mCook 0mGreekAppetizers
Tzatziki is one of those simple sauces that makes a meal feel fresher. It is made with thick Greek yogurt, grated cucumber, garlic, herbs, and lemon, so it tastes cool, tangy, and savory all at once.
The main trick is to squeeze the cucumber well. Cucumbers hold a lot of water, and removing some of it keeps the sauce creamy instead of runny.
Serve tzatziki with pita, raw vegetables, falafel, roasted potatoes, grilled chicken, lamb, or a grain bowl. It also makes a great sandwich spread.
01What you'll need
Ingredients
9 items · 8 servings, about 1/4 cup each
- 1 medium English cucumber, about 12 ounces, washed
- 1/2 teaspoon fine salt, divided
- 2 cups plain whole-milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 small garlic clove, finely grated or minced
- 1 teaspoon white wine vinegar or red wine vinegar
- 1/8 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Grate the cucumber
Trim the ends from the cucumber. Grate it on the large holes of a box grater. You do not need to peel an English cucumber unless the skin tastes bitter.
2. Salt and drain it
Put the grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with 1/4 teaspoon of the salt and toss. Let it sit for 10 minutes so the salt can draw out extra water.
3. Squeeze it dry
Gather the cucumber in a clean kitchen towel or a few layers of paper towel. Squeeze firmly over the sink until it no longer drips much. This step is what keeps the tzatziki thick.
4. Mix the yogurt base
In a medium bowl, stir together the Greek yogurt, olive oil, lemon juice, dill, garlic, vinegar, black pepper, and the remaining 1/4 teaspoon salt.
5. Fold in the cucumber
Add the squeezed cucumber to the yogurt mixture. Fold, which means gently stir from the bottom up, until the cucumber is evenly mixed through the sauce.
6. Taste and adjust
Taste the tzatziki. Add a little more lemon juice for brightness, a pinch more salt for flavor, or more dill if you want it herbier.
7. Chill before serving
Cover and refrigerate for at least 15 minutes if you have time. Chilling helps the garlic soften and the flavors come together.
03From our kitchen
Cook's tips
- Make-ahead: Tzatziki can be made up to 2 days ahead. The garlic flavor gets stronger as it sits, so use a small clove if making it in advance.
- Storage: Keep it in an airtight container in the refrigerator for up to 4 days. Stir before serving, because a little liquid may collect on top.
- If it gets watery: Stir it well, or spoon off extra liquid. Next time, squeeze the cucumber longer or use thicker Greek yogurt.
- Yogurt swap: Low-fat Greek yogurt works, but the sauce will taste a little less rich. Avoid regular non-Greek yogurt unless you strain it first, because it is thinner.
- Herb swaps: Fresh dill is classic, but mint, parsley, or a mix of herbs also works. Use about 1 tablespoon chopped fresh herbs to start.
- Garlic tip: Raw garlic can be sharp. For a milder sauce, use half a clove, or let the grated garlic sit in the lemon juice for 5 minutes before mixing.
Cook's note
For the thickest texture, use plain Greek yogurt that lists only milk and live cultures, and avoid brands with a loose or pourable texture. If your yogurt is thin, strain it through cheesecloth for 30 to 60 minutes before starting.
04Frequently asked
Questions & answers
Do I have to peel the cucumber for tzatziki?
No. English cucumber skin is usually thin and tender, so it can stay on. If you use a standard garden cucumber with thick or waxed skin, peeling is a good idea.
Can I make tzatziki without dill?
Yes. Dill gives tzatziki its familiar flavor, but fresh mint, parsley, or a mix of both can be used. Start with the same amount and adjust to taste.
Why is my tzatziki watery?
The cucumber probably held too much moisture, or the yogurt was thin. Salt and drain the grated cucumber, squeeze it very well, and use thick Greek yogurt.
Can I freeze tzatziki?
Freezing is not recommended. Yogurt can separate after thawing, and cucumber becomes soft and watery.
What do you serve with tzatziki?
Serve it with pita wedges, raw vegetables, falafel, roasted potatoes, grilled meat, fish, veggie burgers, grain bowls, or sandwiches.
05Per serving
Nutrition facts
Nutrition Facts
8 servings, about 1/4 cup each
Amount per serving
% Daily Value*
- Total Fat6 g
- 8%
- Saturated Fat2 g
- 10%
- Cholesterol8 mg
- 3%
- Sodium166 mg
- 7%
- Total Carbohydrate4 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars3 g
- Protein6 g
- 12%
- Vitamin D0 mcg
- 0%
- Calcium67 mg
- 5%
- Iron0.1 mg
- 1%
- Potassium143 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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