Tzatziki

Course Appetizer, condiment

Cuisine Greek, Mediterranean

Keyword dip

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 90kcal

Author Emma Chapman

Ingredients

1 cucumber
3 cloves garlic
1 teaspoon vinegar
2 tablespoons olive oil
1 tablespoon dill
2 cups plain Greek yogurt
salt and pepper

Instructions

Grate the cucumber. Remove excess cucumber juice by squeezing in cheesecloth or paper towels.
Mince the garlic.
Finely chop the dill.
In a mixing bowl, stir together the yogurt, strained cucumber, garlic, vinegar, olive oil and dill. Taste and add salt and pepper as you feel needed.
Refrigerate for at least 30 minutes and up to three days. The flavors will intensify some as the dip is stored.

Notes

This recipe makes about 2 1/2 cups of tzatziki dip, which I am listing as 6 servings in the recipe card for nutrition facts purposes. But it may be more or less servings depending what you are using it for.

I will usually peel the skin (or most of the skin) from the cucumber before grating and straining. This isn’t totally necessary but I think it results in less chewy bits in the tzatziki.

If I am serving this as a dip, I will usually drizzle a little more oil on top before serving for a pretty presentation.

Sometimes I will add a little fresh mint as well, but it’s optional.

Nutrition