Authentic Greek Tzatziki
Thick, creamy Greek tzatziki made with strained yogurt, drained cucumber, and just enough garlic. The cool yogurt-cucumber dip that belongs on every Mediterranean table.
Ingredients
For the Tzatziki
- 2 cup full-fat Greek yogurt strained
- 1 medium English cucumber
- 1-2 clove garlic finely grated
- 2 tablespoons extra virgin olive oil plus more for serving
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon sea salt for cucumber
- 1/4 teaspoon white pepper optional
- 1 tablespoon fresh dill chopped, optional
For Serving
- extra virgin olive oil for drizzling
- sweet paprika or dried mint a pinch
- warm pita bread cut into triangles
- fresh vegetable crudites cucumber, bell pepper, cherry tomatoes
Instructions
- If yogurt is not very thick, strain through cheesecloth over a bowl in the fridge for 2+ hours.
- Peel and seed the cucumber. Grate on the large holes of a box grater.
- Salt the grated cucumber, let sit 10 minutes, then squeeze dry in a towel.
- Grate or mash garlic to a smooth paste.
- Combine strained yogurt, cucumber, garlic, olive oil, and vinegar in a bowl. Stir well.
- Season to taste with salt and pepper. Fold in dill if using.
- Cover and refrigerate at least 2 hours (overnight is best).
- Stir, transfer to serving bowl, drizzle with olive oil, and serve.
Notes
The longer the tzatziki rests, the better the flavor. Start with 1 clove garlic — raw garlic intensifies over time. Regular yogurt works if strained 4–6 hours. Tzatziki thickens further in the fridge; thin with a splash of olive oil if needed.
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g