Tzatziki is a super simple and refreshing dip or sauce that can be made in only 10 minutes. Its main ingredients are yogurt, cucumbers, garlic, olive oil and salt, but many love to add lemon juice, dill, mint, parsley, and thyme. The use of Greek yogurt makes it much healthier, lower in calories and higher in good proteins than ranch dips, for example.
Tzatziki is found in dishes all over Southeastern Europe and the Middle east. You may find Tzatziki being served with Greek and Turkish cuisine such as a sauce for raw and grilled vegetables, bread, fish, souvlaki, and gyros. The Greeks use the term tzatziki, but it can be found by other names elsewhere.
Makes ~2 cups
Prep Time: approx. 10 minutes
- 1 ½ cups coarsely grated cucumber (don't press it down, or you'll have too much)
- 1 ½ cups plain Greek Yogurt (purchase strained yogurt for a thicker dip, or unstrained for a sauce)
- 2 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- ½ teaspoon of fine sea salt
- 1 tablespoon lemon juice (optional - particularly good with fish)
- 2 tablespoons of fresh, chopped dill and/or mint (optional, but delicious)
- Ground pepper (also optional)
Start by grating your cucumbers with a box grater or food processor. There’s no need to remove the skin, but thinner skin cucumbers may improve the texture of your dip.
You’ll want to drain the excess moisture from your grated cucumbers so that it doesn’t interfere with the texture of your dip. Use your bare hands and squeeze the water out, or use a cheesecloth or heavy paper towel and do the same.
Add all your ingredients in a bowl and mix well. You can also add your olive at the end, if you want a presentation like our featured image.
That’s it…you’re done! If your Tzatziki needs to chill, place it in the refrigerator for 20-60 minutes, but it’s likely ready to serve as soon as you’re done mixing.
Enjoy your Tzatziki dip with almost anything! It’s particularly wonderful with lamb, pita bread, olives, and fresh and grilled vegetables.
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