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a round bowl of tzatziki sauce topped with sliced cucumber and a few pita bread slices in dip.
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Greek Tzatziki Recipe

This Greek tzatziki recipe is a healthy dip made with creamy Greek yogurt, squeezed cucumber, garlic, mint, and dill.
Prep Time10 minutes
Cook Time0 minutes
Chilling Time10 minutes
Total Time20 minutes
Course: condiment, dip, Side Dish
Cuisine: Greek
Diet: Diabetic, Gluten Free, Halal, Low Fat, Vegetarian
Skill Level: Beginner
Servings: 4 -6 people
Author: Rena Awada

Ingredients

  • 1 cup Greek yogurt
  • ½ cup grated cucumber one small English cucumber unpeeled and grated
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1-2 cloves garlic grated or finely minced
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh chopped mint
  • pita bread and sliced vegetables to serve

Instructions

  • Place the ½ cup grated cucumber on a paper towel or cheesecloth and gently squeeze out any excess liquid. Alternatively, you may leave the grated cucumber in a mesh strainer for 10 minutes, let it drain, then gently squeeze out excess water with your hands.
  • Place the ½ cup grated cucumber (squeezed) in a medium bowl with 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1-2 cloves garlic, 1/4 teaspoon kosher salt, 1 tablespoon chopped fresh dill, 1 tablespoon fresh chopped mintand . Using a spoon, mix to combine all the ingredients.
  • Cover and allow it to chill in the fridge for 10-15 minutes before serving.
  • Garnish with more or fresh herbs and serve with pita bread and sliced vegetables.
    A triangle of pita bread dipped in Greek tzatziki dip held above a bowl of the dip.

Notes

Storage:
  • Store the tzatziki in an airtight container in the fridge for up to 3 days.
  • Freezing is not recommended.
Variations & Tips:
  • Remove excess moisture: If you have a bit of extra time, toss the grated cucumber with a pinch of salt and let it sit for 10-15 minutes before squeezing as this will pull out even more liquid.
  • Choose real Greek yogurt: You want very thick, creamy yogurt for tzatziki so that it doesn't end up too liquidy once the cucumber is mixed in.
  • Mellow the garlic: If you find raw garlic too harsh, mix it with the lemon juice immediately after mincing it. Let it sit for a few minutes before stirring this into the yogurt.
  • Let it rest: Chilling the dip after mixing helps it to thicken up and also allows the flavors to infuse through the yogurt.
  • Make it vegan: Swap the Greek yogurt for thick coconut, soy or oat yogurt. Make sure you're using an unsweetened, unflavored non-dairy yogurt.
  • Beet tzatziki: Peel and grate a small beet and stir into the tzatziki for a pink colour and sweet flavor.

Nutrition

Calories: 66kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 164mg | Potassium: 108mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.2mg