Tzatziki

Name: Tzatziki
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 cucumber (about 300 g); 500 g full-fat Greek yogurt; 2 cloves Garlic; 2 tbsp extra virgin olive oil; 1 tbsp white wine vinegar (or lemon juice); 2 tbsp Dill, finely chopped (or mint); ½ tsp Salt

Thick, garlicky yogurt with crunchy cucumber and dill: the cool dip that belongs next to every grill.

Greek · Snacks & street food · prep 15 min · cook 0 min · waiting 30 min · serves 6 · Vegetarian, Gluten-free, Nut-free, Pescatarian, Keto, Low-carb

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Ingredients

1 cucumber (about 300 g)
500 g full-fat Greek yogurt
2 cloves Garlic
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar (or lemon juice)
2 tbsp Dill, finely chopped (or mint)
½ tsp Salt

Method

Coarsely grate the cucumber, skin and all, toss it with a pinch of salt and leave it in a sieve for 10 min.
Squeeze the cucumber hard in your hands or a clean tea towel until no more water comes out. This keeps the dip thick.
Crush the garlic to a paste with the rest of the salt. Stir it into the yogurt with the cucumber, vinegar, most of the oil and the dill.
Chill for 30 min so the garlic mellows into the yogurt. Serve with a drizzle of oil on top and warm pita.

Tips

Use thick strained Greek yogurt; thinner yogurt makes a runny dip.
It keeps for 3 days in the fridge and gets more garlicky each day.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food

Open Tzatziki in Nouns Cooking