Homemade Tzatziki

A refreshing Greek dip made with strained yogurt, cucumbers, garlic, and herbs, perfect for summer gatherings and versatile for many dishes.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 8 servings

Course: Appetizer, Dip

Cuisine: Greek

Calories: 50

Main Ingredients

3/4 medium English cucumber Opt for an organic cucumber when possible for superior flavor. Remove excess moisture for a thicker tzatziki.
2 cups plain Greek yogurt Use full-fat for creaminess; low-fat versions work too. Stonyfield and Fage are reliable brands.
3 cloves fresh garlic, finely minced Always go for fresh garlic for better flavor.
2 tablespoons finely chopped fresh dill Fresh dill elevates the dish; can substitute with mint or parsley.
2 tablespoons extra virgin olive oil A high-quality olive oil enhances flavor.
1 to 2 tablespoons fresh lemon juice Fresh-squeezed is best.
to taste teaspoon Kosher salt Adjust according to your preference.

Preparation

Prepare the Cucumber: Partially peel the English cucumber, leaving some skin for texture. Grate it, sprinkle about 1/4 teaspoon of salt, and let it sit for 5 minutes to release excess moisture.
Combine the Ingredients: In a mixing bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, dill, 1 tablespoon of olive oil, lemon juice, and salt. Stir gently until well mixed.
Garnish and Serve: Drizzle the remaining tablespoon of olive oil on top and sprinkle with additional dill if desired. Serve immediately or refrigerate for 20 minutes.

Store tzatziki in an airtight container in the refrigerator for up to a week. Can be made a day in advance for improved flavor.