Tzatziki Recipe for an Easy Authentic Greek Yoghurt Cucumber Dip

This easy tzatziki recipe makes an authentic Greek yoghurt cucumber dip or sauce that’s also found in other Mediterranean cuisines, from Turkish cuisine to the cuisines of the Levant of Lebanon, Syria, Jordan and Palestine. Traditionally served as a meze dip and eaten as a starter with pita bread, it’s also served as a side with kebabs and other grilled meats.

Prep Time10

Cook Time0

Total Time10

Course: meze, mezedes, dip, starter

Cuisine: Greek, Mediterranean

Servings:

Calories: 105kcal

Author: Lara Dunston

Equipment

Salad Bowls

Ingredients

300 g Greek yogurt full fat, otherwise strain to thicken
100 g cucumber
1 garlic clove peeled, minced
1 tsp white wine vinegar
2 tbsp extra virgin olive oil preferably Greek
2 tbsp dill fresh, roughly chopped, divided
¼ tsp sea salt or to taste, optional

Metric - US Customary

Instructions

Peel the cucumber, slice it in half lengthways and use a teaspoon to scrape out the seeds; use a box grater to grate the cucumber; and wrap the grated cucumber in a light cloth such as muslin or paper kitchen towels, and squeeze the grated cucumber to remove excess water.
To a bowl, add the yogurt, shredded cucumber, minced garlic, white wine vinegar, and extra virgin olive oil, stir vigorously to combine everything, and refrigerate until you’re ready to serve.
Just before serving, add a tablespoon of chopped fresh dill to the tzatziki, and stir to incorporate. Taste, and add more dill if you like. Transfer the tzatziki to a serving bowl.
Garnish with the finely diced cucumber, sprinkle the rest of the fresh dill on top, and drizzle on a little extra virgin olive oil. Not traditional, but if you like, grind some cracked black pepper on top and serve.

Notes

Garnish: save one teaspoon of finely diced cucumber and a little chopped fresh dill for garnishing, ground cracked black pepper

Nutrition