Tzatziki is a salted yogurt and cucumber dip that’s made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and dill. I first started eating it at Greek restaurants, but I’ve since learned that it’s incredibly easy to whip up at home. It’s one of my must-make summer dips. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my recipe uses regular full-fat Greek yogurt. It’s easier to find, and it still has a creamy, thick consistency.
How to Make Tzatziki Dip
Ingredients
- ½ cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped dill
Instructions
Start by grating the cucumber. I use the largest holes on a box grater to give the final sauce texture and plenty of green flecks.
Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.
Then, stir everything together! Mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, dill and salt, and chill until you’re ready to use.
How to Use
Once you’ve mixed your tzatziki dip together, there are endless ways to use it. Most simply, I enjoy it as a snack with fresh veggies and pita or crackers.
You could also slather it onto sandwiches or wraps, serve it alongside a Mediterranean salad like tabbouleh or couscous salad, or top it onto falafels, falafel burgers, or a flatbread.