Tzatziki – Easy Greek Yoghurt Dip

Tzatziki – Easy Greek Yoghurt Dip is super refreshing and screams summers all the way. Tzatziki is a rich, creamy, yogurt-based sauce. Made from thick greek style yogurt, grated cucumber, fresh dill, aromatic mint, zesty lemon juice, and minced garlic. It’s a cool and creamy sauce which is delicious on pita, grilled vegetables, burgers, or enjoy simply as a dip. Homemade tzatziki is super easy to make! Let’s make homemade tzatziki!

So What is Greek Tzatziki Sauce?

Tzatziki (pronounced tuh·ZEE·kee) is a garlicky yogurt- and cucumber-based sauce that’s made its way through Mediterranean cuisines. While it’s strongly linked to Greece, places like Turkey, Cyprus and Istanbul all have their own twist on it. It is also known as “Gyro Sauce”. The common base is strained yogurt, cucumber, and dill, along with additional herbs such as parsley, coriander, or mint. It is a very versatile dish with a light, creamy texture.

Its fresh and bright flavours make it perfect for pairing with grilled vegetables and gyros. Which is how it’s typically served.

What does Greek Tzatziki taste like?

As you know by now yoghurt and cucumber is a main ingredient in tzatziki. It’s a very refreshing sauce, that is very popular during the summer. It tastes, garlicky, sour and creamy with a light background of acidity. The cucumbers add a crunchy bite.

If you’ve ever used cucumber in salads or other dishes, you may have experienced it has a tendency to release water as it sits. So, here’s how you avoid watery tzatziki:

• Cucumbers with thin skin like English cucumber, and Persian cucumbers work the best. You do need to slice the cucumber in half and scoop out the seeds.
• Grate the cucumber using a hand grater.
• Wrap the grated cucumber in a clean dish towel or muslin clothe and, squeeze the grated cucumber to release all the moisture.

Ingredients Used to Make Tzatziki – Easy Greek Yoghurt Dip

For the best authentic tzatziki, you need just a few ingredients:

• Greek Yogurt: To get the thick and creamy consistency of goat’s milk which is used in traditional Greek versions, full-fat Greek yogurt is ideal. Do not use regular plain yogurt as the dip will be too runny.
• Cucumber: Thin skin cucumber is the best so you don’t have to peel them. The secret here is to grate the cucumber into shredded bits. It will give it that light but chunky texture.
• Dill & Mint: Use freshly chopped dill and mint to maximise the herb flavour
• Garlic: 2-3 minced garlic gives a good garlicky flavour. If you want a milder-tasting cucumber yogurt sauce, start with 1 or 2 garlic cloves, minced.
• Olive Oil: A drizzle of this to add to its creaminess.
• Lemon Zest & Juice: Squeeze some fresh lemon juice for added brightness.
• Salt: Just a pinch of this to tie everything together.
• Chilli Flakes: adds a hint of spiciness but it’s totally optional.

How to Make Tzatziki – Easy Greek Yoghurt Dip

• After you’ve deseeded and grated your cucumber, drain it in a fine mesh sieve over a bowl. Make sure to press down to remove all the liquid. Add a little salt to speed the process. If you don’t have a sieve, you can also use a muslin cloth or cheesecloth to gently squeeze it until all the moisture is out. This is key to prevent watery tzatziki.

• Add all of the ingredients to a mixing bowl and stir together until it’s thick and creamy.
• Let the mixture rest for 2-3 hours to allow the flavours to meld together. Trust me, the wait will be worth it.
• Enjoy or let this chill in the fridge for later.

Ways to Use this Greek Dip

Similar to hummus, tzatziki is great for using as a dip, sauce, or spread. Here’s a few ways to make the most of it.

• Serve as a dip with crackers, pita chips, or crudités. Or serve it in a mezze platter.
• Drizzle it on roasted vegetables, zucchini fritters, or onto tabbouleh salad.
• Spread it on Falafel Burgers with pickled onions and lettuce. Or inside a falafel sandwich.

Helpful Tips and Tricks to Make Tzatziki

~ What Yogurt Do You Use For Tzatziki?

To make homemade tzatziki, you’ll need to get some good, plain Greek yogurt. For best results, strain the moisture from the yogurt by spooning it into a cheesecloth (or a few layer of paper towels), setting it into a mesh sieve, and letting the excess moisture drip out. If you can’t find Greek yogurt, you can use plain yogurt and strain it yourself until you’ve reached the desired consistency. 

~ What kind of Cucumbers to Use in Tzatziki?

The best cucumbers for Tzatziki are the small, thin-skinned “seedless” Persian cucumbers. I buy Persian cucumbers from the local store. English cucumbers also works well. It’s best to use a box-grater to grate the cucumbers. 

~ Storage and Leftover

Best to store it in the fridge in a tightly-covered glass container. Use it within 2 to 4 days.

~ Lemon Zest

For the lemon zest – Zest only the brightest yellow parts. (The white pith is bitter!)

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

.

Tzatziki - Easy Greek Yoghurt Dip

Serves: 8 as a Mezze Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Pin

Print

Ingredients

• 1 Persian cucumber, grated
• 400g Greek yoghurt (full fat)
• 2 cloves garlic, minced or grated
• handful of dill leaves, finely chopped
• handful of mint leaves, finely chopped
• zest of a lemon
• 1 tbsp lemon juice
• ½ tsp aleppo chilli 
• ½ tsp garlic granules
• 2 tbsp extra virgin olive oil 
• salt to taste

For Garnish

• 1 tbsp extra virgin olive oil
• 1tsp dry mint leaves
• 1/2tsp aleppo chilli flakes
• 1 tsp chopped pistachios
• mint and dill leaves

method

1. Cut the cucumber into half and revoke the seeds. Grate the cucumber using the large holes of the box grater. 
2. Place into a clean muslin cloth and squeeze to remove excess moisture. 
3. In a mixing bowl add the yoghurt, cucumber, minced garlic, chopped dill, mint, chilli flakes (if using), garlic granules, lemon zest , lemon juice and a good pinch of Himalayan salt. Mix well. Add the extra virgin olive oil and mix well. Taste and adjust the seasonings. 
4. Cling wrap and refrigerator for 2-3 hours for the flavours to enhance. Or transfer to a serving bowl and drizzle over a little olive oil. Add the chilli flakes, dry mint leaves, and chopped pistachios. Garnish with dill and mint leaves. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!