Tzatziki is a delicious Mediterranean mezze that complements a variety of dishes. It’s a fragrant and luscious dip… or condiment… or sauce, depending on how you use it. I usually serve it with lighter meatless meals, or as an accompaniment to fish. Tzatziki is a delicious accompaniment to freshly baked flatbread, pita bread, falafel, grilled veggies, stuffed grape leaves, or grilled fish. It’s very healthy, too!
Tzatziki is often served with a soupy, runny texture, but that’s not the way I like it. I crave a tzatziki with teeth… something so thick and rich that you can eat it with a fork. The secret is strained yogurt. I usually start the process with Greek yogurt, since it takes less time to strain than regular yogurt. If you’ve got the time, feel free to use plain yogurt, but you’ll need to strain it for 14-15 hours to get it really nice and thick.
Be sure to use fresh herbs and lemon juice. I like using Persian cucumbers (the small, thin ones) in this dish. You may substitute English cucumbers—those are the long thin ones wrapped tightly in plastic. Avoid using regular fat cucumbers, they are coated with wax and prone to bitterness. Nobody wants a bitter tzatziki.
If you’re a garlic fiend, feel free to add more than the recipe calls for. I’m sensitive to raw garlic, so I don’t add very much, but this dip could easily include two more cloves if you’re feeling frisky.
This dish is vegetarian, gluten free, heart healthy, high protein, low carb, lowfat, and delicious. Enjoy!
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Tzatziki
Ingredients
- 1 1/2 cups plain lowfat Greek yogurt
- 1 pound Persian or English cucumbers, peeled and seeded
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh chopped mint or dill
- 1 clove garlic, crushed (or more to taste)
- 1 tablespoon fresh lemon juice (or more to taste)
- 1/4 teaspoon salt (or more to taste)
- Fresh mint sprig for garnish (optional)
NOTES
Instructions
- Strain the Greek yogurt for 2-3 hours in the refrigerator. If you'd prefer to use plain yogurt and not Greek, you'll need to strain it for 14-15 hours to get the right consistency. If you don't know how to strain yogurt, you can find instructions here: How to Strain Yogurt
- Pulse the cucumbers in the food processor or hand chop to desired texture. I like them chopped small, but not minced. Bigger chunks will result in chunkier tzatziki. It’s a matter of preference. You can also grate them, if you prefer.
- Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle. Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don't have cheesecloth, use a thin dishtowel instead.
- Place strained yogurt in a medium mixing bowl.
- Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
- Use a fork or whisk to blend the ingredients together. Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator.
Ano Smyth says
We made this tonight, amazingly delicious! We cut the recipe in half as is just two of us, big mistake! As we fought to lick the bowl. Thank you for the recipe!
Faythe says
This is one of my favorite sauces to serve with lamb. I can’t wait to try this!
Jenna says
A little tip to share about garlic in this recipe: blanche the garlic briefly so that the flavor of the garlic is present without leaving your breath too garlicky.
Michelle says
I love tzatziki. I love to keep some around for snacking and dipping. I’m going to have to make some soon because I’m craving it now! I’ve skipped the straining process in the past, but I think I’ll give it a try one of these days. I bet it makes a big difference.
Kristy says
I love that you gave this more texture. That is always my one complaint with tzatziki. And those pita chips look amazing too!
Kita says
Mmm the next time I have a craving for some falafel now I’ll have the perfect tzatziki sauce to accommodate it!
Ilke says
Lovely! I love the Persian cucumber, you are right, regular big ones are bitter.
I like this dip, we make it more soupy and eat with spoon, mostly with rice. But next time will serve the dip!
Dawnye7 says
I love this stuff, I could sit down and eat it with a spoon.
Kelly says
Mmm… gorgeous recipe! I love fresh ingredients as well and tzatziki is one of my favourite dips – delicious, light and versatile. You illustrate it so well.
Sandra's Easy Cooking says
wow..this sounds so good! You did incredable job!!
RavieNomNoms says
Looks fresh and delicious!
Ramona says
I love Tzatziki! You did a great job demonstrating the step by step process. Thanks for sharing this great recipe with us. : )
Mike@The Culinary Lens says
I love this an would eat it like soup. Now I would not have realized how long you need to strain the yogurt.. Great info
Tina@flourtrader says
This stuff is awesome and that is coming from someone who doesn’t eat cucumbers! It is so addicting, I always scale down the recipe, otherwise I would eat too much. Have a great day!
Kim Bee says
I am in love with this one Tori. I have been craving this for days. Now I can make my own instead of buying it. I love this stuff. Used to work at a place that did their own gyro and tzatziki eons ago when I was a teeny bopper. Have loved it ever since. Thanks so much for sharing with us.
Ann says
Tori – this is GREAT! I was hoping you’d post this recipe soon! I have to say, I agree – I can’t imagine using anything but fresh lemon and it’s definitely worth noting!
I love tzatziki and there’s a Greek restaurant a hop, skip and a jump from my house that makes home-made pitas. Their tzatziki isn’t awesome, so guess what I’m gonna do?
torviewtoronto says
yummy looking tzatziki a favourite dip wonderfully done
Larry "The Wizard" Siegfried says
Hit it right ion the Barrel head Hun… :).. Balanced Flavors… I like it.. Sometimes I use both.. Dill and Mint..:)… If I don’t see ya.. Shabbat Shalom…:)
Angel Kania says
Oh Yeah! That’s what I’m Talkin ’bout!!!!! Yum!!!