Tulo

Tzatziki

A white bowl of pale green tzatziki dip swirled with olive oil and flecked with fresh dill, surrounded by wedges of warm pita and cucumber slices.
Photo by Fer ID on Pexels

Salting and squeezing the cucumber before it goes into the yogurt pulls out the water that would otherwise turn the dip watery, and letting the mixture chill for at least an hour gives the raw garlic time to mellow and the flavors time to fully combine.

Prep
20 min
Cook
0 min
Total
80 min
Servings
8

Ingredients

Servings8
  • 2 cups full-fat Greek yogurt (strained)
  • 1 medium (about 10 oz) English cucumber, grated
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar or fresh lemon juice
  • 1/2 teaspoon salt

Nutrition per serving

Calories
47
Protein
5g
Carbs
3g
Fat
2g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Grate the cucumber on the large holes of a box grater, then toss it with 1/4 teaspoon of the salt and let it sit in a colander for 10 minutes.
  2. 2Working in small handfuls, squeeze the grated cucumber firmly over the sink or into a bowl to press out as much liquid as possible; it should feel noticeably dry, not wet, when you're done.
  3. 3In a medium bowl, stir together the strained yogurt, squeezed cucumber, garlic, dill, olive oil, and vinegar.
  4. 4Season with the remaining salt, taste, and adjust with more salt, vinegar, or garlic as needed.
  5. 5Cover and refrigerate for at least 1 hour before serving, this gives the garlic time to mellow and the flavors to meld.
  6. 6Stir well before serving, since the dip will separate slightly as it sits, and drizzle with a little extra olive oil if desired.

Tips & variations

  • Use full-fat Greek yogurt if possible; low-fat versions make a thinner dip since they carry less body once the cucumber's liquid is added back in.
  • If using regular plain yogurt instead of Greek, strain it through a cheesecloth-lined colander in the fridge for a few hours first to remove excess whey, or the dip will be loose.
  • Swap the dill for fresh mint for a different but equally traditional variation eaten in parts of Greece and Turkey.
  • For a milder garlic flavor, grate the garlic on a rasp-style grater rather than mincing it; the finer texture disperses more evenly and tastes less harsh.

Storage & reheating

Store tzatziki in an airtight container in the refrigerator for up to 4 days. It will release a bit of liquid as it sits; simply stir it back in before serving. This dip does not freeze well, since the yogurt and cucumber separate and turn grainy once thawed.

Tips from the Tulo kitchen

  • Squeezing the cucumber inside a clean kitchen towel instead of by hand gets it drier faster and keeps hands from smelling like cucumber.
  • A dash of ground white pepper instead of black pepper keeps the color of the dip pale and clean-looking if presentation matters.

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but strain it first. Line a colander with cheesecloth or a coffee filter, add the yogurt, and let it drain in the fridge for 2 to 4 hours to remove the whey, or the finished dip will be thin.

How long does tzatziki last in the fridge?

Up to 4 days in an airtight container. Expect some liquid to separate out over time; stir it back in before serving.

Can I make tzatziki ahead of time?

Yes, and it's actually better made ahead. An hour or more in the fridge lets the raw garlic mellow and the dill and cucumber flavors settle into the yogurt.

Why is my tzatziki watery?

The cucumber wasn't drained well enough. Salt the grated cucumber, let it sit 10 minutes, then squeeze it firmly by hand or in a towel until it feels dry before mixing it into the yogurt.

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