Description
A bright, tangy, and creamy dip made with Greek yogurt, cucumber, and garlic, perfect for pairing with roasted vegetables, meats, or as a sandwich spread.
Ingredients
Scale
- 2 cups full-fat Greek yogurt
- 1 medium cucumber (English or Persian), seeds removed and grated
- 2–3 cloves garlic, minced
- 1–2 tablespoons fresh lemon juice
- 1–2 tablespoons extra-virgin olive oil
- 1–2 tablespoons fresh dill or mint
- Salt and pepper to taste
Instructions
- Grate the cucumber and sprinkle it with a pinch of salt. Let it sit for 5 minutes to release water. Then squeeze out the moisture using your hands or a towel.
- Mince the garlic finely. If you want a milder garlic flavor, smash the garlic with the flat of a knife and let it rest for a minute before mincing.
- In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, and olive oil. Mix until smooth and cohesive.
- Fold in chopped dill or mint, then season with salt and pepper to taste. Taste and adjust lemon or salt as needed.
- Chill the tzatziki for at least 30 minutes before serving to let flavors marry.
Notes
For extra creaminess, use strained yogurt. If the tzatziki is too thick, add a splash of cold water or more olive oil. For a vegan version, substitute Greek yogurt with coconut yogurt or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg