📝 About This Recipe
Transport your senses to the sun-drenched shores of Santorini with this authentic, velvety-smooth Greek yogurt dip. This recipe balances the cooling crunch of hothouse cucumbers with the sharp, aromatic bite of fresh garlic and the bright citrus notes of lemon and dill. It is a masterclass in simplicity, relying on high-quality ingredients and a crucial straining technique to achieve that signature thick, luxurious consistency that sets true Greek tzatziki apart from the rest.
🥗 Ingredients
The Base
- 2 cups Full-fat Greek Yogurt (strained for extra thickness if possible)
- 1 large English Cucumber (also known as hothouse cucumber)
Aromatics & Acids
- 3-4 cloves Fresh Garlic (finely minced or pressed into a paste)
- 3 tablespoons Extra Virgin Olive Oil (use high-quality Greek oil for best flavor)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Red Wine Vinegar (adds a traditional subtle tang)
Herbs & Seasoning
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint (optional, finely chopped for extra freshness)
- 1 teaspoon Kosher Salt (plus more for sweating the cucumbers)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 1 piece Kalamata Olive (placed in the center)
- 1 piece Fresh Dill Sprig
👨🍳 Instructions
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1
Begin by preparing the cucumber. Grate the English cucumber using the large holes of a box grater. You do not need to peel it, as the skin adds beautiful color.
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2
Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with a half-teaspoon of salt and toss gently. Let it sit for 10-15 minutes to draw out excess moisture.
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3
While the cucumber drains, place your Greek yogurt in a large mixing bowl. If the yogurt seems watery, strain it through cheesecloth for 10 minutes first.
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4
Prepare the garlic paste. After mincing the garlic, use the flat side of your knife to mash it against the cutting board with a pinch of salt until it forms a smooth paste.
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5
Go back to the cucumber. Use your hands or a clean kitchen towel to squeeze the grated cucumber as hard as you can. You want to remove as much liquid as possible to prevent a runny dip.
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6
Add the squeezed, dry cucumber shreds into the bowl with the yogurt.
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7
Pour in the extra virgin olive oil, lemon juice, and red wine vinegar. The combination of both acids provides a complex depth of flavor.
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8
Fold in the garlic paste, finely chopped dill, and mint (if using). Stir gently with a spatula until the ingredients are fully incorporated.
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9
Season with the remaining salt and freshly cracked black pepper. Taste and adjust the lemon or garlic to your preference.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting time' allows the garlic and herbs to infuse into the yogurt.
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11
Before serving, give the tzatziki one last stir. Transfer to a shallow serving bowl.
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12
Use the back of a spoon to create a shallow swirl on the surface. Drizzle with a little extra olive oil, garnish with a sprig of dill and a single Kalamata olive.
💡 Chef's Tips
Squeezing the cucumber is the most important step; any leftover water will ruin the creamy texture. Always use full-fat yogurt (5% or higher) for the richest mouthfeel and authentic flavor profile. If you find the raw garlic too sharp, let the garlic sit in the lemon juice for 5 minutes before adding to the yogurt to mellow it out. For the best results, make this a few hours in advance; the flavors develop significantly after chilling. Avoid using a food processor for the cucumber, as it will turn the vegetable into a mushy pulp rather than crisp shreds.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread triangles for the classic appetizer experience. Pair with grilled lamb souvlaki or chicken gyros to provide a cooling contrast to the smoky meat. Use as a vibrant dressing for a Greek salad or a dip for crunchy raw vegetables like bell peppers and carrots. Accompany with a glass of chilled Assyrtiko wine or a crisp lager to cut through the richness of the yogurt. Spread generously inside a falafel wrap for a burst of Mediterranean freshness.