📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this quintessential Greek meze. This recipe balances the thick, velvety richness of strained sheep or cow's milk yogurt with the crisp, refreshing bite of garden-fresh cucumbers and a bold garlic punch. It is a vibrant, cooling dip that captures the soul of Greek hospitality, perfect for cutting through the richness of grilled meats or simply enjoyed with warm pita.
🥗 Ingredients
The Base
- 2 cups Full-fat Greek Yogurt (Authentic strained style, preferably 5% or 10% fat)
- 1 large English Cucumber (Hothouse variety with thin skin and small seeds)
Aromatics and Seasoning
- 3-4 pieces Garlic Cloves (Finely minced or turned into a paste with a pinch of salt)
- 3 tablespoons Extra Virgin Olive Oil (High quality, cold-pressed Greek oil)
- 1 tablespoon Red Wine Vinegar (Adds traditional tang; can substitute with lemon juice)
- 2 tablespoons Fresh Dill (Finely chopped, stems removed)
- 1 teaspoon Fresh Mint (Optional, very finely minced for extra freshness)
- 1/2 teaspoon Sea Salt (Plus extra for sweating the cucumber)
- 1/4 teaspoon White Pepper (Ground, to keep the dip aesthetically white)
For Garnish
- 2-3 pieces Kalamata Olives (Whole or halved)
- 1 piece Fresh Dill Sprig (For decoration)
- 1 teaspoon Extra Virgin Olive Oil (For a final drizzle)
👨🍳 Instructions
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1
Begin by preparing the cucumber. Grate the English cucumber using the large holes of a box grater. You can leave the skin on for color or peel it for a smoother texture.
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2
Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with a generous pinch of sea salt and toss to combine. Let it sit for at least 20-30 minutes; this 'sweating' process is crucial to prevent a watery dip.
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3
While the cucumber drains, prepare the garlic. Mince the cloves as finely as possible, then use the flat side of your knife to mash them into a smooth paste with a little salt.
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4
In a large mixing bowl, add the 2 cups of thick Greek yogurt. If your yogurt seems thin, you can strain it through cheesecloth for an hour before starting.
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5
Whisk the extra virgin olive oil into the yogurt one tablespoon at a time until fully incorporated and the yogurt looks glossy.
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6
Add the red wine vinegar (or lemon juice), the garlic paste, the 1/2 teaspoon of salt, and the white pepper. Stir well to combine.
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7
Return to the cucumber. Gather the grated flesh in a clean kitchen towel or cheesecloth and squeeze with all your might. You want to extract as much liquid as humanly possible until the cucumber feels dry.
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8
Fold the squeezed cucumber into the yogurt mixture using a spatula.
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9
Gently fold in the finely chopped fresh dill and mint. The herbs should be distributed evenly throughout the creamy base.
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10
Taste the tzatziki. Adjust the salt or acidity if necessary. Remember that the garlic flavor will intensify as it sits.
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11
Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the texture to firm up.
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12
To serve, transfer to a shallow bowl. Use the back of a spoon to create a decorative swirl on the surface.
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13
Drizzle with a final teaspoon of olive oil, garnish with a sprig of dill and a couple of Kalamata olives.
💡 Chef's Tips
Always use full-fat Greek yogurt; low-fat versions lack the necessary body and mouthfeel for an authentic result. Never skip the cucumber squeezing step; moisture is the enemy of a thick, spreadable tzatziki. Use a garlic press or mortar and pestle for the garlic to ensure there are no large, spicy chunks. If you prefer a milder garlic flavor, let the minced garlic soak in the vinegar for 10 minutes before adding to the yogurt. Tzatziki actually tastes better the next day, so feel free to make it 24 hours in advance.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread triangles for the classic meze experience. Pair with grilled lamb souvlaki or chicken gyros to provide a cooling contrast to the charred meat. Use it as a healthy dip for a platter of raw vegetables like carrots, bell peppers, and radishes. Serve as a side to spanakopita (spinach pie) or crispy fried zucchini chips (kolokithakia tiganita). Enjoy with a glass of chilled Assyrtiko wine or a traditional Ouzo on the rocks.