📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this authentic, velvety-smooth Tzatziki. This quintessential Greek dip balances the cooling crunch of English cucumbers with the sharp, aromatic bite of fresh garlic and the citrusy brightness of dill. What sets this version apart is the meticulous straining process, ensuring a thick, luxurious texture that serves as the perfect cooling companion to grilled meats or warm pita.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (full-fat, plain, and strained)
- 1 large English Cucumber (partially peeled in strips)
- 1/2 teaspoon Fine Sea Salt (for drawing out cucumber moisture)
Aromatics and Acids
- 3-4 cloves Fresh Garlic (finely minced or pressed into a paste)
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Red Wine Vinegar (for a traditional sharp finish)
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 teaspoon Fresh Mint (finely minced (optional))
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 1 piece Kalamata Olive (placed in the center)
- 1 piece Fresh Dill Sprig (for decoration)
👨🍳 Instructions
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1
Begin by preparing the cucumber. Use a vegetable peeler to peel strips of skin off, leaving some green for color and texture.
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2
Grate the cucumber using the large holes of a box grater onto a clean kitchen towel or several layers of cheesecloth.
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3
Sprinkle the 1/2 teaspoon of sea salt over the grated cucumber and let it sit for 5-10 minutes. This draws out the excess water that would otherwise make your dip runny.
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4
Gather the corners of the towel or cheesecloth and squeeze the cucumber vigorously over the sink. Squeeze until no more liquid can be extracted; you want the cucumber to be very dry.
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5
In a medium mixing bowl, add the 2 cups of full-fat Greek yogurt.
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6
Add the minced garlic. If you prefer a milder flavor, you can sauté the garlic in a tiny drop of oil for 30 seconds first, but raw is traditional.
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7
Fold the squeezed cucumber into the yogurt until evenly distributed.
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8
Pour in the extra virgin olive oil, lemon juice, and red wine vinegar. Stir gently to incorporate.
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9
Fold in the chopped fresh dill and mint (if using). The herbs should be vibrant and evenly flecked throughout the white yogurt.
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10
Season with the white pepper and a pinch more salt if necessary, though the salt from the cucumber step is often enough.
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11
Cover the bowl and refrigerate for at least 1 hour. This 'resting' period is crucial as it allows the garlic and herb flavors to meld into the yogurt.
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12
Before serving, give the Tzatziki a final stir. Transfer to a serving bowl.
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13
Create a small well in the center with the back of a spoon and drizzle with a little extra olive oil.
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14
Garnish with a single Kalamata olive and a fresh sprig of dill for a professional, appetizing presentation.
💡 Chef's Tips
Always use full-fat Greek yogurt; low-fat versions lack the creamy mouthfeel and structural integrity needed for a dip. Never skip the cucumber squeezing step—moisture is the enemy of a thick, luxurious Tzatziki. Use a microplane for the garlic if you want it to melt into the sauce, or a knife if you enjoy tiny spicy bursts of flavor. If the dip is too thick for your liking, whisk in a teaspoon of the discarded cucumber juice to reach your desired consistency. Store in an airtight container in the fridge for up to 3 days; the flavor actually improves on day two.
🍽️ Serving Suggestions
Serve chilled with warm, toasted pita bread triangles or crusty sourdough. Pair as a cooling side dish for spicy grilled lamb souvlaki or chicken gyros. Use as a healthy dip for a crudité platter featuring bell peppers, carrots, and radishes. Dollop over a Mediterranean grain bowl with quinoa, chickpeas, and roasted vegetables. Pair with a crisp, dry white wine like a Greek Assyrtiko or a Sauvignon Blanc.