Greek Tzatziki with Cucumber and Dill
Indulge in the refreshing flavors of the Mediterranean with this authentic Greek Tzatziki recipe. This creamy and tangy dip combines the crispness of cucumber with the aromatic lift of dill, all enveloped in rich Greek yogurt. Perfect as a cool appetizer or a delightful side, this tzatziki is a versatile accompaniment to any meal or mezze platter.
Equipment
- Grater
- Sieve
- Mixing bowl
- Measuring spoons
- Garlic press (optional)
Ingredients
- 2 cups Greek yogurt 500g
- 1 medium cucumber, grated about 1 cup/225g after draining
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped 30ml
- 1 tablespoon extra virgin olive oil 15ml
- 1 tablespoon lemon juice 15ml
- 1/2 teaspoon salt 2.5ml
- 1/4 teaspoon ground black pepper 1.25ml
Instructions
- Begin by preparing the cucumber. Grate the cucumber and place it in a sieve over a bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture. Squeeze the grated cucumber to remove as much liquid as possible.
- In a mixing bowl, combine the strained Greek yogurt with the minced garlic, chopped dill, olive oil, and lemon juice. Stir until the mixture is well incorporated.
- Add the grated, drained cucumber to the yogurt mixture. Season with salt and black pepper, then stir until all the ingredients are evenly distributed throughout the yogurt.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. This resting period is crucial for the tzatziki to develop its characteristic taste.
- Before serving, give the tzatziki one final stir. Adjust seasoning if necessary, and drizzle with a little extra olive oil, if desired.
Notes
For best results, use full-fat Greek yogurt for a richer, creamier tzatziki. If you prefer a thicker consistency, strain the yogurt overnight through cheesecloth before starting the recipe. Serve chilled with pita bread, fresh vegetables, or as a sauce for grilled meats.