Creamy Homemade Tzatziki
This authentic Greek Tzatziki recipe delivers cool, creamy perfection with every bite. Made with thick yogurt, crisp cucumber, garlic, and fresh dill, it's the ultimate refreshing dip or sauce. Perfect with grilled meats, veggies, or pita bread!
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Servings: 8
Calories: 50kcal
Ingredients
- 2 cups 500g full-fat Greek yogurt
- 1 medium English cucumber about 1 cup grated and drained
- 2-3 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt or to taste
- Extra olive oil and dill sprigs for garnish
Instructions
- Peel the cucumber (optional) and cut in half lengthwise. Scoop out seeds with a spoon.
- Grate the cucumber using the large holes of a box grater.
- Place grated cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- In a medium bowl, combine the yogurt, drained cucumber, minced garlic, lemon juice, chopped dill, olive oil, and salt.
- Stir well until completely combined.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Before serving, drizzle with a little more olive oil and garnish with fresh dill sprigs.
Notes
- For extra creamy Tzatziki: Strain the yogurt for 1-2 hours before using to remove additional whey.
- Garlic intensity: The garlic flavor will strengthen as the dip sits - adjust amount based on preference.
- Herb variations: Try adding a teaspoon of dried mint along with the dill for a different flavor profile.
- Serving suggestions: Excellent with grilled meats, as a veggie dip, or as a sauce for gyros.
- Make ahead: Tzatziki tastes even better the next day as flavors meld together.
Nutrition
Serving: 60g | Calories: 50kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 160mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 2g