Easy Homemade Tzatziki
User Reviews
5
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Prep Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 10 mins
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Servings
10
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Calories
27 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
Greek
Easy Homemade Tzatziki
Description
This tzatziki recipe calls for straining Greek yogurt by mixing it with salt and draining it through cheesecloth or a sieve to achieve a thick, creamy base. Meanwhile, peeled and seeded cucumber is finely grated and salted to sweat out excess water, then drained thoroughly. Mixing the thick yogurt with drained cucumber, minced garlic, fresh chopped dill and mint, lemon juice, olive oil, and black pepper yields a balanced sauce.
The result is a cooling, creamy dip with a fresh herbaceous tang and bright citrus notes. The garlic provides a gentle pungency without overwhelming, while the olive oil lends smoothness. This preparation avoids a watery texture that can occur without draining, making the sauce ideal for dipping or as an accompaniment to Mediterranean dishes.
The recipe makes slightly less than 2 1/2 cups and stores up to five days refrigerated. Fresh herbs can be substituted with dried in smaller amounts if needed. Straining and sweating steps can be done ahead and stored until assembling.
Ingredients
- 2 cups Greek yogurt 16 oz
- 3/4 teaspoon kosher salt divided
- 1/2 cup cucumber shredded
- 2 cloves garlic
- 1 tablespoon dill minced, fresh
- 1/2 tablespoon mint minced, fresh
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
Instructions
- Strain Yogurt: Line a sieve or colander with a cheesecloth and set over a bowl to collect liquid. Add yogurt to a medium-sized bowl and add 1/2 teaspoon of kosher salt. Mix well and then add the yogurt to cheesecloth-lined sieve. Loosely cover with a towel or plastic and store in the fridge. Let strain for as little as 15 minutes and as much as 12. 1 hr is best.
- Sweat Cucumber: Peel cucumber and slice in half. Use a spoon to scoop out the seeds. With a box grater, finely grate cucumber. Line a colendar with a cheesecloth or paper towel (or just line a rimmed baking tray) and add cucumber. Sprinkle with 1/4 teaspoon of kosher salt and set aside. Let sweat for 15 min - 1 hr.
- Drain and Mix: Once you have strained the yogurt as much as you'd like, gently squeeze out any excess liquid with the cheesecloth and add yogurt to a medium-sized bowl. Add cucumber, olive oil, dill, mint, garlic, pepper, and lemon juice. Mix well. Taste and add more salt if desired or finish with olive oil and garnish with fresh dill.
- Serve and Enjoy!
Notes
- Yield is just under 2 1/2 cups; nutritional info is per 1/4 cup serving.
- Store tzatziki in the refrigerator for up to 5 days in a covered container.
- Greek yogurt provides the best creaminess; lower-fat options can be used but affect texture.
- English cucumber is preferred for fewer seeds and firmer flesh but any cucumber will work.
- Dried dill and mint can substitute fresh herbs at about 1 teaspoon and 1/2 teaspoon respectively.
- Straining yogurt for at least 1 hour in the fridge improves thickness; shorter straining times require no refrigeration.
- Sweating cucumber to remove moisture prevents watery tzatziki; cheesecloth or paper towels can be used to squeeze excess liquid.
- Make ahead and store strained yogurt and cucumber separately to mix freshly when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 107mg | 4% |
| Potassium | 8mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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