5 from 36 votes
Easy Homemade Tzatziki
Easy Homemade Tzatziki combines strained Greek yogurt with shredded, drained cucumber, fresh dill and mint, garlic, lemon juice, and olive oil for a creamy, tangy dip. The yogurt is strained to thicken it, and the cucumber is salted and drained to remove excess moisture, preventing a watery sauce. The fresh herbs and garlic add bold aromatic notes while lemon juice brightens the flavor, making this ideal to serve as a refreshing accompaniment to grilled meats, vegetables, or as a dip.
Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
Calories:
27 kcal
Course:
Side Dish, Appetizer, Condiments
Cuisine:
Greek
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 27
% 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.