Homemade Tzatziki
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Resting Time
1 hr
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Total Time
1 hr 40 mins
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Servings
18 servings (2 tablespoons)
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Calories
28 kcal
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Course
Condiments
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Cuisine
Mediterranean
Homemade Tzatziki
Description
The Homemade Tzatziki recipe relies on well-drained grated cucumber mixed into full-fat Greek yogurt, which offers a rich and creamy base. Fresh garlic and dill enhance the flavor with pungency and a fragrant herbal note. The addition of extra virgin olive oil adds smoothness, while white vinegar or lemon juice introduces mild acidity balancing the flavors.
The cucumber's moisture is carefully removed by salting and draining to avoid watery dip, ensuring a thick consistency ideal for dipping or as a sauce. The dip benefits from resting in the refrigerator for at least an hour, allowing flavors to meld fully.
Tzatziki pairs well as a condiment for grilled dishes, as a refreshing spread, or as a cooling contrast with spicy foods. It keeps well refrigerated in an airtight container for up to three days without losing texture or brightness.
Using whole milk Greek yogurt yields a rich creaminess, and adjustments to vinegar or lemon juice can be made based on the chosen yogurt's tartness. Fresh herbs like dill or mint can be varied according to preference.
Ingredients
- 1 cup cucumber about 1 whole English cucumber, fully peeled or peeled in stripes, grated
- 2 cups Greek yogurt see note, whole milk
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar or fresh lemon juice
- 2 cloves garlic , minced
- 2 tablespoons dill I most often use dill, fresh or mint
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Place grated cucumber in a strainer set over a bowl and toss with 1/4 teaspoon kosher salt. Let stand for 30 minutes. Discard liquid that collects in the bowl and dry cucumbers well between double layers of paper towels, pressing out excess water.
- In a bowl, whisk together yogurt, olive oil, vinegar or lemon juice, garlic, and 1/2 teaspoon each kosher salt and black pepper. Stir in cucumbers and dill or mint.
- Cover and refrigerate for at least an hour for the flavors to develop. Stir the tzatziki and season to taste with additional salt, pepper, and vinegar or lemon juice, if desired. Store in the refrigerator in an airtight container for up to 3 days.
Notes
- For authentic flavor, use white wine vinegar; lemon juice can be used for a milder tartness.
- Choose whole milk Greek yogurt for creaminess; reduce vinegar or lemon juice if using low-fat or fat-free yogurt.
- Refrigerate the tzatziki for at least an hour to allow flavors to develop fully before serving.
- Store in a sealed container in the refrigerator for up to three days to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings (2 tablespoons)
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 41mg | 1% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 26mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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