Greek Tzatziki – Thick Yogurt with Cucumber, Garlic and Dill

About This Recipe

Tzatziki is one of the most universally beloved sauces in the world — a thick, cooling Greek yogurt dip with grated cucumber, garlic, fresh dill, and a generous drizzle of olive oil. It is served alongside virtually every Greek meal: as a dip with warm pita, alongside grilled meats and souvlaki, with fried fish, or dolloped over moussaka and pastitsio. The combination of cooling yogurt, fresh dill, and the slight sharpness of raw garlic is uniquely refreshing and palate-cleansing. Authentic Greek tzatziki uses strained yogurt (Greek yogurt in international markets) — a product that is thicker than regular yogurt because most of the whey has been removed. The cucumber must be grated and thoroughly squeezed to remove its water, preventing the tzatziki from becoming watery. The garlic should be pounded to a smooth paste with salt — grated or minced garlic leaves chunks and uneven flavour distribution. Tzatziki improves with an hour's rest in the fridge, which allows the garlic flavour to mellow and permeate the yogurt. Make it a few hours before serving, always.

Ingredients

Serves 6

• 500 gGreek (strained) yogurt
• 1large cucumber
• 3 clovesgarlic(pounded to a paste with a pinch of salt)
• 3 tbspfresh dill(finely chopped)
• 2 tbspextra-virgin olive oil(plus more to serve)
• 1 tbspwhite wine vinegar or lemon juice
• 1 tspsalt

Instructions

1. 1

   Prepare cucumber

   Grate cucumber on the coarse side of a box grater. Place in a clean tea towel or cheesecloth and squeeze firmly until almost dry.

   Removing the water is essential — inadequately squeezed cucumber makes the tzatziki watery within 30 minutes.

2. 2

   Pound the garlic

   Using a mortar and pestle, pound garlic cloves with a pinch of salt until a smooth paste forms.

3. 3

   Combine

   Mix yogurt, cucumber, garlic paste, dill, olive oil and vinegar. Season with salt.

4. 4

   Rest and serve

   Refrigerate at least 1 hour. Serve drizzled with olive oil and a sprig of dill, with warm pita.

Variations

• •

  Add 1 tbsp fresh mint for a more aromatic version common in Crete.

• •

  Include a tablespoon of toasted walnuts for a Macedonian-style variation.

Storage

Keeps 3 days in the fridge, covered. Stir before serving.

Frequently Asked Questions