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Tzatziki

Cool, creamy Greek yogurt sauce with cucumber, garlic, fresh dill, and lemon. Perfect as a dip, sauce for grilled meats, or spread on pita.

15 minEasyServes 660 cal/serving

GreekSideNo-CookVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups full-fat Greek yogurt
  • 1 English cucumber, grated
  • 2 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. 1

    Grate 1 grated English cucumber and squeeze out excess liquid in a clean kitchen towel. This step is essential to prevent watery tzatziki.

  2. 2

    In a medium bowl, combine 2 cups full-fat Greek yogurt, the squeezed cucumber, 2 minced garlic cloves, and 2 tbsp chopped fresh dill.

  3. 3

    Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp extra-virgin olive oil. Season with 1/2 tsp salt and 1/4 tsp white pepper.

  4. 4

    Taste and adjust. Refrigerate for at least 30 minutes before serving.

  5. 5

    Drizzle with extra olive oil and garnish with dill before serving.

Questions

Can I make Tzatziki dairy-free?

Yes. The dairy in this entry is 2 cups full-fat Greek yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Tzatziki ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Tzatziki?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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