Can anyone resist a creamy and fresh cucumber and garlic yogurt dip? This dip is the perfect accompaniment to any Mediterranean meal or used as a dip with pita bread and vegetables or as I love have it, on fresh bread with some crumbled feta over the top! Holy Heavens Yum!
Fortunately, tzatziki is super easy to make. The trick however is to properly drain the cucumber before mixing it into the yogurt, otherwise, cucumber waters down the yogurt too much. I have seen people strain the Greek yogurt as well but we have never done this. Traditional Greek Tzatziki (from my experience) is not made this way unless some other type of yogurt is being used that is watery. If you buy a good quality Greek yogurt it will be already strained and thick (but not thick like labneh). If you’re in Australia, my personal favourite is Tamar Valley Greek Style (not sponsored, truly love it).
If you think 500g is too much yogurt, you can halve the recipe however we find it lasts us up to 10 days. I often will make recipes that week that I can accompany it too. Tzatziki should not be left at room temperature longer than an hour but it can be left in the fridge up to 14 days. Just take out what you need at a time. You will notice as the dip sits in the fridge, a pool of liquid will sit at the top, don’t worry about that and simply stir it back into the sauce.
What to eat and serve with tzatziki
1. Use tzatziki as a sauce for meats. Adding tzatziki to gyros is probably the most popular, but the sauce works with all protein. I especially love it with grilled chicken, steamed fish or roasted lamb.
2. Dip raw, grilled or roasted vegetables into it.
3. Dip chips, bread, crackers or pita wedges into it.
4. Serve with falafel, meatballs or fritters.
5. Add to sandwiches, wraps, burgers or toast! I love it on toast with feta!
6. Serve with baked potatoes, zucchini, brussel sprouts and carrots.
7. Use tzatziki as a salad dressing especially if you don’t strain the cucumber, it will turn it into a thinner sauce.
Okay now that we’re set, let’s make this! Ready?
500g Greek whole milk yogurt
2-3 fresh garlic cloves, minced
2 medium cucumbers, grated with the skin on
1/3 cup fresh mint, finely chopped
1 tbs fresh finely chopped dill (optional)
1 tbs quality extra virgin olive oil
1 tsp white wine vinegar
1. Begin by grating the cucumber in a bowl with the large hole grater. Then using a mesh sieve, kitchen cloth, heavy napkin or a milk nut bag, make sure that you remove majority of the liquid and moisture.
2. Add to a large bowl the Greek yogurt, cucumber, garlic, mint, EVOO and white wine vinegar. Mix to combine well.
3. Let the mixture rest in the fridge for 15 minutes (this step is not essential but I prefer it this way) to allow the flavours to meld.
4. Serve Tzatziki immediately or chilled with vegetables, pita bread or any main meal such as roasted lamb, grilled chicken or steamed fish.
1. Add a good drizzle of EVOO and toasted sesame seeds for aesthetic purposes. It really looks sensational.
2. Some people prefer to use dill rather than mint. They are both traditional. Feel free to swap or add half and half. My personal favourite is simply mint.
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