Tzatziki

Tzatziki
  • PREP TIME
    20 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    6 hrs 20 mins
  • SERVING
    32 People
  • VIEWS
    378

Transport yourself to the sun-drenched shores of Greece with this vibrant Tzatziki recipe. A symphony of cool yogurt, crisp cucumber, and zesty garlic, it's the perfect accompaniment to grilled meats, a refreshing dip for vegetables, or a delightful spread for warm pita bread. Opa!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    2 g
  • Cholesterol
    2 mg
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    20 mg
  • Sugar
    2 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Strain the Yogurt: Line a medium bowl with a cheesecloth (or several layers of paper towels). Spoon the yogurt into the lined bowl, gather the edges of the cheesecloth, and tie it with twine. Place a weight (like a can of beans) on top to help press out the excess liquid. Refrigerate for at least 6 hours, or preferably overnight. (6+ hours)

Image Step 02
02 Step

Recipe View Prepare the Cucumber: While the yogurt is straining, squeeze as much excess liquid as possible from the shredded cucumber and minced garlic. This step is crucial for preventing a watery Tzatziki.

Image Step 03
03 Step

Recipe View Combine Ingredients: In a large bowl, combine the strained yogurt, squeezed cucumber and garlic, vinegar, and olive oil. Season generously with salt and pepper.

Image Step 04
04 Step

Recipe View Mix and Chill: Stir until well combined, creating a thick and creamy mixture. Taste and adjust seasonings as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Image Step 05
05 Step

Recipe View Serve: Before serving, drizzle with a touch of extra virgin olive oil and garnish with fresh dill, if desired. Enjoy immediately with your favorite Greek dishes, as a dip, or as a spread.

For a thicker Tzatziki, use Greek yogurt, which is naturally lower in whey.
Don't skip the straining step! It's essential for achieving the right consistency.
Adjust the amount of garlic to your preference. Start with less and add more as needed.
Tzatziki is best enjoyed within 2-3 days of making it.

Anya Rosenbaum

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 126 Ratings)
Total Reviews: (8)
  • Carlos Hettinger

    This recipe is a keeper! I'll definitely be making it again and again.

  • Tristin Stanton

    This is the best Tzatziki recipe I've ever tried! The yogurt straining tip makes all the difference.

  • Raegan Kulas

    I used this as a dip for grilled chicken and it was fantastic!

  • Corrine Tillman

    So easy to make and absolutely delicious! I added some fresh dill and it was perfect.

  • Neva Hudson

    I've made this recipe several times now and it's always a hit. Thanks for sharing!

  • Laury Walker

    I love how customizable this recipe is. I adjusted the garlic and vinegar to my liking.

  • Eino Stromanmclaughlin

    The instructions were clear and easy to follow. My Tzatziki turned out amazing!

  • Dante Kemmer

    The chilling time really helps the flavors come together. Don't skip that step!

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