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This easy homemade tzatziki is a cool, creamy Greek yogurt dip loaded with grated cucumber, garlic, fresh dill, and a bright splash of lemon. Thick, tangy, and refreshing, it comes together in about 10 minutes with just a handful of simple ingredients. Serve it with warm pita, grilled meats, falafel, or fresh vegetables, or spoon it over gyros and salads.

Ingredients

  • 2 cups (450 g) plain whole-milk Greek yogurt
  • 1 large English cucumber (about 10 oz / 285 g), or 2 small Persian cucumbers
  • 3 cloves garlic, finely grated or minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 tablespoon red wine vinegar (optional)
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1 tablespoon chopped fresh mint (optional)
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon for salting the cucumber
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of sumac or paprika, for garnish (optional)
  • For serving: warm pita bread, pita chips, cucumber slices, carrots, and cherry tomatoes

Instructions

  1. Grate the cucumber on the large holes of a box grater. If using a regular cucumber with thick skin or large seeds, peel and seed it first.
  2. Toss the grated cucumber with 1/2 teaspoon of the salt and let it sit in a fine-mesh sieve over a bowl for 10 minutes to draw out the moisture.
  3. Wrap the cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This step keeps the tzatziki thick.
  4. In a medium bowl, stir together the Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, dill, mint, remaining 1/2 teaspoon salt, and pepper until smooth.
  5. Fold in the squeezed cucumber until evenly combined.
  6. Taste and adjust, adding more lemon juice for tang, garlic for bite, or salt for flavor.
  7. Cover and refrigerate for at least 1 hour to let the flavors meld.
  8. Before serving, give it a quick stir, drizzle with olive oil, and garnish with fresh dill and a pinch of sumac or paprika. Serve chilled with warm pita and fresh vegetables.

Notes

  • Squeezing the cucumber dry is the most important step. Excess water makes the tzatziki thin and watery.
  • Use thick, full-fat Greek yogurt for the creamiest texture. If your yogurt is loose, strain it in a cheesecloth-lined sieve for 30 minutes.
  • Grate the garlic on a microplane for a smooth flavor that blends evenly. Raw garlic gets stronger as it sits, so start with 2 cloves if you prefer a milder dip.
  • Fresh dill is traditional, but mint or a mix of both is also delicious.
  • Dairy-free option: use unsweetened coconut yogurt or cashew yogurt and add an extra squeeze of lemon.
  • Make ahead: tzatziki tastes best after chilling for a few hours. Refrigerate in an airtight container for up to 4 days and stir before serving, pouring off any liquid that collects on top.
  • Freezing is not recommended, as the yogurt separates and the cucumber turns watery when thawed.
  • Serving idea: use as a sauce for gyros, souvlaki, and lamb meatballs, or as a cooling side for spicy dishes.

Nutrition

Find it online: https://thefamilycooking.com/easy-homemade-tzatziki/