Name: Classic Tzatziki Dip
Prep time: 15 min
Total time: 15 min
Yield: About 1.5 cups (8 servings)
Cuisine: Mediterranean cuisine
Ingredients: 2 cup greek yogurt (full-fat, strained if possible; room temperature); 1 pcs cucumber (english or Persian cucumber, seeded, grated and excess liquid squeezed out); 2 pcs garlic (cloves, finely minced or crushed); 2 tbsp dill (fresh, finely chopped); 1 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra-virgin); 1 tsp salt (sea salt or kosher, adjust to taste)

Tzatziki

Prep: 15 min • Cook: 0 min. Creamy Greek yogurt blended with grated cucumber, garlic, fresh dill, lemon and olive oil to create a bright, tangy dip. Thick and cooling, this traditional Greek condiment is perfect with warm pita, grilled meats or as a versatile spread.

Preparation time: 15 min
Cooking time: Under a minute
Total time: 15 min
Servings: 8
Course: Sauce or Dip
Complexity: Easy

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Ingredients

2 cup greek yogurt(full-fat, strained if possible; room temperature)
1 pc cucumber(english or Persian cucumber, seeded, grated and excess liquid squeezed out)
2 pcs garlic(cloves, finely minced or crushed)
2 tbsp dill(fresh, finely chopped)
1 tbsp lemon juice(freshly squeezed)
1 tbsp olive oil(extra-virgin)
1 tsp salt(sea salt or kosher, adjust to taste)

Instructions

Prepare the cucumber: peel if desired, halve lengthwise and scrape out seeds if large, then grate coarsely.
Place grated cucumber in a fine sieve or clean kitchen towel, sprinkle lightly with salt and let sit 5 minutes, then squeeze out as much liquid as possible.
In a medium bowl combine the greek yogurt, minced garlic, chopped dill, lemon juice, olive oil and 1 tsp salt; mix until smooth.
Fold the well-drained cucumber into the yogurt mixture until evenly distributed; taste and adjust salt or lemon if needed.
Cover and chill for at least 15 minutes to let flavors meld. Garnish with a drizzle of olive oil and extra dill before serving.

Nutrition

Servings: 8
Serving size (imperial): 1.8 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	60.5 kcal	121 kcal	484 kcal
Protein	3.5 g	7 g	28 g
Fat	4.1 g	8.2 g	32.8 g
Carbs	2.5 g	5 g	20 g

Tips

Squeeze grated cucumber in a clean towel to remove excess water for a thick, creamy tzatziki without dilution.
Allow tzatziki to rest in the fridge at least 15 minutes so the garlic mellows and the flavors harmonize.
Serve chilled with warm pita, grilled lamb or vegetables; finish with a drizzle of olive oil and a sprig of dill.

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Ingredients

2 cup greek yogurt(full-fat, strained if possible; room temperature)
1 pc cucumber(english or Persian cucumber, seeded, grated and excess liquid squeezed out)
2 pcs garlic(cloves, finely minced or crushed)
2 tbsp dill(fresh, finely chopped)
1 tbsp lemon juice(freshly squeezed)
1 tbsp olive oil(extra-virgin)
1 tsp salt(sea salt or kosher, adjust to taste)

Instructions

Prepare the cucumber: peel if desired, halve lengthwise and scrape out seeds if large, then grate coarsely.
Place grated cucumber in a fine sieve or clean kitchen towel, sprinkle lightly with salt and let sit 5 minutes, then squeeze out as much liquid as possible.
In a medium bowl combine the greek yogurt, minced garlic, chopped dill, lemon juice, olive oil and 1 tsp salt; mix until smooth.
Fold the well-drained cucumber into the yogurt mixture until evenly distributed; taste and adjust salt or lemon if needed.
Cover and chill for at least 15 minutes to let flavors meld. Garnish with a drizzle of olive oil and extra dill before serving.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

60.5 kcal

121 kcal

484 kcal

Protein

3.5 g

7 g

28 g

Fat

4.1 g

8.2 g

32.8 g

Carbs

2.5 g

5 g

20 g

Tips

Squeeze grated cucumber in a clean towel to remove excess water for a thick, creamy tzatziki without dilution.

Allow tzatziki to rest in the fridge at least 15 minutes so the garlic mellows and the flavors harmonize.

Serve chilled with warm pita, grilled lamb or vegetables; finish with a drizzle of olive oil and a sprig of dill.