Tzatziki

A cool, creamy Greek yogurt dip loaded with grated cucumber, fresh garlic, lemon, and fragrant dill. This versatile sauce is equally at home as a dip, a gyro condiment, or a salad dressing.

Ingredients

• 2 cups Greek yogurt (full-fat for best results)
• 1 medium English cucumber, grated
• 2 cloves garlic, finely minced or pressed
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp fresh dill, finely chopped
• ½ tsp salt
• ¼ tsp white pepper
• 1 tbsp extra virgin olive oil, for drizzle
• 1 sprig fresh dill, for garnish

Method

1. Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible. This step is critical for a thick, not-watery tzatziki.
2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, and red wine vinegar. Stir until well combined.
3. Fold in the fresh dill, salt, and white pepper. Taste and adjust seasoning, adding more garlic, lemon, or salt as desired.
4. Transfer to a serving bowl, drizzle with olive oil, and top with a sprig of fresh dill.
5. For best flavor, cover and refrigerate for at least 1 hour before serving to let the flavors meld.
6. Serve with warm pita, as a sauce for gyros, or alongside grilled meats and vegetables.

Chef's note: Squeezing the cucumber thoroughly is the single most important step. Use full-fat Greek yogurt for the creamiest result. Tzatziki keeps in the refrigerator for 3-4 days but the garlic flavor will intensify over time. If you prefer a milder dip, start with one clove of garlic.

Nutrition per serving

More Greek recipes

• Moussaka
• Spanakopita
• Greek Salad
• Baklava
• Mediterranean Stuffed Peppers
• Lamb Gyros