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–+ servings
Tzatziki with fresh dill.

Tzatziki

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 cup (250 grams) Greek yogurt
  • 1½ packed cups (250 grams) cucumber (9 ounces) grated with large holes of box grater
  • 2 tablespoon (2 tablespoons) dill chopped
  • 1 tablespoon (1 tablespoon) mint chopped (optional)
  • 1 tablespoon (1 tablespoon) lemon juice
  • 1 tablespoon (1 tablespoon) extra virgin olive oil
  • 1 clove (1 clove) garlic add more to taste
  • ½ teaspoon (½ teaspoon) salt add more to taste

  • Grate 1½ packed cups cucumber using the large holes of a box grater. Keeping the peel adds color and a slight crunch to the sauce.
    Next, drain the cucumber by squeezing out excess liquid with your hands. This step is key to preventing a watery tzatziki and ensuring a rich, creamy texture.
    Squeezing the water out of grated cucumber.
  • Add the cucumber, 1 cup Greek yogurt, 2 tablespoon dill, 1 tablespoon mint, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic, and ½ teaspoon salt to a mixing bowl.
    Stir to combine then taste and adjust for salt.
    Grated cucumber, olive oil, Greek yogurt, garlic, salt, and lemon juice in a bowl.
  • If you can, let it rest for 30 minutes in the fridge to allow the flavors to meld.
    Spread on a serving plate, drizzle with extra virgin olive oil and fresh herbs. You can add a pinch of paprika for color.
    It's delicious with warm pita or crunchy pita chips.
    Greek tzatziki on a serving platter.
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