1 cup Greek yogurt (full-fat for richer texture, but low-fat can be used for a lighter version)
1 medium cucumber, peeled, seeded, and finely grated or chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill (or mint, chopped finely)
1 tablespoon lemon juice (freshly squeezed)
Salt and black pepper to taste
1
Prepare the Cucumber:
After peeling and seeding the cucumber, grate or finely chop it. Then, place the grated cucumber in a sieve and press or squeeze to remove excess water. This is an important step to prevent your tzatziki from becoming too watery.
2
Mix Ingredients:
In a medium bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, olive oil, and lemon juice. Stir until well mixed.
3
Add Herbs and Season:
Stir in the chopped dill or mint. Season with salt and black pepper to taste. Mix well.
4
Chill:
Cover and refrigerate the tzatziki for at least 2 hours, preferably overnight, to allow the flavors to meld together. Tzatziki’s flavor deepens with time, so chilling is a crucial step.
5
Serve:
Serve the tzatziki chilled. It can be served as a dip with fresh vegetables, pita bread, or as a sauce for grilled meats like lamb, chicken, or fish.
Ingredients
1 cup Greek yogurt (full-fat for richer texture, but low-fat can be used for a lighter version)
1 medium cucumber, peeled, seeded, and finely grated or chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill (or mint, chopped finely)
1 tablespoon lemon juice (freshly squeezed)
Salt and black pepper to taste
Directions
1
Prepare the Cucumber:
After peeling and seeding the cucumber, grate or finely chop it. Then, place the grated cucumber in a sieve and press or squeeze to remove excess water. This is an important step to prevent your tzatziki from becoming too watery.
2
Mix Ingredients:
In a medium bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, olive oil, and lemon juice. Stir until well mixed.
3
Add Herbs and Season:
Stir in the chopped dill or mint. Season with salt and black pepper to taste. Mix well.
4
Chill:
Cover and refrigerate the tzatziki for at least 2 hours, preferably overnight, to allow the flavors to meld together. Tzatziki’s flavor deepens with time, so chilling is a crucial step.
5
Serve:
Serve the tzatziki chilled. It can be served as a dip with fresh vegetables, pita bread, or as a sauce for grilled meats like lamb, chicken, or fish.
