Ingredients
- 1 medium cucumber
- 2 cups Greek yogurt (10% fat)
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic, minced or finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon salt, or to taste
- Black pepper to taste
- Optional: 1 teaspoon lemon juice
Instructions
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Wash the cucumber and grate it using the large holes of a box grater.
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Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You can also use a colander. This step is crucial for preventing watery tzatziki.
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In a medium bowl, combine the Greek yogurt and olive oil, stirring until smooth.
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Add the drained cucumber, minced garlic, chopped dill, salt, and pepper to the yogurt mixture.
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Mix all ingredients thoroughly. If using, add the lemon juice for a bit of brightness.
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Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
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Taste and adjust seasoning if needed before serving.
Tips
- For the best flavor, make tzatziki at least a few hours before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve with warm pita bread, as a dip for vegetables, or as a sauce for grilled meats and gyros.