Lovely authentic tzatziki is so good on toasted bread (topped with oregano and olive oil), included in a rolled-up pita with a pork skewer or gyro, next to roasted vegetables, fries, or as a side salad next to zucchini and potato pies. Make it perfect with cool cucumber, extra virgin olive oil, good wine vinegar, freshly black pepper and fresh dill.
If you love this Authentic Tzatziki Dip, you will also love this Skordalia Dip, Whipped Feta or Fava Dip and Caramelized Onions!
Why this recipe sings
Here is what you need for tzatziki
To make this authentic tzatziki sauce recipe, you will need Greek strained yogurt, cucumber, garlic, fresh dill, a little white wine vinegar, extra virgin olive oil, sea salt, and pepper.
How to make tzatziki
Season with sea salt and plenty of freshly ground pepper to taste.
Refrigerate for 1-2 hours before serving.
Serve with some chopped dill on top and a drizzle of extra virgin olive oil.
Tips For A Great Tzatziki
- The cucumber. Two or three small or one long English cucumber are ideal for tzatziki. Choose the best tasting available. Try to grate the cucumber on the coarse part of the grater (with the biggest holes) in repeated movements from top to bottom (and not continuously, like grating cheese). This method will give you crispier cucumber stripes that you can enjoy in every bite. Place the grated cucumber in a sieve, lightly salt it and leave it for half an hour to extract its water. Because the cucumber contains even more water, place it in a clean kitchen towel and squeeze to release even more water.
- Use good quality strained yogurt. Regular plain yogurt is watery and will release more liquid, while the tzatziki is refrigerated. Greek yogurt from cow’s milk is preferred due to its mild aroma and taste. Avoid using a fat free yogurt, in tzatziki you need it full fat or at least 2% fat. Our favorite is Fage Total 5% Whole milk Greek yogurt.
- For a very garlicky tzatziki, use one garlic clove per 1/2 cup yogurt. If you wish to reduce its intensity, you can use garlic paste, a little at a time, until it reaches your desired flavor.
- Choose a good quality red wine vinegar, tzatziki is worth it.
- If fresh dill is not available, substitute with mint, cilantro or parsley.
What to serve with tzatziki
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
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Perfect Tzatziki Sauce
Equipment
- Grater
Ingredients
- 2 cups Greek yogurt
- 1 english cucumber
- 1-2 garlic cloves minced
- ¼ bunch of fresh dill finely chopped
- ¼ cup extra virgin olive oil
- ¼ tablespoons red wine vinegar
- sea salt
- freshly ground pepper
Instructions
- Grate the cucumber using the large grates of a grater. Place grated cucumber in a colander in the sink. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release its liquids for 15 minutes.
- Add the minced garlic cloves, two tablespoons of red wine vinegar, and three tablespoons of olive oil in a bowl and mix well.
- Squeeze the grated cucumber with the help of a kitchen towel to release the remaining liquid. Add it to the bowl and mix well. Stir in most of the dill.
- Lightly whisk the yogurt with a tablespoon of extra virgin olive oil to develop a creamy texture. Pour yogurt into the bowl with the rest of the ingredients and mix with a spoon.Season with sea salt and plenty freshly ground pepper to taste.
- Refrigerate for 1-2 hours (please see recipe notes). Serve with some chopped dill on top, with more sliced cucumber and a drizzle of extra virgin olive oil.
Notes
- After mixing the ingredients, the dip should be refrigerated for at least one hour for better results.
- Good quality Greek yogurt is essential for a great tzatziki. Avoid fat-free yogurts and prefer full-fat or at least 2% fat. Our favorite is FAGE Total 5% Plain Greek Yogurt.
- A delicate extra virgin olive oil and zingy red wine vinegar are your friends when making tzatziki.
- If fresh dill is unavailable, substitute it with mint, cilantro, or parsley.
Nutrition
