Perfect Tzatziki Recipe
Cool, creamy, and tangy, this authentic Greek tzatziki recipe is made with Greek yogurt, cucumber, dill, olive oil, and red wine vinegar. Perfect as a dip, spread, or sauce!
Servings 6
Calories 80kcal
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 cup red wine vinegar total
- sea salt
- freshly ground pepper
Instructions
- Grate the cucumber using the large holes of a grater.1 english cucumber
- Place grated cucumber in a colander in the sink. Add a pinch of salt and one tablespoon of vinegar. Let it rest for 15 minutes to release its liquids.
- Lightly whisk the yogurt with a tablespoon of extra virgin olive oil to develop a creamy texture.
- Add the minced garlic clove, two tablespoons of red wine vinegar, and three tablespoons of olive oil to 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 with the olive oil and vinegar and mix well.
- Pour the yogurt into the bowl with the remaining ingredients and mix with a spoon.
- Stir in most of the dill. Season with sea salt and plenty of freshly ground pepper to taste. Refrigerate for 1 to 2 hours before serving.
Notes
- For better results, after mixing the ingredients, the dip should be refrigerated for at least one hour.
- Good quality Greek yogurt is essential for a great tzatziki. Avoid fat-free yogurts and opt for full-fat or at least 2% fat yogurts. 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
Calories: 80kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg