Greek & Mediterranean · Free
Creamy Homemade Tzatziki Dip
A cool, garlicky yogurt and cucumber dip that comes together in minutes and tastes far better than anything from a tub. Perfect with warm pita, grilled meats, or fresh vegetables.
****+
Prep 20 min · Cook 0 min
Method
Grate the whole cucumber on the large holes of a box grater, skin and all, into a bowl.
Sprinkle the half teaspoon of salt over the grated cucumber, stir, and let it sit for 10 minutes to draw out the water.
Transfer the salted cucumber to the center of a clean kitchen towel or a few layers of paper towel, gather the edges, and squeeze hard over the sink to remove as much liquid as possible.
This squeezing step is the secret to thick tzatziki; skipping it leaves the dip runny, so wring the cucumber until barely any liquid comes out.
In a medium bowl, spoon in the strained Greek yogurt, which should already be thick, and add the squeezed cucumber.
Add the grated garlic, olive oil, lemon juice, chopped dill, red wine vinegar, the three-quarter teaspoon of salt, and the black pepper.
Stir everything together with a spoon until the cucumber and herbs are evenly distributed through the creamy yogurt.
Taste the dip and adjust with a little more salt or lemon juice if you like it sharper.
Cover the bowl and refrigerate for at least 30 minutes, which lets the garlic mellow and the flavors come together.
Just before serving, give it a quick stir, transfer to a serving bowl, and drizzle a little olive oil over the top.
Serve chilled with warm pita triangles, cucumber sticks, or alongside any grilled meat.
Chef's tips
- If your yogurt is thin, line a sieve with paper towels and let it drain in the fridge for an hour to thicken before you start.
- Grate the garlic on a fine grater or microplane instead of chopping so it disappears into the dip without any harsh raw bites.
- Tzatziki keeps well for up to 3 days in a sealed container, and the flavor is often even better on day two.
Cooking times vary by equipment -- cook to temperature and to taste.
