Tzatziki
Serve alongside Meatballs with Feta Fries & Greek Salad or Chicken Kebab Bowl or Smash Lamb Tacos
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 4 days. The garlic flavour intensifies over time, so if making ahead for garlic-sensitive eaters, start with less garlic. Some liquid may separate out - just give it a quick stir before serving. Not suitable for freezing.
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Substitutions
- Yoghurt: Use full-fat Greek yoghurt for best flavour and texture. Low-fat works but will be thinner and less rich. For dairy-free, use thick coconut yoghurt (the sauce will be sweeter and less tangy).
- Herbs: No dill? Use fresh mint for a traditional alternative, or flat-leaf parsley for a milder flavour.
- Cucumber: Lebanese cucumbers have less water and work best, but regular cucumber is fine - just squeeze it extra hard to remove moisture.
- Garlic: Start with half a clove if you're sensitive to raw garlic. You can always add more.
Serving Suggestions
Use tzatziki as a dip with pita bread, veggie sticks, or crackers. Pair it with grilled chicken, lamb kofta, falafel, souvlaki, or roasted vegetables. Serve alongside other mezze like hummus, baba ganoush, and olives for a Mediterranean-style spread.
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 4 days. The garlic flavour intensifies over time, so if making ahead for garlic-sensitive eaters, start with less garlic. Some liquid may separate out - just give it a quick stir before serving. Not suitable for freezing.
Substitutions
- Yoghurt: Use full-fat Greek yoghurt for best flavour and texture. Low-fat works but will be thinner and less rich. For dairy-free, use thick coconut yoghurt (the sauce will be sweeter and less tangy).
- Herbs: No dill? Use fresh mint for a traditional alternative, or flat-leaf parsley for a milder flavour.
- Cucumber: Lebanese cucumbers have less water and work best, but regular cucumber is fine - just squeeze it extra hard to remove moisture.
- Garlic: Start with half a clove if you're sensitive to raw garlic. You can always add more.
Serving Suggestions
Use tzatziki as a dip with pita bread, veggie sticks, or crackers. Pair it with grilled chicken, lamb kofta, falafel, souvlaki, or roasted vegetables. Serve alongside other mezze like hummus, baba ganoush, and olives for a Mediterranean-style spread.
Ingredients
- 1 cup Greek yoghurt (full-fat for best flavour and texture)
- 1 Lebanese cucumber (or ½ regular cucumber)
- 1 small garlic clove, minced or grated (if sensitive to garlic, just add 1/2 clove)
- 2 tbsp fresh dill, finely chopped
- 1 tbsp good quality extra virgin olive oil (plus extra for drizzling)
- 1 tbsp lemon juice (about ½ lemon)
- ½ tsp salt
- Pinch of black pepper
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Coarsely grate the cucumber using a box grater. Then place it in a paper towel and squeeze firmly to remove as much liquid as possible. Don’t skip this step! Watery cucumber will make your tzatziki thin and bland.
- In a medium bowl, combine the Greek yoghurt, drained cucumber, minced garlic, and chopped dill.
- Add the olive oil, lemon juice, salt, and pepper. Stir well to combine.
- Taste and adjust: Add more lemon if you want brightness, more garlic for punch, more salt for depth, or more dill for herby flavour. Tzatziki should be tangy, garlicky, and well-seasoned.
- Cover and refrigerate for at least 30 minutes before serving. This allows the flavours to meld. It's even better after a few hours.
- Transfer to a serving bowl, drizzle with a little extra olive oil, and optionally garnish with a small sprig of dill or a crack of black pepper.
Ingredients
- 1 cup Greek yoghurt (full-fat for best flavour and texture)
- 1 Lebanese cucumber (or ½ regular cucumber)
- 1 small garlic clove, minced or grated (if sensitive to garlic, just add 1/2 clove)
- 2 tbsp fresh dill, finely chopped
- 1 tbsp good quality extra virgin olive oil (plus extra for drizzling)
- 1 tbsp lemon juice (about ½ lemon)
- ½ tsp salt
- Pinch of black pepper
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Coarsely grate the cucumber using a box grater. Then place it in a paper towel and squeeze firmly to remove as much liquid as possible. Don’t skip this step! Watery cucumber will make your tzatziki thin and bland.
- In a medium bowl, combine the Greek yoghurt, drained cucumber, minced garlic, and chopped dill.
- Add the olive oil, lemon juice, salt, and pepper. Stir well to combine.
- Taste and adjust: Add more lemon if you want brightness, more garlic for punch, more salt for depth, or more dill for herby flavour. Tzatziki should be tangy, garlicky, and well-seasoned.
- Cover and refrigerate for at least 30 minutes before serving. This allows the flavours to meld. It's even better after a few hours.
- Transfer to a serving bowl, drizzle with a little extra olive oil, and optionally garnish with a small sprig of dill or a crack of black pepper.
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Serve with Mediterranean Recipes
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