Greek Tzatziki is the best thing you can do to transport yourself to Greece whether it’s the city of Athens with it’s millenia of history or sitting on one of the many islands. Have you tried tzatziki before?
The first time I ever tried tzatziki was a homemade version made by a Greek man in Germany and it changed my life. Homemade Greek tzatziki is so easy and quick and fresh and perfect to share with others or simply have on hand as a healthy snack.
Why you'll love this
Full of fresh flavors
Fresh cucumber and herb swirls through the Greek yogurt and this is so full of fresh flavor that you’ll find yourself wanting to dig a spoon into this.
Quick and easy
This comes together quick enough that it doesn’t feel like a difficult task to homemake it.
Ingredients and substitutions for Greek Tzatziki
- Greek yogurt: Greek yogurt is strained of the whey found in standard plain yogurt which means it has less liquid and results in a much thicker yogurt that is the perfect base for your tzatziki.
- Cucumber: A medium cucumber weighing 350 grams / 12.3 ounces whole was used, once grated and pressed weighed approximately 165 grams / 5.82 ounces.
- Garlic: Garlic adds a layer of savory to this dip, as a back up to the cucumber.
- Dill: Fresh dill works best because it adds further flavor, a great substitute is fresh parsley.
- Salt: Sea or kosher salt works best to add savory flavor without making this too salty.
Equipment needed to make this
Grater: A simple home grater is needed to grate the whole cucumber to create nice fine strands that will help us wring the water out of the it, but still leave us with the full cucumber flavor.
Garlic crusher: A garlic crusher will help you create nice fine garlic to stir through your dip.
Bowl: A cereal bowl will fit this dip that will likely disappear faster than it takes to make it.
FAQs for the best Greek Tzatziki
Do they eat tzatziki in Greece?
Yes! Containing thick Greek yogurt, fresh cucumber and topped with a single black olive means this is an easy dish for people in Greece to create in their homes. In fact, most menus at restaurant’s will include tzatziki which is often decorated with a single black olive
What does Greek tzatziki taste like?
It’s creamy thanks to that yogurt with a light savoriness thanks to the cucumbers and garlic that are stirred throughout. Ultimately, it’s a herby dip.
How long does Tzatziki last in the fridge?
Kept in a covered container or dish, tzatziki will last up to 4 days, however, there might be some slight watery liquid
How do you cut cucumbers for tzatziki?
The cucumbers need to be fine in this dip which means grating your cucumbers will result in the best texture as well as helping drain the water out of your cucumbers, which is essential before adding to your yogurt.
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How to make:
Place the Greek yogurt into a bowl and set aside.
Grate your cucumber into a clean tea towel or several layers of paper towels.
Roll tightly to cover the cucumber into the center of a ‘teatowel burrito’ and wring it tightly to remove all the excess water in your cucumber.
Unroll and place the cucumber into your yogurt.
Add the garlic, salt, dill and lemon juice and stir until well combined.
Pour over the olive oil and top with the olive.
Serve immediately with some flatbread or as part of a cheeseboard spread.
Fresh, quick and easy is Greek tzatziki which is a perfect dip for bread or crudités.
285 grams / 1 cup Greek yogurt
1 medium cucumber (see ingredients section), ends removed
3 garlic cloves, peeled and minced
2 teaspoons sea or kosher salt
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh lemon juice
1 black olive
1 tablespoon extra virgin olive oil
- Place the Greek yogurt into a bowl and set aside.
- Grate your cucumber into a clean tea towel or several layers of paper towels.
- Roll tightly to cover the cucumber into the center of a ‘teatowel burrito’ and wring it tightly to remove all the excess water in your cucumber.
- Unroll and place the cucumber into your yogurt.
- Add the garlic, salt, dill and lemon juice and stir until well combined.
- Pour over the olive oil and top with the olive.
- Serve immediately with some flatbread or as part of a cheeseboard spread.
Recipe by Roamingtaste
- Calories: 68 calories