Tzatziki is the ultimate versatile sauce—its creamy, tangy flavor elevates everything from grilled meats and seafood to fresh veggies and fries. Add it to gyros, wraps, or sandwiches, and transform any meal into a refreshing Mediterranean experience.

Tzatziki from Kalosta Restaurant in Mykonos, Greece

Credit Alison Parks

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Table of Contents

What I Like About this Recipe

• I like lamb, but sometimes the flavor is too strong. Tzatziki complements very well with lamb meat and balances the flavor. It’s the same for spicy food. 

• Eating a meze or a small dish served as an appetizer is straightforward. I am from Spain, and I love tapas, meze, or any small dish that is fun and delicious and promotes social relations. 
• It is very refreshing and easy to prepare.

What is this recipe?

Tzatziki is a refreshing, tangy dip made with strained Greek Yogurt, cucumber, garlic, olive oil, and herbs like dill or mint.

Where does it come from?

Most people accept that Tzatziki originated in Greece, although some debate it has other origins in the Middle East or even India.

Ingredients

Greek Yogurt Resemblance

Credit Alberto Conde Kitchen in the Med

• 1 cup Greek yogurt
• One medium cucumber, grated and drained
• Three cloves garlic, minced
• Two tablespoons extra virgin olive oil
• One tablespoon of fresh dill, finely chopped
• Salt and pepper to taste
• Lemon juice (optional for added tanginess)

Tzatziki

Credit Susan Filson

Instructions

• Start by grating the cucumber and draining the excess water. Strain it with a mesh sieve or press the grated cucumber into a neat kitchen towel. 

• In a bowl, integrate well the Greek yogurt, grated and drained cucumber, minced garlic, extra virgin olive oil, and chopped fresh dill. 

• Mix the ingredients thoroughly, ensuring an even distribution of flavors. Sprinkle some salt and pepper to taste.

• Add some fresh lemon juice and mix well if you prefer a tangier tzatziki.
• Refrigerate the Tzatziki for at least 30 minutes (I recommend AT LEAST one hour; see the FAQ below) before serving to allow the flavors to merge and develop.

Suggestions for Serving

• Serve the Tzatziki with pita bread, fresh vegetables, or chips for a delicious appetizer.
• Use it as a condiment for gyros, souvlaki, or grilled vegetables.
• Enjoy it as a dip for pita chips or a topping for baked potatoes.
• Incorporate Tzatziki in gyro or souvlaki wraps for an authentic Greek taste.
• Spread it on sandwiches.
• Combine Tzatziki and seafood to add zest and freshness. 

Tzatziki

Credit Felipe

Tips and ideas

Strain Yogurt for Creaminess: Strain the Greek yogurt to remove excess liquid. The surplus liquid can ruin your Tzatziki. 

Experiment with herbs and spices: Depending on your preference, there are numerous variations of Tzatziki. You can add more garlic and lemon or substitute the dill for another Mediterranean herb of your liking. For example, use mint for freshness or parsley for a more subtle flavor.

Tzatziki

Credit Teresa De Masi

Tzatziki FAQ

1. Is Tzatziki healthy?
Yes, tzatziki can be a healthy choice. It’s made with Greek yogurt, which contains probiotics and includes fresh ingredients like cucumber, garlic, and herbs, offering a low-calorie, nutritious option.

2. Can I make Tzatziki ahead of time?
Yes, you can prepare tzatziki in advance and store it in the refrigerator. In fact, letting it chill for a few hours or overnight enhances the flavors, making it even tastier.

3. Can I use standard yogurt instead of Greek yogurt?
While Greek yogurt is traditional, you can use regular yogurt. However, it’s recommended to strain regular yogurt or choose a thicker version for the best texture to achieve a creamier tzatziki.

4. Can I freeze Tzatziki?
Freezing tzatziki is not recommended, as the yogurt and cucumber can separate, affecting the texture. I personally would say NO. It’s best enjoyed fresh for optimal consistency and flavor.

5. What can I serve Tzatziki with?
Tzatziki pairs wonderfully with grilled meats like lamb or chicken, gyros, souvlaki, pita bread, and vegetable sticks. It’s also great in wraps, sandwiches, salads, or even as a dip for fries or baked potatoes.

6. How long can I store Tzatziki in the fridge?
Tzatziki can be stored in an airtight container in the refrigerator for up to 3-4 days. After that, the texture may change as the cucumber releases moisture.

7. Can I use different herbs in Tzatziki?
Yes! While dill is the traditional herb used in tzatziki, you can also experiment with mint, parsley, or even oregano for different flavor profiles.

8. What’s the best cucumber to use for Tzatziki?
English cucumbers or Persian cucumbers work best because they have fewer seeds and a lower water content. Ensure to deseed and drain the cucumbers to prevent the tzatziki from becoming watery.

9. Can I make vegan Tzatziki?
Yes, you can make a vegan version by substituting Greek yogurt with plant-based yogurt (like coconut or almond) and using olive oil instead of any dairy ingredients.

10. How do I keep my Tzatziki from becoming too watery?
To avoid watery tzatziki, make sure to grate, salt, and drain the cucumbers before adding them to the yogurt. This process helps remove excess moisture, keeping the sauce thick and creamy.

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