Appetizer: Greece – τζατζίκι ➤ Tzatziki (Yogurt, Cucumber & Garlic Dip)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) full-fat Greek yogurt
- 8 oz (225 g) English cucumber, peeled, seeded and grated (about 1 medium)
- 2 cloves (approx. 0.2 oz (6 g)) garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) fresh dill, finely chopped (or 1 tbsp (15 ml) dried)
- 1 tbsp (15 ml) fresh mint, finely chopped (optional)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 ml) white or red wine vinegar (optional)

Show original ingredient measurements

- 2 cups (480 ml) full-fat Greek yogurt
- 8 oz (225 g) English cucumber, peeled, seeded and grated (about 1 medium)
- 2 cloves (approx. 0.2 oz / 6 g) garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) fresh dill, finely chopped (or 1 tbsp dried)
- 1 tbsp (15 ml) fresh mint, finely chopped (optional)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 ml) white or red wine vinegar (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the cucumber: grate the peeled and seeded cucumber on the large holes of a box grater (or pulse briefly in a food processor). Sprinkle with 1/4 tsp (1.25 ml) of the salt, let sit in a bowl for 10 minutes, then firmly squeeze the grated cucumber in a clean kitchen towel or several layers of cheesecloth until very dry. Transfer drained cucumber to a small bowl.
2. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, remaining 3/4 tsp (3.75 ml) salt, black pepper, and vinegar (if using). Whisk until smooth and slightly glossy.
3. Fold the well-drained cucumber, chopped dill, chopped mint (if using), and 2 tbsp (30 ml) olive oil into the yogurt mixture until evenly distributed. Taste and adjust seasoning with more salt, lemon juice, or garlic as desired.
4. Cover and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld and the texture firm up. Stir before serving; if too thick, whisk in a teaspoon of cold water or olive oil to reach desired consistency.
5. To serve, transfer to a shallow bowl, drizzle with a little extra-virgin olive oil and garnish with a sprig of dill or a few chopped cucumbers. Serve chilled with warm pita, grilled bread, or alongside the Souvla for cooling contrast.

1. Prepare the cucumber: grate the peeled and seeded cucumber on the large holes of a box grater (or pulse briefly in a food processor). Sprinkle with 1/4 tsp of the salt, let sit in a bowl for 10 minutes, then firmly squeeze the grated cucumber in a clean kitchen towel or several layers of cheesecloth until very dry. Transfer drained cucumber to a small bowl.
2. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, remaining 3/4 tsp salt, black pepper, and vinegar (if using). Whisk until smooth and slightly glossy.
3. Fold the well-drained cucumber, chopped dill, chopped mint (if using), and 2 tbsp olive oil into the yogurt mixture until evenly distributed. Taste and adjust seasoning with more salt, lemon juice, or garlic as desired.
4. Cover and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld and the texture firm up. Stir before serving; if too thick, whisk in a teaspoon of cold water or olive oil to reach desired consistency.
5. To serve, transfer to a shallow bowl, drizzle with a little extra-virgin olive oil and garnish with a sprig of dill or a few chopped cucumbers. Serve chilled with warm pita, grilled bread, or alongside the Souvla for cooling contrast.