Greek Tzatziki

Tzatziki, or "tsah-see-key", is a Greek cucumber yoghurt dip.  It's usually one of the first things I order when I eat at a Greek restaurant.  I love to dip copious amounts of pita bread into it and of course, the more inside my lamb gyros the better.

I'm almost ashamed to say that until recently I'd never tried to make my own.  I was under the assumption that it would be quite difficult.  Well, I was WRONG!

Tzatziki really is so easy to prepare, and this delicious homemade version is just as good as what you get in an authentic restaurant.

Why you'll love this recipe...

• Filled with good for you ingredients.
• Pairs well with SO many things (full serving suggestion list below).
• It's light and tangy.
• It comes together in just a few minutes.

INGREDIENTS

One thing I love about tzatziki is that it's made with mostly everyday ingredients.  The only thing I don't always have on hand is dill, but it's readily available at all supermarkets so easy to get my hands on!

Here's what you'll need (full measurements in the recipe card below)...

• Plain Greek Yoghurt
• Cucumber
• Garlic
• Lemon Juice
• Dill
• Extra Virgin Olive Oil
• Salt + Pepper

INSTRUCTIONS

Place oil and minced garlic in a bowl and mix well.  Set aside.

Cut cucumber in half and use a teaspoon to scrape out the watery seeds.  Discard the seeds.  Grate the cucumber, lightly salt and leave to drain for 10 minutes in a colander.

Squeeze the cucumber either by hand (taking fistfuls and squeezing until drained) or with a cheese cloth.

Add strained cucumber, lemon juice, dill, yoghurt, salt & pepper to the oil and garlic and mix well.

Let your tzatziki rest for 5 minutes to let the flavours meld, then serve.

Serve with a little oil on top and a sprig of dill, if desired.

HOW LONG DOES HOMEMADE TZATZIKI LAST?

Tzatziki is at it's best when made fresh.  You can keep it in an airtight container for a day, but I wouldn't recommend keeping any longer than that.

The reason is that the cucumbers can give off quite a lot of moisture (even after being strained) and the dill can become quite overpowering if left over a few days.

Given how easy this is to prepare, it isn't difficult to make fresh every time.  Plus you can easily modify the recipe to make a half batch if you're concerned you won't use it all.

WHAT CAN YOU EAT TZATZIKI WITH?

More like what can't you eat tzatziki with!  Here's just a few ways you can use your tzatziki...

• Use it as a dip and serve with homemade pita chips and cut up carrots, cucumbers and bell peppers.
• Slather it on gyros, fritters, falafels or wraps.
• Smear it as a sauce on top of lamb, chicken, beef, pork or fish.
• Mop it up with some freshly baked bread.
• Enjoy it on top of a baked potato.

TOP TIPS

• Mix your garlic and olive oil first up.  This will give them time to infuse and helps the garlic have less bite.
• Be sure to both deseed and strain cucumber before using to avoid making your tzatziki soggy and waterlogged.
• If you're making ahead, add dill at the last minute.  The herb can be overpowering if it sits for too long in your tzatziki.
• Once you've mixed all the ingredients together, let sit for 5 minutes to let the flavours meld.  Then you're ready to serve!
• Don't store tzatziki any longer than 1 day.  If you're worried you won't eat it all, make a ½ batch.

MORE GREEK RECIPES YOU'LL LOVE

• Kolokithokeftedes (Greek Zucchini Fritters) (the BEST for slathering tzatziki on!)
• Greek Chicken Gyros
• Greek Roast Chicken
• One Pot Greek Chicken and Rice
• Greek Lemon Potatoes
• Sheet Pan Greek Chicken and Potatoes (another great recipe for slathering tzatziki on!)
• OR see all Greek Recipes

If you’ve tried this Greek Tzatziki I’d love to hear how you enjoyed it! Pop a comment and a star rating below!

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