A smooth and creamy Greek classic that’s bound to brighten all kinds of meals!
In college, I was low-key obsessed with Greek food. Almost every time my mom and I went out together, whether it was a special occasion or not, I’d request that we eat at a Greek restaurant. A few of the local ones are owned and operated by big Greek families, which means their food is both authentic and addictive. At one of these special spots, I first tried tzatziki, and I’ve been in love with it ever since.
Tzatziki is a classic condiment made from Greek yogurt that usually pairs well with gyro sandwiches or salads. But I went so crazy for tzatziki, I even put it on my eggs sometimes for a burst of bright flavor. The revitalizing combo of cucumber, citrus, and dill makes my mouth water just thinking about it. It all comes together to create a beautiful complement to all kinds of savory Greek dishes. Whether you use it as a sauce for a main dish or a dip for your snacks, tzatziki can add a little more freshness to your dining experience.
How do I store leftovers?
Keep your tzatziki in an airtight container or jar and refrigerate for 3-4 days. I don’t recommend freezing it, as this will ruin its smooth consistency. Serve it either cold or at room temperature, with some raw veggies, crackers, or pita for dipping. You can also drizzle it as a sauce on your favorite Greek dishes.
How I use my extra cucumber water
As you can see, the first step of this recipe calls for squeezing excess water out of the grated cucumber. This leads to a creamier sauce that’s not watery or runny. But what to do with the fresh cucumber water? Personally, I like to mix it with a cup of water, then add the juice of half a lemon or lime, and pour it over ice. There you have it—an easy and refreshing drink to keep you hydrated in the kitchen. Who knew a cucumber could be utilized in so many different ways?
Similar recipes to try
This dip is great and all, but if you need a plant-based version that’s just as creamy and delicious, try Vegan Tzatziki instead. You’d be surprised how many people can’t even tell that this is dairy-free when I make it! On the other hand, if your crowd doesn’t have any dietary restrictions, but you want the same level of creaminess, try Cottage Cheese Dip. Additionally, Greek Yogurt Tartar Sauce works wonders on fish.
Tzatziki Recipe
Ingredients
- 1 cup finely grated cucumber
- 2 cups plain Greek yogurt
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 garlic clove minced
- 1/4 teaspoon salt plus more to taste
- 1 tablespoon chopped fresh dill
Instructions
- Wrap the grated cucumber in a clean towel and gently squeeze out the extra water.
- In a bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill. Stir until the mixture is smooth.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend. Drizzle with extra olive oil and serve chilled with pita bread or fresh vegetables.
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