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Tzatziki is one of my favorite dips. If you have had it then you know what I mean. Anytime I order Greek food at a restaurant I always wants extra tzatziki (especially on a lamb gyro). This garlicky, cucumber Greek yogurt dip is ridiculously easy to make at home. The ingredients are few, but I have a couple of tips and suggestions to help you achieve the perfect tzatziki to satisfy your taste buds.

Tip #1: Use an English cucumber and grate it versus chopping it. English cucumbers work best for this recipe, in my opinion. You can use a regular cucumber, but should definitely still grate it.

Tip #2: Strain the cucumber. Removing the excess water from the cucumber will prevent a liquidy, runny dip.

Tip #3: Start with a little less garlic and dill and increase the amount to suit your taste. Also, the longer the garlic sits in the dip, the less bite it will have. On the other hand, the longer the dill sits, the more it can overpower the other flavors. If not using immediately, add dill right before serving.

Tip #4: Use a garlic press to crush the garlic to achieve a smoother texture. I love garlic but do not want to bite into small chunks of it in my dip.

If you are seeking a stylish yet functional garlic press, I would recommend the one pictured below from Zulay Kitchen. It has a soft, easy-squeeze ergonomic handle and comes in 4 color options. You can save 10% by using code LIV2LUV10 at checkout (offer ends October 22, 2020).

There are a number of things you can do with this dip. However, I love to serve it with grilled meat (lamb chops or Greek Grilled Chicken Thighs) or veggies and couscous. Comment below what you would pair with the dip!

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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5 from 1 vote

Tzatziki

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Sauces

Cuisine: Greek, Mediterranean

Keywords: greek yogurt dip

Servings: 2 cups

Equipment

• Box Grater

Ingredients

• 1/2 large English cucumber unpeeled
• 1.5 cups plain Greek yogurt
• 3 large garlic cloves crushed with garlic press
• 2 tbsp olive oil
• 2 tbsp lemon juice freshly squeezed
• 1/2 tsp salt
• 1.5 tbsp fresh dill minced

Instructions

• Using the coarse shred side of a box grater, shred 1/2 of a large English cucumber.
• Using cheesecloth, squeeze and strain excess liquid from the shredded cucumber.
• In a medium bowl combine shredded cucumber, Greek yogurt, garlic, olive oil, lemon juice, salt and fresh dill. Mix until well combined.
• Let sit for at least 15 minutes prior to serving or store in an air tight container in the fridge for up to 3 days.