Best Tzatziki: Fresh Greek Dip
A classic Greek dip made from strained yogurt, fresh cucumber, garlic, olive oil, and herbs. Refreshing and versatile, perfect for various Mediterranean dishes and mezze platters.
Ingredients
- 1.5 cup Greek yogurt full-fat
- 1 medium Cucumber grated and squeezed dry
- 2 cloves Garlic minced
- 1 tablespoon Olive oil extra virgin
- 1 tablespoon Fresh dill chopped (or mint)
- 1 teaspoon White wine vinegar optional
- 0.25 teaspoon Salt or to taste
- dash Black pepper freshly ground
Instructions
- Grate the cucumber and place it in a fine-mesh sieve or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial to prevent watery tzatziki and ensures a thick, creamy dip.
- In a medium bowl, combine the strained Greek yogurt, thoroughly squeezed cucumber, minced garlic, extra virgin olive oil, chopped fresh dill (or mint), white wine vinegar (if using), salt, and freshly ground black pepper.
- Mix all ingredients thoroughly until well combined and smooth.
- Taste the tzatziki and adjust seasonings as needed. You might want more garlic, salt, or a splash of vinegar for extra tang.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to fully meld. Chilling also helps the dip thicken further.
- Serve cold as a dip with pita bread, fresh vegetables, as a sauce for gyros or souvlaki, or alongside grilled meats like lamb skewers and chicken.
Notes
For best flavor, let Tzatziki chill in the refrigerator for at least 30 minutes, or even overnight, allowing the flavors to meld. Use full-fat Greek yogurt for the creamiest texture. Adjust garlic and herbs to your preference. A squeeze of lemon juice can be added for extra zest.