Tzatziki: Classic Greek Yogurt Sauce
A refreshing and creamy Greek yogurt sauce featuring cool cucumber, pungent garlic, and fresh herbs. Perfect as a dip, spread, or condiment for grilled meats and vegetables.
Ingredients
- 2 cup plain Greek yogurt full-fat preferred
- 1 medium cucumber grated and squeezed dry
- 2 cloves garlic minced
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh mint finely chopped (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Grate the cucumber and place it in a fine-mesh sieve or wrap in a clean kitchen towel. Squeeze out as much excess water as possible. This step is crucial for a thick, non-watery tzatziki.
- In a medium bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, chopped dill, and optional chopped mint.
- Add the extra virgin olive oil and lemon juice to the mixture.
- Season with salt and black pepper to taste. Adjust according to your preference.
- Stir all ingredients together until well combined. Ensure everything is evenly distributed.
- Cover the bowl and refrigerate for at least 30 minutes, or ideally an hour, to allow the flavors to meld and deepen. This chilling time greatly enhances the taste.
- Serve chilled as a dip with pita bread, fresh vegetables, or as a condiment with grilled meats, fish, or falafel.
Notes
For the best texture, always squeeze out as much excess water as possible from the grated cucumber. Use full-fat Greek yogurt for a richer, creamier sauce. Allow the Tzatziki to chill for at least 30 minutes (ideally an hour) before serving; this helps the flavors meld beautifully. Garnish with a drizzle of extra virgin olive oil and a fresh dill sprig just before serving.