Appetizer: Greece – τζατζίκι ➤ Tzatziki (Yogurt, Cucumber & Garlic Dip)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 2 cups (480 ml) full-fat Greek yogurt
- 8 oz (225 g) English cucumber, peeled, seeded and grated (about 1 medium)
- 2 cloves (approx. 0.2 oz / 6 g) garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) fresh dill, finely chopped (or 1 tbsp dried)
- 1 tbsp (15 ml) fresh mint, finely chopped (optional)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 ml) white or red wine vinegar (optional)

Instructions

1. Prepare the cucumber: grate the peeled and seeded cucumber on the large holes of a box grater (or pulse briefly in a food processor). Sprinkle with 1/4 tsp of the salt, let sit in a bowl for 10 minutes, then firmly squeeze the grated cucumber in a clean kitchen towel or several layers of cheesecloth until very dry. Transfer drained cucumber to a small bowl.
2. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, remaining 3/4 tsp salt, black pepper, and vinegar (if using). Whisk until smooth and slightly glossy.
3. Fold the well-drained cucumber, chopped dill, chopped mint (if using), and 2 tbsp olive oil into the yogurt mixture until evenly distributed. Taste and adjust seasoning with more salt, lemon juice, or garlic as desired.
4. Cover and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld and the texture firm up. Stir before serving; if too thick, whisk in a teaspoon of cold water or olive oil to reach desired consistency.
5. To serve, transfer to a shallow bowl, drizzle with a little extra-virgin olive oil and garnish with a sprig of dill or a few chopped cucumbers. Serve chilled with warm pita, grilled bread, or alongside the Souvla for cooling contrast.