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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 cups (480 g) full-fat Greek yogurt
- 1 medium English cucumber, about 8 oz (225 g)
- 2 cloves garlic, minced (approx. 0.2 oz / 6 g)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for warming pita and finishing
- 2 tbsp (6 g) fresh dill, finely chopped (or 1 tsp dried)
- 1 tbsp (2 g) fresh mint, finely chopped (optional)
- 1 tsp (5 g) coarse sea salt, divided
- 1/4 tsp (0.6 g) freshly ground black pepper
- 6 pita rounds, approx. 2.5 oz (70 g) each

Instructions

1. Prepare the yogurt: Line a fine-mesh sieve with a double layer of cheesecloth or a coffee filter set over a bowl. Spoon the Greek yogurt into the sieve, cover, and refrigerate for 30–60 minutes to remove excess whey and thicken the yogurt.  
2. Prepare the cucumber: Grate the cucumber coarsely (or finely, if preferred). Transfer grated cucumber to a clean kitchen towel or several layers of paper towels, sprinkle with 1/4 tsp (1.5 g) of the salt, wrap and squeeze firmly to remove as much liquid as possible. Discard the liquid.  
3. Combine base ingredients: In a medium bowl, stir together the drained, thickened yogurt, squeezed grated cucumber, minced garlic, lemon juice, 2 tbsp (30 ml) extra-virgin olive oil, chopped dill and mint (if using). Season with the remaining 3/4 tsp (3.5 g) salt and 1/4 tsp (0.6 g) black pepper. Taste and adjust salt, lemon or herbs as desired.  
4. Chill and marry flavors: Cover and refrigerate the tzatziki at least 30 minutes (1–2 hours preferred) to let flavors meld. If it thickens too much, whisk in up to 1 tbsp (15 ml) cold water or olive oil to loosen slightly.  
5. Warm the pita (oven method): Preheat oven to 400°F (200°C). Lightly brush each pita with 1/2 tsp (2.5 ml) olive oil, stack and wrap in foil; heat 5–8 minutes until soft and warm. (Skillet method: heat a dry skillet over medium-high heat and warm each pita 30–45 seconds per side, brushing lightly with oil if desired.)  
6. Finish and serve: Transfer tzatziki to a shallow serving bowl, make a small well in the center and drizzle with 1 tsp (5 ml) extra-virgin olive oil. Serve chilled with warm pita torn into wedges for dipping.