The classic Greek yoghurt dip that is missing from no Greek table. Creamy strained yoghurt with cucumber, garlic, olive oil, dill and a hint of mint. Delicious with everything grilled, but also just as a fresh dip or snack.
Tzatziki
Tzatziki
Tzatziki
Tzatziki
Method
01
Grate the cucumber
Coarsely grate the cucumber, mix with a pinch of salt and leave to drain in a sieve for 15 minutes.
02
Squeeze out
Squeeze the grated cucumber as dry as possible with your hands over the sink.
03
Mix
Mix the drained cucumber with the yoghurt, grated garlic, dill and olive oil.
04
Season
Season with salt, freshly ground black pepper and a splash of lemon juice or vinegar.
05
Rest
Chill for at least 30 minutes before serving.
Tips & notes
Keeps for 3 days covered in a glass jar; after the first day it is even tastier and more aromatic. Let yoghurt that is too thin drain first in a cloth for 4 hours to overnight; that gives the creamy structure.
Chef's tip
Use thick, full-fat Greek yoghurt, not low-fat; the fat content carries the flavour of garlic and dill and stops the dip feeling watery.
Variations
- With mint – Replace the dill with mint for a lighter, fresher version.
- Finished with olive oil – An extra splash of olive oil on the plate when serving.
- Cacık – The Turkish variant, often thinner and sometimes thinned with a splash of water.
Contains:
Milk
Sulphites
| Calories | 252 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 7 g |
| Fat | 22 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
