TZATZIKI

Ingredients

• 240 g (1 cup)plain Greek yoghurt
• 15 ml (1 tbsp)lemon juice
• 15 ml (1 tbsp)olive oil
• 1 small cucumber (about 75 g, or ½ cup, when grated)cucumber
• 1 clovegarlic, minced
• 15 ml (1 tbsp)fresh dill, finely chopped
• 1.25 ml (¼ tsp)salt
• 2.5 ml (½ tsp)ground pepper
• to tastecarrot sticks
• to tastecucumber sticks
• to tastecelery sticks
• to tastepitta bread or other flatbread
• to tastepitta chips or other crisps
• to tastebaby tomatoes
• to tasteolives
• to tastebell pepper strips
• to tastefalafel

Instructions

1. 1

   Prepare cucumber

   If the cucumber has thick skin, peel it. Scoop out the seeds as well.

2. 2

   Grate cucumber

   Grate the prepared cucumber.

3. 3

   Salt and rest

   Sprinkle the cucumber with a generous pinch of salt and leave it for 10–15 minutes.

4. 4

   Squeeze out water

   Squeeze the cucumber to remove as much liquid as possible.

5. 5

   Mix the dip

   Stir the cucumber, olive oil, garlic, dill, salt, pepper and lemon juice into the thick yoghurt until combined.

What is tzatziki?

Tzatziki is a Greek cucumber-and-yoghurt dip, also served as a sauce alongside savoury food. Its cool, tangy flavour comes from the combination of thick yoghurt, fresh cucumber, garlic and herbs.

This version keeps the ingredients simple and drains the grated cucumber before mixing. That small step helps the dip stay thick rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 22g protein, 18g carbs, 24g fat.

Most of the carbohydrates and protein come from the Greek yoghurt, while the olive oil supplies most of the fat. The quantities of the suggested dippers are not specified, so their contribution is not included in the estimate. For a more balanced plate, serve the dip with plenty of vegetable sticks and a modest portion of bread or falafel.

Why drain the cucumber?

Salt and resting: a short rest draws moisture out of the grated cucumber, making it easier to squeeze dry.

Good texture: removing that liquid helps the cucumber blend into the yoghurt without loosening the dip too much.

Choosing the ingredients

Thick yoghurt: Greek yoghurt gives the dip a creamy body. A thinner yoghurt can make the finished mixture runny.

Fresh flavours: lemon juice brightens the yoghurt, while dill and garlic give the dip its savoury character. Adjusting the garlic or pepper to taste is easy.

Mixing for a creamy finish

Dry cucumber: squeeze it firmly after its 10–15 minute rest; excess water is the main cause of a loose dip.

Gentle mixing: stir the ingredients together until evenly combined. Avoid adding the cucumber before draining it.

Serving ideas

Crunchy dippers: carrot, cucumber and celery sticks, baby tomatoes and bell pepper strips make an easy platter.

Heartier options: serve it with pitta bread, flatbread, pitta chips, other crisps, olives or falafel. It can also be spooned alongside a savoury meal.

Timing and seasoning

The stated preparation time is 10 minutes, with an additional 10–15 minutes for the salted cucumber to rest. The active work is brief, but allow for that draining stage.

Taste after mixing and adjust the seasoning to suit your preference. The recipe gives a measured amount of salt and pepper, while the cucumber is also salted before draining.

Recipe notes & tips

• Use thick Greek yoghurt so the dip holds its shape.
• Squeeze the cucumber over a bowl or the sink to catch the released liquid.
• Mince the garlic finely so it distributes evenly through the yoghurt.
• Chop the dill finely for a consistent flavour in each spoonful.
• Serve with a mix of crunchy vegetables and bread for different textures.

Variations

• Mint: replace the dill with finely chopped fresh mint for a different herbal note.
• Extra lemon: add a little more lemon juice for a sharper finish.
• Milder garlic: use less minced garlic for a softer flavour.
• Chilli: add a pinch of chilli flakes for gentle heat.
• Herb mix: combine dill with a little chopped mint for a fresh variation.

Common mistakes to avoid

• Wet cucumber: squeeze it thoroughly after salting so it does not thin the yoghurt.
• Skipping the rest: give the grated cucumber 10–15 minutes with salt to release moisture.
• Using thin yoghurt: choose thick Greek yoghurt for a creamy dip.
• Large garlic pieces: mince the clove finely so no mouthful is overwhelmingly garlicky.
• Over-seasoning early: taste the mixed dip before adding extra salt or pepper.

How to store

Store the dip in a covered container in the fridge and use within 2–3 days. Stir it before serving if any liquid separates; it is best served chilled and does not need reheating.

Frequently asked questions