Greek Yogurt TzatZiki
This bright Greek Yogurt Tzatziki dip made with lemon, fresh herbs and cucumber will be the staple of your summer table.
What is Greek Yogurt Tzatziki?
Yogurt, lemon, fresh herbs and cucumber are the base for this Greek staple.
Got a cucumber and some greek yogurt in the fridge?
Then you have the base for a creamy, fresh and bright dip/sauce/dressing that elevates every meal.
It is decidedly thick and creamy. Actually, I use Siggi’s Icelandic yogurt– it is really thick and has very low sugar. I strain the yogurt and squeeze the water out of the cucumber to avoid a watery sauce- do not skip this step. Any thick plain Greek style yogurt will work.
How do you serve Tzatziki?
Typically, I make this tzatziki sauce and grill chicken, peppers and serve everything on pita bread with even more vegetables. Think of Tzatziki as a Greek style Taco Tuesday night.
Add anything to your gyro/pita- olives, tomatoes, roasted chick peas, tapenade, cucumber, feta. All those amazing Greek foods that are so good for you. Serve it with strips of vegetables, over grilled lamb skewers or even ground beef.
How do you make Tzatziki?
To make Tzatziki, take 2 cups of plain Greek yogurt and place in a fine mesh strainer for 30 minutes to drain out the water. It is really important you use thick Greek Yogurt. You can line the stainer with a coffee filter, cheese cloth or just leave plain.
Grate a medium cucumber with the large holes of your box grater. Wrap the cucumber shreds in cheese cloth or a clean dish towel and squeeze out all the water. There is a ton of water in cucumbers.
To the thickened yogurt and cucumber, add lemon zest, lemon juice, chopped mint, dill or flat leaf parsley, 2 chopped garlic cloves, season and add a drizzle of olive oil over the top. Chill and serve with your grilled meats and veggies on warm pita bread.
Healthy.
Easy.
Yummy.
Tzatziki – give it a try tonight.
Ingredients in Greek Yogurt Tzatziki:
- plain Greek yogurt
- cucumber
- lemon
- fresh herbs like dill, parsley and mint
- garlic
- salt and pepper
- olive oil
Special equipment needed for this recipe:
- Fine mesh strainer- buy my favorite HERE
- Cheese cloth or clean kitchen towels
- Box grater
- Sharp chef’s knife
Pro-Tips for the Best Tzatziki:
Common Questions about Tzatziki:
Store tzatziki in an airtight glass container in your fridge. It will last up to three or four days. After that, the remaining water in the cucumbers can “weep” into the sauce making it soggy.
No- the dairy in this recipe will break down and the cucumbers will not hold up well once frozen. It’s best to enjoy this dish fresh.
No- it is made with Greek yogurt which is a milk product. Folks with dairy allergies or dairy intolerance should not have this recipe.
Ye- there is no gluten in this recipe. There is gluten in pita bread which I recommend for serving, but you could find a gluten-free variety to try like BFree.
It is beat to use the freshest ingredients when making Tzatziki. Greek food is known for its freshness. This recipe really shines when fresh herbs and used.
No- use only plain yogurt.
If you like Greek Food, try these other recipes:
- Shrimp and Orzo Greek Salad
- Homemade pita chips
- Lentil & Feta Stuffed Peppers
- Grilled Lemon Chicken
- Pan Seared Shrimp
Greek Yogurt Tzatziki
Ingredients
- 2 cups plain Greek or Icelandic Yogurt
- 1 medium cucumber peeled
- 1 TBSP lemon juice
- 1 TBSP lemon zest
- 2 cloves garlic finely chopped
- ½ tsp kosher salt
- ½ tsp ground pepper
- 2 TBSP flat leaf parsley, fresh finely chopped
- 2 TBSP Dill, fresh finely chopped
- 2 TBSP mint, fresh finely chopped
- Olive oil
Instructions
- Place yogurt into a fine mesh strainer over a bowl and let sit for 30 minutes. You will see about 1- 2 teaspoons of water strain from the yogurt. Toss the liquid.
- Peel the cucumber. Using the large holes in a box grater, grate the cucumber. Place grated cucumber in a piece of cheese cloth and tightly squeeze all the water of out- as if you were wringing out a towel. Place cucumber and the strained yogurt into a medium sized bowl.
- To the yogurt, add in the remaining ingredients up to the olive oil. Using a fork, mix well. Check for seasonings and add more salt if needed. Place into a decorative serving bowl and chill. Just before serving, drizzle about 1-2 tsp of olive oil over the sauce.
