Recipes > Tzatziki | Greek Yogurt Dip
Tzatziki is a Greek dip that is a creamy combination of cucumber, garlic, fresh herbs and thick yogurt.
Dawn Thomas
- Serves: 4 to 6
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 90,711
- Success Rating: 97% (?)
Steps
Step 1: Making the Tzatziki Sauce
- 1 garlic clove
- 3 tbsp onion (approx.)
- 3 tbsp fresh dill
- 3 tbsp fresh mint
- 1 cup cucumber
- 2 cups thick, plain yogurt
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Method
To start, roughly chop the onion, garlic and fresh herbs. Peel cucumber, remove the seeds and roughly chop.
Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.
Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.
Chef's Notes
- by Dawn Thomas
- •
- October 20, 2006
I never serve Greek food without Tzatziki, it goes so well with everything, from the pita bread right to the chicken and potatoes.
Tzatziki can be made a few hours ahead of time. This allows the flavors to blend together. Make Tzatziki with thick, Greek yogurt, because the better the yogurt the better the Tzatziki will be. Try to find one that is at least 8 to 10% M.F.(milk fat).
Tzatziki is great served with Spanakopita or with Chicken Souvlaki.
26 Comments
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tell me instead of taking the seeds out of the cucumber can a seedless be used or will it change the texture. also the split pea soup was great, even with the large ham bone thank you so much. i purchased a salad spinner, i find that if i take all the water out of the lettuce it is a bit too dry, what do you think, thanks for all the expertise. i love all the videos -
I can't get thick yogurt in my area. And sour cream isn't cheap. In place of these, I strain my yogurt first. Put an amount of yogurt in a cheesecloth or old dish-towel and knot the top with a twist tie. Then hang it in the fridge above a bowl to catch the water. This method results in a thick yogurt that can take a bit more moisture from lemons, etc. And with the addition of vinegar and salt, it makes a great sour cream substitute. -
Thick Greek yogurt is the best but straining the yogurt is a good idea. I have also had to do this a few times. Yogurt that is less thick also has less calories so that is good. I am currently in love with a Greek yogurt that is so thick it is like cream cheese...yum! -
This is wonderful with the Tortilla de Patatas!
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Made this last night with the hummus, greek chicken and the lemon potatoes and it was great! Probably one of the best tzatsiki's I've had. I think the key is to not process the cucs, onions, herbs, garlic too much as it adds a great thick texture. Brilliant.
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I made this tonight to go with the Greek chicken, but the chicken didn't thaw out. How long will this keep in the refri? -
While it is at it's best closest to when it is made, it is still very good even after a few days in the refrigerator. You will likely just have to remix it a bit as the water from the yogurt will separate a bit. Cheers!
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My best trick is to use pressed yogurt. Not sure I should mention this he he. -
So very easy...who knew! I followed the chicken broth recipe with a whole chicken and now have a delicious broth ready for soup and dinner base for tomorrow. I sliced the chicken breast meat which remained quite tender, caramelized some onion and served on a lovely bread toasted lightly on one side and topped with tzatziki. My partner is falling in love with me all over again. Spanokapita is in the works for tonight so my first ever homemade tzatziki is probably not going to last past this evening. I think I am addicted to Rouxbe! -
Hi! Just thinking about wastage and the perishable nature of this so just as a rough guide how many would this cover individual portion wise if you just want to give a little bowl with say spanakopita (which are amazing by the way) or chicken souvlaki. Just want to be able to adjust the recipe as there´s just the two of us most of the time and I'd rather not have a toss up between tzatziki with everything or bin. :) -
The recipe states that it serves 4 to 6, but it really does depend on how you are serving it — as a dip with bread for instance vs. with Spanakopita. Maybe try halving the recipe at the first, if you are worried about leftovers. That said, leftovers will certainly keep for a few days in the refrigerator. Cheers!
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don't know how I missed the servings
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how can i add some acidity to this dish?thank you.
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Rouxbe Staff
HI Jack- A squeeze of fresh lemon juice will complement this Greek flavor profile perfectly. Opa! -
thank you so much demetra.opa!
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Rouxbe Staff
Tzaziki is so easy, delicious and healthy! So glad you inquired about the recipe. I realize through your questions submission you aren't a hug fan of added fat, but I will suggest a drizzle of Greek evoo on top for added depth of flavor. Also, I recommend experimenting with peeeling, deseeding, and grating the cucumber instead of chopping. Then, make sure to press out all the extra moisture before adding to the yogurt. You can mix the whole recipe by hand.
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how much olive oil demetra?im starting to understand the essence of food salt sugar sour bitter fat seasonings.
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i want to add some dry seasonings and sugar to balance the tastes,what do you recommend and how much to use?thank you demetra for the feedback.
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i want to salt the cucumber to extract the bitter juice how much to use?thank you.
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Rouxbe Staff
I would not recommend adding salt to the cucumber. Adding salt to cucumber will extract moisture which is the opposite of the hallmarks of a tzaziki. Tzaziki should be thick and not watery. That said, Jack, taste is unique to each of us. Most do not find cucumbers bitter. I would recommend adding honey to balance any bitterness you taste. Add honey in small increments to final mixture until the bitterness you taste is balanced. Try honey first, if you want to explore sugar, go for it! You will notice that the addition of sugar will produce more moisture, like salting the cucumbers. Another reason to use honey is that it is a key ingredient of the Greek flavor profile. Think about "What grows together, goes together" when exploring ingredient combinations and additions to a recipe. Olive oil amount? Start with 1 tsp drizzle. Then, add more to taste. It's a personal preference. Enjoy!
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demetra can you reccomend a good greeek greens horta recipe for me to try that will include the right salt sweet flavours and acids and seasonings but as low fat as possible.thank you fand all at rouxbe for helping me get better and eat better and be well. -
Rouxbe Staff
Hi Riaz- I don't have a specific recipe I use for horta, but rely on the seasonal variety available and application of correct cooking techniques. For low fat, I recommend boiling the horta, drain, season with salt and squeeze fresh lemon juice on top. You can also get creative and garnish with a drizzle of honey (there's your sweet!), chopped walnuts and pomegranates for extra flavor and richness. Personally, my favorite method is to saute in a lot of evoo, then douse with a lot of fresh squeezed lemon juice before removing from the pan, season with salt, and enjoy. You are so welcome, it is our pleasure to support you in your culinary journey!
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Demeter how much honey do you recommend I use as a starting point with this recipe?thank u
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Also can I swap out the fresh dill and fresh mint for dry versions as I want to remove as much water as possible for potency and shelf life.thank you.
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If I salted the Greek yogurt before straining could I get more water out when straining it through a sieve for thickening?thank you.
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Rouxbe Staff
Hi Riaz, I suggest: no honey, keep the fresh herbs, and no salting the yogurt. Simply focus on keeping the cucumbers as dry as possible and draining the yogurt, as the excess moisture is in these 2 ingredients. Note on honey: If you do desire to add honey, you will be adding moisture. Thanks, Riaz!
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