Made in minutes, this homemade tzatziki is cool, creamy, and makes everything you pair it with better.
Holly’s Recipe Highlights
- Flavor: Mediterranean flavors of tangy lemon and dill, with plenty of garlic to zest it up.
- Prep Note: Tatziki tastes best after a short chill, giving the garlic and dill some time to blend into the yogurt.
- Swaps: Garlic powder can be used instead of fresh garlic and fresh mint can replace some or all of the dill. Swap red wine vinegar for lemon for a sharper tang.
- Serving: Delicious with grilled chicken, fish, burgers, kabobs, or as a dip for a veggie platter. Use in tuna salad or as tangy chicken tender dip.
The Best Tzatziki Basics
- Yogurt: Full fat tastes the best, but low-fat will work.
- Cucumbers: Any cucumber works but English cucumbers or mini cucumbers are best. They don’t need to be peeled and are less watery than regular garden cucumbers.
- Dill: Fresh is always the best, but in a pinch try using dried or frozen dill for a similar flavor.
- Lemon Juice: Fresh lemon juice and zest give tzatziki the best flavor. One lemon is enough to brighten the sauce, and a little zest adds color and a fresh citrus scent.
- Garlic: Use fresh grated garlic for the best flavor. Use less for a milder dip.
- Olive Oil: Use quality oil to add rich flavor to the tangy yogurt.
- Salt: Helps wake up all the flavors. Adjust to taste after it has time to chill.
Mix, Chill, Serve
- Grate the cucumber and squeeze out all the extra liquid.
- In a bowl, mix the cucumber with the remaining ingredients. (Full recipe below.)
- Refrigerate until ready to serve.
Keep It Fresh
- Refrigerate leftover homemade tzatziki in an airtight container for up to 3 days. If you want it to last longer, use garlic powder instead of fresh garlic.
- Do not freeze tzatziki. Yogurt based sauces tend to separate and turn grainy after thawing.
Cool Greek Chicken Pairings
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Homemade Tzatziki
This homemade tzatziki is cool, creamy, and packed with fresh cucumber, dill, lemon, and garlic. It is an easy 10-minute sauce that makes grilled
Equipment
Ingredients
- ⅔ cup grated cucumber
- 1 cup plain greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon dill chopped
- 1 tablespoon olive oil
- 1 clove garlic grated
- ¼ teaspoon salt
Instructions
- Grate cucumber and place in a clean towel. Squeeze out as much liquid as possible. Squeeze the lemon juice and wash and chop the dill.
- In a medium sized bowl combine cucumber with the Greek yogurt, lemon juice, dill, olive oil, garlic, and salt.
- Mix until fully combined. Refrigerate until ready to serve.
Notes
- Refrigerate Tzatziki in a covered container for up to 2 days. Dressings made with fresh garlic should be kept for up to 3 days at the most due to the possibility of harmful botulism contamination.
- Store Tzatziki in a bottle for use as a condiment on burgers, or as a sauce for fish or meat dishes.
- It is not recommended to freeze yogurt-based recipes.
Nutrition Information
Serving: 0.25cup | Calories: 44kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 109mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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