Creamy Greek Tzatziki Dip (Printer-Friendly)
Greek yogurt, cucumber, dill, and garlic create a tangy, creamy dip ideal for vegetables, breads, or grilled dishes.
# What You’ll Need to Cook:
→ Tzatziki Sauce
01 -
250 g full-fat Greek yogurt
02 -
1 medium cucumber, unpeeled, finely grated and drained (approx. 120 g grated)
03 -
2 garlic cloves, finely minced
04 -
1.5 tablespoons extra virgin olive oil
05 -
1 tablespoon fresh lemon juice
06 -
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
07 -
0.5 teaspoon fine sea salt, plus more to taste
# Steps to Prepare:
01 -
Using a box grater or food processor, finely grate the cucumber. Place the grated cucumber in cheesecloth or a clean tea towel and squeeze out as much liquid as possible.
02 -
In a large mixing bowl, add the drained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, and salt. Stir until thoroughly combined and smooth.
03 -
Cover the bowl and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld.
04 -
Stir the sauce before serving. Adjust salt to taste. Serve chilled as a dip, spread, or sauce.
# Extra Cooking Tips:
01 -
For best results, thoroughly drain excess moisture from the grated cucumber to prevent a watery texture.
02 -
Allowing the sauce to chill overnight enhances the flavors significantly.
03 -
Dried dill may be used if fresh dill is not available; use in smaller quantity due to stronger flavor.