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Ingredients
Scale
- 2 lebanese cucumbers (persian cucumbers), 20cm/8" long, to make about 1/2 – 3/4 cup shredded cucumber after squeezing out juice
- 1 1/4 cups greek yoghurt or greek-style yogurt, preferably full fat
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil (or more if you want richer)
- 1 garlic clove, minced
- 1/4 heaped teaspoon cooking salt / kosher salt (halve for table salt, +50% for flakes)
- Pinch of black pepper
- 2 tbsp finely chopped dill (or mint), optional – see note
Instructions
- Cut the cucumbers in half lengthwise and remove the seeds using a teaspoon.
- Coarsely grate the cucumbers and then wrap them in a tea towel to squeeze out excess liquid.
- In a bowl, combine the shredded cucumber with the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper, mixing until well combined.
- Allow the mixture to sit for at least 20 minutes to let the flavors meld together.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
For a more intense flavor, let the tzatziki sit for longer before serving.
Add more garlic or herbs to adjust the taste to your preference.
Tzatziki can also be served with grilled meats or as a fresh salad dressing.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dip
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg