How to Make Homemade Tzatziki.
Serves 8–10 · Prep: 10 min
Make It
Grate ½ English cucumber, toss with a pinch of sea salt, and let sit 10 minutes.
Wrap in a clean towel and squeeze out as much liquid as you can.
Add 1 cup full-fat Greek yogurt, the grated cucumber, 1 small garlic clove minced, 1 Tbsp extra virgin olive oil, 1 Tbsp fresh lemon juice, and ¼ tsp sea salt to a bowl.
Stir in 1 Tbsp fresh chopped dill.
Taste and adjust the lemon, garlic or salt.
Chill at least 30 minutes before serving.
Notes
Salt the cucumber first, then squeeze. Salt pulls the water out, and dry cucumber is the difference between thick tzatziki and a watery one.
Give it time in the fridge. Raw garlic is sharp when it goes in and mellows as it rests. A few hours is better than thirty minutes.
Full-fat Greek yogurt only. Low-fat versions are too thin to hold up.
Mint instead of dill, or both, is a common Greek variation.
Serve it with grilled meats, roasted vegetables, or as a spread in a Travel Sandwich.
Counts as Healthy Fats at 2 Tbsp.
