Why is my tzatziki watery?

This usually happens when the cucumber releases its moisture into the yogurt. Try removing cucumber seeds and salting the chopped cucumber first, letting it sit in a colander for 15 minutes, then patting dry with a paper towel before adding to your tzatziki.

Can I use non-fat Greek yogurt instead of whole-fat?

Yes, you can use non-fat Greek yogurt, but the tzatziki won't be as creamy or rich. If using non-fat, consider adding a bit more olive oil to compensate for the missing richness.

How far in advance can I make tzatziki?

Tzatziki actually improves with time as the flavors meld together. You can make it up to 4 days ahead and store it in an airtight container in the refrigerator. It's perfect for meal prep!

My garlic taste is too strong. How can I fix it?

If your garlic flavor is overpowering, try mixing in more yogurt to dilute it. For future batches, you can mellow the garlic by sautéing it lightly before adding, or soak minced garlic in lemon juice for 5-10 minutes before mixing it in.

Classic Tzatziki Recipe

Name: Classic Tzatziki Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Greek
Ingredients: Main Ingredients; 1 cup whole-fat Greek yogurt; 1 Tbsp. extra-virgin olive oil; Juice of 1/2 lemon; 1/2 cup finely chopped cucumber; 2 cloves garlic, finely chopped; 1 Tbsp. chopped fresh dill; Kosher salt, to taste; Freshly ground black pepper, to taste; Pinch of crushed red pepper flakes; For Serving (Optional); Pita and vegetables

Description

This creamy, tangy homemade Tzatziki is a classic Greek dip made with Greek yogurt, fresh cucumber, lemon juice, garlic, and dill. It’s quick to prepare and perfect as a refreshing appetizer, dip, or accompaniment to grilled meats, pita, or fresh vegetables.

Ingredients

Units Scale

Main Ingredients

1 cup whole-fat Greek yogurt
1 Tbsp. extra-virgin olive oil
Juice of 1/2 lemon
1/2 cup finely chopped cucumber
2 cloves garlic, finely chopped
1 Tbsp. chopped fresh dill
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of crushed red pepper flakes
For Serving (Optional)

Pita and vegetables

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Instructions

Combine Yogurt Base: In a medium bowl, combine the Greek yogurt, extra-virgin olive oil, and the juice of half a lemon. Stir until smooth and creamy.
Add Fresh Ingredients: Fold in the finely chopped cucumber, garlic, and fresh dill. Mix well to ensure everything is evenly distributed.
Season the Dip: Season the mixture with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste. Stir until fully combined.
Serve: Transfer the Tzatziki to a serving bowl and serve immediately with pita and fresh vegetables for dipping, if desired.
Make Ahead (Optional): For best flavor, Tzatziki can be made up to 4 days in advance. Store in an airtight container in the refrigerator until ready to use.

Notes

For best results, use full-fat Greek yogurt for extra creaminess and flavor.
If cucumber contains a lot of water, squeeze out the excess liquid before adding to avoid a runny dip.
Tzatziki flavors intensify if given a few hours to chill before serving.
The dip keeps well in the fridge for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 402
Sugar: 8g
Sodium: 580mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 17g
Cholesterol: 41mg