Tzatziki (Τζατζίκι)

The classic Greek yogourt based dip that is full of garlic goodness, grated cucumber and fresh herbs. Break out the pita bread and enjoy my tzatziki recipe – it is so easy, and delicious.

Growing up in a Greek home, there was always an abundance of dips and spreads available. Some of my favourites are whipped feta dip, tyrokafteri (a spicy feta dip) and Taramosalata (otherwise known as the Greek pink dip). Of course, the other dip that was always available was tzatziki! It is so easy to make at home, and goes with almost everything!

Video: Watch how easy it is to make tzatziki

Look at how easy it is to make homemade tzatziki! There is no reason to buy store bought again.

Key ingredients

There are many ways to make tzatziki, but the basic ingredients are all the same. Once you learn how to make your own tzatziki, you will never buy store-bought again! It is easy, and so much fun. Here is what you will need:

Greek yogourt I use plain Greek yogourt to make my tzatziki. I prefer Greek yogourt because it is thicker than regular yogourt and gives the best flavour and texture to tzatziki.

Cucumber I use English cucumber typically. I peel them, remove the seeds and then grated them.

Garlic Of course, garlic is key to tzatziki. I grate it finely or mince it finely with a knife. You don`t want to have chunks of garlic in your tzatziki, but you do want the garlic flavour with every bite.

Olive oil I use Greek olive oil to round out the flavours and give a bit of moisture and creaminess to the tzatziki.

White wine vinegar I believe that a great tzatziki needs to have a bit of zing to it. I like using white wine vinegar because it does not change the hue of the tzatziki the way a red wine vinegar would.

Salt The salt is used to help draw the moisture out of the zucchini, and it adds some flavour to the dip itself.

Dill I love fresh, finely chopped dill in my tzatziki. I find that it adds flavour and colour. I know that there are many people who do not like the added dill, and that is okay. If you don’t want to add dill, you can just skip it.

How to make it

Making tzatziki is easy, but it does need a bit of planning.

Preparation

You need to plan ahead in order to drain any liquid from your yogourt. I drain my yogourt for at least 12 hours or overnight. I usually wrap my yogourt in cheesecloth, which I then suspend over a bowl by hanging it from something like a wooden spoon (which lays across the rim of my bowl). When I don`t have cheesecloth, I line a fine sieve with a coffee filter, set that over a bowl, and drain my yogourt. I keep my yogourt in the refrigerator while it drains.

The next bit of prep includes draining any excess liquid from your cucumber. The more water you remove, the better. I sprinkle salt over my grated cucumber and drain it for several hours or overnight, using the same method as the yogourt (that is, using a cheesecloth or a coffee filter). I keep the cucumber in the refrigerator while it drains.

Instructions

Once your yogourt and your cucumber have drained, all you have to do is mix all of the ingredients together. I always do the extra step of squeezing my cucumber to release even more water. Then, I combine the yogourt, cucumber, vinegar, oil, garlic and dill (if I am using it) and mix everything together.

Recipe variations

Some people really hate the idea of dill in their tzatziki. That is okay! If you prefer, you can leave it out. Some people like to use fresh mint instead, or even chives or fresh, finely chopped parsley. Feel free to use the fresh herb you like, or none at all.

Instead of white wine vinegar you can use the same amount of lemon juice.

Helpful hints

Choose the right yogourt

Tzatziki is essentially flavoured yogourt, and therefore the type of yogourt you use will greatly influence the quality of your tzatziki.  Traditionally, yogourt made of goat or sheep milk is used, however it is totally acceptable (I think) to use yogourt made from cow milk, which is often more readily available. The key is to buy a good quality, thick-set (or Greek-style) yogourt, and to allow any liquid to drain out of it.  There are a couple of ways you can do this.  You can wrap your yogourt in cheesecloth, which you then suspend over a bowl by hanging it from something like a wooden spoon (which lays across the rim of your bowl). Alternatively, if you don’t have cheesecloth, you can line a fine sieve with a coffee filter, set that over a bowl, and drain your yogourt.  Both methods work equally well; regardless of which you choose, it is important to allow your yogourt to drain in the refrigerator, for several hours, or preferably, overnight.

Although this might seem obvious, remember that the yogourt you use must be plain, or natural (unflavoured). I heard a story about some woman (it doesn’t matter who) that once accidentally made tzatziki with vanilla flavoured yogourt, and brought it to a potluck.  Even the politest guest could not eat it. The tzatziki-maker, the only Greek in the room, was pretty horrified, especially since she had been talking about how delicious her tzatziki was and how easy it was to make.  Read your yogourt labels carefully.

Use the right amount of yogourt

The recipe below calls for 1 1/2 cups (375 ml) of drained yogourt.  This means that you should start off with at least 2 cups (500 ml) or even 2 1/2 cups (625 ml) of undrained yogourt.  You will be surprised at how much liquid drains out of even very thick yogourt.

Drain the yogourt and cucumber at the same time

While your yogourt is draining, it is also a good idea to allow your grated cucumber to drain.  Again, you can use either the cheesecloth or coffee filter method.  Sprinkling your grated cucumber with salt will help to draw out any excess water.  Giving your cucumber a good squeeze before combining it with the rest of the ingredients, is the final, important step.  The recipe below calls for 1 cup (250 ml) grated cucumber.  This is the pre-drained quantity.

Tzatziki-breath is caused by the garlic, which is an essential, albeit stinky,  ingredient in tzatziki.  The amount of garlic people enjoy in their tzatziki will vary.  For this reason, our recipe allows for a range of garlic to accommodate different tastes.  We suggest that you start with the smaller quantity and work your way up.  Within our family, there are those of us who like their tzatziki relatively mild (leaning towards 1 tablespoon of minced garlic), and some who like it stronger (closer to the 1 1/2 tablespoons of minced garlic).  Then, there are some of us who like it very strong, and will add 2 tablespoons of finely minced garlic to the recipe below; caution…this is a lot of garlic, and some people claim that tzatziki this strong makes their mouths feel as though they are on fire. Wimps.

Storing

Tzatziki will keep well in the refrigerator for at least 3 or 5 days. I often store it in the same container that the yogourt was in, so long as it is empty, and has a lid.

Tzatziki’s flavours will become stronger the next day.  If you will be enjoying your tzatziki over the course of a few days, keep this in mind.

How to serve

The truth is, tzatziki goes with everything! I love to dip pita wedges into a bowl of tzatziki, and I also serve it along with most meats. My favourites are serving it with pork souvlaki, Greek marinated chicken thighs and Biftekia with french fries.

Related recipes

If you love this classic Greek dip, you should also take a look at my collection of Best traditional Greek dips and spreads. Included here are these favourites:

Eggplant dip If you think you don`t like eggplant, it is because you have not tried this dip! It is truly luxurious.

Fava Made with yellow split peas, this dip is popular in Santorini, as well as the rest of Greece. It is creamy and delicious, and so nutritious.

Whipped feta dip recipe Yum! This whipped feta dip is a dream, and it is hard to eat only a bit of it! So easy to make too.

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Thanks for sharing!