Mia Kouppa

https://miakouppa.com

Tzatziki

The classic Greek yogourt dip flavoured with garlic, cucumber and herbs.

Prep Time15

Total Time15

Course: Appetizer, meze

Cuisine: Greek

Servings: cups

Calories: 65kcal

Author: miakouppa

Equipment

2 Cheesecloth or coffee filter

Ingredients

1 ½ cups drained yogourt, plain or unflavoured (you should start off with 2- 2½ cups (500-625 mL) of undrained yogourt)
1 cup grated cucumber, peeled and seeded
1 teaspoon salt
1 - 1½ tbsp finely minced garlic
1 tbsp Greek olive oil
2 tbsp white wine vinegar
1 tbsp finely chopped dill See notes

US Customary - Metric

Instructions

Drain your yogourt for at least 12 hours or overnight. To 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. Keep yogourt in the refrigerator while it drains.
1 ½ cups drained yogourt, plain or unflavoured
Sprinkle salt over your grated cucumber and drain it for several hours or overnight, using the same method as the yogourt. Keep cucumber in the refrigerator while it drains.
1 teaspoon salt, 1 cup grated cucumber, peeled and seeded
Place 1 1/2 cups (375 ml) of drained yogourt into a large mixing bowl. Squeeze out any excess water from your cucumber and add that to the yogourt. Add the rest of the ingredients. Mix well. Serve with anything and everything.
1 - 1½ tbsp finely minced garlic, 1 tbsp Greek olive oil, 2 tbsp white wine vinegar, 1 tbsp finely chopped dill
Enjoy!

Video

Notes

To dill, or not to dill. It's a hot debate with tzatziki lovers. We happily enjoy both versions, but we love it with dill a little bit more. If you'd rather leave out the dill, please go ahead. :)

Nutrition