Ingredients (Serves 4–6)

Main Ingredients

• 1 ½ cups Greek yogurt (thick, full-fat preferred)

• 1 medium cucumber, grated

• 2–3 cloves garlic, finely minced or grated

• 2 tbsp olive oil

• 1 tbsp lemon juice (fresh)

• 1 tbsp fresh dill, finely chopped (or ½ tbsp dried dill)

• Salt to taste

• Optional: 1 tsp white vinegar (traditional in Greek recipes)

• Optional: 2 tbsp fresh mint (for extra freshness)

 Step-by-Step Instructions

1. Prepare the Cucumber

• Peel the cucumber (optional).

• Grate it using a fine grater.

• Place grated cucumber in a clean cloth or sieve.

• Squeeze out as much water as possible.

  • This step is very important — it keeps tzatziki thick and creamy.

2. Prepare the Yogurt Base

In a bowl, mix:

• Greek yogurt

• minced garlic

• olive oil

• lemon juice

• dill (and mint if using)

• salt

Stir until fully combined.

3. Add the Cucumber

• Fold the squeezed cucumber into the yogurt mixture.

• Mix well but gently.

4. Chill

• Refrigerate for 1 hour before serving.

  • This allows flavors to blend beautifully.

5. Serve

Top with:

• a drizzle of olive oil

• fresh dill

• cracked black pepper (optional)

Serve with:

• Pita bread or pita chips

• Grilled chicken or kebabs

• Falafel

• Shawarma

• Gyro

• Roasted vegetables

• As a dip for snacks

 Chef Tips

• Use thick Greek yogurt — thin yogurt will make watery tzatziki.

• Garlic flavor intensifies over time; adjust to taste.

• Add a bit more olive oil for a richer, silkier dip.

• Tzatziki can be stored in the fridge for 2–3 days.