The first time I tried tzatziki was at a Greek restaurant in Vienna. I wouldn't have thought I would like it so much, but the combination of yogurt, cucumber, and garlic really works. Now I make it at home a few times a year, especially when I have leftover yogurt or fresh cucumbers in the fridge. I like to let it sit overnight to let the flavors meld better, but it's fine after an hour if you're in a hurry. I usually serve it alongside fish or as a cold dip for various snacks.
Quick Info
Total time: 10 minutes (plus at least 1 hour in the fridge)
Preparation time: 10 minutes
Waiting time: 1 hour in the cold (optional longer)
Servings: 2-3, as an appetizer or side dish
Difficulty: easy
Recipe type: cold dip, appetizer, side dish
Ingredients
200 g Greek yogurt (or thicker yogurt with less whey)
1 clove of garlic
1/2 long cucumber (if you have, shorter ones are more flavorful)
1 tablespoon olive oil
1 tablespoon lemon juice
Salt
Freshly ground pepper
Dill (optional)
Mint (optional)
Preparation method
1. Peel the cucumber. I usually peel it alternately, one strip yes, one no. Grate it on the large side.
2. Place the grated cucumber in a strainer or on a clean paper towel and let it drain well. You can press it gently with your hand to avoid excess moisture in the yogurt.
3. Peel the garlic and crush it or grate it finely.
4. Put the drained cucumber in a large bowl. Add the olive oil, lemon juice, crushed garlic, salt, and pepper to taste.
5. Add the yogurt and mix well until everything is combined.
6. If you like, add finely chopped dill and/or mint. It's not mandatory, but it gives a fresher taste.
7. Cover the bowl and let the tzatziki chill in the fridge for at least an hour. It's better if it sits for a whole day.
8. Serve cold, as an appetizer or dip alongside fish or other main dishes.
Why I make this recipe often
It's quick, requires no expensive ingredients, and doesn't need cooking. It's handy when you have guests or want something refreshing with meat, fish, or potatoes. It keeps well in the fridge for a few days. Plus, you can easily adjust the quantity based on how much yogurt or cucumber you have on hand.
Tips and variations
Tips
- Don't skip draining the cucumber. If too much liquid remains, the tzatziki will be watery.
- If you don't like garlic too strong, start with half a clove and add more to taste.
- For a more balanced flavor, use full-fat and creamy yogurt.
- If you don't have dill or mint, leave it out; it will still taste good.
Substitutions
- You can replace Greek yogurt with any creamy yogurt, but it should be thick, not fat-free.
- Long cucumbers work well, but smaller, local ones have more flavor.
- Instead of lemon, you can use a bit of vinegar, but it will be more sour.
Variations
- If you want a thicker tzatziki, use less cucumber or more yogurt.
- For a fresher taste, add a few finely chopped mint leaves.
- You can add a splash of grated lemon zest if you want it to be more aromatic.
Serving ideas
- As a cold dip with grilled or baked fish.
- With raw vegetables (carrots, peppers, celery) as a snack.
- On toasted bread or warm pita.
- Alongside fried or baked potatoes.
- As a dip for grilled meat or meatballs.
Frequently asked questions
1. How far in advance can I make tzatziki?
You can make it even a day in advance. In fact, if it sits overnight in the fridge, the flavors meld better.
2. What do I do if it turns out too thin?
Most likely the cucumber wasn't drained enough. Next time, press it better. You can now add a bit of thicker yogurt or let it drain for an hour in the fridge.
3. How much garlic should I use if I can't handle it too strong?
Try just a quarter or half of a small clove. Taste and adjust as you go.
4. Can I use non-fat yogurt?
You can, but the texture and flavor won't be as rich. Creamy yogurt helps a lot with consistency.
5. Can I omit the lemon juice?
You can, but it will lack a tangy note. If you don't have lemon, a bit of white vinegar works, but it's more acidic.
Nutritional values
Estimated for one serving (out of three servings, with 10% fat Greek yogurt): 90-110 kcal, 4-6g protein, 7-9g fat, 3-5g carbohydrates. Values may vary depending on the yogurt used. Most calories come from yogurt and olive oil.
Storage and reheating
Tzatziki keeps well covered in the fridge for up to 3 days. It doesn't require reheating; it is served cold. If a bit of whey separates on the surface, stir before serving. I do not recommend freezing it, as the texture will not be the same after thawing.
Quick Info
Total time: 10 minutes (plus at least 1 hour in the fridge)
Preparation time: 10 minutes
Waiting time: 1 hour in the cold (optional longer)
Servings: 2-3, as an appetizer or side dish
Difficulty: easy
Recipe type: cold dip, appetizer, side dish
Ingredients
200 g Greek yogurt (or thicker yogurt with less whey)
1 clove of garlic
1/2 long cucumber (if you have, shorter ones are more flavorful)
1 tablespoon olive oil
1 tablespoon lemon juice
Salt
Freshly ground pepper
Dill (optional)
Mint (optional)
Preparation method
1. Peel the cucumber. I usually peel it alternately, one strip yes, one no. Grate it on the large side.
2. Place the grated cucumber in a strainer or on a clean paper towel and let it drain well. You can press it gently with your hand to avoid excess moisture in the yogurt.
3. Peel the garlic and crush it or grate it finely.
4. Put the drained cucumber in a large bowl. Add the olive oil, lemon juice, crushed garlic, salt, and pepper to taste.
5. Add the yogurt and mix well until everything is combined.
6. If you like, add finely chopped dill and/or mint. It's not mandatory, but it gives a fresher taste.
7. Cover the bowl and let the tzatziki chill in the fridge for at least an hour. It's better if it sits for a whole day.
8. Serve cold, as an appetizer or dip alongside fish or other main dishes.
Why I make this recipe often
It's quick, requires no expensive ingredients, and doesn't need cooking. It's handy when you have guests or want something refreshing with meat, fish, or potatoes. It keeps well in the fridge for a few days. Plus, you can easily adjust the quantity based on how much yogurt or cucumber you have on hand.
Tips and variations
Tips
- Don't skip draining the cucumber. If too much liquid remains, the tzatziki will be watery.
- If you don't like garlic too strong, start with half a clove and add more to taste.
- For a more balanced flavor, use full-fat and creamy yogurt.
- If you don't have dill or mint, leave it out; it will still taste good.
Substitutions
- You can replace Greek yogurt with any creamy yogurt, but it should be thick, not fat-free.
- Long cucumbers work well, but smaller, local ones have more flavor.
- Instead of lemon, you can use a bit of vinegar, but it will be more sour.
Variations
- If you want a thicker tzatziki, use less cucumber or more yogurt.
- For a fresher taste, add a few finely chopped mint leaves.
- You can add a splash of grated lemon zest if you want it to be more aromatic.
Serving ideas
- As a cold dip with grilled or baked fish.
- With raw vegetables (carrots, peppers, celery) as a snack.
- On toasted bread or warm pita.
- Alongside fried or baked potatoes.
- As a dip for grilled meat or meatballs.
Frequently asked questions
1. How far in advance can I make tzatziki?
You can make it even a day in advance. In fact, if it sits overnight in the fridge, the flavors meld better.
2. What do I do if it turns out too thin?
Most likely the cucumber wasn't drained enough. Next time, press it better. You can now add a bit of thicker yogurt or let it drain for an hour in the fridge.
3. How much garlic should I use if I can't handle it too strong?
Try just a quarter or half of a small clove. Taste and adjust as you go.
4. Can I use non-fat yogurt?
You can, but the texture and flavor won't be as rich. Creamy yogurt helps a lot with consistency.
5. Can I omit the lemon juice?
You can, but it will lack a tangy note. If you don't have lemon, a bit of white vinegar works, but it's more acidic.
Nutritional values
Estimated for one serving (out of three servings, with 10% fat Greek yogurt): 90-110 kcal, 4-6g protein, 7-9g fat, 3-5g carbohydrates. Values may vary depending on the yogurt used. Most calories come from yogurt and olive oil.
Storage and reheating
Tzatziki keeps well covered in the fridge for up to 3 days. It doesn't require reheating; it is served cold. If a bit of whey separates on the surface, stir before serving. I do not recommend freezing it, as the texture will not be the same after thawing.