appetizer
Tzatziki
This cool, refreshing Greek Tzatziki is a classic yogurt-cucumber dip found in nearly every taverna across Greece. Thick, tangy yogurt blends with grated cucumber, garlic, olive oil, and a touch of vinegar to create a delicious, creamy dip that pairs beautifully with grilled meats, warm pita, or fresh vegetables. During our travels in Greece, we quickly learned an important truth: if one person at the table eats Tzatziki — we all do! Packed with flavor and perfect for sharing, this dip is a timeless Mediterranean staple.
Ingredients
Tzatziki Base
- 2 cups plain yogurt
- 2 large cucumbers, peeled and seeded
- 1 tablespoon minced garlic
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Drain the yogurt Place 2 cups plain yogurt in a cheesecloth-lined sieve set over a bowl. Allow it to drain in the refrigerator for several hours or overnight to remove excess moisture and create a thick, creamy base.
- Prepare the cucumbers Peel and seed 2 large cucumbers. Using either the hand-grated or food-processor method, grate the cucumbers and drain well to remove as much liquid as possible.
- Mix the flavor base In a medium mixing bowl, combine 1 tablespoon minced garlic, 1 tablespoon white vinegar, 2 tablespoons olive oil, and salt and pepper to taste. Stir to blend.
- Combine cucumber with seasoning Add the drained grated cucumber to the garlic–vinegar–oil mixture and stir until well coated.
- Add the yogurt Fold the drained yogurt into the cucumber mixture, stirring gently to combine into a smooth, creamy dip.
- Chill and serve Refrigerate the tzatziki for at least 1 hour before serving to allow flavors to meld. Serve chilled with pita, vegetables, or grilled meats.
Notes
- Drain both the yogurt and cucumbers thoroughly to avoid a watery dip.
- Use full-fat Greek yogurt for the thickest, richest texture.
- Fresh dill can be added for a traditional variation.