Description
This refreshing Tzatziki Dip is a classic Greek sauce made with shredded cucumber, creamy Greek yogurt, fresh herbs, lemon juice, and garlic. Perfect as a cooling accompaniment to grilled meats, veggies, or as a flavorful dip for pita bread, it’s simple to prepare and bursts with bright Mediterranean flavors.
Ingredients
Scale
Ingredients
- 1½ cups shredded cucumber (from 1 cucumber)
- 2 cups plain Greek yogurt (unsweetened)
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
- 1 clove garlic, grated
- Kosher salt, to taste (about ½ teaspoon for squeezing cucumber, plus more for seasoning)
- Freshly ground black pepper, to taste
Instructions
- Drain Cucumber: Spread the shredded cucumber evenly over a few layers of paper towels, sprinkle with about ½ teaspoon kosher salt, then cover with additional paper towels. Press firmly to remove excess liquid, ensuring your tzatziki remains thick and creamy.
- Mix Ingredients: Transfer the drained cucumber to a large mixing bowl. Add Greek yogurt, lemon juice, olive oil, minced fresh dill, minced fresh parsley, and grated garlic. Stir all ingredients together until well combined.
- Season to Taste: Taste the mixture and season with additional kosher salt and freshly ground black pepper as desired. Mix gently to incorporate the seasoning evenly.
- Chill and Serve: For best flavor, refrigerate the tzatziki for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a dip or sauce.
Notes
- To ensure the dip isn’t watery, be sure to press out as much liquid as possible from the shredded cucumber.
- Fresh herbs such as dill and parsley add bright flavor, but you can adjust quantities or omit parsley depending on preference.
- For a thicker dip, use full-fat Greek yogurt.
- Add a touch of mint for a traditional variation.
- Tzatziki can be stored in an airtight container in the refrigerator for up to 3 days.
