Greek Tzatziki
A cool, tangy yogurt dip infused with fresh cucumber, garlic, and dill. Ready in 10 minutes—perfect for serving with pita, grilled vegetables, or as a sauce for any Mediterranean meal.
- Total time
- 10 min
- Servings
- 4
- Calories
- 95
- Protein
- 17g
Ingredients
- 2 cups plain Greek yogurt
- 1 medium cucumber
- 1 whole garlic clove
- 2 tablespoons fresh dill
- 1.5 tablespoons lemon juice
- 0 to taste salt and pepper
Instructions
- 1
Place the garlic clove on a cutting board and press it down hard with the flat side of a knife until the clove is crushed and splits open, making it easier to mince.
- 2
Mince the crushed garlic by rocking the knife blade back and forth over it until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Cut the cucumber lengthwise down the middle to split it in half, then place each half flat-side down and cut it lengthwise into thin strips about 1/4-inch wide.
- 4
Stack the cucumber strips and cut them crosswise into 1/4-inch cubes, collecting them in a small bowl, then squeeze gently with your hand to remove excess liquid.
- 5
Chop the fresh dill by holding the herb bunch and slicing it crosswise into small pieces about the size of a match head.
- 6
Pour the Greek yogurt into a medium bowl, then add the minced garlic, diced cucumber, chopped dill, and lemon juice.
- 7
Stir gently with a wooden spoon until all ingredients are evenly distributed throughout the yogurt, about 30 seconds.
- 8
Taste a small spoonful, then sprinkle salt and pepper over the surface and stir once more until the seasoning blends throughout the dip.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- medium bowl
- wooden spoon
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