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A classic, refreshing Greek yogurt and cucumber dip. Incredibly creamy, tangy, and garlicky, it's the perfect cooling sauce for grilled meats, gyros, or as a dip with fresh pita and vegetables.
Grate the cucumber using the large holes of a box grater. Place in a fine-mesh sieve over a bowl, sprinkle with 1/4 teaspoon of salt, and let sit for 30 minutes to draw out excess water.
Squeeze the grated cucumber firmly by hand or wring it out in a clean kitchen towel to remove as much liquid as possible. Discard the liquid.
In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, and chopped dill until well combined.
Season with the remaining salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken.
Give the tzatziki a final stir before serving. Transfer to a bowl and garnish with an extra drizzle of olive oil and a sprig of fresh dill.
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A classic, refreshing Greek yogurt and cucumber dip. Incredibly creamy, tangy, and garlicky, it's the perfect cooling sauce for grilled meats, gyros, or as a dip with fresh pita and vegetables.
This greek recipe takes 15 minutes to prepare and yields 4 servings. At 161.96 calories per serving with 11.88g of protein, it's a beginner-friendly recipe perfect for appetizer or snack or side.
Substitute half of the fresh dill with finely chopped fresh mint for a brighter, more aromatic flavor profile.
Add 1/2 teaspoon of red pepper flakes or a finely minced deseeded jalapeño to the yogurt mixture for a subtle heat.
