The perfect dip for sharing with friends, serving at barbecues, or as part of a mezze spread. Simple, fresh and incredibly versatile — this is the authentic Greek tzatziki recipe!
Which yogurt to use?
Traditional tzatziki uses thick strained goat or sheep’s milk yogurt. If you can’t find it, use full-fat Greek yogurt and strain it through a fine cloth for an hour to thicken it.
Lactose-free tzatziki
Replace the yogurt with vegan sour cream or cashew cream.
Tzatziki without mint
Simply substitute the mint with fresh dill — equally delicious and very authentic!
Ingredients
- 2 cucumbers
- 400 g thick Greek yogurt (strained)
- 2 garlic cloves, crushed
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- Fresh mint (or dill)
- Salt and pepper
Instructions
- Peel the cucumbers, halve them lengthways and scoop out the seeds with a teaspoon. Grate coarsely.
- Place the grated cucumber in a clean cloth and squeeze out as much liquid as possible — this step is essential to avoid a watery tzatziki.
- In a bowl, combine the strained yogurt, cucumber, crushed garlic, olive oil and lemon juice.
- Finely chop the mint (or dill) and stir in.
- Season generously with salt and pepper.
- Refrigerate for at least 30 minutes before serving.
Serve with warm pitta bread, raw vegetable crudités, grilled meat or as part of a Greek mezze. Καλή όρεξη! 🇬🇷 (Kali orexi — Bon appétit in Greek!)