Tzatziki
Cool, creamy Greek yogurt and cucumber dip with garlic and dill. The key is squeezing the water out of the cucumber so it's thick, not runny.
by Culicious Kitchen
Ingredients
- 1 cucumber
- 400 g thick Greek yogurt
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tbsp lemon juice
- fresh dill
- salt
Method
- 1
Grate the cucumber coarsely (skin on is fine). Put it in a clean towel or sieve, sprinkle with a little salt, and let it sit 5 minutes.
- 2
Squeeze the grated cucumber HARD to remove as much water as possible — this is the single most important step for thick tzatziki, not soup.
- 3
In a bowl, combine the Greek yogurt, grated garlic, olive oil, and lemon juice.
- 4
Stir in the squeezed cucumber and the chopped dill.
- 5
Season with salt and taste — adjust garlic, lemon, and salt to your liking.
- 6
Chill for at least 30 minutes before serving so the flavors come together. Serve with pita, grilled meats, or vegetables.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.