Tzatziki

Greek yogurt, grated cucumber, garlic, and lemon. A dip, a sauce, and a spread, in ten minutes.

Prep: 10 min
Total: 10 min
Makes: 2 cups
Difficulty: easy

Squeezing the water out of the cucumber is the one step that matters; skip it and the dip turns runny. Use it with pita and vegetables, on the Greek sheet pan chicken, or in a wrap.

Ingredients

1/2 each English cucumber
1 1/2 cup Greek yogurt, whole milk
1 clove garlic, finely grated
1 tbsp olive oil
1/2 each lemon, juiced
1 tbsp fresh dill, chopped
1/2 tsp kosher salt
pita bread, to serve optional
carrots, cut into sticks, to serve optional

Gear

box grater
clean kitchen towel
mixing bowl

Method

Tap a step to mark where you are. Tap a time to start a timer.

Grate and squeeze

Grate the cucumber on the large holes of the grater, wrap it in the towel, and squeeze out as much water as you can.
Mix

Stir the cucumber, yogurt, garlic, oil, lemon juice, dill, and salt together in the bowl. Taste and add more salt or lemon.
Serve

It is good right away and better after an hour in the fridge.

Notes

tipKeeps 4 days in a covered container in the fridge. Stir before using.
variationNo fresh dill? Use 1 tsp dried dill, or fresh mint.