Tzatziki is creamy, garlicky, and so refreshing. We love to make tzatziki in the summer time, because it pairs perfectly with grilled chicken, pork, lamb, and even vegetables. This Greek staple is a crowd pleaser. Even your kids will be loving this!

KEY INGREDIENTS:

Because this recipe is so simple, I encourage you to use the best quality ingredients you can. These are what I look for…

Greek Yogurt: Whole-milk Greek yogurt is best for this recipe, so the tzatziki is as thick and creamy as possible.

Garlic: Raw garlic can get overwhelming very easily, so be cautious of how much you are adding to your tzatziki. I have fallen into the trap of adding more and more garlic into my tzatziki only for the garlic flavor to get more intense as it sits in the fridge.

Dill: In this recipe, I used dried dill, but you are more than welcome to use fresh dill. If I were using fresh dill, I would use about 3 tablespoons.

English Cucumber: An English cucumber, or seedless cucumber, is best for this recipe because it is seedless and the skin is thin and tender. If you are unable to find an English cucumber, you can use a regular cucumber, but I would recommend removing the seeds before you shred it. To remove the seeds, slice the cucumber in half length-wise and scrape the seeds out with a spoon. In addition, you may want to peel the skin off of a regular cucumber because it can be thick and tough. Make sure to wring out the cucumber as much as possible or else your tzatziki will be watered down.

Comment below your favorite food to pair tzatziki with.

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5 from 1 vote

Tzatziki

This garlicky spread is creamy, refreshing, and easy to make. It is perfect to top grilled chicken, pork, or lamb in the warmer months.

Course: Sauce

Cuisine: greek

Keyword: greek yogurt, summer recipe, tzatziki

Ingredients

• 1 ½ cups whole-milk Greek yogurt
• 2 tsp red wine vinegar
• 1 tsp olive oil
• 3 cloves garlic finely minced
• 1 tbsp dried dill
• Salt and Pepper to taste
• 1 English cucumber shredded

Instructions

• PREP THE YOGURT MIXTURE: In a medium sized bowl, mix together the Greek yogurt, red wine vinegar, olive oil, garlic, salt, pepper, and dill until thoroughly combined. Set aside.
• PREP THE CUCUMBER: Shred the cucumber into another medium sized bowl. Using your hands or a cheese cloth wring out the cucumber until there is no more juice coming out.
• Mix the cucumber into the yogurt mixture until thoroughly combined. Serve.

Notes

*If you do not have an English cucumber, I would recommend slicing the cucumber in half and removing the seeds before shredding. Also, you can peel the cucumber, if you would prefer.

*You can use fresh dill instead of dried dill, as well. I would use about 3 tbsp of fresh dill.

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