Yield: Yields about 2 cups.
Servings: eight to ten.
Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.
Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.
Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.
Make Ahead Tips
The dip can be made up to a day ahead.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy and delicious. This has a permanent place in my recipe box.
Just made this with plain whole milk yogurt and wow it's SO good! I forgot to buy mint but it's still great as is. I'll never buy tzatziki again!
We love this Tzatziki recipe. This is our "go to" recipe whenever we have lamb.
Excellent. Made it to accompany lamb burgers but family also used it as a dip with crackers. Grated the cucumber with skin on and removed moisture by pressing grated cucumber in a sieve .
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.