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.

Ingredients

Kosher or sea salt
2 medium cloves garlic
1-1/2 cups plain whole-milk yogurt, preferably Greek
3/4 cup peeled, seeded, and finely chopped cucumber
1 Tbs. red-wine vinegar
2 tsp. chopped fresh mint
2 tsp. chopped fresh dill
2 tsp. extra-virgin olive oil
Fresh mint leaves for garnish (optional)

Nutritional Sample Size per 1 Tbs.
Calories (kcal) : 15
Fat Calories (kcal): 10
Fat (g): 1.5
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 30
Carbohydrates (g): 0
Fiber (g): 0
Protein (g): 1

Preparation

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.

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Red Wine Vinegar
IN THIS RECIPE
Greek Yogurt
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Mint
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Squash Blossoms

Reviews

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Reviews (7 reviews)

pastatx | 07/21/2020
Easy and delicious. This has a permanent place in my recipe box.
mshimmie | 06/04/2015
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!
shiraz_dd | 11/07/2014
We love this Tzatziki recipe. This is our "go to" recipe whenever we have lamb.
Foodie2000 | 02/17/2014
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 .

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What We're Cooking Now

Name: Cucumber-Yogurt Dip (Tzatziki)
Yield: Yields about 2 cups.
Cuisine: Greek
Ingredients: Kosher or sea salt; 2 medium cloves garlic; 1-1/2 cups plain whole-milk yogurt, preferably Greek; 3/4 cup peeled, seeded, and finely chopped cucumber; 1 Tbs. red-wine vinegar; 2 tsp. chopped fresh mint; 2 tsp. chopped fresh dill; 2 tsp. extra-virgin olive oil; Fresh mint leaves for garnish (optional)