Tzatziki — Cucumber Yogurt
Cool, creamy, and garlicky, this classic Greek sauce elevates any dish with its refreshing flavor. Perfect as a dip, spread, or accompaniment to grilled meats and vegetables.
Tzatziki — Cucumber Yogurt
Cool, creamy, and garlicky, this classic Greek sauce elevates any dish with its refreshing flavor. Perfect as a dip, spread, or accompaniment to grilled meats and vegetables.
Key move
Drain the cucumber thoroughly to prevent a watery sauce.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Box Grater
- Fine-Mesh Sieve
- Medium Bowl
The Mise en Place
5 of 8Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Pantry (0/1)
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Tzatziki is too watery.
Ensure the cucumber is thoroughly drained. You can also add a tablespoon of cornstarch to thicken it.
Tzatziki is too thick.
Add a tablespoon of water or milk to thin it out.
Chef's Notes
For best results, use full-fat Greek yogurt. It provides a richer flavor and creamier texture.
Grate cucumber on the large holes of a box grater, then squeeze out as much liquid as possible with your hands or a clean kitchen towel.
Tzatziki can be made up to 2 days ahead. Flavors meld beautifully, but it may become slightly more watery. Stir before serving.
Serve with grilled meats, pita bread, falafel, or as a dip for fresh vegetables.
The Method
GRATE
Prep aheadPeel, seed, and grate the cucumber (1 large) using a box grater.
Watery sauce: Failing to remove seeds leaves excess water that will dilute the yogurt consistency.
Cucumber is peeled, seeded, and grated.
DRAIN
Prep aheadPlace the grated cucumber (1 large) in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Squeeze out as much liquid as possible. Let it drain for at least 1 hour in the refrigerator.
Watery sauce: Insufficient draining will cause the yogurt to separate and become thin.
Cucumber is significantly reduced in volume and appears dry.
COMBINE
In a medium bowl, combine the drained cucumber (1 large), Greek yogurt (2 cups), minced garlic (2 cloves), chopped dill, olive oil (2 tbsp), lemon juice (1 tbsp), salt (½ tsp), and pepper.
Watery consistency: If the cucumber wasn't drained enough, the sauce will separate. Add a pinch more yogurt if it looks too loose.
All ingredients are combined in the bowl.
STIR
Stir well to combine all ingredients.
Uneven seasoning: Garlic tends to pool at the bottom; stir thoroughly to distribute the flavor evenly.
Ingredients are thoroughly mixed.
CHILL
Prep aheadCover and chill for at least 30 minutes to allow the flavors to meld.
Flavor dilution: Avoid using a loose cover, as the yogurt may absorb odors from other items in the refrigerator.
Tzatziki has chilled for at least 30 minutes.
TASTE
Taste and adjust seasoning as needed. Add more salt (½ tsp), pepper, or lemon juice (1 tbsp) to your liking.
Over-salting: The salt draws out residual cucumber moisture, potentially thinning the sauce if over-seasoned too early.
Seasoning is adjusted to taste.
SERVE
Serve chilled with grilled meats, vegetables, pita bread, or as a dip.
Water separation: If left out too long, liquid may pool. Stir briefly before serving to re-emulsify.
Tzatziki is served.
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