Greek · Dip · Free recipe
Tzatziki Cucumber and Yogurt Dip
Thick Greek yogurt, drained cucumber, garlic and dill make a cool, creamy dip.
- Active preparation
- 15 min
- Cooking
- No cooking
- Makes
- 6
- Additional time
- Chill: 20 min
At the table
A home-kitchen version.
Thick Greek yogurt and well-drained cucumber give this tzatziki-style dip its texture. Garlic, lemon, olive oil and dill add flavour without turning it into a thin dressing.
Allow the chilling time in the method before serving. Use strained yogurt from the start, or drain a loose yogurt in the refrigerator before measuring it.
The recipe
Tzatziki Cucumber and Yogurt Dip
Makes 6
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Coarse grater; sieve; clean cloth; bowl
Allergen notes
Milk
Method
Prepare the cucumber. Wash and coarsely grate it. If the centre is very seedy, scoop that portion out first. Toss the grated cucumber with the measured salt and leave in a sieve for 5 minutes.
Remove the water. Wrap the cucumber in a clean cloth and squeeze firmly over the sink. Repeat until it no longer drips steadily. This step is essential because the cucumber will release more liquid as the dip stands.
Mix the base. Stir the thick, unsweetened yoghurt with the crushed garlic, olive oil and lemon juice. Start with a small clove of garlic; the raw flavour becomes stronger during chilling.
Fold in the cucumber. Add the squeezed cucumber and chopped dill. Stir until evenly distributed without vigorously beating the yoghurt. Taste, then add another small pinch of salt only if needed.
Chill. Cover and refrigerate for at least 20 minutes. Stir again before serving. If any water has collected on top, spoon off the excess rather than mixing in a large puddle.
Serve. Transfer to a shallow bowl and smooth with the back of a spoon. Serve cold with pita, vegetables or chicken skewers. Keep leftovers covered in the refrigerator and use within 2 days.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Remove the cucumber's excess moisture as directed before mixing it into the yogurt.
- Start with the listed small garlic clove. Its flavour becomes more noticeable as the dip stands.
Common questions
Can I use drinking yogurt?
Not as a direct replacement. This version needs thick, strained Greek yogurt; a thin yogurt makes a much looser dip.
Why does tzatziki become watery?
Loose yogurt and cucumber moisture can both thin it. Use strained yogurt and follow the cucumber-draining stage.
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