Tzatziki

By Kay Chun

Published Sept. 1, 2022

Tzatziki
Johnny Miller for The New York Times. Food Stylist: Sue Li.
Total Time
10 minutes
Rating
5(1,515)
Comments
Read comments

Tzatziki is a popular Greek sauce traditionally served with souvlaki and pita bread, but it’s super versatile in its potential: It’s a great snacking dip with crudités and chips, as well as a bright and tangy sauce to drizzle on grain bowls or serve alongside roasted chicken or salmon. Most commonly finished with dill, tzatziki is sometimes made — and equally delicious — with other fresh herbs, like mint or oregano. It can be made a few hours ahead and will keep in the refrigerator for up to 3 days.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2½ cups
  • 3Persian cucumbers
  • 2cups plain whole-milk Greek yogurt
  • 2tablespoons finely chopped dill
  • 1tablespoon lemon juice
  • 1garlic clove, minced
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

139 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 11 grams protein; 505 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Using the large holes of a box grater, grate cucumbers. Using your hands, squeeze grated cucumbers to remove excess water, then place cucumbers in a medium bowl (you should have about 1 cup).

  2. Step 2

    Add yogurt, dill, lemon juice and garlic; season with salt and pepper to taste. Mix well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,515 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Anne

I put the gratedcucumbers in a colander with salt and let them stand for an hour. This removes excess water.

Valerie

I make tzaziki almost every week during the summer months. It's a very cool and refreshing dip. I follow this recipe except that I also add a tablespoon or two of virgin olive oil. I use a mortar and pestle to crush the garlic into the olive oil with a teaspoon of salt. And I use a potato ricer to squeeze the water out of the cucumbers. It works wonderfully and saves time! I don't use dill, but I will sometimes add other spices. This is an easy recipe to adapt to your personal taste.

Andrea

No sour cream. Why would you add sour cream to Greek yogurt?

Name

Half the yogurt. Quarter recipient for two servings

Jacklyn

So easy and my favorite dip to always keep in the fridge.

Meta Nash

Do you peel your cucumbers?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.