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(1,642)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
1,642 user ratings
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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?

Lee in the PNW

I had a few very large regular cucumbers in the garden as fall begins. So I peeled a cuke, sliced it in half vertically, removed the seeds and grated it. Followed the recipe precisely after that and it was splendid. So you can use whatever cucumbers you have on hand; it will still be devoured by your delighted diners.

Beth

I recommend adding another garlic clove or two.

PattyB

I use white wine vinegar not lemon juice and tbx good olive oil

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