Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

One of my fondest memories from travelling in the Greek islands is enjoying tzatziki dip. Creamy yoghurt, mouth-burning levels of garlic and fresh cucumber make an amazing taste combination.

Let’s face it, nothing is ever going to top authentic, made in Greece, tzatziki. However, my version comes a very close second, even if I do say so myself. 

I often hear tzatziki described as a sauce. If done right, it is most definitely not a sauce. It’s thick. Really thick and it’s this consistency that makes it perfect for dipping pita bread, tortilla chips or crudities, or served dolloped over meat, particularly souvlaki or gyros. 

Tzatziki dip is also great for summer barbecues, with its zingy freshness a winner every time. Not only that, but if you make it with low fat Greek yoghurt, you won’t find a healthier dip anywhere else. Traditional tzatziki dip doesn’t have paprika or cayenne (as far as I know) but I think both make awesome additions. 

Make it well in advance (at least the day before) as this gives it time for the garlic and hint of spice to seep into the creamy yoghurt. Serve it with some delicious spicy crackers, mozzarella spelt bread or Monterey Pepper Jack spelt focaccia along with a fresh Greek salad and you’re good to go.

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Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

Creamy, garlicky tzatziki dip made with Greek yoghurt, garlic and cucumber is simple to prepare and is wonderful for dipping, barbecues, gyros and souvlaki.

Course Side Dish

Cuisine Greek

Keyword Tzatziki Dip

Prep Time 20 minutes minutes

Ingredients

• 3-4 cloves garlic (crushed)
• 400g Greek yoghurt
• 1 tablespoon olive oil
• ½ tablespoon cider vinegar
• ½ teaspoon salt
• small pinch cayenne pepper
• ½ cucumber (grated)

Instructions

• Mix the yoghurt, oil, vinegar, cayenne, garlic and salt. Cover and leave in the fridge as long as possible (at least six hours, preferably overnight). 
• Grate the cucumber and then using a paper towel, squeeze out as much liquid as you can then leave it in a colander for several hours (or again, overnight). If you like, you could also remove the seeds from the cucumber as they produce the most.
• Just before you are ready to serve the tzatziki,  add the cucumber to the yoghurt and stir until just combined. Sprinkle with a little paprika. Serve chilled. Enjoy!

Notes

I use grams in my recipes because I think weighing ingredients is the most accurate system. If you would prefer to use imperial (cup) measurements you can convert my grams to cups with Cook it Simply.