Tzatziki

By Kay Chun

Published August 31, 2022

  • Johnny Miller for The New York Times. Food Stylist: Sue Li.
Media 1 of 1
Total Time
10 minutes
Rating
5(2,222)
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

    or to print this recipe.

Advertisement

Ingredients

Yield:2½ cups

  • 3 Persian cucumbers

  • 2 cups plain whole-milk Greek yogurt

  • 2 tablespoons finely chopped dill

  • 1 tablespoon lemon juice

  • 1 garlic clove, minced

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 19 milligrams cholesterol; 139 calories; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 505 milligrams sodium; 11 grams protein; 6 grams sugar

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
2,222 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?

Brandon

My son said this tastes like yogurt dip, not tzatziki.

elli

honestly kind of disappointed by the recipe. when I make it according to recipe, it kind of tastes flavorless! I need to add lots more garlic, lemon (or white vinegar), oil to make it taste like actual Tzatziki.

jon

Very good and super easy.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.