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(2,096)
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

  • 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.

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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
2,096 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?

swinter

@Valerie So you follow the recipe exactly, except you add olive oil, don't use dill and sometimes add other spices 😉

Stan

I found this to be perfect as is so I make and use it often. Sometimes, if I want a Tzatziki with a bit more kick, I use the Ali Slagle’s Dill Pickle Tzatziki….Mmmmmm.

Collin

Made the recipe with the added recommendations of adding a tablespoon of white wine vinegar and two tablespoons of olive oil. It turned out excellent. The garlic was overpowering at first, however a half hour in the fridge blended the flavors nicely. English cucumbers are also a suitable replacement for Persian if you couldn’t find them at the store like me, however they’re much larger so only one is needed, if that.

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