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A Basic, Great Tzatziki Recipe

Posted November 13, 2017 by Stephanie

Tzatziki is one of Mike’s faves. I actually didn’t know until recently, but he has many fond memories of extra tzatziki on drunken 2 am gyros/shawarma. I too have been known to demolish a large amount of tzatziki, especially with chicken so it’s actually kind of surprising that I haven’t made homemade tzatziki until recently, considering how easy it is.

If you’re looking for a simple, basic great tzatziki recipe, this is it. It turns out that backbone of making a good tzatziki is the yogurt you choose. Go for Greek, of course, which is thick on it’s own, but if you want it even thicker, you can place it in fine mesh strainer over a bowl and strain it overnight. And, of course, you don’t want to water down your yogurt with cucumber juice, so be sure to salt and strain. From there it’s just a question of garlic, lemon, and herbs and you’ve got yourself a solid dip/sauce.

A Basic, Great Tzatziki Recipe - www.iamafoodblog.com

A Basic, Great Tzatziki Recipe - www.iamafoodblog.com

A Basic, Great Tzatziki Recipe
makes about 2.5 cups


  • 4 cloves of garlic, crushed or minced
  • kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 large cucumber
  • 500g whole-milk Greek yogurt
  • juice from 1/2 lemon, or to taste
  • 1-2 tablespoons finely chopped dill
  • 1-2 tablespoons finely chopped mint

via The Guardian

Mix the crushed garlic with a generous pinch of salt and whisk in the oil. Let sit while you coarsely grate the cucumber into a colander or sieve. Salt lightly and toss. Let drain for 30 minutes then squeeze out any excess liquid.

Stir the garlic oil and cucumbers into the yogurt, along with the lemon juice and herbs. Taste and season with salt as needed. Adjust the oil and lemon to taste, then let hang out in the fridge for an hour or two to let the flavors mingle before enjoying.

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