Appetizer: Greece – τζατζίκι ➤ Tzatziki (Yogurt, Cucumber & Garlic Dip)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

τζατζίκι ➤ Tzatziki (Yogurt, Cucumber & Garlic Dip) recipe
Serving Size: 6
Approximate Time
Prep 25 min
Cook 0 min
Additional 1 hr
Total 1 hr 25 min

Ingredients

- 2 cups (480 ml) full-fat Greek yogurt
- 8 oz (225 g) English cucumber, peeled, seeded and grated (about 1 medium)
- 2 cloves (approx. 0.2 oz / 6 g) garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) fresh dill, finely chopped (or 1 tbsp dried)
- 1 tbsp (15 ml) fresh mint, finely chopped (optional)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 ml) white or red wine vinegar (optional)

Instructions

1. Prepare the cucumber: grate the peeled and seeded cucumber on the large holes of a box grater (or pulse briefly in a food processor). Sprinkle with 1/4 tsp of the salt, let sit in a bowl for 10 minutes, then firmly squeeze the grated cucumber in a clean kitchen towel or several layers of cheesecloth until very dry. Transfer drained cucumber to a small bowl.
2. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, remaining 3/4 tsp salt, black pepper, and vinegar (if using). Whisk until smooth and slightly glossy.
3. Fold the well-drained cucumber, chopped dill, chopped mint (if using), and 2 tbsp olive oil into the yogurt mixture until evenly distributed. Taste and adjust seasoning with more salt, lemon juice, or garlic as desired.
4. Cover and refrigerate for at least 1 hour (preferably 2–4 hours or overnight) to let the flavors meld and the texture firm up. Stir before serving; if too thick, whisk in a teaspoon of cold water or olive oil to reach desired consistency.
5. To serve, transfer to a shallow bowl, drizzle with a little extra-virgin olive oil and garnish with a sprig of dill or a few chopped cucumbers. Serve chilled with warm pita, grilled bread, or alongside the Souvla for cooling contrast.
Estimated Nutritional Information*

Per serving | Servings: 6

Calories: 122 kcal
Carbohydrates: 5 g
Protein: 7.2 g
Fat: 8.3 g
Saturated fat: 2.4 g
Fiber: 0.3 g
Sodium: 351 mg
Potassium: 175 mg
Calcium: 86 mg
Iron: 0.29 mg
Vitamin A: 6 µg RAE
Vitamin C: 2.6 mg

Generated: 2026-11-05T20:04:21+00:00

*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.

Recipe Metadata
Recipe ID
14411
Country
Greece
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14411

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!