How to Make Tzatziki

I love Tzatziki because as you can see below, it’s pretty easy. All you have to do is essentially chop a few things and throw it in a bowl! I also love it because it’s so versatile. Throw it in a gyro, on some garlic fries, or use it as a dip for vegetables! It’s creamy, refreshing, and absolutely delicious. I hope you enjoy this recipe and let me know how it goes!

Tzatziki dip garnished with dill

Ingredients

  • 2 Cups Plain Greek Yogurt (My preference is 1% for consistency)
  • 1 Garlic Clove, minced
  • 1 Tbsp EVOO
  • 1 tsp Fresh Mint, finely chopped
  • 1 Medium Cucumber
  • 1 Tbsp Red Wine Vinegar
  • 1/2 Tbsp Fresh Dill, finely chopped

Directions

Dill, red wine vinegar, garlic, and more, getting ready to make tzatziki.
  1. Peel cucumber, removed seeds, and grate it with a fine cheese grater over a bowl until you get a pulp like consistency. Drain liquid from cucumbers, and squeeze cucumber pulp in your hands to remove excess liquid. **Excess liquid will make the tzatiki runny. But you can keep some if you use whole fat yogurt**
  2. Combine all ingredients in a bowl and whisk well. When done, cover and chill in a refrigerator for at least a few hours. Then serve!

Materials Used For This Tzatziki Recipe

Short of some supplies? People make tzatziki many different ways, but as I mentioned above, I prefer to grate the cucumber over chopping it. It makes the cucumber so much easier to mix into the yogurt! I prefer a professional microplane to grate food. It’s easy to hold and more importantly, easy to clean! Click the link or photo below to purchase a professional microplane.

Microplane Professional Paddle Grater

Want to save this recipe for later? Click here to pin it on pinterest!

Author: Stephanie Voytek, RDN

Have a healthy and happy relationship with food by cooking with That Certain Touch.

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