World’s Best Tzatziki
I love Greek food, and after much trial and error, this is the best tzatziki recipe I’ve come up with! Refreshing cucumber, creamy Greek yogurt, and zingy lemon make it the perfect condiment for just about everything.
Greece is pretty far up there in my list of favorite countries, and this is probably largely due to it being the home of the best sauce known to man, TZATZIKI! And while I’d like to begin a business of importing Greek tzatziki to then redistribute across all of America so everyone might bask in its glory, I will instead just give you the secrets to the World’s Best Tzatziki recipe.
You start with some good, plain Greek yogurt (2 cups). Get the low fat kind it’s good for ya. We’ll want to strain the moisture from the yogurt. Now there’s the fancy way of doing this, by placing the yogurt in a cheesecloth and letting the water drip from that, but if you’re like me, you don’t own cheesecloth. I don’t think that’s one of those things that 22 year olds are obligated to own yet. So I used the one strainer I do have…my coffee filter! I plopped the yogurt into a paper coffee filter, soon realizing the wet paper wouldn’t be strong enough to hold the yogurt, then set the whole yogurt in paper filter contraption into the actual coffee filter (I’d suggest a good wash first, unless you’d like to experiment with some real unique flavor combinations). Set the yogurt straining contraption aside and move on to the cucumber.
To make the World’s Best Tzatziki recipe You’ll need a cup of cucumber, so 1 big one, 2 small ones, you can guestimate. If yours has seeds, get those outa there before anything. I shredded my cucumber in the food processor, but you can also finely dice it. I also left the peel on, more nutrients and fiber! Once you’ve got the cucumber all shredded or diced, you’re going to strain the moisture out of this too. No need to get as involved as with the yogurt (and good thing because I’ve only got one coffee pot). Just sprinkle with a touch of salt then lay the cucumber out flat on a few layers of paper towels and let sit while you prepare the other ingredients. The salt helps to draw out more moisture. If need be, you can wring it to get those final drops out (and if you’re lucky like me, yours too might resemble a heart! Too much anatomy class for Sarah? Yea. Too much anatomy class.)
The rest is pretty simple. Finely chop 1 tablespoons of dill, mince 2 cloves of garlic, and measure out 2 tablespoons of lemon juice or white wine vinegar. You can let the yogurt sit for a few hours, or half an hour if you’re like me and want tzatziki NOW! Mix it all together and voila!
World's Best Tzatziki
This is the best tzatziki recipe! Refreshing cucumber, creamy Greek yogurt, and zingy lemon make it the perfect condiment for just about everything.
- 2 cups plain Greek yogurt can sub soy yogurt
- 1 cup seeded cucumber shredded or diced
- 2 Tbsp lemon juice or white wine vinegar
- 2 cloves garlic minced
- 1 Tbsp chopped dill
- Salt and pepper to taste
Strain yogurt using a cheesecloth or coffee filter for 30 minutes to 3 hours to remove excess moisture (you can skip this step if you're in a hurry).
Sprinkle salt onto shredded or diced cucumber, then lay out on paper towel to draw out moisture.
- Mix together yogurt, cucumber, dill, garlic, and lemon.
- Season with salt and pepper to taste.
Add a touch of olive oil for flavor and shine.
Serve with pita, veggies, on Roasted Chickpea Gyros, or really anything!
Whats the difference between zucchini and cucumber? Cucumbers have a waxy exterior and no little stem at the top. Zucchinis are more dry and tough. Don’t use zucchini in this. Speaking from experience.
The flavors become less tangy as you let them sit, so your tzatziki might just be best the next day. The gift that keeps on giving.
Products I use in the World’s Best Tzatziki Recipe