World’s Best Tzatziki
This may just be the best tzatziki recipe ever! 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.
How to make tzatziki video (1 min)
What yogurt do you use for tzatziki?
Get yourself some good, plain Greek yogurt. For best results, strain the moisture from the yogurt by spooning it into a cheesecloth (or a few layer of paper towels), setting it into a mesh sieve, and letting the excess moisture drip out.
Do you peel cucumber to make tzatziki?
Short answer: you don’t have to! To make the World’s Best Tzatziki recipe you’ll need a cup of cucumber (1 big or 2 small, you can guestimate). If yours has seeds, get those outa there before anything. I like to leave the peel on for more nutrients and fiber (it doesn’t compromise the flavor)!
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 moisture from the cucumber!
How do you make Greek tzatziki?
After you have your thick Greek yogurt and shredded cucumber, 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 Recipe
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 480 g, can use dairy-free
- 1 cup shredded or diced cucumber 200 g
- 2 Tbsp lemon juice or white wine vinegar 30 mL
- 2 cloves garlic minced
- 1 Tbsp chopped dill
- Salt and pepper to taste
Thicken yogurt: Strain yogurt using a cheesecloth or paper towel for 30 minutes to 3 hours to remove excess moisture (can skip this step if you’re in a hurry).
Prep cucumber: Meanwhile, sprinkle a pinch of salt onto shredded or diced cucumber and spoon into cheesecloth or paper towels. Let sit for a few minutes then wring it out to draw out moisture.
Mix: Mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste.
- Add a touch of extra-virgin olive oil for flavor and shine.
- Serve with pita, veggies, on Roasted Chickpea Gyros, or really anything!
- 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.
Some photos from when this recipe was originally published (fun fact: it was the very first recipe posted on Live Eat Learn!)
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