What Is Tzatziki and How to Make It
Tzatziki is a refreshing and flavorful addition that works well with every meal of the day—breakfast, lunch, or dinner. Some call it a dip, others call it a salad, but either way, it upgrades toast, salads, omelets, sandwiches, pastries, and more.
Tzatziki is essentially a salad made of finely chopped cucumber, garlic, and dill, swimming in yogurt. It’s rich in nutritional value and dairy-based. There are several versions of tzatziki depending on how you plan to serve it. Some prefer it thin (like a sauce for shawarma), while others (like me!) enjoy it thicker—even when eating it as a dip.
Ingredients
- 2 peeled cucumbers
- 2 garlic cloves
- A generous handful of fresh dill
- 2 cups of plain yogurt
- Salt to taste
How to Prepare Tzatziki
- Slice the cucumbers as thinly as possible, avoiding the watery seeded core. Cut into strips and then finely chop. Transfer to a bowl.
- Finely chop the dill, mince or crush the garlic, and add both to the bowl.
- Add the yogurt and a pinch of salt. Mix until the texture is evenly chunky.
- Transfer to a serving bowl. It’s best chilled for a while, but it can be served immediately.
Tips for Best Results
- Avoid the cucumber seeds to prevent the tzatziki from getting too watery. The seeds release liquid and thin out the texture.
- Use a sharp knife for chopping rather than a grater or food processor, to keep the cucumbers nicely diced.
- Feel free to adjust ingredient quantities to your taste—more cucumber, garlic, or dill as desired.
Tzatziki Upgrades
- To thicken your tzatziki, use full-fat yogurt or mix in cream cheese or Strained Yogurt.
- Let it rest in the fridge after preparation—the flavors develop and deepen over time. In my opinion, it’s even better the next day.