Creamy, tangy and refreshing, this simple tzatziki recipe will help you make it perfectly in your very own home! Just like hummus, homemade is always best and this tzatziki dip is no exception. Read on for the easy step by step picture recipe, helpful tips and more…
I’m gonna level with you, I’m not actually a fan of tzatziki. Well, until now that is! To me, the shop bought versions are just awful. There’s no balance in flavour, the cucumber always tastes way too overpowering and they’re never my first choice in the world of dips.
This tzatziki recipe however, really blew me away! It’s just the right amount of tang blended with a garlicky hit and a freshness that’s so lovingly expected from tzatziki. It’s just beautiful!
I had great fun developing this recipe for you and I hope you enjoy it as much as I do.
Tzatziki is a greek yoghurt dip/sauce. It’s main flavours are cucumber, garlic and either dill or mint. It tastes very fresh and tangy along with a slight creaminess from the yoghurt. Almost reminiscent of soured cream but bursting with lots of extra flavour.
Tzatziki is healthy for you yes. Greek yoghurt is low in fat and calories but high in protein so a perfect choice for a healthy dip. Cucumber and garlic are also plentiful in tzatziki, which is very good for you too. Just remember though, all things in moderation!
It can be yes! If you use proper strained Greek yoghurt, it’s very high in protein and low in calories which is great for dieting. So long as you don’t eat it by the bucket load of course!
You can eat tzatziki with a whole heap of things! Here’s a few ideas…
When stored in an airtight container in the fridge, homemade tzatziki will last a maximum of 3 days. That being said, it’s always best served on the day it was made. Despite being drained before adding to the dip, the cucumber can emanate even more liquid over time and turn your tzatziki watery.
You can, of course, carefully pour off any excess liquid that’s settled on top then give it a good mix. That should buy you the extra couple of days after the day of making.
Here’s all you need to know about the ingredients needed for this recipe…
It’s easy peasy! Here, I’ll show you…
Still not 100% sure? Here’s a few helpful tips to ensure you make the best tzatziki possible…
Here is what you will need to make about 500ml (2 Cups).
(For a printer friendly version, see the recipe card at the end of this post)
ADVANCED PREPARATION: Please note that this recipe begins the night before it’s needed.
First, prepare your cucumber (1/2). Using a sharp knife on a chopping board, halve the cucumber down the middle, then scrape the seeds out using a spoon.
Next, grate the cucumber and place it into a sieve set over a bowl. Add a little salt and mix it through. (This will help to pull out the excess moisture.)
Then add all the remaining ingredients, except for the dill, into a bowl. (280g | 1 + 1/2 Cups strained Greek yoghurt, 2 x minced large garlic cloves, 1 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt.)
Give them all a really good mix until everything is evenly blended.
Now cover both the yoghurt and the cucumber in cling film and refrigerate for at least 3-4 hours. Overnight is even better if you can!
This will allow the garlic flavour to mellow a little and the cucumber to expunge a lot of it’s juices. Here, take a look…
See how much liquid came out that cucumber?! Give it a good, final squeeze through the sieve to get rid of any leftover liquid then add it to the yoghurt.
Stir it through until evenly distributed…
Now it’s time for the final ingredient. Add the freshly chopped dill (1 heaped tbsp) and give it one last good mix through.
And there you have it… The most perfect homemade tzatziki in all the land. Even the Greek’s would be proud of you!
Homemade tzatziki is best eaten on the day it was made. However, store any leftovers in an airtight container and consume within 3 days. The cucumber may begin to seep liquid again. If this happens, carefully pour away any that has settled on the top then mix through thoroughly.
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PLEASE NOTE THE ADVANCED PREPARATION REQUIRED FOR THE THIS RECIPE
Store leftover tzatziki in an airtight container in the fridge and consume within 3 days. If any excess liquid appears on top, carefully drain it then mix thoroughly.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.