👉 Making Fresh Tzatziki | Easy Greek Recipe

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: regular yogurt

Strained cottage cheese offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is a convenient alternative, while parsley adds freshness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, and vinegar is often more affordable.

Grate the English cucumber and cut off the ends.

Squeeze out excess water from the grated cucumber using cheesecloth or muslin.

Add about 1 teaspoon of kosher salt to the cucumber and stir it in to help extract more water.

Let the cucumber sit in a strainer with weight on top to drain further.

Juice the lemon.

Chop 4-6 cloves of garlic and add to a bowl with some extra salt (about 1/4 to 1/2 teaspoon) and about 1 teaspoon of white wine vinegar.

Add about 1 tablespoon of olive oil to the bowl and mix.

Give the cucumber another squeeze to remove more water and add it to the bowl.

Add about 1/4 teaspoon of white pepper to the mixture, adjusting to taste.

Chop fresh dill finely, removing the stems, and add it to the bowl, reserving some for garnish.

Add 2 cups of Greek yogurt to the bowl along with the lemon juice.

Stir the mixture until well combined, adjusting salt, pepper, or lemon to taste.

Taste the tzatziki to ensure it has the desired flavor.

Warm naan bread to serve with the tzatziki and cut into smaller pieces if desired.

Refrigerate the tzatziki for about 6-7 hours before serving.

Garnish the tzatziki with reserved dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens