The 2 Secrets to Perfect Tzatziki (Most People Get This Wrong!)

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.

Strain your own Greek yogurt instead of using store-bought Greek yogurt.

Use 500 g or 2 cups of full-fat yogurt, at least 6% fat.

Set a strainer over a bowl, line it with cheesecloth, pour in the yogurt, cover it, and let it sit in the fridge overnight (24 hours preferred, 8-10 hours minimum).

Grate one full cucumber into a bowl.

Sprinkle a pinch of salt over the grated cucumber and mix it in, letting it sit for 5 to 10 minutes to draw out excess water.

Squeeze out as much liquid as possible from the grated cucumber using a clean towel or your hands.

In a bowl, combine the thickened yogurt, two cloves of garlic (minced), 1/4 cup of fresh chopped dill (or 1 tbsp dried dill), 2 tbsp olive oil, and 1 tbsp white wine vinegar.

Add the squeezed cucumber to the mixture and season with a pinch of salt and pepper.

Mix everything together until combined and taste for seasoning, adjusting salt as necessary.

Let the tzatziki rest in the fridge for at least a few hours or overnight for the best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens