How to Make Tzatziki

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Cookie + Kate

Total Time

15 minutes

Prep Time

15 minutes

Cook Time

0 minutes

Rating

(384)

Ingredients

2 1/2 cups

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Beginner Vegetarian Dairy Healthy ...

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Preparation

Inline ingredients (beta)

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Step 1

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

Step 2

Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).

Step 3

Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Chef’s notes

Recipe adapted from my cookbook, Love Real Food.

Make it dairy free/vegan:

Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.

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How to Make Tzatziki

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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