The Kitchen · Little Dishes
Classic Tzatziki
From The Kitchen · a prep-ahead staple
A Set-the-Week staple, make once, eat all week.
Cool, creamy and endlessly useful, half dip, half sauce, always in my refrigerator.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 cups plain Greek yogurt
- 1 medium cucumber, grated and squeezed dry
- 2 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint (optional)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Method
- Combine all ingredients in a bowl and stir until smooth.
- Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Storage: Refrigerate up to 5 days.
Gina's tip
Perfect as a dip, sandwich spread, salad topper, or sauce for grilled chicken, salmon, lamb, and Mediterranean bowls.
Coach's Note
Squeeze the cucumber dry, that's the whole secret to thick, creamy tzatziki. Keep a bowl in the fridge and a real meal is never far away.
Beautiful on → Chicken Souvlaki, Grilled Chicken, Lamb Kofta & Beef Kebabs. See it in a dinner: Dinner Ideas →
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina