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