Authentic Greek Tzatziki is a creamy yogurt dip with plenty of garlic and a refreshing, tangy flavor. An appetizing dip that pairs perfectly with grilled meat, pita bread, potato fries, and Greek salad!
What Is Tzatziki
Many refer to it as Tzatziki sauce. But it's in fact, a thick, creamy dip made with strained Greek yogurt, squeezed grated cucumbers, raw grated garlic, extra virgin olive oil, and red wine vinegar.
I often come across many recipes online for Tzatziki Sauce, including dill or lemon. Both of these ingredients are matchy additions to Tzatziki, however, that's not how we make Tzatziki in Greece!
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How To Make Greek Tzatziki
It's simple and easy to make homemade Tzatziki. To begin with, you grate the cucumbers on the coarse scale of a hand grater. Then mix them with a bit of salt, let them sit for a couple of minutes, and squeeze them well to remove as much water as possible.
Next, prepare the garlic. You can either mince super fine until almost mushy, use a garlic press, or a hand grater on the finer scale.
When I make a larger batch of Tzatziki (like 3 or 4 times the recipe given below), I pulse the olive oil and garlic together in a small food processor and create a garlic paste. It's much quicker! Unfortunately, when making a smaller batch, you're not able to pulse the garlic as it's a very small amount.
To end with, mix the grated, squeezed cucumbers with the garlic, Greek yogurt, extra virgin olive oil, red wine vinegar, salt, and pepper.
It's better to let Tzatziki sit in the fridge for a couple of hours before serving. This gives time for the garlic to infuse into the yogurt and create a more uniform and stronger flavor.
Type Of Yogurt
Like I said, traditional Greek Tzatziki is a thick and creamy dip. That's because it is made with strained Greek yogurt. It is similar to Labneh in texture, but slightly more saucy due to the grated cucumbers.
If you can't find strained Greek yogurt where you live, you can strain it yourself at home by following this tutorial on How To Strain Yogurt.
Lots Of Garlic
Now that I told you all about Greek yogurt, there is one more thing that needs to be clarified. Prepare yourself for lots of garlic!
You know how Greek food (and Greeks) are considered good friends of garlic. Well, here's the brightest example of this.
Traditional Tzatziki is loaded with garlic. To the point, it burns in your mouth. And here comes the bread to rescue you, or even better, the pita bread.
-You may want to try my homemade Pita bread made with Greek yogurt and no yeast.
However, for this recipe, I tried not to use as much. If you, too, are a true garlic lover, you can add an extra garlic clove or two more to this recipe.
Storing
You can keep Tzatziki dip in the fridge for up to 2 weeks. As time passes by, the garlic won't burn as much. Garlic also works as a preservative, and that's how you can store Tzatziki for many days without it spoiling.
Serve With
Yes, you've guessed it! Inside wraps or sandwiches. Like in Traditional Pork Pita Gyros or Chicken Gyros. Or simply as a side to Chicken Souvlaki, Lamb Souvlaki, Pork Souvlaki, or any grilled meat you like! There isn't a better side to charred, fire-cooked meat, every Greek will tell you that. 😉 Oh, and it's also a must for Easter Roast Lamb.
If you're not into meat as much, try serving it with some French fries, and/or a Greek Salad on the side. They're amazing together!
Recipe
Tzatziki Recipe As Made In Greece
Ingredients
- 480 grams (2 cups) strained Greek yogurt
- 180 grams(1 medium) cucumber
- 3 garlic cloves finely grated, finely minced, or pressed
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- ⅓ teaspoon sea salt + a little bit extra
- ⅓ teaspoon ground pepper
Instructions
- Grate the cucumber with its skin on, on the coarse scale of a hand grater.
- Drain the cucumber. Place the grated cucumber in a strainer, sprinkle lightly with some sea salt, and rub well. Sit for 10-15 minutes.
- Squeeze the cucumber by taking handfuls of it in your hands to remove most of its water. Then add to the mixing bowl along with the Greek yogurt.
- Add the remaining ingredients to the mixing bowl as well and mix very well.
- Refrigerate for at least 3 hours before serving, for the garlic to cool down a bit. Or even better, overnight. If you like raw garlic, you can serve this dip right away, along with some pita bread or crusty bread!
Other than letting the yogurt drain in colander over cheesecloth for 24 hrs in the fridge and 3-4 more cloves of garlic....spot on.
When I was stationed at Iraklion AS in the early 1980s, our landlord made tzatziki with so much garlic that your mouth was burning. This is very close to that taste. Please continue to post these great Greek recipies. Thank you Greece for your great food.
Love this recipe. Have shared many times.
Made it, it is/was delicious.. as I remember in Greece.
Great dish, but I think it's funny how you talked up 'Lots of Garlic' and the recipe only calls for 2 tsp. Just an observation.
Delicious authentic recipe! Σε ευχαριστώ 🙂
Παρακαλώ!!
Brilliant
I just made your tzatziki and it turned out great. It reminded me of being back in Greece.
So nice to hear that Louis!
Made this Fotini to accompany my roast chicken and I must say, it was superb. Summer food is going to taste much better, thanks to you. Must try and find recipe for pita bread.
It's so nice to hear you enjoyed it, Stephen!
Ty ty ty for finally posting what I believed to be true, I grew up in eastern Canada and moved to Toronto Ontario in my twenties. I met this Greek family who owned a Tavern that served the usual Canadian fare as well as souvlaki. I had tzatziki served with it and I couldn't get enough of this delicious condiment. The owner "Effie" tod me she made it with yoghurt cheese, There was no green in it and it was thick and creamy with a cheesey tang. I now make it myself and come to the same ingredients list as you with a bit of my own spice touch.
David Kilcollins
Nice to hear that. Most people don't get to try actual Tzatziki, but the watery dressing they tell them it's Tzatziki.