About this recipe

A cool, creamy, and refreshing Greek yogurt dip loaded with crisp cucumber, fragrant garlic, fresh dill, and a bright squeeze of lemon. This classic tzatziki is thick, tangy, and incredibly versatile — perfect as a dip for pita and vegetables, a sauce for grilled meats, or a spread for wraps and sandwiches. The key is draining the cucumber thoroughly so your tzatziki stays thick and never watery.

Instructions

1. 1

   Grate the cucumber on the large holes of a grater. Transfer it to a clean kitchen towel or several layers of cheesecloth, wrap it up, and squeeze firmly over the sink until most of the moisture is expelled. You should end up with about 3/4 cup of tightly packed grated cucumber. This step is critical — skipping it will make your tzatziki watery.

2. 2

   In a medium mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Stir everything together until well combined.

3. 3

   Season with kosher salt and black pepper. Taste and adjust — add more lemon juice for brightness, more garlic for punch, or more dill for herbiness.

4. 4

   Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

5. 5

   To serve, spoon the tzatziki into a shallow bowl. Use the back of a wooden spoon to swirl a well in the center, drizzle with a generous pour of extra virgin olive oil, and garnish with a sprig of fresh dill or a pinch of paprika if desired. Serve chilled.