Ingredients (~6 servings)
- 3 cups plain Greek yogurt
- 1/4 cup olive oil
- 2 Tbsp white vinegar (or lemon juice)
- 4 garlic cloves, minced
- 1 tsp salt
- 2 Tbsp fresh dill, chopped
- 1 large cucumber, unpeeled and grated
Mix the Base and Let It Rest
In a medium bowl, stir together the yogurt, olive oil, vinegar, minced garlic, and salt until well combined.
Cover the bowl and refrigerate overnight – this allows the garlic to mellow and the flavors to develop properly.
If you’re in a rush, you can use it after ~2 hours, but overnight is definitely better.
Prep the Cucumber and Finish the Sauce
Take the grated cucumber and place it between several paper towels. Squeeze and wring out as much liquid as possible over the sink.
This step is important – watery cucumber will make your tzatziki thin and runny.
Stir the drained cucumber and fresh dill into the chilled yogurt mixture.
Taste and adjust salt if needed – sometimes the cucumber dilutes the flavor a bit.
Serve chilled. This keeps in the fridge for 3-4 days covered, though it’s best within the first 2 days.
Fresh Tzatziki
Ingredients
Ingredients (~6 servings)
- 3 cups plain Greek yogurt
- 1/4 cup olive oil
- 2 Tbsp white vinegar or lemon juice
- 4 garlic cloves minced
- 1 tsp salt
- 2 Tbsp fresh dill chopped
- 1 large cucumber unpeeled and grated
Instructions
- Mix yogurt, olive oil, vinegar, minced garlic, and salt in a bowl.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Grate cucumber and squeeze out excess liquid using paper towels.
- Stir drained cucumber and fresh dill into the chilled yogurt mixture.
- Taste and adjust salt as needed.
- Serve chilled.
